Description
This Easy Creamy Lasagna Soup combines all the flavors of classic lasagna in a warm, comforting soup that’s perfect for a quick weeknight dinner. Ground beef, tomato basil sauce, tender lasagna noodles, and a blend of cheeses create a rich and hearty meal. Ready in just 40 minutes and serving 8, it’s a crowd-pleaser that brings creamy, cheesy goodness to your table without the fuss of layering a traditional 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 (more if desired)
- 2 teaspoons kosher salt, divided
Lasagna Noodles
- 12 lasagna noodles, uncooked and broken into 2” pieces
Cheeses & Garnishes
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
- ½ cup ricotta cheese
- 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 soft and translucent. Add the ground beef and sauté, breaking it up with a spoon, until browned all over. Stir in minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste, cooking for another 1-2 minutes to develop flavor.
- Add Tomato and Broth Ingredients: Stir in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil, then add the broken lasagna noodle pieces. Add the remaining 1 teaspoon kosher salt (or more to taste). Reduce the heat to a simmer and cook until the noodles are tender, about 10-12 minutes, stirring occasionally to prevent sticking.
- Add Cream and Cheese: Stir in the heavy cream to create a rich, creamy texture. If you prefer a thinner soup, add 1-2 cups extra chicken broth at this point. For extra cheesiness, stir some shredded mozzarella or parmesan cheese directly into the soup until melted and combined.
- Serve with Cheese and Basil Garnish: Ladle the hot soup into bowls and top each serving with dollops of ricotta cheese, additional shredded mozzarella, freshly grated parmesan, and a sprinkle of fresh chopped basil. Serve immediately and enjoy the creamy, comforting flavors of this lasagna-inspired soup.
Notes
- For a spicier soup, increase the amount of red pepper flakes to taste.
- Use gluten-free lasagna noodles if you need a gluten-free option.
- You can substitute ground turkey or chicken for ground beef for a leaner soup.
- If you want a vegetarian version, omit the beef and use vegetable broth instead of chicken broth.
- This soup is best served fresh but can be refrigerated for up to 3 days and reheated gently on the stove.
