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One-Pot Lasagna Soup With Mozzarella Croutons

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This one-pot lasagna soup delivers all the classic lasagna flavor without the fuss. Rich, velvety broth, tender pasta, and crispy, gooey mozzarella croutons make this the ultimate weeknight comfort food.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 preferred)
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 (28-ounce) can crushed tomatoes (San Marzano preferred)
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups low-sodium beef broth (or chicken broth)
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 8 ounces dried mafalda pasta (or broken lasagna noodles)
  • 8 ounces fresh mozzarella cheese, cut into ½-inch cubes
  • ½ cup panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil (for croutons)
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried Italian seasoning
  • Fresh basil leaves, chiffonade (for serving)
  • Extra grated Parmesan cheese (for serving)
  • Crushed red pepper flakes (optional, for serving)

Instructions

  1. Brown the Beef: Heat olive oil in a Dutch oven over medium-high heat. Add ground beef and cook, breaking it up, until browned and no longer pink (5-7 minutes). Season with salt and pepper. Transfer beef to a plate, leaving about 1 tablespoon drippings in the pot.
  2. Sauté the Aromatics: Reduce heat to medium. Add diced onion and cook until soft and translucent (about 3 minutes). Add minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  3. Build the Broth: Stir in tomato paste and cook for 1 minute to caramelize. Add crushed tomatoes, diced tomatoes with juices, beef broth, and bay leaf. Stir, scraping up browned bits from the bottom of the pot.
  4. Simmer the Soup: Return browned beef to the pot. Bring to a boil, then reduce heat to low and simmer covered for 15 minutes.
  5. Cook the Pasta: Remove bay leaf. Stir in mafalda pasta. Increase heat to medium and bring to a gentle boil. Cook, stirring occasionally, until pasta is tender but al dente (8-10 minutes). If soup gets too thick, add a splash of water or extra broth.
  6. Make the Mozzarella Croutons: While pasta cooks, preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Mix panko breadcrumbs, grated Parmesan, olive oil, garlic powder, and Italian seasoning in a small bowl. Toss cubed mozzarella in breadcrumb mixture until coated. Place on prepared baking sheet, spacing 1 inch apart. Bake for 6-8 minutes until golden brown and cheese is soft and gooey.
  7. Finish and Serve: Taste soup and adjust seasoning with salt and pepper. Ladle into bowls. Top with mozzarella croutons, fresh basil, and extra Parmesan. Serve immediately.

Notes

For leftovers, cook pasta separately and add to each bowl to prevent it from absorbing all the broth. The soup tastes even better the next day. Fresh mozzarella is essential for the croutons—pre-shredded won’t work. Toast the tomato paste for deeper flavor. Use San Marzano tomatoes for sweetness or add a pinch of sugar to balance acidity.

Nutrition

Keywords: lasagna soup, one-pot meal, comfort food, easy dinner, mozzarella croutons, weeknight dinner, Italian soup

Find it online: https://zorbmeal.com/one-pot-lasagna-soup-with-mozzarella-croutons-easy-recipe/