This hearty lasagna soup combines the creamy, cheesy flavors of classic baked pasta into a convenient one-pot meal. It is an ideal choice for cold weather dinners when you want maximum comfort with minimal effort.
List of ingredients
- 1 tablespoon olive oil – used for sautéing aromatics.
- 1 yellow onion, diced – provides a sweet, savory base.
- 1 tablespoon garlic, minced – adds essential pungent flavor.
- 2 pounds ground beef – the primary protein source.
- 1 tablespoon Italian seasoning – a blend of basil, oregano, and thyme.
- 2 teaspoons ground pepper – for mild heat and depth.
- 2 teaspoons kosher salt – enhances all other flavors.
- 1 jar (24 ounces) marinara sauce – provides a rich tomato base.
- 4 cups (32 ounces) beef broth – creates the soup consistency (add up to 4 more cups for a runnier version).
- 1 can (28 ounces) crushed tomatoes – adds thickness and tang.
- 12 ounces Mafalda noodles (or broken lasagna noodles) – adds the classic pasta texture.
- ½ cup (119 g) heavy cream – makes the broth velvety and rich.
- 1 cup (113 g) mozzarella cheese, shredded – for a gooey, melty finish.
- 1 cup (113 g) cheddar and Monterey Jack cheese blend, shredded – adds a sharp, creamy flavor.
- Fresh parsley, for garnish – adds a pop of color and freshness.
step-by-step instructions
- Sauté onions and garlic: Heat a large Dutch oven over medium-high heat and add the olive oil. Once the oil is hot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Cook the ground beef: Add the ground beef to the pot along with Italian seasoning, salt, and pepper. Stir occasionally, breaking the meat apart as it cooks. Cook for about 8-10 minutes, until the beef is no longer pink, and drain any excess grease if needed.
- Add liquids and tomatoes: Pour in the marinara sauce, beef broth, and crushed tomatoes. Stir well to combine the ingredients and bring the mixture to a gentle simmer.
- Cook the noodles: Once the soup is simmering, add the Mafalda noodles (or broken lasagna noodles). Cook for about 8 minutes, or until the noodles are al dente.
- Add cream and cheese: Stir in the heavy cream, mozzarella, and the cheddar-Monterey Jack cheese blend. Stir continuously until the cheeses have melted and the soup is creamy.
- Garnish and serve: Serve the soup immediately in bowls, garnished with fresh parsley.
Pro Cooking Techniques
Achieving a Deep Beef Sear
When browning the ground beef, avoid stirring too frequently. Letting the meat sit undisturbed for a few minutes creates a brown crust through the Maillard reaction, which adds significant depth to the overall flavor of the soup.
Controlling Pasta Texture
Cook the noodles until they are just underdone, or al dente. Because the soup continues to hold heat after being removed from the stove, the pasta will continue to soften; undercooking slightly prevents the noodles from becoming mushy.
Balancing Salt and Acidity
If the crushed tomatoes make the soup too acidic, you can balance the flavor with a pinch of sugar. Ensure you taste the broth before adding the cheese, as the salted cheeses will increase the overall sodium level of the dish.
Ingredient Modifications
Plant-Based Meat Alternatives
Replace the ground beef with plant-based crumbles, cooked lentils, or finely chopped mushrooms. If using a meat substitute, swap the beef broth for a high-quality vegetable broth to maintain a consistent flavor profile.
Gluten-Free Pasta Options
Use gluten-free lasagna noodles or penne made from brown rice or corn. Be mindful that gluten-free pasta often releases more starch into the broth, which may require an extra cup of broth to maintain the desired consistency.
Dairy-Free Creaminess
Substitute the heavy cream with full-fat coconut milk or a cashew-based cream. For the cheese, use plant-based mozzarella and cheddar alternatives that are specifically designed for melting to achieve the same gooey texture.
Low-Carb Vegetable Noodles
Swap the wheat pasta for zucchini noodles (zoodles) or shirataki noodles. Add these during the final two minutes of cooking, as vegetable noodles cook much faster and can become watery if simmered for too long.
Alternative Equipment Guides
Slow Cooker Adaptation
Brown the beef, onions, and garlic in a skillet first, then transfer them to the slow cooker. Add the tomatoes, broth, and seasonings and cook on low for 6-7 hours. Stir in the noodles 30 minutes before serving and add the cheese at the very end.
Pressure Cooker Instructions
Use the sauté function to brown the meat and aromatics. Add the broth and tomatoes, then seal and cook on high pressure for 4 minutes. Perform a quick release, then stir in the pasta on the sauté setting until tender before adding the cream and cheese.
Serving and Pairing Ideas
Complementary Breads
Serve this soup with warm garlic knots or a toasted baguette brushed with olive oil and garlic powder. The crunchy texture of the bread provides a perfect contrast to the creamy, soft nature of the soup.
Refreshing Side Salads
A crisp Caesar salad or a simple arugula salad with lemon vinaigrette works best. The acidity of a vinaigrette cuts through the richness of the cheese and cream, cleansing the palate between bites.
Non-Alcoholic Beverage Pairings
Pair this meal with sparkling grape juice or a chilled sparkling water with a twist of lemon. These options provide a refreshing brightness that complements the savory, heavy notes of the beef and tomato broth.
Preservation and Storage
Cooling and Refrigeration
Allow the soup to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days, ensuring the lid is sealed tightly to prevent the soup from absorbing other fridge odors.
