Easy Creamy Lasagna Soup
A comforting and creamy twist on traditional lasagna, this soup is packed with flavor and easy to make, perfect for chilly nights.
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.
Notes
Taste as you go, adjust salt and spices. Letting it simmer allows flavors to meld beautifully.