CHEESY LASAGNA SOUP – A quick and tasty tomato based soup with ground beef, green bell peppers and mini lasagna noodles, then topped with croutons and melty cheese.
Cheesy Lasagna Soup is new to my recipe collection and an instant favorite. It’s perfect for a cold weather day, or maybe a day you just want a little comfort food.
Even though the word “cheesy” is in the title, the only cheese in the recipe is what you sprinkle on top. So you could easily make this soup dairy free or really cheesy, depending on your taste.
I’ve never baked croutons on top of a soup before, but I like it! It’s a little like eating your lasagna and breadsticks at the same time. It’s delicious, and it adds the perfect crunch.
Cheesy Lasagna Soup calls for mafalda pasta. Mafalda is basically mini lasagna noodles. Very cute, really hard to find. If you’re not able to find it (or don’t want to spend the crazy amount to order it), you can use any bite-sized pasta. It will taste the same.
Here’s what you need to make Cheesy Lasagna Soup…
- Ground beef
- Onion
- Green bell peppers
- Garlic cloves
- Water
- Diced tomatoes in olive oil and garlic
- Tomato paste
- Mafalda pasta
- Brown sugar
- Italian seasoning
- Pepper
- Italian-style croutons
- Shredded mozzarella cheese
Cheesy Lasagna Soup
CHEESY LASAGNA SOUP - A quick and tasty tomato based soup with ground beef, green bell peppers and mini lasagna noodles, then topped with croutons and melty cheese.
Ingredients
- 1 pound ground beef
- 1/2 medium onion, diced
- 2 green bell peppers, chopped
- 2 garlic cloves, minced
- 2 cups water
- 2 (14.5 ounce) cans diced tomatoes in olive oil and garlic
- 1 (6 ounce) can tomato paste
- 4 ounces uncooked mafalda pasta
- 1 tablespoon brown sugar
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon pepper
- 1 1/2 cups Italian-style croutons
- 1 1/2 cups shredded mozzarella cheese
Instructions
- In large stockpot over medium heat, brown the beef, onion, bell peppers and garlic. Drain off excess liquid.
- Add the water, tomatoes, and tomato paste. Stir to combine.
- Add the pasta, brown sugar, Italian seasoning and pepper. Stir to combine.
- Increase heat to high, bring to a boil.
- Reduce heat to medium. Cover and simmer for 10 minutes, until pasta is completely cooked. Stir occasionally.
- Heat oven to broil.
- Divide soup into 6 oven safe soup bowls.
- Top each bowl with desired amount of croutons and cheese.
- Arrange soup bowls in oven so that the tops are about 3-4 inches from the heat.
- Broil for 1-2 minutes, until cheese is melted.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 399Total Fat: 22gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 82mgSodium: 368mgCarbohydrates: 21gFiber: 2gSugar: 6gProtein: 29g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: A Passion for Pasta
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