Description

This Easy Creamy Lasagna Soup captures all the comforting flavors of classic lasagna in a hearty, creamy soup form. Made with ground beef, tender lasagna noodles, rich tomato sauce, and a blend of cheeses, it’s a perfect dish for family dinners or cozy nights. The soup simmers to meld flavors wonderfully, finished with fresh basil and a creamy touch of ricotta and parmesan for an indulgent yet simple meal.

Ingredients

Scale

Main 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-inch pieces

Cheese and Garnish

½ cup heavy cream (optional)
1 cup shredded mozzarella cheese
½ cup freshly grated parmesan cheese
½ cup ricotta cheese
6 tablespoons fresh basil, finely chopped

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Instructions

Cook Aromatics and Beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook until it becomes soft and translucent. Then add the ground beef and sauté until browned all over. Stir in the minced garlic, red pepper flakes, 1 teaspoon kosher salt, dried oregano, and tomato paste. Cook for another 1-2 minutes to allow the flavors to combine.
Add Sauces and Simmer: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil. Once boiling, add the broken lasagna noodles. Add the remaining 1 teaspoon kosher salt or adjust according to taste. Reduce heat to a simmer and cook until the noodles are tender, about 10-15 minutes.
Incorporate Cream and Cheese: Stir in the heavy cream to add richness to the soup. If you prefer a thinner consistency, add 1-2 cups extra chicken broth at this point. For an extra creamy and cheesy texture, mix in shredded mozzarella or parmesan cheese right into the hot soup, allowing them to melt smoothly.
Serve and Garnish: Ladle the soup into bowls. Top each serving with dollops of ricotta cheese, more shredded mozzarella, parmesan cheese, and a sprinkle of freshly chopped basil. Serve immediately and enjoy the comforting flavors!

Notes

Use 80/20 ground beef for the best flavor and juiciness.
For a vegetarian version, substitute meat with mushrooms or a plant-based protein and use vegetable broth.
Adjust red pepper flakes to control the heat level according to your taste.
To make the soup lighter, omit the heavy cream and use part-skim cheeses.
Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a bit of broth if it thickens too much.