Easy Creamy Lasagna Soup
A warm bowl of savory goodness that blends all your favorite lasagna flavors into a delightful soup, infused with vibrant herbs and rich cheeses.
Ingredients
For the base
- 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 pieces lasagna noodles, uncooked and broken into 2-inch pieces
- 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
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat, enough to sauté the onions without burning.
- Add the finely diced onion and cook until translucent and soft, about 4-5 minutes.
- Include the ground beef, cooking until browned, about 7-10 minutes.
- Stir in the minced garlic, red pepper flakes, the first teaspoon of kosher salt, and oregano, cooking for one minute.
- Mix in the tomato paste thoroughly.
- Pour in the tomato basil pasta sauce and diced tomatoes, followed by the chicken broth, bringing to a gentle boil.
- Once boiling, toss in the broken lasagna noodles and remaining salt. Reduce heat and simmer for about 10-12 minutes until noodles are tender.
- If desired, stir in the heavy cream and adjust the broth for your preferred thickness.
- Serve hot, topping with ricotta cheese, mozzarella, Parmesan, and a sprinkle of chopped basil.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Pair the soup with garlic bread or a fresh side salad. Customize with extra cheese or fresh basil for garnishing.