Long-Term Freezing
Freeze the soup in freezer-safe containers for up to 3 months. For the best results, freeze the soup base without the pasta, as noodles tend to break down and become soggy during the freezing and thawing process.
Preventing Pasta Degradation
If you plan to eat the soup over several days, store the cooked pasta in a separate container. Add a portion of noodles to each bowl just before reheating to ensure the texture remains firm and pleasant.
Reheating Methods
Stovetop Warm-up
Heat the soup in a pot over medium-low heat, stirring occasionally to prevent the cheese from scorching on the bottom. This method allows you to monitor the thickness and add more broth if necessary.
Microwave Instructions
Place the soup in a microwave-safe bowl and heat in 90-second intervals. Stir between each interval to ensure the cheese and cream are heated evenly and to avoid hot spots in the broth.
Restoring Consistency
The soup will naturally thicken as the pasta absorbs liquid during storage. When reheating, stir in a small amount of beef broth or water to return the soup to its original creamy consistency.
Common Troubleshooting
Correcting Thick Broth
If the soup becomes too thick, it is usually due to the starch from the noodles. Simply whisk in a few tablespoons of beef broth or water until the desired thickness is achieved.
Preventing Clumped Cheese
To ensure a smooth melt, stir the shredded cheese in gradually rather than adding it all at once. Keep the heat on low while stirring to prevent the cheese from separating or becoming oily.
Managing Overcooked Noodles
If the noodles are too soft, you cannot reverse the process, but you can balance the texture by adding more chunky ingredients like extra beef or sautéed vegetables. In the future, reduce the noodle simmering time by two minutes.
Common Questions
Can I make this ahead of time?
Yes, you can prepare the base of the soup in advance. For the best texture, cook the pasta separately and combine it with the broth only when you are ready to serve and reheat.
Can I use a different type of pasta?
Absolutely. While Mafalda or lasagna noodles are traditional, rotini, penne, or bow-tie pasta work well. Just adjust the cooking time based on the specific pasta shape’s package instructions.
How can I make this soup more kid-friendly?
To make it more appealing to children, use a mild marinara sauce and omit any red pepper flakes. Using smaller pasta shapes like shells or macaroni can also make the soup easier for kids to eat.
Can I substitute the ground beef with chicken or turkey?
Yes, ground turkey or chicken are excellent lighter alternatives. These meats are leaner, so you may not need to drain as much grease after the browning process.
Why is my soup separating?
Separation usually happens if the soup is boiled too vigorously after the cream and cheese are added. Keep the heat on low or medium-low once the dairy is incorporated to maintain a stable emulsion.
Can I add more vegetables to the recipe?
Yes, adding diced carrots, celery, or spinach can boost the nutrition. Sauté the harder vegetables with the onions and stir in the spinach during the final minute of cooking.
What cheese is best for this soup?
Mozzarella is essential for the stretch, while cheddar or Monterey Jack adds sharpness. For an even more authentic lasagna taste, you can stir in a dollop of ricotta cheese just before serving.
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Creamy One-Pot Lasagna Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: General
Description
This Lasagna Soup is a comforting, hearty dish that brings all the flavors of traditional lasagna into a one-pot, easy-to-make meal. Loaded with tender ground beef, rich marinara sauce, Italian seasoning, and a savory broth, this soup tastes just like your favorite lasagna but with a cozy twist. Mafalda or broken lasagna noodles cook directly in the soup, soaking up the flavors of the tomatoes and spices, while the addition of heavy cream and melted cheese gives it a creamy, indulgent finish.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 tablespoon garlic, minced
- 2 pounds ground beef
- 1 tablespoon Italian seasoning
- 2 teaspoons ground pepper
- 2 teaspoons kosher salt
- 1 jar (24 ounces) marinara sauce
- 4 cups (32 ounces) beef broth
- 1 can (28 ounces) crushed tomatoes
- 12 ounces Mafalda noodles (or broken lasagna noodles)
- ½ cup (119 g) heavy cream
- 1 cup (113 g) mozzarella cheese, shredded
- 1 cup (113 g) cheddar and Monterey Jack cheese blend, shredded
- Fresh parsley, for garnish
Instructions
- Sauté onions and garlic: Heat a large Dutch oven over medium-high heat and add the olive oil. Once the oil is hot, add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
- Cook the ground beef: Add the ground beef to the pot along with Italian seasoning, salt, and pepper. Stir occasionally, breaking the meat apart as it cooks. Cook for about 8-10 minutes, until the beef is no longer pink. Drain any excess grease if needed.
- Add liquids and tomatoes: Pour in the marinara sauce, beef broth, and crushed tomatoes. Stir well to combine the ingredients, and bring the mixture to a gentle simmer.
- Cook the noodles: Once the soup is simmering, add the Mafalda noodles (or broken lasagna noodles) and cook for about 8 minutes, or until the noodles are al dente.
- Add cream and cheese: Stir in the heavy cream, mozzarella, and the cheddar-Monterey Jack cheese blend. Stir continuously until the cheeses have melted and the soup is creamy.
- Garnish and serve: Serve the soup immediately, garnished with fresh parsley.
Notes
You can adjust the thickness of the soup by adding more beef broth if you prefer a thinner consistency. Substitute the ground beef with beef sausage or a mix of beef and turkey for a flavor variation. For an even richer soup, top each serving with additional shredded cheese before serving!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 920 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 85 mg
Keywords: lasagna soup, comfort food, one-pot meal, cheesy soup, beef soup
