Why Make This Recipe
Lasagna is a beloved comfort food, but making it from scratch can be time-consuming. Easy Creamy Lasagna Soup combines all the classic flavors of traditional lasagna in a cozy soup format. It’s perfect for busy weeknights or when you want something warm and filling without the fuss. Plus, with one pot, clean-up is a breeze!
How to Make Easy Creamy Lasagna Soup
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20)
- 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 (more if you want a thinner soup)
- 2 teaspoons kosher salt (divided or more to taste)
- 12 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)
Directions:
- Heat the olive oil in a large pot or Dutch oven. Add the diced onion and cook until soft.
- Add the ground beef and sauté until browned. Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste.
- Mix in the tomato sauce, diced canned tomatoes, and chicken broth. Bring to a boil.
- Add the broken lasagna noodles to the pot and stir in the remaining 1 teaspoon of kosher salt. Reduce the heat and let it simmer until the noodles are tender.
- Stir in the heavy cream. If you prefer a thinner soup, add 1-2 cups of extra chicken broth at this point. You can also add shredded mozzarella or parmesan for extra creaminess.
- Spoon the lasagna soup into bowls. Top with ricotta cheese, mozzarella cheese, parmesan cheese, and fresh basil. Serve and enjoy!
How to Serve Easy Creamy Lasagna Soup
Serve the lasagna soup hot in bowls. You can offer extra cheese and fresh basil on the side for guests to add according to their preference. It pairs wonderfully with garlic bread or a fresh salad.
How to Store Easy Creamy Lasagna Soup
If you have leftovers, let the soup cool completely before transferring it into an airtight container. Store it in the refrigerator for up to 3-4 days. For longer storage, you can freeze the soup in a freezer-safe container for up to 3 months.
Tips to Make Easy Creamy Lasagna Soup
- For a vegetarian version, substitute ground beef with lentils or your favorite plant-based meat alternative.
- Adjust the level of red pepper flakes to match your taste preference.
- Adding extra veggies like spinach or zucchini can boost the nutrition of the soup.
Variation
You can make this soup with different types of pasta instead of lasagna noodles. Just make sure to adjust the cooking time based on the pasta used. You can also try using different cheeses like Gouda or Monterey Jack for a different flavor profile.
FAQs
Can I make this soup in advance?
Yes! You can prepare the soup a day in advance, but it may thicken in the fridge. Just add a bit of broth when reheating to reach your desired consistency.
Can I use oven-ready lasagna noodles?
Yes, you can use oven-ready lasagna noodles. Just break them into pieces and add them in the same way as regular noodles.
What can I serve with lasagna soup?
Garlic bread, a fresh green salad, or some crusty bread make great companions to lasagna soup. Enjoy a full meal together!
Easy Creamy Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20)
- 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
- 2 teaspoons kosher salt (divided or more 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)
Method
- Heat the olive oil in a large pot or Dutch oven. Add the diced onion and cook until soft.
- Add the ground beef and sauté until browned. Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste.
- Mix in the tomato sauce, diced canned tomatoes, and chicken broth. Bring to a boil.
- Add the broken lasagna noodles to the pot and stir in the remaining 1 teaspoon of kosher salt. Reduce the heat and let it simmer until the noodles are tender.
- Stir in the heavy cream. If you prefer a thinner soup, add 1-2 cups of extra chicken broth at this point.
- Spoon the lasagna soup into bowls and top with ricotta cheese, mozzarella cheese, parmesan cheese, and fresh basil.
