There’s something so comforting about a hot bowl of soup, especially when it combines all the flavors of a traditional lasagna but in an easier, more manageable form. I remember the first time I attempted a classic lasagna it was a beautiful disaster! Layers of noodles, meat, and cheese came spilling out when I sliced into it, making a gooey mess on my plate. That’s when I decided to create this Easy Creamy Lasagna Soup a fun, simple way to enjoy those rich flavors without the stress.
What Makes This So Good
- Creamy Texture: The addition of heavy cream makes this soup delightfully rich.
- Flavorful Ingredients: The combination of garlic, herbs, and cheeses packs a punch!
- Customizable: This soup easily adapts to your pantry and dietary needs.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20)
- 5 cloves garlic (minced)
- ½ 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 (more if you want a thinner soup)
- 2 teaspoons kosher salt (divided or more to taste)
- 12 lasagna noodles (uncooked and broken into 2″ pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tbsp fresh basil (finely chopped)
Smart Swaps:
- Use ground turkey or chicken instead of beef for a leaner option.
- Swap zucchini noodles for the lasagna noodles for a gluten-free alternative.
- Replace heavy cream with coconut cream for a dairy-free version.
Sourcing Tips:
- Look for fresh basil with vibrant green leaves. Avoid any wilted or brown spots for optimal flavor.
- Choose canned tomatoes that are whole and preferably packed in tomato juice for better flavor.
Directions
Sauté the vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook until it’s soft and translucent, about 4–5 minutes.
Add the beef: Introduce the ground beef to the pot. Cook until it’s nicely browned, stirring occasionally, about 6–8 minutes.
Season it up: Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Cook for another minute until fragrant.
Add the liquids: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Stir to combine.
Cook the noodles: Bring the mixture to a boil, then add the broken lasagna noodles. Add the remaining 1 teaspoon of kosher salt, or more to taste. Reduce the heat and let it simmer until the noodles are tender, about 10-12 minutes.
Make it creamy: Stir in the heavy cream. If you desire a thinner soup, add 1-2 cups of additional chicken broth at this point.
Cheesy goodness: For extra creaminess, you can stir in shredded mozzarella or parmesan cheese directly into the soup.
Serve it up: Spoon the lasagna soup into bowls, topping each serving with ricotta cheese, additional mozzarella, and parmesan cheese. Finish with a sprinkle of fresh basil.
Pro Tips
- Make-ahead: Prepare the soup up to the point of adding heavy cream. When ready to serve, reheat and then add the cream for the best texture.
- Transport: This soup travels well in a thermos or any sealed container for lunches.
- Re-crisping: If you want to add crunch, top with breadcrumbs and briefly broil before serving.
Variations
- Vegetarian Lasagna Soup: Skip the meat and add your favorite vegetables like mushrooms and bell peppers.
- Spicy Lasagna Soup: Increase the red pepper flakes or add jalapeños for an extra kick.
- Cheesy Spinach Lasagna Soup: Stir in fresh spinach just before serving for added greens and a flavor twist.
Serving Ideas
Serve this soup with a side of crusty bread or a light salad to complete your meal. It’s perfect for cozy nights or gatherings with friends!
Storage & Reheat
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of chicken broth if needed to bring back the original creaminess.
This Easy Creamy Lasagna Soup has become a household favorite for its deliciousness and ease. Whether you’re looking to impress guests or simply treat yourself, this recipe is here to save the day! Enjoy!
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Easy Creamy Lasagna Soup
A comforting bowl of soup combining all the flavors of traditional lasagna in a simpler form.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20)
- 5 cloves garlic (minced)
- ½ 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 (more if you want a thinner soup)
- 2 teaspoons kosher salt (divided or more to taste)
- 12 lasagna noodles (uncooked and broken into 2″ pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tbsp fresh basil (finely chopped)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook until it’s soft and translucent, about 4–5 minutes.
- Introduce the ground beef to the pot. Cook until it’s nicely browned, stirring occasionally, about 6–8 minutes.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Cook for another minute until fragrant.
- Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Stir to combine.
- Bring the mixture to a boil, then add the broken lasagna noodles. Add the remaining 1 teaspoon of kosher salt, or more to taste. Reduce the heat and let it simmer until the noodles are tender, about 10-12 minutes.
- Stir in the heavy cream. If you desire a thinner soup, add 1-2 cups of additional chicken broth at this point.
- For extra creaminess, you can stir in shredded mozzarella or parmesan cheese directly into the soup.
- Spoon the lasagna soup into bowls, topping each serving with ricotta cheese, additional mozzarella, and parmesan cheese. Finish with a sprinkle of fresh basil.
Notes
Serve with crusty bread or a light salad. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian