why make this recipe
Easy Creamy Lasagna Soup is a delicious twist on traditional lasagna. This soup combines all the flavors you love in lasagna but with a comforting, warm broth. It’s perfect for busy weeknights because it comes together quickly and uses simple ingredients you probably already have in your pantry. Plus, everyone in the family will love it!
how to make Easy Creamy Lasagna Soup
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 and add the onion. Cook until it’s soft, then add the beef and sauté until it’s browned all over.
- Stir in the garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste.
- Next, stir in the tomato sauce, diced canned tomatoes, and chicken broth. Bring it to a boil.
- Add the broken lasagna noodles to the pot. Add the remaining 1 teaspoon of kosher salt, or more to taste.
- Reduce the heat and let it simmer until the noodles are tender.
- Stir in the heavy cream. If you want a thinner soup, you can add 1-2 cups of extra chicken broth at this point. Pro tip: Stir shredded mozzarella or parmesan right into the soup for extra creaminess!
- Spoon the lasagna soup into bowls and top with ricotta cheese, mozzarella cheese, parmesan cheese, and fresh basil. Serve and enjoy!
how to serve Easy Creamy Lasagna Soup
This soup is best served hot. Ladle it into bowls and add toppings like extra cheese or fresh basil. You can also serve it with crusty bread or a simple salad for a complete meal.
how to store Easy Creamy Lasagna Soup
If you have leftovers, let the soup cool down before storing it in an airtight container in the fridge. It will stay fresh for about 3-4 days. You can also freeze it for up to 3 months. When you’re ready to eat it, just thaw it overnight in the fridge and reheat on the stove.
tips to make Easy Creamy Lasagna Soup
- Use lean ground beef to keep it healthy, or substitute with ground turkey or chicken for a lighter option.
- Feel free to add more vegetables like spinach, mushrooms, or bell peppers for extra nutrients.
- Experiment with different types of cheese based on your preference!
variation (if any)
You can make this recipe vegetarian by omitting the ground beef and adding lentils or beans. You can also use gluten-free noodles if you need a gluten-free version.
FAQs
Q: Can I make this soup in advance?
A: Yes! You can make the soup in advance and store it in the fridge. Just reheat it on the stove before serving.
Q: Can I use different types of cheese?
A: Absolutely! Feel free to mix and match cheeses according to your taste. Mozzarella, ricotta, and parmesan are the classics, but other cheeses work too.
Q: Is it okay to freeze left over soup?
A: Yes, you can freeze the soup. Just make sure to let it cool before transferring it to an airtight container. It’s best to eat it within 3 months.
Easy Creamy Lasagna Soup
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20) Can substitute with ground turkey or chicken
- 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 Add more for a thinner soup
- 2 teaspoons kosher salt (divided) Adjust 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
Cooking
- Heat the olive oil in a large pot or Dutch oven and add the onion. Cook until it’s soft.
- Add the ground beef and sauté until it’s browned all over.
- Stir in the garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste.
- Stir in the tomato sauce, diced canned tomatoes, and chicken broth. Bring it to a boil.
- Add the broken lasagna noodles to the pot. Add the remaining 1 teaspoon of kosher salt, or more to taste.
- Reduce the heat and let it simmer until the noodles are tender.
- Stir in the heavy cream. If you want a thinner soup, you can add 1-2 cups of extra chicken broth.
- Spoon the lasagna soup into bowls and top with ricotta, mozzarella, parmesan, and fresh basil.