Easy Creamy Lasagna Soup
Creamy and comforting, this lasagna soup combines the flavors of traditional lasagna into a warm and inviting bowl, perfect for busy weeknights or cozy weekends.
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.
Notes
Lasagna soup is best served hot and pairs well with crusty garlic bread or a green salad. For storage, let cool and refrigerate for up to 3-4 days or freeze for 2-3 months.