Lasgana Soup

Prep Time: 10 Mins

Cook Time: 35 Mins

Total Time: 45 Mins

Serves: 8

A quick, 1-bag trip to the store is all you need to cook for the week when you have recipes like this Lasagna Soup! Fresh ground beef or meatloaf mix and cheeses combine with pantry staples for this easy and delicious soup. You can have everything you love about lasagna but without all the work, and it cooks all in one pot! Just sauté lean ground beef with onion and garlic, add marinara and beef broth and simmer. Add in the pasta (it goes in dry, so it absorbs all the flavor as it cooks and you only have one pot to clean). Cook until the pasta is tender, then finish with mozzarella and ricotta. This version of lasagna soup is a hearty and delicious meal in a bowl that you can make anytime you want some comfort food!

Ingredients

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Thomas Farms Grass Fed Ground Beef

1 pound Thomas Farms Grass Fed Ground Beef
1 large white onion, minced (about 1 cup)
2 cloves garlic, minced
1 jar (24 ounces) marinara sauce
4 cups beef broth
5 ounces uncooked long mafalda pasta, coarsely broken (about 2 cups)
½ cup shredded mozzarella cheese
2 tablespoons fresh chopped oregano, basil or parsley
½ cup ricotta cheese
Garlic bread (optional)

Instructions

Heat a 5-quart saucepot over medium-high heat. Add the beef and season with salt and pepper. Add the onion and garlic and cook until the beef is well browned, stirring often to separate meat. Pour off any fat.
Add the sauce, broth and pasta and heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the pasta is tender, stirring occasionally.
Top with the mozzarella cheese, oregano and spoonfuls of ricotta cheese. Stir before serving. Serve with garlic bread, if desired.

Instead of the mafalda, you can use 5 to 6 uncooked lasagna noodles, coarsely broken.

Ingredients

Swap Protein

Thomas Farms Meatloaf Mix

1 pound Thomas Farms Meatloaf Mix
1 large white onion, minced (about 1 cup)
2 cloves garlic, minced
1 jar (24 ounces) marinara sauce
4 cups beef broth
5 ounces uncooked long mafalda pasta, coarsely broken (about 2 cups)
½ cup shredded mozzarella cheese
2 tablespoons fresh chopped oregano, basil or parsley
½ cup ricotta cheese
Garlic bread (optional)

Instructions

Heat a 5-quart saucepot over medium-high heat. Add the beef and season with salt and pepper. Add the onion and garlic and cook until the beef is well browned, stirring often to separate meat. Pour off any fat.
Add the sauce, broth and pasta and heat to a boil. Reduce the heat to low. Cook for 20 minutes or until the pasta is tender, stirring occasionally.
Top with the mozzarella cheese, oregano and spoonfuls of ricotta cheese. Stir before serving. Serve with garlic bread, if desired.

Instead of the mafalda, you can use 5 to 6 uncooked lasagna noodles, coarsely broken.