Description
This Lasagna Soup is a hearty and comforting dish that’s perfect for a cozy night in. It features all the flavors of classic lasagna – tender pasta, rich meat sauce, and melted cheese – in a convenient and satisfying soup.
Ingredients:
Ingredients
Units
Scale
- 8 ounces pasta, cooked (campanelle or your preferred shape)
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- 1 onion, chopped (about 2 cups)
- 3 cloves garlic, chopped
- 4 cups beef stock
- 24 ounces pasta sauce
- 24 ounces crushed tomatoes
- 2 teaspoons Italian seasoning
- 1 tablespoon crushed red pepper flakes
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese, plus more for sprinkling (optional)
- 1/4 cup heavy cream
- Fresh basil (optional, for garnish)
Instructions
Stovetop Instructions
- Cook Pasta: Cook pasta according to package directions. Drain and toss with ½ cup of the pasta sauce. Set aside.
- Brown Beef and Sauté Vegetables: Heat olive oil in a large Dutch oven or pot over medium-high heat. Add ground beef, onion, and garlic. Cook until beef is browned and onion is softened, about 5 minutes.
- Simmer Soup: Add beef stock, pasta sauce, crushed tomatoes, Italian seasoning, and red pepper flakes to the pot. Bring to a simmer and cook for 10 minutes.
- Add Pasta and Cheese: Stir in cooked pasta, mozzarella cheese, Parmesan cheese, and heavy cream. Simmer until heated through and cheese is melted, about 2-3 minutes.
- Serve: Ladle into bowls and garnish with fresh basil and extra Parmesan cheese, if desired.
Slow Cooker Instructions
- Brown Beef: Brown ground beef in a skillet and drain off any excess grease.
- Combine Ingredients: Add the browned beef, onion, garlic, beef stock, pasta sauce, crushed tomatoes, Italian seasoning, and red pepper flakes to the slow cooker.
- Cook: Cook on LOW for 6-8 hours.
- Add Pasta and Cheese: About 30 minutes before serving, stir in the cooked pasta, mozzarella cheese, Parmesan cheese, and heavy cream. Cover and cook until heated through.
Notes
- Storage: Store leftover soup in the refrigerator for up to 4 days.
- Variations:
- For a vegetarian version, use a plant-based ground meat substitute and vegetable broth.
- Add other vegetables, such as diced carrots, zucchini, or bell peppers.
- For a spicier soup, add more red pepper flakes or a pinch of cayenne pepper.
- Use your favorite type of pasta.
Nutrition
- Serving Size: 1 Serving
- Calories: 400kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg