Easy Creamy Lasagna Soup
A comforting twist on traditional lasagna, this Easy Creamy Lasagna Soup combines all your favorite flavors with a warm broth, perfect for busy weeknights.
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.
Notes
Best served hot, can be enjoyed with crusty bread or a simple salad. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.