Easy Creamy Lasagna Soup
Creamy and comforting, lasagna soup takes all the flavors of traditional lasagna and turns them into a warm and inviting bowl of goodness. This easy-to-follow recipe is perfect for busy weeknights or cozy weekends, providing all the satisfaction of lasagna without the fuss of layering.
Why Make This Recipe
Lasagna soup is an excellent choice for several reasons. Firstly, it’s a one-pot wonder, making cleanup a breeze. Secondly, it combines hearty ingredients that create a satisfying meal in less time than traditional lasagna. The creamy texture, combined with cheesy toppings and aromatic herbs, provides the ultimate comfort food experience. Plus, you can customize it to fit your taste or dietary preferences easily.
How to Make Easy Creamy Lasagna Soup
Creating this delicious soup is straightforward. Just follow these simple steps to enjoy a warm, hearty meal that your family and friends will love.
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 you want a thinner soup)
- 2 teaspoons kosher salt (divided or more to taste)
- 12 lasagna noodles (uncooked and broken into 2″ pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tablespoons fresh basil (finely chopped)
Directions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it’s soft and translucent.
- Add the ground beef to the pot and sauté until it’s browned on all sides.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Mix well to combine the flavors.
- Pour in the tomato 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 of kosher salt (or more to taste). Reduce the heat to low and let it simmer until the noodles are tender.
- Stir in the heavy cream. At this point, if you prefer a thinner soup, feel free to add an extra 1-2 cups of chicken broth.
- For an extra creamy and cheesy delight, stir in some shredded mozzarella or parmesan right into the soup.
- Serve the lasagna soup in bowls, topping each with spoonfuls of ricotta, mozzarella, and parmesan cheese, along with some fresh basil sprinkled on top. Enjoy!
How to Serve Easy Creamy Lasagna Soup
Lasagna soup is best served hot, garnished with a generous topping of ricotta and freshly chopped basil. Pair it with crusty garlic bread or a simple green salad for a complete meal. For an added touch, you can offer extra cheese on the side for those who love added creaminess.
How to Store Easy Creamy Lasagna Soup
To store leftovers, let the soup cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. If you want to keep it for longer, consider freezing portions for up to 2-3 months. When reheating, you might want to add a splash of chicken broth to achieve the desired consistency.
Tips to Make Easy Creamy Lasagna Soup
- For a vegetarian version, swap the ground beef for a plant-based meat substitute or additional veggies.
- Experiment with different types of cheese; melting provolone or adding a bit of ricotta to the soup can create unique flavors.
- Adjust the spice level according to your preference by modifying the amount of red pepper flakes.
Variation
Feel free to add your favorite vegetables to the soup. Spinach, mushrooms, or zucchini can provide added nutrition and flavor. Additionally, for a more robust taste, consider incorporating Italian sausage or turkey instead of beef.
FAQs
Can I use gluten-free noodles in this recipe?
Yes, you can substitute regular lasagna noodles with gluten-free noodles. Just ensure to adjust the cooking time as recommended on the package.
Can I make this soup ahead of time?
Absolutely! This soup can be made a day in advance, allowing the flavors to meld. Reheat on the stove, adding extra broth if needed to reach your desired consistency.
Is there a way to make this recipe dairy-free?
To make this recipe dairy-free, substitute the heavy cream with coconut milk or a plant-based cream alternative, and use dairy-free cheese options for the toppings.
Easy Creamy Lasagna Soup
Ingredients
For the Soup
- 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 you want a thinner soup
- 2 teaspoons kosher salt (divided) or more to taste
- 12 pieces lasagna noodles (uncooked and broken into 2" pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tablespoons fresh basil (finely chopped)
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook until it’s soft and translucent.
- Add the ground beef to the pot and sauté until it’s browned on all sides.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Mix well to combine the flavors.
Cooking
- Pour in the tomato sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil.
- Add the broken lasagna noodles and season with the remaining 1 teaspoon of kosher salt. Reduce the heat to low and let it simmer until the noodles are tender.
- Stir in the heavy cream, adjusting consistency with extra chicken broth if desired.
- For extra creaminess, stir in mozzarella or parmesan cheese.
- Serve the lasagna soup in bowls, topped with spoonfuls of ricotta, mozzarella, and parmesan cheese, along with fresh basil.
