Description
This Easy Creamy Lasagna Soup combines all the comforting flavors of traditional lasagna in a hearty and creamy soup form. Featuring ground beef, Italian seasoning, tomato paste, broken lasagna noodles, and a luscious blend of ricotta, mozzarella, and Parmesan cheeses, it’s a perfect one-pot meal that’s simple to make and deeply satisfying.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
Pasta and Cheese
- 8 lasagna noodles, broken into pieces
- 1 cup heavy cream
- 0.75 cup ricotta cheese
- 0.5 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
Garnish
- Fresh basil or parsley, chopped
Instructions
- Brown the Meat: Heat the olive oil in a large pot over medium heat. Add the ground beef or Italian sausage and cook until browned, breaking up the meat as it cooks. Drain any excess grease if needed to keep the soup from becoming too oily.
- Sauté Vegetables and Seasoning: Add the diced onion to the pot and cook until softened and translucent. Stir in the minced garlic and cook for about 30 seconds until fragrant. Then, season with dried Italian seasoning, salt, black pepper, and red pepper flakes if using, stirring to combine.
- Add Tomato Ingredients: Mix in the tomato paste until well combined with the meat and vegetables. Pour in the crushed tomatoes and chicken broth, stirring everything together. Bring the mixture to a gentle boil to meld the flavors.
- Cook Noodles: Add the broken pieces of lasagna noodles to the boiling soup. Reduce the heat to a simmer and cook uncovered for 12 to 15 minutes or until the noodles are tender but not mushy.
- Finish with Cream and Cheeses: Lower the heat to medium-low. Stir in the heavy cream, ricotta cheese, shredded mozzarella, and grated Parmesan. Mix gently and continue to simmer for 2 to 3 minutes, allowing the cheeses to melt completely and the soup to become creamy.
- Season and Serve: Taste the soup and adjust seasoning as needed with additional salt or pepper. Serve the soup hot, garnished with fresh chopped basil or parsley for a pop of color and fresh flavor.
Notes
- For extra richness, add an additional dollop of ricotta cheese when serving.
- This soup thickens as it sits; add a splash of chicken broth when reheating to loosen the consistency.
- Ground Italian sausage can be substituted for beef for bolder flavor.
- Use gluten-free lasagna noodles to make this recipe gluten free.
