Oh, dear friends, let me take you on a cozy little journey to the time I discovered this delightful Easy Creamy Lasagna Soup. Picture this: it was one of those chilly evenings where the air was crisp, and the smell of falling leaves filled the streets. After a long day of cooking and comforting friends, I found myself craving the warm indulgence of a classic lasagna, but, oh no! I had no lasagna sheets! In a moment of desperation, I decided to transform my beloved lasagna into a soul-soothing soup. The aroma wafting from the pot as I sautéed the onions and garlic filled my kitchen with a hug, wrapping me in warmth and comfort.
With each spoonful, the luscious, creamy texture combined with bursts of flavor made my taste buds dance. I knew then I had stumbled upon a gem! Since that night, this soup has become a cherished recipe among my family and friends. It’s loved not just for its simplicity, but for how it brings everyone together around the table. And I can assure you, dear reader, once you whip up a pot of this delectable soup, it will find a permanent spot in your recipe collection as well!
Why You’ll Love This Recipe
- Super Easy: Just one pot and a few simple ingredients lead to a bowl of deliciousness!
- Quick to Make: You can have this cozy meal ready in about 30 minutes—perfect for weeknights!
- Healthier Twist: All the flavors of traditional lasagna with less hassle and fewer carbs!
- Incredibly Flavorful: Rich tomato basil and hearty beef meld together for a savory feast!
- Crowd-Pleasing: Perfect for family dinners, gatherings, or a cozy night in.
Ingredients
1 tablespoon olive oil
This adds a lovely richness to our base and helps sauté the veggies perfectly!1 medium onion (finely diced)
Sweet, caramelized onions make everything better! Look for ones that feel firm and fresh!1 pound ground beef (80/20)
This helps create a hearty texture and rich flavor. Feel free to swap for turkey or a meat alternative if you prefer!5 cloves garlic (minced)
Garlic adds that aromatic punch—don’t skimp on it, my friends, it’s the soul of the dish!½ teaspoon red pepper flakes
A gentle hint of heat that elevates the flavor profile perfectly!1 teaspoon dried oregano
This herb adds a hint of earthiness synonymous with Italian cuisines!2 tablespoons tomato paste
It’s a concentrated form of tomato goodness that amps up the savory aspect!25 ounces tomato basil pasta sauce
Choose your favorite brand for a rich, deep flavor!28 ounces diced canned tomatoes
These add texture and a juicy burst of flavor to the soup!4 cups chicken broth
Low-sodium broth is fantastic here—this enriches the soup without overpowering the flavors!2 teaspoons kosher salt (divided or more to taste)
Always taste as you go, salt is your best friend in balancing flavors!12 lasagna noodles (uncooked and broken into 2″ pieces)
These noodles will soften beautifully and absorb all those delicious flavors!½ cup heavy cream (optional)
For a rich and creamy finish—adds luxury, but feel free to leave it out for a lighter option!1 cup shredded mozzarella cheese
Because what’s lasagna without gooey cheese?½ cup parmesan cheese (freshly grated)
Freshly grated cheese melts better and adds a lovely sharpness!½ cup ricotta cheese
Dollops of creamy goodness that mimic the classic lasagna without the layers!6 tbsp fresh basil (finely chopped)
The fresh aroma of basil brings it all together and adds a pop of color!
Full recipe card is below.
How to Make It
Heat the Olive Oil
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and listen closely to the symphony of sizzling sounds as it cooks until it’s soft and fragrant, about 5 minutes.
Sauté the Beef
Add in the ground beef, breaking it apart as it browns, releasing its savory essence into the air. Once it’s beautifully browned all over, stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste. Suddenly, your kitchen will feel like an Italian bistro, and trust me, your taste buds will thank you!
Stir in the Sauces
Next, pour in the tomato sauce, diced tomatoes, and chicken broth. Give it a good stir—watch those vibrant colors swirl together! Bring everything to a gentle boil, then toss in the broken lasagna noodles. Stir in the remaining teaspoon of kosher salt, or more to taste. Reduce the heat, let it simmer and allow the magic to happen until the noodles are tender—about 10 minutes.
Add the Cream
Stir in the heavy cream if you’re using it. If you’re dreaming of a thinner soup, now’s the time to add 1 to 2 cups more chicken broth. Pro tip: for a dreamy, cheesy texture, stir in some shredded mozzarella or parmesan right into the soup!
Serve It Up
Spoon the lasagna soup into bowls and crown it with dollops of ricotta, a sprinkle of shredded mozzarella, and a flurry of freshly grated parmesan. Finish with the aromatic pinch of fresh basil on top. Serve up with your favorite bread and enjoy the cozy vibes!
