Easy Creamy Lasagna Soup
A soothing, hearty dish that combines classic lasagna flavors into a warm soup, perfect for family dinners or cozy nights in.
Ingredients
For the Soup Base
- 1 tablespoon olive oil For sautéing
- 1 pound lean ground beef or ground turkey Use turkey for a lighter option
- 1 small yellow onion, finely diced Adds flavor to the base
- 3 cloves garlic, minced For aroma
- 1 teaspoon Italian seasoning For seasoning
- ½ teaspoon crushed red pepper flakes Optional for heat
- 1 teaspoon salt To taste
- ½ teaspoon black pepper To taste
- 1 24-ounce jar marinara sauce Base for the soup
- 4 cups low-sodium chicken broth For soupy texture
- 1 15-ounce can crushed tomatoes Adds depth to the flavor
- 8 pieces lasagna noodles, broken For the heartiness of the soup
For Creaminess
- ½ cup heavy cream For a rich finish
- ½ cup ricotta cheese Adds creaminess
- 1 cup shredded mozzarella cheese For topping
- ¼ cup grated Parmesan cheese For flavor enhancement
For Garnish
- to taste Fresh basil or parsley, chopped Adds freshness
- to taste Extra Parmesan cheese For topping
Instructions
Preparation
- Heat the olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add the ground beef or turkey and brown it, crumbling with a wooden spoon. Leave about a tablespoon of fat in the pot and drain any excess.
- Sauté the diced onion for 3-4 minutes until translucent. Add minced garlic during the last 30 seconds.
- Sprinkle in Italian seasoning, crushed red pepper flakes, salt, and black pepper, stirring well.
Cooking the Soup
- Pour in marinara sauce, chicken broth, and crushed tomatoes. Stir and bring to a gentle boil.
- Once boiling, lower the heat and let the soup simmer uncovered for 15-20 minutes.
- Add the broken lasagna noodles into the pot and cook for about 10-12 minutes, stirring occasionally.
- If the soup thickens too much, add more broth to maintain a soupy texture.
Finishing Touches
- Lower the heat and stir in heavy cream, ricotta cheese, mozzarella, and grated Parmesan until well combined and melted.
- Taste and adjust seasoning if necessary.
Serving
- Ladle the soup into bowls and garnish with chopped basil or parsley and extra Parmesan cheese.
- Serve with warm garlic bread or salad.
Notes
This soup reheats beautifully. Store leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze before adding cream and cheese.