Ingredients
– 1 tablespoon olive oil used to sauté the onions and beef, providing a healthy base that adds a subtle, fruity note to the soup
– 1 medium onion, finely diced adds sweetness and depth, forming the flavorful foundation for the creamy lasagna soup
– 1 pound ground beef (80/20 fat ratio) supplies the hearty protein that makes this lasagna soup feel like the classic version, delivering rich, savory flavors
– 5 cloves garlic, minced infuses a pungent, aromatic punch that enhances the overall taste of this comforting lasagna soup
– ½ teaspoon red pepper flakes brings a gentle heat to balance the creamy elements, making the soup more exciting without overwhelming it
– 1 teaspoon oregano adds authentic Italian essence, boosting the comforting feel of this creamy soup
– 2 tablespoons tomato paste thickens the base and intensifies the tomato flavor, giving the soup its hearty body
– 25 ounces tomato basil pasta sauce provides the main sauce component, offering a ready-made blend of tomatoes and herbs for quick convenience
– 28 ounces diced canned tomatoes adds texture and acidity, helping to create a chunky, flavorful broth
– 4 cups chicken broth (or vegetable stock for a vegetarian option) serves as the liquid base, ensuring the soup is well-balanced and easy to customize for different diets
– 2 teaspoons kosher salt, divided seasons the dish perfectly, with part used early and the rest added later for layered flavor
– 12 lasagna noodles, uncooked and broken into 2-inch pieces (use gluten-free noodles if needed) mimics the traditional lasagna structure, absorbing flavors while adding a satisfying chew to the soup
– ½ cup heavy cream (can substitute with whole milk, dairy-free milk, or coconut milk) creates the creamy texture that defines this creamy lasagna soup, making it luxuriously smooth
– 1 cup shredded mozzarella cheese (for garnishes) melts into the soup or tops it off, adding gooey, cheesy goodness for extra comfort
– ½ cup freshly grated parmesan cheese (for garnishes) offers a sharp, nutty finish that enhances the soup’s overall flavor profile
– ½ cup ricotta cheese (for garnishes) provides a creamy, dollop-able element that mimics the layers of traditional lasagna
– 6 tablespoons fresh basil, finely chopped (for garnishes) adds a fresh, herbaceous note that brightens up the finished dish
Instructions
1-First Step: Start by gathering your ingredients and tools, such as a large pot or Dutch oven, to make prep smooth. Heat 1 tablespoon olive oil over medium heat and add 1 medium onion, finely diced, cooking it until soft and translucent, about 5 minutes; this builds the base flavor for your creamy lasagna soup.
2-Second Step: Add 1 pound ground beef (80/20 fat ratio) to the pot and cook until browned, breaking it up with a spoon for even cooking. Once done, stir in 5 cloves garlic (minced), ½ teaspoon red pepper flakes, 1 teaspoon oregano, 1 teaspoon of the kosher salt, and 2 tablespoons tomato paste; let it cook for another 2 minutes to blend the flavors, adapting as needed for a vegetarian version by using plant-based meat.
3-Third Step: Pour in 25 ounces tomato basil pasta sauce, 28 ounces diced canned tomatoes, and 4 cups chicken broth, then bring the mixture to a boil over high heat. This step infuses the broth with rich tastes, making your comforting lasagna soup recipe come alive; if you’re aiming for a lighter option, swap chicken broth for vegetable stock.
4-Fourth Step: Stir in 12 lasagna noodles, broken into 2-inch pieces, along with the remaining 1 teaspoon kosher salt, then reduce the heat to low and simmer for 15-20 minutes until the noodles are tender. Keep an eye on the pot, stirring occasionally to prevent sticking, and adjust for gluten-free noodles if necessary to maintain the soup’s texture.
5-Fifth Step: Once the noodles are ready, stir in ½ cup heavy cream to achieve that signature creamy soup consistency, and if the mixture seems too thick, add a bit more chicken broth. For extra creaminess, mix in some shredded mozzarella or parmesan cheese directly into the soup at this stage, enhancing the flavor while keeping it adaptable for dairy-free substitutions.
6-Final Step: Remove the pot from heat and serve the soup in bowls, topping each with ½ cup ricotta cheese, 1 cup shredded mozzarella cheese, ½ cup freshly grated parmesan cheese, and 6 tablespoons fresh basil, finely chopped. This quick creamy lasagna soup is now ready to enjoy, paired perhaps with a simple side like the one from easy banana bread for a complete meal.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍝 Use dried lasagna noodles for best texture, or gluten-free if needed.
🥬 Substitute ground beef with plant-based alternatives and use vegetable stock for a vegetarian version.
🧀 Adding cheese directly into the soup boosts creaminess and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 514
- Sugar: 8g
- Sodium: 1871mg
- Fat: 26g
- Saturated Fat: 12g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 83mg