Lasagna Soup – All the flavors of traditional Lasagna but in a bowl! Perfect for those times when you’re craving lasagna but lack the time.
I first shared this recipe with you over 4 years ago and thought it was time to redo it again and give you guys better pictures, because my photography skills weren’t that great back then and because this is one of my all time favorite soups. Lasagna really is a favorite comfort food for a lot of people, I mean think about all the cheesy saucy pasta, can you think of any better comfort food? And what better way to have this goodness in a lot less time required than with this lasagna in a bowl. It’s simply ingenious. If you’ve never had lasagna soup, this is something you must try. It is literally like eating lasagna, except it’s a lot easier to make and a lot faster. It’s really good. My husband was mumbling and grumbling as usual as I was making it, then when he tried it he got all quiet and finally admitted that it was really a great idea and he loved it.
I don’t make lasagna often, mostly because it makes so much, there’s only two of us and we always end up throwing some of it away. However, soup doesn’t last so long, especially this soup.
Again I used diced fire roasted tomatoes here because I can’t help myself, I really really love them, but don’t worry, just regular diced tomatoes work just as well. If you want this soup to look all pretty like lasagna in a bowl you would need to use mafalda pasta, which it’s basically long lasagna sheets but obviously not as wide as lasagna sheets, they’re about an inch in width.
You could sprinkle all the mozzarella cheese over the soup once it’s done right in the pot, but I didn’t do that since hubs is lactose intolerant so he can’t handle the cheese. However feel free to do that, the nutritional information assumes 1 1/2 cups of mozzarella cheese for the entire recipe, but go nuts with it if you love cheese as much as I do. I mean what’s lasagna without cheese.
Lasagna in a bowl, brilliant idea.
- 1 lb ground pork
- 1 large onion, chopped
- 6 garlic cloves, minced
- 2 tsp dried oregano
- 1 tbsp dried basil
- 1 tsp hot sauce
- 3 tbsp tomato paste
- 1 28 oz can diced tomatoes or diced fire roasted tomatoes
- 2 bay leaves
- 6 to 8 cups water or chicken broth
- 8 oz mafalda pasta
- salt and pepper to taste
- mozzarella and/or Parmesan cheese for sprinkling on top of soup
- fresh parsley for garnish
- Start by browning the ground pork in a Dutch oven or large soup pot, over medium heat.. Add some salt and pepper over the meat, season as you go. Next add the chopped onions and continue cooking until the onion is translucent and soft, for about 5 minutes.
- Add the garlic, oregano and and basil to the pot and stir. Cook for 2 more minutes, then add the hot sauce and tomato paste and cook until the tomato paste turns brownish in color.
- Add the can of diced tomatoes, bay leaves and water or chicken broth. Taste for seasoning and season with salt and pepper as needed.
- Add the mafalda pasta and cook for another 20 minutes or until the pasta is cooked al dente or to your liking.
- To serve this scoop a couple ladles in a bowl and sprinkle with mozzarella or Parmesan cheese, then garnish with fresh parsley.