Lasagna by the Spoonful

Johnna Tate turns a classic family favorite into a warm, one pot dinner made for busy fall nights.

There is something about October that makes a big, cozy pot on the stove sound especially good. Johnna Tate’s Lasagna Soup has everything we love about traditional lasagna, including hearty beef, rich tomato sauce, tender noodles, plenty of cheese and all those familiar Italian flavors, without all the layering and waiting. Even better, it comes together in one pot and can be on the table in about 30 minutes.
LASAGNA SOUP
Recipe from Johnna Tate
Prep: 10 minutes | Cook: 20 minutes
Ingredients
1 tablespoon olive oil
1 yellow onion, diced
1 tablespoon minced garlic
2 pounds ground beef
1 tablespoon Italian seasoning
2 teaspoons ground pepper
2 teaspoons kosher salt
1 24 ounce jar marinara sauce
4 cups beef broth, plus more for a thinner soup
1 28 ounce can crushed tomatoes
12 ounces Mafalda noodles, or broken lasagna noodles
½ cup heavy cream
1 cup shredded mozzarella cheese
1 cup shredded cheddar and Monterey Jack cheese blend
Fresh parsley for garnish
Directions
  1. Heat olive oil in a large Dutch oven over medium high heat. Add the onion and cook for 3 to 4 minutes. Add garlic and cook for another minute.
  2. Add ground beef, Italian seasoning, salt and pepper. Cook for 8 to 10 minutes, breaking up the beef as it cooks, until no longer pink. Drain excess grease if needed.
  3. Stir in marinara sauce, beef broth and crushed tomatoes. Bring to a simmer.
  4. Add the noodles and cook for about 8 minutes, or until al dente.
  5. Stir in the heavy cream and cheeses until melted and creamy.
  6. Ladle into bowls, garnish with parsley and a little extra cheese, and serve warm.
JOHNNA’S TIP:
Save a little cheese for the top. Johnna also loves finishing each bowl with an Italian cheese blend or freshly grated Parmesan.

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