Description
This Easy Creamy Lasagna Soup combines all the rich flavors of traditional lasagna into a warm, comforting bowl of soup. Packed with ground beef, tomatoes, lasagna noodles, and layers of creamy cheeses, this dish is perfect for an easy weeknight dinner that satisfies without the fuss of assembling a lasagna.
Ingredients
Scale
Soup Base
- 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 (plus 1-2 cups extra if desired)
- 2 teaspoons kosher salt (divided, or more to taste)
Pasta and Cheese
- 12 lasagna noodles, uncooked and broken into 2″ pieces
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
- ½ cup ricotta cheese
Garnish
- 6 tablespoons fresh basil, finely chopped
Instructions
- Sauté Aromatics and Beef: Heat the olive oil in a large pot or Dutch oven over medium heat and add the finely diced onion. Cook until the onion is soft and translucent. Add the ground beef and sauté until browned all over. Next, stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste, cooking for an additional minute to develop the flavors.
- Add Liquids and Noodles: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil, then add the broken lasagna noodles. Season with the remaining 1 teaspoon kosher salt or adjust to taste. Reduce the heat and let the soup simmer until the noodles are tender, approximately 10-15 minutes.
- Incorporate Cream and Cheese: Stir in the heavy cream to add richness and creaminess to the soup. If you prefer a thinner consistency, add 1-2 cups of extra chicken broth at this stage. For an extra cheesy and creamy texture, stir in shredded mozzarella or parmesan cheese directly into the soup until melted and well combined.
- Serve and Garnish: Ladle the lasagna soup into bowls and top each serving with dollops of ricotta cheese, additional shredded mozzarella and parmesan cheeses, and a sprinkle of fresh chopped basil. Serve hot and enjoy this comforting twist on a classic Italian favorite.
Notes
- You can adjust the thickness of the soup by adding more chicken broth to reach your desired consistency.
- For a spicier kick, increase the amount of red pepper flakes according to your preference.
- Using fresh basil adds a bright aroma, but dried basil can be substituted in a pinch.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove.
- To make this recipe vegetarian, substitute ground beef with plant-based meat alternatives and use vegetable broth instead of chicken broth.
