why make this recipe
This Easy Creamy Lasagna Soup is perfect for busy weeknights when you crave the taste of lasagna but don’t want to spend hours in the kitchen. It’s a comforting, hearty dish that combines all the classic flavors of lasagna into a warm, delicious soup. Plus, it’s simple to make and requires minimal prep. This recipe is not only tasty but also adaptable, making it great for the whole family.
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 and add the onion. Cook until it’s soft.
- Add the ground beef and sauté until the beef is browned all over.
- Stir in the garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste.
- Add the tomato sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil.
- Once boiling, add the broken lasagna noodles to the pot and the remaining 1 teaspoon of kosher salt (or more to taste).
- Reduce the heat and let it simmer until the noodles are tender.
- Stir in the heavy cream. If you want a thinner soup, you can add 1-2 cups of extra chicken broth at this point.
- For extra creaminess, stir in some shredded mozzarella or parmesan directly into the soup.
- Spoon the lasagna soup into bowls and top with ricotta cheese, mozzarella cheese, parmesan cheese, and fresh basil. Serve and enjoy!
how to serve Easy Creamy Lasagna Soup
Serve your Easy Creamy Lasagna Soup hot in bowls. You can add a sprinkle of extra cheese and some fresh basil on top for added flavor. It’s perfect with a slice of garlic bread or a side salad to make a fulfilling meal.
how to store Easy Creamy Lasagna Soup
To store any leftovers, let the soup cool completely. Then, transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it in freezer-safe containers for up to 3 months. Just remember to leave some space at the top of the container, as soup expands when frozen.
tips to make Easy Creamy Lasagna Soup
- If you prefer a lower-fat version, you can use ground turkey or chicken instead of beef.
- For extra veggies, feel free to add chopped bell peppers or spinach into the mix.
- Adjust the spice level to your liking by adding more or less red pepper flakes.
variation
You can easily make this soup vegetarian by omitting the ground beef and using vegetable broth instead of chicken broth. Add more vegetables, like zucchini or mushrooms, for that hearty feel.
FAQs
Can I use shredded cheese instead of fresh cheese?
Yes, shredded cheese can be used instead of freshly grated cheese, although fresh cheese often has a better texture and flavor.
How long does it take to make this soup?
Overall, it takes about 30-40 minutes to prepare and cook the soup.
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and tastes even better the next day. Just reheat it on the stove over medium heat.
Easy Creamy Lasagna Soup
Ingredients
Main Ingredients
- 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 spice level to taste
- 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 pieces lasagna noodles (uncooked and broken into 2-inch pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese for extra creaminess
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tablespoons fresh basil (finely chopped)
Instructions
Cooking Instructions
- Heat the olive oil in a large pot or Dutch oven and add the onion. Cook until it’s soft.
- Add the ground beef and sauté until the beef is browned all over.
- Stir in the garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste.
- Add the tomato sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil.
- Once boiling, add the broken lasagna noodles to the pot and the remaining 1 teaspoon of kosher salt (or more to taste).
- Reduce the heat and let it simmer until the noodles are tender.
- Stir in the heavy cream. If you want a thinner soup, you can add 1-2 cups of extra chicken broth at this point.
- For extra creaminess, stir in some shredded mozzarella or parmesan directly into the soup.
- Spoon the lasagna soup into bowls and top with ricotta cheese, mozzarella cheese, parmesan cheese, and fresh basil. Serve and enjoy!