The Best Soup Recipe
Oh, my dear friends, gather ’round and let me share a cozy little tale about how I stumbled upon this delightful gem: The Best Lasagna Soup Recipe. It was a chilly Sunday afternoon when the wind was howling outside, and I was feeling particularly inspired to create something comforting. The aroma of simmering garlic and onions filled my kitchen, wrapping me in a warm embrace. As I stood at my stove, I thought about my love for traditional lasagna—the layers of pasta, rich marinara, and gooey cheese. But, oh, what if I could capture all that goodness in a delightful, hearty soup? With a wink to my culinary spirits, the magic began, and just like that, this recipe was born!
Every spoonful bursts with flavor, equally balancing savory and comforting elements. Each bite transports you back to childhood dinners with family, laughter echoing around the table. I promise you’ll love it just as much as I do!
Why You’ll Love This Recipe
- Easy to Make: With simple ingredients and quick prep time, you’ll be in soup heaven in no time!
- Comfort Food Vibes: Perfect for cold nights when you need a warm bowl of joy.
- Crowd-Pleasing: This dish holds its own at family dinners, making it a fantastic option for gatherings!
- Healthy Twist: Packed with lean beef and loaded with flavor, it’s a nourishing choice.
- Versatile: Customize it to your taste buds with ease, making it repeatable for any palate!
Ingredients
- 1 lb extra-lean ground beef: A healthier option! This keeps the soup rich without being too heavy.
- 1 onion, diced: For that sweet, aromatic base that makes everything taste just right.
- 2 cloves garlic, minced: Because who can resist the heavenly scent of fresh garlic cooking away?
- 1 tsp Italian seasoning: A little sprinkle of this magic blend brings depth and warmth to every bite.
- 1/2 tsp each salt & pepper: The perfect seasoning duo; adjust to your taste!
- 1 (650mL) jar marinara sauce: Use your favorite store-bought or homemade variety for a robust flavor.
- 4 cups beef broth: Provides the heartiness that makes this soup satisfying!
- 2 cups dried mafalda pasta (or rotini): These pasta shapes grab onto the sauce beautifully!
- 1/2 cup ricotta cheese: For that creamy, dreamy finish that complements the soup perfectly.
- 1/2 cup mozzarella cheese: Melted and gooey—enough said!
- Fresh parsley or basil, for garnish: A fresh touch that adds a pop of color and flavor!
Full recipe card is below.
How to Make It
Stovetop Instructions
In a large pot, brown the ground beef over medium heat, stirring frequently until fully cooked and no longer pink. The aroma will make you weak in the knees!
Add onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
Stir in Italian seasoning, salt, and pepper. This is where the magic starts to feel real!
Pour in the marinara sauce and beef broth. Bring the mixture to a gentle simmer and let it bubble away, filling your kitchen with that divine smell.
Once simmering, add the dried pasta. Cook until al dente, stirring occasionally. The pasta will soak up all those lovely flavors!
Stir in the ricotta cheese and mozzarella cheese off the heat until melted and creamy.
Serve hot, garnished with fresh parsley or basil!
Slow Cooker Instructions
Brown the ground beef in a skillet first, then drain excess fat.
Transfer the beef to your slow cooker, followed by onion, garlic, Italian seasoning, salt, and pepper.
Add the marinara sauce and beef broth and stir to combine.
Cook on low for 4-6 hours or high for 2-3 hours.
About 30 minutes before serving, stir in the dried pasta.
Incorporate the ricotta and mozzarella cheeses just before serving.
Instant Pot Instructions
Set your Instant Pot to sauté mode. Brown the ground beef until no longer pink, then drain fat.
Add onion and garlic, cooking until softened.
Add Italian seasoning, salt, and pepper, and stir.
Mix in marinara sauce, beef broth, and dried pasta. Secure the lid and cook on high pressure for 5 minutes.
Quick release pressure. Stir in the ricotta and mozzarella cheese until melted.
Pro Tips for Success
- Don’t Overcook the Pasta: Remember, it will continue cooking in the soup even after you turn off the heat, so aim for al dente.
- Adjust the Seasonings: Everyone’s palate is different; feel free to taste and tweak the seasonings to your liking.
