Easy Creamy Lasagna Soup
450kcal
Ingredients
For the soup base
- 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
Preparation
- 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.
Nutrition
Serving1gCalories450kcalCarbohydrates40gProtein25gFat20gSaturated Fat10gSodium1500mgFiber3gSugar6g
Notes
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. Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 3 months.