Easy Creamy Lasagna Soup
A comforting one-pot lasagna-inspired soup that brings warmth and rich flavors to your table, perfect for chilly evenings.
Ingredients
For the soup base
- 1 tablespoon olive oil Helps to build flavors while adding healthy fats.
- 1 pound lean ground beef or ground turkey Choose lean meat for a healthier profile.
- 1 small yellow onion, finely diced Brings a wonderful depth of flavor to the soup.
- 3 cloves garlic, minced Adds a punch of flavor.
- 1 teaspoon Italian seasoning Infuses the soup with classic Italian flavor.
- 0.5 teaspoon crushed red pepper flakes Optional for a little heat.
- 1 teaspoon salt Enhances all the flavors.
- 0.5 teaspoon black pepper Adds warmth and depth.
- 24 ounces marinara sauce Base of flavor in the soup.
- 4 cups low-sodium chicken broth Creates a comforting base.
- 15 ounces crushed tomatoes Enhances the tomato flavor.
For the creamy finish
- 8 pieces lasagna noodles, broken into pieces Makes it more fun to eat.
- 0.5 cups heavy cream Adds creaminess.
- 0.5 cups ricotta cheese Brings in familiar layers of lasagna.
- 1 cup shredded mozzarella cheese For gooey, melty goodness.
- 0.25 cups grated Parmesan cheese Adds a nutty finish.
- to taste fresh basil or parsley, chopped Brightens up the dish.
- to taste extra Parmesan cheese for topping Because who doesn’t love a little cheese on top?
Instructions
Preparation
- 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 apart with a wooden spoon. Drain any excess fat, leaving about a tablespoon for flavor.
- 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.
- 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.
- Reduce the heat to medium-low and simmer uncovered for 15-20 minutes to deepen the flavor.
- Add the broken lasagna noodles directly to the pot. Cook until tender, about 10-12 minutes, stirring occasionally.
- Lower the heat and stir in the heavy cream, ricotta, mozzarella, and Parmesan cheese. Stir until melted and the soup becomes creamy and rich. Adjust seasoning to taste.
- Ladle into bowls and top with chopped basil or parsley and extra Parmesan. Serve hot.
Notes
You can easily prep the soup ahead of time! It lasts about 4 days in the refrigerator and freezes well for up to 3 months.