My lasagna soup recipe
Ingredients:
1 lb ground beef
Seasoned salt (to taste)
Black pepper (to taste)
Paprika (to taste)
Garlic powder (to taste)
Onion powder (to taste)
Italian seasoning (to taste)
2 jars meat-flavored pasta sauce
Ricotta cheese
Mexican blend cheese
1 box malfadine pasta
Water (as needed for soup consistency)
Instructions:
Brown the Meat
In a large pot over medium heat, cook the ground beef until fully browned.
Season it with seasoned salt, black pepper, and paprika while it cooks.
Drain any excess grease if needed.
Build the Soup Base
Pour in both jars of pasta sauce.
Add a little water (start with about 1–2 cups) to thin it into a soup consistency.
Stir well.
Season the Sauce
Add garlic powder, onion powder, and Italian seasoning.
Stir and let the mixture simmer for about 10–15 minutes so the flavors come together.
Cook the Pasta
Add the malfadine pasta to a separate pot of boiling water
Let it cook according to the package instructions, stirring occasionally so it doesn’t stick.
Once the pasta is tender add it to the soup
Add the Cheese
after the soup has simmered for 10 to 15 minutes Stir in ricotta cheese and Mexican blend cheese until melted and creamy.
Final Touch
Taste and adjust seasoning if needed.
Add more water if it gets too thick—you want it rich but still “soupy.”
Serving Tip:
Scoop into bowls and, if you want it extra good, add a little more ricotta or shredded cheese on top before serving.
If you're looking to warm up your dinner routine with a dish that combines all the flavors of classic lasagna but in a cozy soup form, this lasagna soup recipe is a fantastic choice. One thing I've found helpful when making soups like this is to balance the thickness of the broth carefully—adding water gradually while simmering helps maintain that perfect 'soupy' consistency without losing the rich tomato and meat flavors. Using malfadine pasta is a great idea since its flat, ribbon shape holds onto the sauce beautifully, making each spoonful satisfying. If you can’t find malfadine, other small pasta shapes like penne or rigatoni can work well too. I like to cook the pasta separately to avoid it soaking up too much liquid in the soup, which keeps the texture just right. Another tip is about the cheeses: stirring in ricotta and a Mexican blend cheese creates a creamy texture that beautifully mimics lasagna’s cheesy layers but in a smoother consistency. Adding extra cheese on top just before serving can make it feel even more indulgent. When seasoning, the combination of seasoned salt, paprika, garlic powder, onion powder, and Italian seasoning really enhances the beef and sauce flavors without overpowering them. Feel free to adjust these spices to your taste – for instance, a pinch of crushed red pepper flakes can add a nice mild heat. Lastly, I recommend making a double batch and refrigerating leftovers. The flavors tend to meld and improve after a day, and it reheats wonderfully for quick lunches or dinners. This lasagna soup is definitely a new staple in my kitchen for colder months or anytime I want that comforting homemade Italian taste with minimal fuss.
❤️