Lasagna Soup
Thick, hearty, and packed with all the flavors of classic lasagna, this Lasagna Soup is perfect for a cozy night in. It's a one-pot recipe that's easy to make and full of savory meat, tender pasta, and rich tomato broth. Top it with melty cheese for a comforting, satisfying meal everyone will love!
Servings: 8 servings
Calories: 345kcal
Ingredients
- 8 ounces dried pasta Mafalda corta or other small lasagna-style noodles
- 1 tablespoon olive oil
- 1 cup onion diced
- 1 pound ground beef
- 3 cloves garlic minced
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- ⅛ teaspoon red pepper flakes optional
- 2 tablespoons tomato paste
- 3 cups chicken broth low-sodium
- 3 cups beef broth low-sodium
- 15 ounces canned diced tomato
- ½ cup fresh basil chopped; for toppings
Cheese topping:
- ¼ cup ricotta cheese extra smooth, if available
- ¼ cup parmesan cheese
- ¼ cup mozzarella cheese
- ¼ teaspoon ground white pepper black pepper is also fine
Notes
Chef Jenn’s Tips
- Brown the tomato paste in the pot before adding the broths. This simple step adds a rich, caramelized depth to the soup.
- Want a heartier soup? Use slightly less broth or simmer uncovered a bit longer to concentrate the flavors.
- While Mafalda corta gives a lasagna-like feel, other short pastas like rotini, penne, or even ditalini are great substitutes.
- Crank up the spice by adding more red pepper flakes or swapping the ground beef for spicy Italian sausage.
Nutrition
Serving: 1cup | Calories: 345kcal | Carbohydrates: 28g | Protein: 20g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 589mg | Potassium: 537mg | Fiber: 2g | Sugar: 4g | Vitamin A: 300IU | Vitamin C: 8mg | Calcium: 127mg | Iron: 3mg