Easy Creamy Lasagna Soup
Lasagna soup is a fun twist on traditional lasagna, combining all the rich flavors you love into a cozy, comforting bowl of goodness. This creamy version adds a delightful richness that everyone will enjoy.
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.
Notes
If you have leftovers, let the soup cool completely. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Thaw overnight in the fridge before reheating. For additional veggies, consider adding spinach or bell peppers after sautéing the onions.