Why Make This Recipe
Easy Creamy Lasagna Soup is a perfect dish for those busy weeknights when you crave a warm, cozy meal without spending hours in the kitchen. This recipe combines the classic flavors of lasagna into a comforting soup. It’s creamy, cheesy, and packed with hearty ingredients. Plus, it’s a one-pot meal, which means less cleanup and more time to enjoy!
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 over medium heat. Add the diced onion and cook until it’s soft.
- Add the ground beef to the pot and sauté, breaking it up until it’s browned all over.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste. Cook for another minute.
- Pour in the tomato sauce, diced tomatoes, and chicken broth. Bring this mixture to a boil.
- Once boiling, add the broken lasagna noodles and 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 using. You can add more chicken broth to make it thinner if you want.
- For extra creaminess, stir in some shredded mozzarella or parmesan cheese into the soup.
- Serve the lasagna soup in bowls topped with ricotta cheese, mozzarella cheese, parmesan cheese, and fresh basil. Enjoy!
How to Serve Easy Creamy Lasagna Soup
Serve the soup hot in bowls. You can add extra cheese and fresh basil on top for a delicious finish. Pair it with some crusty bread or a fresh salad to make a complete meal. Enjoy it as a cozy dinner or a delightful lunch.
How to Store Easy Creamy Lasagna Soup
If you have leftovers, let the soup cool down to room temperature, then store it in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. For longer storage, you can freeze the soup. Just make sure to leave out the heavy cream and cheese if you plan to freeze it, as they can change texture when thawed.
Tips to Make Easy Creamy Lasagna Soup
- For a little heat, adjust the amount of red pepper flakes to suit your taste.
- Use ground turkey or chicken for a lighter version.
- For more veggies, consider adding spinach or chopped bell peppers when sautéing the onions.
- This soup can be customized with your favorite cheeses. Feel free to mix and match!
Variation
You can make a vegetarian version of this soup by omitting the ground beef and adding chopped vegetables like zucchini, mushrooms, or bell peppers. Use vegetable broth instead of chicken broth for a fully meatless option.
FAQs
Can I use other types of noodles?
Yes! You can substitute other types of pasta like fusilli or penne, but keep in mind that cooking times may differ.
Can I make this soup ahead of time?
Certainly! You can prepare the soup earlier in the day and reheat it when you’re ready to serve. Just be aware that the noodles may soak up some broth as it sits.
Is it possible to make this soup vegan?
Yes, you can make a vegan version by using plant-based ground meat, coconut milk instead of cream, and nutritional yeast for a cheesy flavor. Use vegetable broth and skip the cheese toppings!
Easy Creamy Lasagna Soup
Ingredients
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 noodles lasagna (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)
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it’s soft.
- Add the ground beef to the pot and sauté, breaking it up until it’s browned all over.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste. Cook for another minute.
Cooking
- Pour in the tomato sauce, diced tomatoes, and chicken broth. Bring this mixture to a boil.
- Once boiling, add the broken lasagna noodles and 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 using. You can add more chicken broth to make it thinner if you want.
- For extra creaminess, stir in some shredded mozzarella or parmesan cheese into the soup.
Serving
- Serve the lasagna soup in bowls topped with ricotta cheese, mozzarella cheese, parmesan cheese, and fresh basil.