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Easy Creamy Lasagna Soup

Easy Creamy Lasagna Soup

This Easy Creamy Lasagna Soup is a comfort food lover’s dream that delivers all the classic flavors of traditional lasagna in a fraction of the time. It is a hearty, one-pot meal packed with ground beef, savory Italian herbs, and tender noodles, making it the perfect picky-eater-approved dinner for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 bowls
Course: Dinner, Main Course, Soup
Cuisine: Italian
Calories: 514
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tablespoon olive oil
  • 1 medium onion finely diced
  • 1 pound ground beef 80/20 blend recommended
  • 5 cloves garlic minced
  • 1/2 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 plus more for thinning if desired
  • 2 teaspoons kosher salt divided
  • 12 lasagna noodles uncooked and broken into 1 or 2-inch pieces
  • 1/2 cup heavy cream
Garnish
  • 1 cup shredded mozzarella cheese for garnish
  • 1/2 cup freshly grated parmesan cheese for garnish
  • 1/2 cup ricotta cheese for garnish
  • 6 tablespoons fresh basil finely chopped, for garnish

Equipment

  • Large Pot or Dutch Oven

Method
 

  1. Saute the Aromatics and Beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent. Add the ground beef and cook until browned through. Drain any excess grease if necessary.
    1 tablespoon olive oil, 1 medium onion, 1 pound ground beef
  2. Season the Base: Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Cook for 1-2 minutes until the garlic is fragrant and the tomato paste has darkened slightly.
    5 cloves garlic, 1/2 teaspoon red pepper flakes, 2 teaspoons kosher salt, 1 teaspoon dried oregano, 2 tablespoons tomato paste
  3. Simmer the Soup: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil.
    25 ounces tomato basil pasta sauce, 28 ounces diced canned tomatoes, 4 cups chicken broth
  4. Cook the Noodles: Add the broken lasagna noodles to the boiling pot along with the remaining teaspoon of salt. Reduce the heat to a simmer and cook, stirring occasionally, until the noodles are tender (usually about 10-12 minutes).
    12 lasagna noodles, 2 teaspoons kosher salt
  5. Make it Creamy: Once the noodles are cooked, stir in the heavy cream. If the soup is too thick, add an extra 1-2 cups of chicken broth to reach your desired consistency. For extra richness, you can stir a handful of shredded mozzarella or parmesan directly into the pot.
    1/2 cup heavy cream
  6. Garnish and Serve: Ladle the hot soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of mozzarella, grated parmesan, and fresh basil.
    1 cup shredded mozzarella cheese, 1/2 cup freshly grated parmesan cheese, 1/2 cup ricotta cheese, 6 tablespoons fresh basil

Notes

To ensure even cooking, make sure your lasagna noodles are broken into small, bite-sized pieces and are fully submerged in the liquid while simmering. Leftovers can be stored in the refrigerator for up to 4 days, though you may need to add a splash of broth when reheating as the noodles will absorb liquid.