Super Cheesy Lasagna Soup

all the comfort of lasagna in one-pot soup form

a few weeks ago, we took a weekend trip to Lake Tahoe for some skiing and cozy mountain time. every time we travel, i tell myself i’ll cook a great meal—but somehow, it always turns into a logistical nightmare. too many steps, too many ingredients, and never the right utensils at the airbnb.

this time, i kept it simple and made one of my winter go-to’s: Super Cheesy Lasagna Soup. it’s packed with protein, comes together in one pot, and only requires a handful of ingredients—one of them being a big jar of marinara sauce.

you can watch the long-form video above for clips from the weekend, a full breakdown of me making the soup, plus what i eat the morning of travel and before a ski day. highly recommend making this recipe after a cold day outside, post-ski, or anytime you need something warm and cozy in the winter.

it’s a soup that gives all the comfort of lasagna without the layers and is finished under the broiler for that golden, bubbly cheese topping. trust me, it hits different this time of year.

Super Cheesy Lasagna Soup

ingredients

• 1 jar (40z) marinara sauce

• 1 onion, diced

• 1 bay leaf

• 5 cloves fresh garlic, minced

• 3 tbsp olive oil

• salt & pepper

• red pepper flakes

• 1lb ground beef

• 24oz bone broth

• 1/4cup heavy cream (optional)

• 10-12 lasagna noodles, broken into small pieces

• 8oz mozzarella cheese, shredded

method

1. brown the beef: in a large oven-safe pot or dutch oven, heat 2 tbsp olive oil over medium heat. add the ground beef, season with salt and pepper, and cook until browned. transfer to a plate and set aside.

2. sauté the aromatics: in the same pot, add the remaining 1tbsp olive oil and diced onion. cook for about 5 minutes until softened, then add garlic and cook for another 2 minutes until fragrant.

3. build the broth: pour in the marinara sauce and bone broth, add the bay leaf, and mix well. bring to a boil.

4. simmer & cook the noodles: return the browned beef to the pot, then add the broken lasagna noodles. if the soup seems too thick, add water ½ cup at a time until it reaches your desired consistency. let simmer until the noodles are al dente, stirring occasionally. stir in the optional heavy cream for extra richness.

5. finish with cheese (oven-safe method): sprinkle shredded mozzarella evenly over the soup. place the entire pot under the broiler and cook until the cheese is bubbly and golden brown, about 3-5 minutes.

6. alternative method (no oven-safe pot): transfer the shredded cheese to a round baking dish lined with foil. broil until melted and golden, then carefully slide or spoon the broiled cheese over the soup before serving.

7. remove the bay leaf, ladle into bowls, and serve hot.