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–+ servings
Easy Creamy Lasagna Soup

Easy Creamy Lasagna Soup

A delicious and comforting Easy Creamy Lasagna Soup that comes together in just 40 minutes, perfect for picky eaters.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Olive Oil Can substitute with any neutral oil.
  • 1 medium Onion Diced; yellow or white onion works well.
  • 1 pound Ground Beef Can substitute with ground turkey or plant-based crumbles.
  • 3 cloves Garlic Minced; fresh is preferable.
  • 0.5 teaspoon Red Pepper Flakes Omit for a milder soup.
  • 1 teaspoon Dried Oregano Fresh oregano can be used if available.
  • 2 tablespoons Tomato Paste Intensifies flavor; fresh tomatoes can replace it.
  • 24 ounces Tomato Basil Pasta Sauce Homemade or store-bought.
  • 14.5 ounces Diced Canned Tomatoes Choose varieties with garlic or herbs.
  • 4 cups Chicken Broth Vegetable broth can be an alternative.
  • 1 teaspoon Kosher Salt Adjust according to taste.
For the Noodles
  • 8 pieces Lasagna Noodles Can substitute with short pasta if needed.
For the Creaminess
  • 1 cup Heavy Cream Can substitute with half-and-half.
  • 1 cup Shredded Mozzarella Cheese Melts perfectly.
  • 0.5 cup Parmesan Cheese Freshly grated is preferred.
  • 1 cup Ricotta Cheese Cottage cheese can be a good alternative.
For Garnishing
  • 0.25 cup Fresh Basil Parsley can be used as a substitute.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil over medium heat in a large pot. Add 1 diced onion and sauté for about 5 minutes until soft.
  2. Add 1 pound of ground beef, breaking it apart. Cook for 5-7 minutes until no longer pink, then add 3 minced garlic cloves, ½ teaspoon red pepper flakes, and 1 teaspoon dried oregano.
  3. Stir in 2 tablespoons of tomato paste, cooking for 2 minutes. Add 24 ounces of tomato basil pasta sauce and 14.5 ounces diced canned tomatoes, followed by 4 cups of chicken broth.
  4. Once boiling, break 8 lasagna noodles into smaller pieces and add with 1 teaspoon kosher salt. Simmer covered for 10-12 minutes until noodles are tender.
  5. Slowly stir in 1 cup of heavy cream. Simmer for an additional 2-3 minutes, adjusting with more broth if needed.
  6. Serve hot, topping each bowl with 1 cup shredded mozzarella, a dollop of ricotta, freshly grated Parmesan, and fresh basil.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 2gSugar: 6gVitamin A: 800IUVitamin C: 5mgCalcium: 300mgIron: 3mg

Notes

For storing leftovers, consider cooking noodles separately to avoid sogginess.

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