There’s something truly comforting about a warm bowl of soup on a chilly evening, and when that soup brings the beloved flavors of lasagna, it’s an absolute winner in my book! This easy creamy lasagna soup combines all the hearty goodness of traditional lasagna into a cozy, slurp-worthy bowl. Perfect for busy weeknights or a friendly gathering, this dish is quick to prepare, budget-friendly, and incredibly satisfying. You can whip it up in just about 30 minutes, making it a go-to option for families and pasta lovers alike.
Why You’ll Love This Recipe
What makes this dish stand out is its perfect balance of rich flavors and creamy texture without the hassle of layering lasagna noodles. It’s a one-pot meal that brings everyone together, leaving smiles all around the dinner table.
"This creamy lasagna soup is my family’s favorite! It’s deliciously comforting and never fails to impress. Plus, it’s quick to make on busy nights!" – A Happy Family Cook
How to Make Easy Creamy Lasagna Soup
Crafting this delightful soup is straightforward and rewarding. You’ll start by browning your meat, sautéing aromatics, and layering in the flavors before letting everything simmer to perfection. Grab your ingredients listed below, and let’s dive into the cooking process!
Ingredients
Gather these items for a delicious creamy lasagna soup:
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can crushed tomatoes
- 8 lasagna noodles, broken into pieces
- ½ cup heavy cream
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, chopped
- Extra Parmesan cheese for topping
Substitution Tips:
- For a vegetarian version, swap the meat for lentils or mushrooms.
- You can use whole wheat lasagna noodles for a healthier option.
- If keeping it dairy-free, opt for plant-based cream and cheese.
Directions
- In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef or turkey, cooking until browned, breaking it apart with a wooden spoon. Leave about a tablespoon of fat for flavor.
- Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle in the Italian seasoning, crushed red pepper, salt, and pepper. Stir in the marinara sauce, chicken broth, and crushed tomatoes. Mix well and bring to a gentle boil.
- Reduce the heat to medium-low and let the soup simmer uncovered for 15–20 minutes to deepen the flavor.
- Toss in the broken lasagna noodles directly into the pot. Cook until tender, about 10–12 minutes, stirring occasionally. Add extra broth if the soup thickens too much.
- Lower the heat and stir in the heavy cream, ricotta, mozzarella, and Parmesan cheese. Mix until melted and the soup turns creamy and rich. Adjust seasoning to taste.
- Ladle into bowls, topping with chopped basil or parsley and extra Parmesan. Serve hot with garlic bread or a fresh salad.
Serving Suggestions
This creamy lasagna soup is wonderful on its own, but serving it with a crusty garlic bread will truly elevate the experience. Add a crisp side salad for a refreshing contrast that balances out the rich flavors of the soup. Consider toppings like additional herbs, a sprinkle of crushed red pepper, or even a drizzle of balsamic reduction for some gourmet flair.
Storage & Reheating
To keep leftovers fresh, store the cooled soup in an airtight container in the fridge, where it will last for about 3-4 days. For longer storage, consider freezing the soup in freezer-safe containers or bags for up to 3 months. When reheating, gently warm on the stovetop, adding a splash of broth to reach your desired consistency.
Pro Tips
- For added depth of flavor, sauté your garlic and onions in a bit of butter before adding the meat.
- If you’re short on time, using pre-cooked or leftover meat can significantly cut down your prep time.
- Taste the soup just before serving; adjusting the seasoning will make a big difference in flavor!
Variations
Feel free to switch things up! Add in some spinach or kale for extra veggies, or using spicier sausage in place of beef for a kick. You can even experiment with different cheeses—like pepper jack for some heat or feta for a tangy twist.
FAQs
Can I make this soup in advance?
Yes! Soups taste even better the next day after the flavors have melded together. Just store it properly in the fridge.
Can I freeze the creamy lasagna soup?
Absolutely! Just ensure you let it cool completely before freezing, and remember to use it within 3 months.
Is this recipe adaptable for dietary restrictions?
Yes! You can easily make it gluten-free by using gluten-free noodles and opt for dairy-free cream and cheese to cater to those with dietary restrictions.
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Easy Creamy Lasagna Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This creamy lasagna soup combines the beloved flavors of traditional lasagna into a warm and comforting bowl, perfect for busy nights.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can crushed tomatoes
- 8 lasagna noodles, broken into pieces
- ½ cup heavy cream
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, chopped
- Extra Parmesan cheese for topping
Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef or turkey and cook until browned, breaking it apart with a wooden spoon.
- Add diced onion and cook until translucent, about 3–4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle in Italian seasoning, crushed red pepper, salt, and pepper. Stir in marinara sauce, chicken broth, and crushed tomatoes. Mix well and bring to a gentle boil.
- Reduce heat to medium-low and let the soup simmer uncovered for 15–20 minutes to deepen the flavor.
- Toss in broken lasagna noodles and cook until tender, about 10–12 minutes, stirring occasionally. Add extra broth if the soup thickens too much.
- Lower heat and stir in heavy cream, ricotta, mozzarella, and Parmesan cheese. Mix until melted and the soup turns creamy and rich. Adjust seasoning to taste.
- Ladle into bowls, topping with chopped basil or parsley and extra Parmesan. Serve hot with garlic bread or a fresh salad.
Notes
For a vegetarian version, swap the meat for lentils or mushrooms. Use whole wheat lasagna noodles for a healthier option.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg