0 from 234 votes
Lasagna Soup
All the flavors of traditional Lasagna, in soup form! This Lasagna Soup comes together in just over 30 minutes, making it perfect for those times when you're craving lasagna, but lack the time.
Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 6
Calories: 493 kcal
Course:
Main Course , Soup , Lunch , Dinner
Cuisine:
Italian
Ingredients
- 1 pound ground pork
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 1 large onion chopped
- 6 cloves garlic minced
- 2 teaspoons dried oregano
- 1 tablespoon dried basil
- 1 teaspoon hot sauce
- 3 tablespoons tomato paste
- 28 ounces diced tomatoes (1 can) or diced fire roasted tomatoes
- 2 bay leaves
- 8 cups chicken broth (low sodium) or water
- 8 ounces mafalda pasta
- 1 cup mozzarella 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.
Cup of Yum
Notes
- If you can't find mafalda pasta, any small shapes such as farfalle, rotini, or penne would work. Egg noodles would be great as well.
- You can use ground chicken, turkey, or beef for this recipe. Use a bit of olive oil to cook the turkey/chicken if that's what you use.
- Make sure to use tomato PASTE, not tomato sauce.
- Sprinkle all the mozzarella cheese over the soup once it's done right in the pot. This will give you melty cheese pulls in every bite.
- Store leftover lasagna soup in an airtight container in the fridge for 3-5 days.
Nutrition Information
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
(28%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
485IU
(10%)
Vitamin C
19mg
(21%)
Calcium
208mg
(21%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 493
% 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.