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Creamy Lasagna Soup

Creamy Lasagna Soup Your New Favorite Cozy Comfort Meal

Creamy Lasagna Soup is a soul-soothing dish combining traditional flavors of lasagna in a comforting soup form, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil Substitute with vegetable oil for a lighter option.
  • 1 medium Onion Finely diced and sautéed until soft.
  • 1 pound Ground Beef Consider using turkey or plant-based beef for a lighter choice.
  • 3 cloves Garlic Fresh minced garlic preferred.
  • 0.5 teaspoon Red Pepper Flakes Optional based on spice preference.
  • 1 teaspoon Dried Oregano Fresh oregano can be used sparingly for brighter taste.
  • 2 tablespoons Tomato Paste Can be swapped with tomato sauce if needed.
  • 24 ounces Tomato Basil Pasta Sauce Main flavor component.
  • 14.5 ounces Diced Canned Tomatoes Fire-roasted tomatoes can add smokiness.
  • 4 cups Chicken Broth Use vegetable broth for vegetarian version.
  • 1 teaspoon Kosher Salt Always adjust to taste.
  • 8 pieces Lasagna Noodles Use dried, not oven-ready types.
  • 1 cup Heavy Cream Omit for a lighter version or swap with half-and-half.
  • 1 cup Mozzarella Cheese Shredded for melting into the soup.
  • 0.5 cup Parmesan Cheese Fresh grated is ideal.
  • 0.5 cup Ricotta Cheese Can be substituted with cottage cheese.
  • 0.5 cup Fresh Basil Can be swapped with parsley.

Equipment

  • Large pot or Dutch oven

Method
 

Step‑by‑Step Instructions
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add 1 finely diced onion and sauté for 5 minutes until soft.
  2. Add 1 pound of ground beef and cook for 6-8 minutes, stirring until evenly browned. Stir in 3 cloves of minced garlic, ½ teaspoon of red pepper flakes, 1 teaspoon of kosher salt, and 1 teaspoon of dried oregano, cooking for an additional minute.
  3. Incorporate 2 tablespoons of tomato paste, then add 24 ounces of tomato basil pasta sauce and 14.5 ounces of diced canned tomatoes. Pour in 4 cups of chicken broth, and bring to a gentle boil.
  4. Break 8 lasagna noodles into bite-sized pieces and add to the pot. Simmer for 10-12 minutes, stirring occasionally, until noodles are tender.
  5. Stir in 1 cup of heavy cream and 1 cup of shredded mozzarella cheese until melted and combined.
  6. Serve hot, garnished with dollops of ricotta cheese, additional shredded mozzarella, grated parmesan, and fresh basil.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 28gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 750IUVitamin C: 5mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days; can freeze without noodles for up to 3 months. Reheat gently over medium heat, adding a splash of chicken broth if needed.

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