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Easy Creamy Lasagna Soup

Delicious Easy Creamy Lasagna Soup for Cozy Nights

This Easy Creamy Lasagna Soup is a comforting, quick meal that combines the beloved flavors of traditional lasagna.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 medium Onion Use shallots for a milder taste.
  • 1 pound Ground Beef (80/20) Substitute with ground turkey or plant-based options.
  • 3 cloves Garlic Fresh garlic preferred.
  • ½ teaspoon Red Pepper Flakes Reduce for less spice or omit.
  • 1 teaspoon Dried Oregano Can substitute with Italian seasoning.
  • 2 tablespoons Tomato Paste Substitute with tomato sauce if needed.
  • 24 ounces Tomato Basil Pasta Sauce Any marinara or homemade tomato sauce works.
  • 14.5 ounces Diced Canned Tomatoes Can substitute with fresh diced tomatoes.
  • 4 cups Chicken Broth Vegetable broth can be used for a vegetarian version.
  • to taste Kosher Salt Adjust according to taste.
For the Noodles and Creaminess
  • 8 ounces Lasagna Noodles (uncooked) Other pasta shapes can be used.
  • ¾ cup Heavy Cream (optional) Can be replaced with half-and-half or omitted.
For the Cheesy Toppings
  • 1 cup Shredded Mozzarella Cheese Substitute with provolone or Monterey Jack.
  • ½ cup Parmesan Cheese (freshly grated) Can use Pecorino Romano.
  • ½ cup Ricotta Cheese Cottage cheese can be a lighter alternative.
  • to taste Fresh Basil (finely chopped) Use dried basil in lesser amounts.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions for Easy Creamy Lasagna Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add one diced onion, cooking for about 5 minutes until it turns translucent and soft.
  2. Add 1 pound of ground beef to the pot, breaking it up with a wooden spoon. Cook for about 6-8 minutes until browned and fully cooked through.
  3. Mix in 3 minced garlic cloves, ½ teaspoon of red pepper flakes, and 1 teaspoon of dried oregano. Continue cooking for 2-3 minutes.
  4. Stir in 2 tablespoons of tomato paste, followed by 24 ounces of tomato basil pasta sauce and 14.5 ounces of diced canned tomatoes.
  5. Pour in 4 cups of chicken broth, bringing the mixture to a gentle boil.
  6. Break 8 ounces of lasagna noodles into bite-sized pieces and stir them into the soup. Sprinkle with kosher salt.
  7. Reduce heat to a simmer and cook for 10-12 minutes, or until noodles are tender but al dente.
  8. If desired, stir in ¾ cup of heavy cream during the last minute of cooking.
  9. Ladle the soup into bowls, topping each serving with dollops of ricotta, shredded mozzarella, and parmesan cheese.
  10. Finish with fresh basil for flavor.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 15mg

Notes

For leftovers, store in an airtight container in the fridge for up to 4 days.

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