- Garnish Generously: A sprinkle of fresh herbs not only adds flavor but elevates the dish visually!
Flavor Variations
- Protein Swap: Try turkey or chicken instead of beef for a lighter option.
- Add Veggies: Toss in some spinach or mushrooms for added nutrition and texture!
- Spice It Up: Add red pepper flakes for a spicy twist!
Serving Suggestions
Serve your comforting bowl of lasagna soup with crusty garlic bread on the side to soak up that delicious broth. A fresh green salad topped with your favorite vinaigrette pairs beautifully too! A glass of red wine will take this cozy meal to the next level.
Make-Ahead & Storage
You can prep this soup ahead of time by chopping your veggies and browning the beef, storing them in the fridge until ready to cook. The soup stores well in an airtight container for about 4 days in the fridge.
Leftovers
Out of ideas for leftover soup? Try adding it to a baked potato, or serve it over polenta for a delightful twist.
Freezing
Yes, you can freeze this soup! Let it cool completely, then transfer to freezer-safe bags or containers. It keeps well for about 3 months. For best results, label and date the bags.
Reheating
For reheating, the stovetop or microwave works well. If reheating on the stovetop, add a splash of broth or water to bring it back to its soup-like consistency.
FAQs
Can I make this recipe vegetarian?
Absolutely! Swap out the beef for a hearty veggie mix and use vegetable broth.
How can I make it spicier?
Add some crushed red pepper flakes or a dash of hot sauce!
What if I don’t have mafalda pasta?
No worries! Rotini, shell, or penne pasta will work just as beautifully.
Can I use homemade marinara?
Yes, a homemade sauce will elevate this dish even more. Use your favorite recipe!
Final Thoughts
As you wrap up your cooking journey, remember to take a moment to savor every bite and let the comfort of this lasagna soup embrace you. Serve it with love, share it with friends, and enjoy the cozy sanctuary it creates in your home. Happy cooking, and may your kitchen always be filled with warmth and joy! Until next time, stay deliciously inspired!
- Chef Caroline
Lasagna Soup
Ingredients
Main Ingredients
- 1 lb extra-lean ground beef A healthier option!
- 1 onion, diced For a sweet, aromatic base.
- 2 cloves garlic, minced For that heavenly garlic scent.
- 1 tsp Italian seasoning Adds depth and warmth.
- 1/2 tsp salt Adjust to taste.
- 1/2 tsp pepper Adjust to taste.
- 1 jar (650mL) marinara sauce Use your favorite variety.
- 4 cups beef broth For heartiness.
- 2 cups dried mafalda pasta (or rotini) These shapes grab onto the sauce beautifully.
- 1/2 cup ricotta cheese For creamy finish.
- 1/2 cup mozzarella cheese Melted and gooey.
- to taste Fresh parsley or basil, for garnish Adds color and flavor.
Instructions
Stovetop Instructions
- In a large pot, brown the ground beef over medium heat, stirring frequently until fully cooked and no longer pink.
- Add onion and garlic, sautéing until soft and fragrant, about 3-4 minutes.
- Stir in Italian seasoning, salt, and pepper.
- Pour in the marinara sauce and beef broth. Bring to a gentle simmer.
- Add the dried pasta. Cook until al dente, stirring occasionally.
- Stir in ricotta cheese and mozzarella cheese off the heat until melted and creamy.
- Serve hot, garnished with fresh parsley or basil.
Slow Cooker Instructions
- Brown the ground beef in a skillet first, then drain excess fat.
- Transfer the beef to your slow cooker, followed by onion, garlic, Italian seasoning, salt, and pepper.
- Add marinara sauce and beef broth and stir to combine.
- Cook on low for 4-6 hours or high for 2-3 hours.
- About 30 minutes before serving, stir in the dried pasta.
- Incorporate the ricotta and mozzarella cheeses just before serving.
Instant Pot Instructions
- Set your Instant Pot to sauté mode. Brown the ground beef until no longer pink, then drain fat.
- Add onion and garlic, cooking until softened.
- Add Italian seasoning, salt, and pepper, and stir.
- Mix in marinara sauce, beef broth, and dried pasta. Secure lid and cook on high pressure for 5 minutes.
- Quick release pressure. Stir in ricotta and mozzarella cheese until melted.