why make this recipe
Easy Creamy Lasagna Soup is a fun twist on the classic lasagna. It combines all the rich flavors of lasagna but in a warm and cozy soup form. This recipe is perfect for busy weeknights, as it is quick to prepare and doesn’t require any complicated steps. With creamy textures and delightful cheese, it makes a great dish for the whole family to enjoy. Plus, it’s a fantastic way to warm up on a chilly day!
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 tbsp 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 becomes soft.
- Then, add the ground beef and sauté until it is browned all over.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of the kosher salt, dried oregano, and tomato paste. Mix well.
- Next, pour in 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. Add the remaining 1 teaspoon of kosher salt, or more to taste.
- Reduce the heat and let the soup simmer until the noodles are tender.
- Stir in the heavy cream for a richer texture. If you prefer a thinner soup, you can add 1-2 cups of extra chicken broth at this point.
- For extra creaminess, stir in shredded mozzarella or parmesan cheese right into the soup.
- Spoon the lasagna soup into bowls and top each serving with dollops of ricotta cheese, shredded mozzarella, parmesan cheese, and fresh basil. Serve and enjoy!
how to serve Easy Creamy Lasagna Soup
Serve the Easy Creamy Lasagna Soup hot in bowls. You can add extra cheese or basil on top for garnish. It goes well with a slice of garlic bread or a side salad for a complete meal.
how to store Easy Creamy Lasagna Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It will be good for about 3-4 days. You can also freeze it for up to 3 months. When reheating, you might want to add a little more chicken broth to get the desired consistency.
tips to make Easy Creamy Lasagna Soup
- Feel free to adjust the spices to suit your taste. If you like it spicy, add more red pepper flakes.
- You can substitute ground beef with ground turkey or sausage for a different flavor.
- For a vegetarian version, use lentils or mushrooms instead of meat.
- Adding fresh herbs near the end of cooking will enhance the flavor.
variation
You can turn this soup into a cheesy lasagna bake by transferring it to a baking dish and topping it with more cheese. Bake it in the oven until golden and bubbly for a different yet delicious experience!
FAQs
1. Can I use other types of noodles?
Yes, you can use any pasta shape you have on hand. Just adjust the cooking time according to the pasta you choose.
2. How can I make this soup gluten-free?
Use gluten-free pasta and ensure that your sauces and chicken broth are gluten-free as well.
3. Can I make this soup ahead of time?
Yes! This soup actually tastes better the next day after the flavors have melded together. Just reheat it on the stove when you’re ready to serve.
Easy Creamy Lasagna Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy and creamy twist on classic lasagna, this soup is quick to prepare and perfect for busy weeknights.
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)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it becomes soft.
- Add the ground beef and sauté until it is browned all over.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of the kosher salt, dried oregano, and tomato paste. Mix well.
- Pour in the tomato sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil.
- Add the broken lasagna noodles to the pot. Add the remaining 1 teaspoon of kosher salt, or more to taste.
- Reduce the heat and let the soup simmer until the noodles are tender.
- Stir in the heavy cream for a richer texture. If you prefer a thinner soup, add 1-2 cups of extra chicken broth.
- For extra creaminess, stir in shredded mozzarella or parmesan cheese right into the soup.
- Spoon the lasagna soup into bowls and top each serving with dollops of ricotta cheese, shredded mozzarella, parmesan cheese, and fresh basil. Serve and enjoy!
Notes
Feel free to adjust spices to suit your taste and substitute ground beef with ground turkey or for a vegetarian version, use lentils or mushrooms.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg