Description
This New Easy Creamy Lasagna Soup combines all the comforting flavors of classic lasagna in a warm, hearty soup perfect for any occasion. Featuring ground beef, tender lasagna noodles, and a rich tomato base enhanced with aromatic herbs and creamy cheeses, this recipe offers a delicious twist on a traditional favorite that’s ready in just 40 minutes. It’s perfect for family dinners or cozy nights in.
Ingredients
Meat and Aromatics
- 1 tablespoon olive oil
- 1 pound ground beef (80/20)
- 5 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 1 medium onion, finely diced
Tomato Base
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
Broth and Seasoning
- 4 cups chicken broth (plus extra 1-2 cups if desired)
- 2 teaspoons kosher salt, divided (or more to taste)
Pasta
- 12 lasagna noodles, uncooked and broken into 2-inch pieces
Dairy and Cheese
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
- ½ cup ricotta cheese
Herbs
- 6 tablespoons fresh basil, finely chopped
Instructions
- Cook Aromatics and Beef: Heat the olive oil in a large pot or dutch oven over medium heat. Add the finely diced onion and cook until soft and translucent. Add the ground beef and sauté until browned all over. Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste, cooking for an additional 1-2 minutes to blend flavors.
- Add Tomato Sauces and Broth: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Stir to combine and bring the mixture to a boil. Once boiling, add the broken lasagna noodles and the remaining 1 teaspoon of kosher salt (adjust to taste). Reduce the heat to a simmer and cook until the noodles are tender, about 10-15 minutes, stirring occasionally to prevent sticking.
- Incorporate Cream and Cheese for Richness: Stir in the heavy cream to add a creamy texture to the soup. If you prefer a thinner soup, add 1-2 cups more chicken broth at this stage. For extra creaminess and cheesy flavor, stir in some shredded mozzarella or parmesan cheese directly into the soup while it’s still warm, allowing the cheese to melt evenly.
- Serve with Fresh Cheese and Basil: Ladle the hot lasagna soup into bowls. Top each serving with dollops of ricotta cheese, a sprinkle of shredded mozzarella, freshly grated parmesan cheese, and chopped fresh basil. Serve immediately and enjoy this comforting, cheesy soup.
Notes
- For a spicier version, increase the red pepper flakes to your taste.
- Use low-sodium chicken broth to control salt levels if preferred.
- The soup can be made ahead and stored in the refrigerator for up to 3 days; reheat gently and add additional broth if it thickens too much.
- To make this recipe vegetarian, substitute ground beef with plant-based crumbles and use vegetable broth.
- Breaking the lasagna noodles into smaller pieces ensures easier eating and faster cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
