This Lasagna Soup is crazy easy and made in one pot and done in 30 minutes! You can get all your favorite lasagna flavors in one amazing recipe. I make this at least once a week during the cooler months as well as Cheeseburger Soup, French Onion Soup, and Slow Cooker Chicken Pot Pie!
Lasagna Soup
This year has been the year of the soup here at iambaker. I have been trying and testing out new recipes and finding new family favorites that everyone (even my pickiest eater!) enjoys. This soup ranks right at the top! It is everything you love about lasagna… the meats, cheeses, Italian seasonings, and adorable curly noodles… packed into an easy one-pot meal.
Noodles for Lasagna Soup
This might be the most controversial part of this recipe… my choice for the noodles.
When I talked to my MIL about her famous lasagna soup she told me that she will only use the best quality lasagna noodles and that they need to be broken up into the soup. I tried that and found that while it tasted great, people didn’t immediately know it was a “lasagna” soup. The noodles flatten a bit and you don’t always see those adorable little frills on the sides.
So I was on the hunt for the perfect noodle and came across a Mafalda noodle. It is PERFECT for this recipe. You get the same taste as a lasagna noodle but a prettier presentation! And when you are feeding 5 kids with different tastes you know that presentation can be everything. 😉
Slow-Cooker Lasagna Soup
Follow the directions for browning the meat, onions, and garlic and then add those ingredients to your slow-cooker. Add remaining ingredients except for the pasta and cook on low for 6-7 hours or high for 2-3 hours. Thirty minutes before you are ready to serve, add in your noodles. Test the noodle at 15 minutes to see if it is done al dente. I have let them sit for 30 minutes without issue, but that may not be the case if you use a different style of noodle. (The longer the noodle sits the more chance it has to become gummy or sticky, so I don’t recommend adding the noodle too far in advance.)
Other Variations for Lasagna Soup
As we are a homesteading family and can our tomatoes, I will often use my canned tomatoes and canned sauce in the recipe. This adds extra flavor as our canned sauce has peppers, onion, and garlic added. It’s an amazing addition to this recipe! Feel free to buy different variations of pasta sauce to add a little kick to your final product.
- Adding seasonal vegetables. You can add red and green bell peppers, mushrooms, jalapeno, even spinach!
- Play around with your cheeses. I added a jack blend because I am a midwestern girl and we add jack cheese to everything, but you can stick to the traditional cheeses with mozzarella, ricotta, and other Italian cheeses.
- Only have chicken stock? You can definitely use that! I have to say, I almost prefer the chicken stock to the beef stock in this recipe, but my kids always seem to notice when I sub it out. Definitely try it at least once and let me know what you think!
More Delicious Soups
Lasagna Soup
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, (can add up to 4 more cups if you want a runnier soup)
- 1 can (28 ounces) crushed tomatoes
- 12 ounces Mafalda noodles, can use lasagna noodles broken
- ½ cup (119 g) heavy cream
- 1 cup (113 g) mozzarella cheese, shredded
- 1 cup (113 g) cheddar and Monterey Jack blend, shredded
- parsley to garnish
Instructions
- Add oil to a large Dutch oven over medium-high heat.
- Add onion, and cook for 3-4 minutes. Add garlic and cook for an additional minute.
- Add in ground beef, Italian seasoning, salt, and pepper. Cook, stirring occasionally and breaking up the meat as you go, for about 8-10 minutes, or until meat is no longer pink. Drain excess grease if necessary.
- Pour in sauce, beef broth, and crushed tomatoes. Stir to combine and bring the soup to a simmer.
- Once simmering, add noodles and allow to cook for 8 minutes, or until noodles are al dente.
- Add in heavy cream and cheeses, stir until cheeses are melted.
- Garnish with parsley and serve immediately.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
This first time making this soup I added fennel, chopped chard, and red pepper flakes but absolutely this will be a go to in the future!
Do I have to use heavy cream
I tried this recipe last night and it was a hit. Pretty sure we will be finishing it off for dinner tonight!