Easy Creamy Lasagna Soup
A cozy and hearty soup that combines the rich flavors of traditional lasagna into a creamy delight, perfect for busy weeknights or chilly evenings.
Ingredients
For the Soup Base
- 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 Adjust according to heat preference.
- 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) Or more to taste.
For the Noodles and Cream
- 12 pieces lasagna noodles (uncooked and broken into 2" pieces) Other pasta shapes can be used if desired.
- ½ cup heavy cream (optional) For a richer soup.
For Topping
- 1 cup shredded mozzarella cheese Add directly to the soup for extra creaminess.
- ½ cup freshly grated parmesan cheese
- ½ cup ricotta cheese For topping each bowl.
- 6 tablespoons fresh basil (finely chopped) Garnish for flavor and color.
Instructions
Cooking the Base
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the finely diced onion and cook until soft and translucent, about 5 minutes.
- Add the ground beef and use a spatula to break it apart as it cooks until browned and cooked through.
- Stir in the minced garlic, red pepper flakes, and 1 teaspoon of kosher salt.
- Add the dried oregano and tomato paste, mixing well to combine.
Adding Ingredients
- Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Bring to a boil.
- Add the broken lasagna noodles and stir to ensure they are submerged.
- Add the remaining teaspoon of kosher salt, or adjust to taste, and lower the heat to a simmer.
- Cook until the noodles are tender, about 10 to 15 minutes.
Finishing Touches
- Stir in the heavy cream for a luxurious finish. Add more chicken broth if a thinner soup is desired.
- Incorporate the shredded mozzarella directly into the soup and stir until melted.
- Serve hot in bowls topped with a dollop of ricotta cheese, additional mozzarella, freshly grated parmesan, and chopped basil.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. Garnish with parsley for special occasions.