Love Lasagna? Then I have the perfect, easy soup recipe for you! This Lasagna Soup Recipe has all the flavor of traditional lasagna but it’s a hearty, comforting soup perfect for bundling up with when it’s freezing cold out! It’s loaded with Mafalda pasta, beef, diced tomatoes and seasonings plus topped with Mozzarella!
I don’t know about you, but enjoying a big bowl of soup during the winter for dinner is one of my favorite things. They warm you up from the inside out and get you through those cold nights. This easy Lasagna Soup is one of my favorites. All the flavors of lasagna in soup form! Perfect for a weeknight treat when you need to get the meal on the table ASAP.
Seriously, this soup is a savory spoonful of heaven PLUS it’s so simple to make! (and if you have a little bit of time make these Olive Garden Breadsticks to serve with this soup!).
If you love using your Instant Pot like I do make sure to check out our Instant Pot Lasagna Soup.
Why this recipe works:
- Quick and easy, plus it’s filling and the perfect easy dinner recipe for cold winter nights.
- Ingredients that are usually already in your pantry!
- Dare we say the leftovers are even better than enjoying it fresh? Double the batch and enjoy it for lunch all week.
- Ground beef
- Garlic roasted diced tomatoes
- Spaghetti sauce
- Beef broth
- Italian Seasoning
- Mafalda pasta
- Shredded mozzarella cheese
What is Mafalda Pasta?
Mafalda pasta is kinda like lasagna noodles, just thinner. It still has the curly ridges on the edges. If you don’t access to Mafalda pasta you can certainly substitute other varieties of pasta.
Really you can use whatever pasta you have on hand. It’s just the curly pasta looks a bit more like traditional lasagna! You can even take lasagna noodles and break those into pieces and use them.
Steps to Prepare
- Prepare Pasta – Cook the pasta to al dente, drain well, set aside.
- Prep the Soup – While the pasta is cooking brown the ground beef in a large stock pot and drain well. Return the meat to the pot. Add all of the ingredients except the pasta. Bring to a boil. Reduce heat and simmer for 15 minutes.
- Mix – Stir in cooked pasta and simmer another 5 minutes.
- Top – Sprinkle with shredded mozzarella cheese.
Can I cook the pasta in the soup?
You can! Just add about 1 extra cup of broth or water to make up the liquid the pasta will absorb in the soup. You’ll add the pasta when you bring the soup to a boil and simmer for 12-15 minutes. Check the noodles at the 12 minute mark to see if they are done. If you cook them too long they will get mushy.
If you don’t think you’ll enjoy the soup all in one sitting cook the noodles separately and then add them to the soup in individual portions. The soup reheats much better when you store the noodles separately from leftover soup. When you reheat the soup portion and noodles separately it prevents the noodles from absorbing the extra moisture in the soup.
Can I substitute other protein?
Yes! You can use other ground meats instead of the ground beef to switch up flavors. Ground turkey and chicken work great, but ground Italian Sausage is one of my favorite options to mix it up.
We commend storing the soup and pasta separately if possible. If stored mixed together the pasta soaks up moisture in the soup and they become mushy.
To store the pasta toss with a little olive oil to prevent it from sticking together.
Can I freeze this soup?
Yes! Just leave off the Mozzarella cheese and top it when you reheat it.
We recommend storing the pasta and soup separate so the pasta doesn’t soak up the moisture in the soup.
Let everything thaw overnight in the refrigerator prior to reheating it.
If you store the soup all mixed together you might want to add broth or water to thin it out when you reheat it. The noodles tend to be a bit mushier when stored together too.
Make it a Meal!
More Hearty Soup Recipes!
- Crockpot Chicken Noodle Soup
- Crock Pot Beef and Noodle Soup
- Slow Cooker Tomato Basil Soup
- Crock Pot Cheesy Chicken Wild Rice Soup
- Wild Rice Soup
I’m telling you, there’s something for everyone!
Try it and love it? Rate it, please! Seriously though a five-star rating below will make my day!
If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy meal!!!
- 1 lb ground beef
- 2 cans Garlic Roasted diced tomatoes. undrained 14.5 oz each
- 1 jar spaghetti sauce 24 oz
- 2 c. beef broth
- 1 c. water
- 1 tsp Italian Seasoning
- 3 c. mafalda pasta cook to al dente
- 1 c. shredded mozzarella cheese
- Brown and drain the grease off the hamburger in a large stock pot. Return to the pot.
- Add tomatoes, pasta sauce, broth, water and Italian seasoning to the hamburger. Bring to a boil. Reduce heat and simmer for 15 minutes.
- Stir in cooked pasta and simmer 5 minutes.
- Serve with mozzarella cheese sprinkled on top.