Lasagna Soup
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
35 mins
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Total Time
40 mins
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Servings
6
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Calories
493 kcal
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Course
Main Course, Soup, Lunch, Dinner
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Cuisine
Italian
Lasagna Soup
Description
Lasagna Soup starts by browning ground pork seasoned with salt and pepper, then sautéing onions until translucent. Garlic, oregano, and basil add aromatic depth before tomato paste is cooked until browned to develop flavor. Canned diced tomatoes, bay leaves, and chicken broth are added to create a rich broth.
Mafalda pasta cooks directly in the broth, absorbing the flavors and softening to an al dente texture. The soup is finished by topping each serving with shredded mozzarella or grated Parmesan and fresh parsley, evoking the layered cheese of traditional lasagna.
The dish balances meaty, herby, and tomato notes with a satisfying pasta bite. It can be served as a stand-alone meal or alongside a simple salad or bread for a full dinner.
Substitutions for pasta types and ground meats are flexible based on availability or preference. Leftovers keep well refrigerated for several days. Stirring cheese into the pot just before serving gives a melty texture throughout the soup.
Ingredients
- 1 pound ground pork
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 1 large onion chopped
- 6 cloves garlic minced
- 2 teaspoons oregano dried
- 1 tablespoon basil dried
- 1 teaspoon hot sauce
- 3 tablespoons tomato paste
- 28 ounces diced tomatoes (1 can) or diced fire roasted tomatoes
- 2 bay leaf
- 8 cups chicken broth (low sodium) or water
- 8 ounces mafalda pasta
- 1 cup mozzarella cheese shredded, or grated Parmesan cheese
- 1 tablespoon parsley chopped
Instructions
- Cook Pork: Start by browning the ground pork in a Dutch oven or large soup pot, over medium heat. Add salt and pepper over the meat, season as you go. Next add the chopped onions and continue cooking until the onion is translucent and soft, about 5 minutes.
- Add Ingredients: Add the garlic, oregano and and basil to the pot and stir. Cook for 2 more minutes, then add the hot sauce, tomato paste and cook until the tomato paste turns brownish in color. Add the can of diced tomatoes, bay leaves and water or chicken broth. Taste for seasoning and season with salt and pepper as needed.
- Add Noodles: Add the mafalda pasta and cook for another 20 minutes or until the pasta is cooked al dente or to your liking.
- Serve: To serve this scoop a couple ladles in a bowl and sprinkle with mozzarella or Parmesan cheese, then garnish with fresh parsley. Alternatively you can top the soup with mozzarella cheese and place it under the broiler for a couple minutes until the cheese melts and starts to brown a bit.
Notes
- If mafalda pasta is unavailable, substitute with farfalle, rotini, penne, or egg noodles.
- Ground chicken, turkey, or beef can replace pork; add olive oil if using poultry to prevent sticking.
- Use tomato paste, not tomato sauce, to achieve the desired richness.
- For melty cheese in every bite, sprinkle mozzarella over the soup in the pot before serving.
- Store leftovers in an airtight container in the refrigerator for 3-5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 493kcal | 25% |
| Carbohydrates | 43g | 14% |
| Protein | 30g | 60% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 69mg | 23% |
| Sodium | 722mg | 30% |
| Potassium | 996mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 19mg | 21% |
| Calcium | 208mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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