Description
This Easy Creamy Lasagna Soup is a comforting and hearty twist on classic lasagna, combining all the favorite flavors into a deliciously creamy and cheesy soup. Perfect for a cozy family dinner, this recipe features ground beef, tomato sauce, tender lasagna noodles, and a blend of mozzarella, parmesan, and ricotta cheeses, all simmered together to create a rich and satisfying meal in just 40 minutes.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 pound ground beef (80/20)
- 5 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth (more if a thinner soup is desired)
- 2 teaspoons kosher salt, divided (or more to taste)
- 12 lasagna noodles, uncooked and broken into 2″ pieces
Dairy & Cheese
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
- ½ cup ricotta cheese
Garnishes
- 6 tablespoons fresh basil, finely chopped
Instructions
- Sauté Aromatics and Brown Beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook until softened and translucent. Add the ground beef and cook until browned completely, breaking it apart as it cooks. Stir in the minced garlic, red pepper flakes, 1 teaspoon kosher salt, dried oregano, and tomato paste, cooking for an additional minute to enhance the flavors.
- Add Sauces and Broth, Cook Noodles: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Stir well and bring the mixture to a boil. Once boiling, add the broken lasagna noodles and the remaining 1 teaspoon kosher salt (adjust to taste). Reduce the heat to low and let the soup simmer until the noodles are tender, about 12-15 minutes.
- Incorporate Cream and Cheese: Stir in the heavy cream to add richness and creaminess to the soup. If desired, add an additional 1-2 cups of chicken broth to reach your preferred soup thickness. For an extra cheesy touch, stir some shredded mozzarella or parmesan cheese directly into the soup until melted and well combined.
- Serve with Cheese and Basil: Ladle the hot lasagna soup into bowls and top each serving with dollops of ricotta cheese, extra shredded mozzarella, freshly grated parmesan, and a sprinkle of finely chopped fresh basil. Serve immediately and enjoy this hearty, comforting soup.
Notes
- For a vegetarian version, substitute the ground beef with sautéed mushrooms or lentils and use vegetable broth instead of chicken broth.
- Adjust the red pepper flakes to your desired spice level or omit for a milder flavor.
- Adding the cheeses directly into the soup creates a creamier texture, but you can reserve some for topping if preferred.
- Use gluten-free lasagna noodles to make this recipe gluten-free.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid overcooking the noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
