The aroma of bubbling cheese and simmering tomatoes wafts through the kitchen, inviting everyone to the table. This Easy Creamy Lasagna Soup transforms the classic lasagna into a comforting soup that’s ready in just 30 minutes, making it a perfect weeknight dinner. With layers of flavor and cozy ingredients, this dish melds the heartiness of lasagna with the warmth of a delicious soup.
This recipe is ideal for families, busy weeknights, or when you’re yearning for a nostalgic bowl of comfort. It’s perfect for meal prep, as it stores well and can be made ahead of time, saving you hassle when you’re short on time.
Why You’ll Love This Recipe
- It combines the flavors of lasagna into a cozy soup format.
- It’s quick to prepare, taking only about 30 minutes.
- The combination of cheeses creates a creamy, indulgent texture.
- It’s customizable; add more broth for a thinner soup as desired.
What You’ll Need
Gather your ingredients before starting for a smoother cooking experience.
For the Soup Base
- 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
For the Noodles and Creaminess
- 12 lasagna noodles, uncooked and broken into 2" pieces
- ½ cup heavy cream (optional)
For Serving
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese, freshly grated
- ½ cup ricotta cheese
- 6 tablespoons fresh basil, finely chopped
Optional: You may use ground turkey instead of beef for a lighter option.
Substitutions & Swaps
- Ground beef can be swapped for turkey.
- Use vegetable broth for a vegetarian version.
- Heavy cream can be replaced with half-and-half.
- Fresh basil can be replaced with dried herbs.
How to Make It
Start your delicious soup by following these simple steps.
-
Heat oil and sauté onion.
Heat the olive oil in a large pot or Dutch oven over medium heat and add the onion. Cook until it’s soft and translucent, about 5 minutes. -
Add beef and brown.
Stir in the ground beef, breaking it up with a spoon, and sauté until browned all over, approximately 5-7 minutes.
-
Stir in garlic and spices.
Once the beef is browned, stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste. Cook for another 1-2 minutes until the garlic is fragrant. -
Add sauces and broth.
Stir in the tomato sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil. -
Cook noodles.
Add the broken lasagna noodles to the pot. 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. -
Incorporate cream.
Stir in the heavy cream. For a thinner soup, add 1-2 cups of extra chicken broth here as desired. -
Add cheese.
For extra creaminess, stir shredded mozzarella or parmesan cheese right into the soup. -
Serve with toppings.
Spoon the lasagna soup into bowls and top with ricotta cheese, shredded mozzarella, parmesan, and fresh basil. Serve and enjoy!
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: Yes, but soup may change texture when thawed.
Reheat: Microwave for 2-3 minutes or heat on the stove until warmed through.
Tips for Best Results
- Use uncooked lasagna noodles to absorb flavor and thicken.
- Adjust the spice level by adding more or fewer red pepper flakes.
- For added richness, mix in some extra cheese before serving.
- Fresh basil enhances the flavor, so don’t skip it!
Serving Suggestions
- Pair with crusty bread for dipping.
- Serve as a hearty meal during cold nights.
- Perfect for potlucks, especially if you double the recipe.