Pro Tips for Success
- Taste as You Go: Always adjust the salt and spices based on your preferences.
- Don’t Rush the Simmer: Letting the soup simmer allows all those flavors to meld together beautifully.
- Extra Creamy: For an even creamier soup, stir in a little more cheese at the end.
- Herb Freshness: Fresh herbs always elevate the dish; try mixing in parsley or thyme for a delightful twist!
Flavor Variations
- Swap ground beef for Italian sausage for a flavorful kick.
- Add vegetables like spinach or mushrooms for some healthy goodness.
- For a zesty punch, try adding a splash of balsamic vinegar or a sprinkle of lemon zest!
Serving Suggestions
Serve this scrumptious soup in rustic bowls, and let its warm, inviting aroma waft through your home. Pair it with crusty garlic bread or a fresh salad tossed in a zesty vinaigrette. And don’t forget to enjoy it with a glass of your favorite red wine—how about a nice Chianti?
Make-Ahead & Storage
To prep ahead, chop all your veggies and store them in the fridge. The soup itself is perfect for making ahead—let it cool, then refrigerate in an airtight container for up to 4 days.
Leftovers
Creatively reuse leftovers by turning them into a lasagna bake! Layer the soup mixture with more noodles and cheese, then bake it in the oven until bubbly and golden. Or, enjoy it simply reheated for a quick lunch!
Freezing
You can freeze this soup for up to 3 months! Just let it cool completely, then transfer it to a freezer bag or container. Remember to label it with the date!
Reheating
For best results, reheat on the stovetop over medium heat, adding a dash of broth if it seems too thick. You can also microwave it in a bowl, stirring halfway through to heat evenly.
FAQs
Can I make this soup vegetarian?
Absolutely! Try using lentils or a mix of your favorite veggies along with vegetable broth.
Can I make it gluten-free?
Yes, just substitute the lasagna noodles with gluten-free pasta!
What can I use instead of heavy cream?
You can use half-and-half, whole milk, or even a non-dairy alternative if you prefer!
Can I use pre-cooked noodles?
Certainly! Just add them in at the very end after the other ingredients are cooked, and simmer briefly until heated through!
Final Thoughts
As the evening light fades and comfort fills the air, there’s truly nothing like a warm bowl of Easy Creamy Lasagna Soup hugging your soul. I hope this recipe brings joy and coziness to your kitchen like it has to mine. After all, food is all about love, connection, and sharing moments around the table. Happy cooking, my dear friends, and don’t forget to savor every delightful spoonful!
Warm wishes,
Chef Caroline 🍽❤️
Easy Creamy Lasagna Soup
Ingredients
For the base
- 1 tablespoon olive oil Adds richness and helps sauté the veggies.
- 1 medium onion (finely diced) Look for firm and fresh ones.
- 5 cloves garlic (minced) Adds aromatic flavor to the dish.
For the soup
- 1 pound ground beef (80/20) Can be replaced with turkey or a meat alternative.
- ½ teaspoon red pepper flakes Provides a hint of heat.
- 1 teaspoon dried oregano Gives an earthy flavor.
- 2 tablespoons tomato paste Concentrated tomato flavor.
- 25 ounces tomato basil pasta sauce Choose your favorite brand.
- 28 ounces diced canned tomatoes Adds texture and burst of flavor.
- 4 cups chicken broth Low-sodium recommended.
- 2 teaspoons kosher salt (divided) Adjust to taste.
- 12 pieces lasagna noodles (uncooked and broken into 2" pieces) Will soften and absorb flavors.
- ½ cup heavy cream (optional) For a creamier finish.
- 1 cup shredded mozzarella cheese To add cheesy goodness.
- ½ cup parmesan cheese (freshly grated) Adds sharpness.
- ½ cup ricotta cheese Mimics classic lasagna without layers.
- 6 tablespoons fresh basil (finely chopped) Adds aroma and freshness.
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the finely diced onion and cook until it’s soft and fragrant, about 5 minutes.
Cooking
- Add in the ground beef, breaking it apart as it browns. Once browned, stir in the garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste.
- Pour in the tomato sauce, diced tomatoes, and chicken broth. Bring to a gentle boil, then toss in the broken lasagna noodles.
- Stir in the remaining teaspoon of kosher salt and reduce the heat. Let the soup simmer until the noodles are tender, about 10 minutes.
- If using, stir in the heavy cream. For a thinner soup, add 1 to 2 cups more chicken broth. For a cheesy texture, stir in mozzarella or parmesan into the soup.
- Spoon the soup into bowls and top with ricotta, shredded mozzarella, and freshly grated parmesan. Finish with fresh basil.