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Easy Creamy Lasagna Soup

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  • Author: Mariem
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8 servings 1x
  • Category: Simmering
  • Method: Simmering
  • Cuisine: Italian-American

Description

Savor the flavors of classic lasagna in a comforting, creamy soup. This easy lasagna soup recipe combines hearty ground beef, rich tomato sauce, tender lasagna noodles, and creamy cheeses for a cozy one-pot meal perfect for weeknight dinners or soup season!


Ingredients

Units Scale

Soup:

  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 1 pound ground beef (80/20)
  • 5 cloves garlic, minced
  • 1/2 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 (add more for a thinner soup)
  • 2 teaspoons kosher salt, divided (or to taste)
  • 12 lasagna noodles, uncooked and broken into 2-inch pieces
  • 1/2 cup heavy cream (optional)

Garnishes:

  • 1 cup shredded mozzarella cheese
  • 1/2 cup parmesan cheese, freshly grated
  • 1/2 cup ricotta cheese
  • 6 tablespoons fresh basil, finely chopped

Instructions

  1. Cook the Aromatics and Beef:
    • Heat olive oil in a large pot or Dutch oven over medium heat.
    • Add diced onion and cook until softened. Add ground beef and cook until browned, breaking it up as it cooks.
    • Stir in garlic, red pepper flakes, 1 teaspoon kosher salt, oregano, and tomato paste.
  2. Build the Soup Base:
    • Add tomato basil pasta sauce, diced tomatoes, and chicken broth to the pot. Bring to a boil.
  3. Cook the Noodles:
    • Add broken lasagna noodles to the pot and season with the remaining 1 teaspoon of kosher salt.
    • Reduce the heat and let simmer, stirring occasionally, until the noodles are tender (about 12–15 minutes).
  4. Add Creaminess:
    • Stir in heavy cream for a richer soup (optional). Add more chicken broth if needed to adjust the consistency.
  5. Serve:
    • Spoon the soup into bowls and top each with dollops of ricotta, shredded mozzarella, grated parmesan, and a sprinkle of fresh basil. Serve hot and enjoy!

Notes

  • Best Pasta Choice: Regular dried lasagna noodles work best for this recipe. Avoid oven-ready noodles as they tend to become overly soft.
  • Pasta Substitutions: Any short or long pasta can be used if lasagna noodles aren’t available