The Best Lasagna Soup Recipe
This hearty lasagna soup features ground beef, mafalda pasta, marinara sauce and two kinds of cheese – all the flavors of lasagna in easy, comforting soup form.
Equipment
- 1 Stainless steel pot for cooking soup
- 1 Souper cubes for freezing leftovers
- 1 Glass meal prep bowls for refrigerating leftovers
Ingredients
Main Ingredients
- 1 lb extra-lean ground beef
- 1 onion diced
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 jar marinara sauce about 650mL
- 4 cups beef broth
- 2 cups dried mafalda pasta or rotini
- ½ cup ricotta cheese for topping
- ½ cup mozzarella cheese for topping
- fresh parsley or basil for garnish
Instructions
Instructions
- Heat the pressure cooker on medium-high and brown the ground beef for 5-6 minutes until no longer pink and slightly crispy.
- Add the diced onion and cook for 2-3 minutes until soft and fragrant.
- Stir in minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute.
- Pour in the marinara sauce and beef broth. Stir well to combine and bring to a boil.
- Add the pasta and reduce heat to medium-low. Simmer for 10-12 minutes until pasta is tender.
- Turn off heat and allow a natural steam release if applicable.
- Ladle into bowls, top with ricotta and mozzarella cheeses, garnish with fresh parsley or basil, and serve hot.
Notes
For a lighter version, substitute ground turkey or chicken. Add extra veggies like spinach or mushrooms for more nutrition. Best enjoyed fresh but also great for meal prep.