why make this recipe
Lasagna soup is a fun twist on traditional lasagna, combining all the rich flavors you love into a cozy, comforting bowl of goodness. It’s easy to prepare, perfect for busy weeknights, and ideal for feeding a crowd. Plus, this creamy version adds a delightful richness that everyone will enjoy.
how to make Easy Creamy Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can crushed tomatoes
- 8 lasagna noodles, broken into pieces
- ½ cup heavy cream
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, chopped
- Extra Parmesan cheese for topping
Directions
Brown the Meat
In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat, leaving about a tablespoon for flavor.Sauté the Aromatics
Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.Build the Base
Add Italian seasoning, crushed red pepper, salt, and pepper. Stir in marinara sauce, chicken broth, and crushed tomatoes. Mix well and bring to a gentle boil.Simmer the Soup
Reduce heat to medium-low and simmer uncovered for 15–20 minutes to deepen the flavor.Cook the Noodles
Add the broken lasagna noodles directly to the pot. Cook until tender, about 10–12 minutes, stirring occasionally. Add extra broth if the soup becomes too thick.Make It Creamy
Lower the heat and stir in heavy cream, ricotta, mozzarella, and Parmesan cheese. Stir until melted and the soup becomes creamy and rich. Adjust seasoning to taste.Serve and Garnish
Ladle into bowls and top with chopped basil or parsley and extra Parmesan. Serve hot with garlic bread or salad.
how to serve Easy Creamy Lasagna Soup
This soup is best served hot. You can garnish it with fresh herbs like basil or parsley. Pair it with some crusty garlic bread or a side salad for a complete meal that’s sure to satisfy.
how to store Easy Creamy Lasagna Soup
If you have leftovers, let the soup cool completely. Then, store it in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just remember to thaw it overnight in the fridge before reheating.
tips to make Easy Creamy Lasagna Soup
- If you want to add more veggies, consider throwing in some chopped spinach or bell peppers after you’ve sautéed the onions.
- For a bit more heat, increase the amount of crushed red pepper flakes.
- To save time, you can prep the ingredients ahead of time and have everything ready to go for a quick cooking session.
variation
- Try using different types of cheese, like provolone or gouda, for a unique flavor.
- For a vegetarian version, omit the meat and use lentils or mushrooms instead.
- You can also use whole wheat or gluten-free lasagna noodles if you prefer.
FAQs
1. Can I use store-bought marinara sauce?
Yes, using store-bought marinara sauce is a great time-saver, and it will still taste delicious.
2. Can I make this soup ahead of time?
Absolutely! You can prepare it a day in advance and reheat it before serving for even more flavorful results.
3. How do I reheat leftovers?
You can reheat leftovers on the stovetop over low heat or in the microwave until warmed through. Add a splash of broth if needed to maintain the soup’s creaminess.
Easy Creamy Lasagna Soup
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional) For a little heat
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 24-ounce jar marinara sauce Store-bought can be used
- 4 cups low-sodium chicken broth
- 1 15-ounce can crushed tomatoes
- 8 pieces lasagna noodles, broken into pieces
For Creaminess
- ½ cup heavy cream
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
For Garnish
- to taste Fresh basil or parsley, chopped For garnish
- for topping Extra Parmesan cheese
Instructions
Brown the Meat
- In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat, leaving about a tablespoon for flavor.
Sauté the Aromatics
- Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Build the Base
- Add Italian seasoning, crushed red pepper, salt, and pepper. Stir in marinara sauce, chicken broth, and crushed tomatoes. Mix well and bring to a gentle boil.
Simmer the Soup
- Reduce heat to medium-low and simmer uncovered for 15-20 minutes to deepen the flavor.
Cook the Noodles
- Add the broken lasagna noodles directly to the pot. Cook until tender, about 10-12 minutes, stirring occasionally. Add extra broth if the soup becomes too thick.
Make It Creamy
- Lower the heat and stir in heavy cream, ricotta, mozzarella, and Parmesan cheese. Stir until melted and the soup becomes creamy and rich. Adjust seasoning to taste.
Serve and Garnish
- Ladle into bowls and top with chopped basil or parsley and extra Parmesan. Serve hot with garlic bread or salad.