Lasagna Soup Recipe

All the flavours of lasagna soup! For those lasagna cravings without the time, this soup cooks in just over 30 minutes. 

– 1 pound ground pork – ½ teaspoon salt  – ¼ teaspoon pepper  – 1 large onion  – 6 cloves garlic – 2 teaspoons dried oregano – 1 tablespoon dried basil – 1 teaspoon hot sauce – 3 tablespoons tomato paste – 28 ounces diced tomatoes  – 2 bay leave – 8 cups chicken broth – 8 ounces mafalda pasta – 1 cup mozzarella – 1 tablespoon parsley



Brown ground pork in a Dutch oven or large soup pot over medium heat. Season meat with salt and pepper as you go. 

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Next, add the chopped onions and cook for 5 minutes until translucent and soft. Stir garlic, oregano, and basil into the pot. 

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Continue cooking for 2 minutes, then add the hot sauce and tomato paste and cook until brown.  

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Add bay leaves, diced tomatoes, and water or chicken broth. Season with salt and pepper to taste. 

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When the pasta is al dente, or to your preferred consistency, add the mafalda and cook for a further 20 minutes. 

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To serve, place a few ladles in a bowl, top with Parmesan or mozzarella cheese, and garnish with parsley that has just been picked.  

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You can also top the soup with mozzarella cheese and broil it for a few minutes to melt and brown it. 

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Turkey Noodle Casserole 

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