Print

Print Recipe

A hearty lasagna-inspired soup with ground beef, pasta, and two cheeses. explicit_recipe_claims_masked_for_neutral_output

Ingredients

Scale
  • 1 lb extra-lean ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp each salt & pepper
  • 1 (650mL) jar marinara sauce
  • 4 cups beef broth
  • 2 cups dried mafalda pasta (or rotini)
  • 1/2 cup ricotta cheese
  • 1/2 cup mozzarella cheese
  • Fresh parsley or basil, for garnish

Instructions

  1. Saute ground beef in a large pot over med-high heat until browned, about 5 minutes. Add onions and garlic, sauteeing another 2-3 minutes until fragrant.
  2. Add remaining ingredients except for cheeses and fresh herbs, stirring to combine then bringing to a boil. Place lid on pot and simmer for 20 minutes until pasta is cooked through.
  3. Serve soup in large bowls, sprinkling mozzarella cheese overtop and topping with a dollop of ricotta. Garnish with fresh herbs if desired, then serve and enjoy!
  4. Brown the beef, onions and garlic in a large skillet over med-high heat for 5 minutes. Add to slow cooker, along with remaining ingredients except for pasta and cheeses. Cook on high for 4 hours or on low for 8 hours. Add pasta within the last 30 minutes of cooking time. Top with cheeses, then serve and enjoy!
  5. Brown the beef, onions and garlic using the saute feature for 5 minutes. Add remaining ingredients, except for cheeses, pushing the pasta underneath the liquid. Cook on high pressure for 3 minutes, then do a quick release. Top bowls with cheeses, then serve and enjoy!

Notes

Sautéing
Braising/Simmering
One-pot cooking
This recipe yields 6 servings per the canonical metadata.
This soup has a little bit of everything, so you don’t really need a side dish, but if you’re looking for ideas, here are some options: Garlic bread or fresh crusty bread Bruschetta Caesar salad or my Brussels sprouts salad Steamed vegetables or asparagus for extra veggies
This soup is freezer-friendly; freeze the soup before adding the noodles for best results.
Store leftovers in the fridge for 4-5 days.
Freeze the soup (without the noodles) in airtight containers for up to 3 months.
Reheating from frozen: Reheat from frozen in the microwave for 6-8 minutes, stirring halfway through, or warm on the stovetop, adding freshly cooked noodles before serving.
Extra lean ground beef – substitute for ground turkey or ground chicken to cut calories.
Pasta: mafalda pasta or rotini; lasagna noodles broken into bite-sized pieces is also suitable.
Vegetarian: omit ground beef and use vegetable broth.
Meat: substitute ground beef with ground turkey, ground chicken, or Italian sausage removed from casings.
Veggies: add sliced mushrooms, spinach, carrot, celery, or bell peppers.
Can I cook it in the slow cooker or the Instant Pot? Yes. For the slow cooker, cook on low for 6-8 hours or high for 3-4 hours, adding the pasta in the last 30 minutes.

Nutrition

Find it online: https://margorecipes.com/the-best-lasagna-soup-recipe/