His lasagna soup may be prepared in just one pot in about 30 minutes.
All of your favorite lasagna tastes may be found in one wonderful dish.
▢1 tablespoon olive oil
▢1 yellow onion, diced
▢1 tablespoon garlic, minced
▢2 pounds ground beef
▢1 tablespoon Italian seasoning
▢2 teaspoons ground pepper
▢2 teaspoons kosher salt
▢1 jar (24 ounces) marinara sauce
▢4 cups (32 ounces) beef broth, (can add up to 4 more cups if you want a runnier soup)
▢1 can (28 ounces) crushed tomatoes
▢12 ounces Mafalda noodles, can use lasagna noodles broken
▢½ cup (119 g) heavy cream
▢1 cup (113 g) mozzarella cheese, shredded
▢1 cup (113 g) cheddar and Monterey Jack blend, shredded
▢parsley to garnish
Large Dutch oven on medium-high heat with oil added.
Cook for 3–4 minutes after adding the onion.
Cook for one more minute after adding the garlic.
Add salt, pepper, Italian spice, and ground meat.
Cook for about 8 to 10 minutes, or until the beef is no longer pink, stirring regularly and breaking up the meat as you go. If necessary, drain any extra grease.
Add the sauce, beef stock, and tomato sauce.
The soup should be combined, then simmered.
When the mixture is simmering, add the noodles and cook for an additional 8 minutes, or until they are al dente.
Heavy cream should be added after the cheeses have already started to melt.
Serve right away after adding parsley as the garnish.