Hearty Italian-Inspired Noodle Lasagna Soup

Hearty Italian-Inspired Noodle Soup brings the rich flavors of lasagna into a comforting and easy-to-make soup perfect for any occasion.

Key Ingredients & Substitutions

• Noodles: Opt for Mafalda noodles for their traditional lasagna flavor and visually appealing frilled edges. While breaking up lasagna noodles works, it may alter the texture and appearance.
• Meat: Ground beef adds savory depth, but ground turkey or Italian sausage can be flavorful alternatives.
• Marinara Sauce: Choose your favorite store-bought or homemade marinara sauce for authentic Italian taste.
• Broth: Beef broth adds richness, but chicken stock works well too. Adjust broth quantity for desired consistency.
• Cheese: A blend of cheddar, Monterey Jack, and mozzarella adds creamy texture. Experiment with different cheeses for a personal touch.
• Variations: Enhance with seasonal vegetables like bell peppers, mushrooms, or spinach.

Slow-Cooker Method

For a convenient slow-cooker version, brown meat, onions, and garlic before transferring to the slow cooker. Add remaining ingredients except pasta and cook on low for 6-7 hours or high for 2-3 hours. Add noodles 30 minutes before serving to avoid overcooking.

Storage & Freezing

Store leftover soup in an airtight container in the refrigerator for 2-3 days. Freeze soup without noodles for up to 3 months. Thaw in the refrigerator and reheat on the stovetop or microwave. Cook noodles separately and add to reheated soup before serving.

Ingredients

• 1 tablespoon (15 ml) olive oil
• 1 yellow onion, diced
• 1 tablespoon (15 ml) minced garlic
• 2 pounds (900 g) ground beef
• 1 tablespoon (15 ml) Italian seasoning
• 2 teaspoons (10 ml) ground pepper
• 2 teaspoons (10 ml) kosher salt
• 1 jar (24 ounces / 680 g) marinara sauce
• 4 cups (1 liter) beef broth (add up to 4 more cups for a thinner soup)
• 1 can (28 ounces / 800 g) crushed tomatoes
• 12 ounces (340 g) Mafalda noodles (or broken lasagna noodles)
• ½ cup (120 ml) heavy cream
• 1 cup (115 g) shredded mozzarella cheese
• 1 cup (115 g) shredded cheddar and Monterey Jack cheese blend
• Parsley for garnish

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat.
2. Sauté onion for 3-4 minutes, then add garlic and cook for another minute.
3. Add ground beef, Italian seasoning, salt, and pepper. Cook for 8-10 minutes until browned, breaking up meat as it cooks. Drain excess grease if needed.
4. Stir in marinara sauce, beef broth, and crushed tomatoes. Bring to a simmer.
5. Add noodles and cook for 8 minutes until al dente.
6. Stir in heavy cream and cheeses until melted.
7. Serve immediately, garnished with parsley. Enjoy!