Bowl of easy creamy lasagna soup garnished with herbs and cheese

Easy Creamy Lasagna Soup

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why make this recipe

Easy Creamy Lasagna Soup is a wonderful twist on traditional lasagna. It combines all the beloved flavors of lasagna into a warm, hearty soup that is perfect for any day of the week. If you want a comforting meal that comes together quickly and is sure to impress your family or guests, this recipe is for you!

how to make Easy Creamy Lasagna Soup

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 tablespoons fresh basil (finely chopped)

Directions:

  1. Heat the olive oil in a large pot or Dutch oven. Add the onion and cook until soft.
  2. Add the ground beef and sauté until it is browned all over.
  3. Stir in the garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste.
  4. Add the tomato sauce, diced canned tomatoes, and chicken broth. Bring to a boil.
  5. Add the broken lasagna noodles to the pot. Add the remaining 1 teaspoon of kosher salt (or more to taste).
  6. Reduce the heat and let it simmer until the noodles are tender.
  7. If you want a creamier soup, stir in the heavy cream. You can add 1-2 cups extra chicken broth if you want it thinner.
  8. For extra creaminess, stir shredded mozzarella or parmesan right into the soup.
  9. Spoon the soup into bowls and top with ricotta cheese, mozzarella cheese, parmesan cheese, and fresh basil. Serve and enjoy!

how to serve Easy Creamy Lasagna Soup

Serve Easy Creamy Lasagna Soup hot, with fresh basil sprinkled on top. It can be enjoyed on its own or paired with crusty bread for dipping. This soup is not just filling but also great for sharing with friends and family.

how to store Easy Creamy Lasagna Soup

If you have leftovers, let the soup cool before placing it in an airtight container. It will stay fresh in the refrigerator for about 3-4 days. You can also freeze it for longer storage. Use a freezer-safe container and it should last about 2-3 months. Reheat it on the stove over low heat, adding a bit of broth if it gets too thick.

tips to make Easy Creamy Lasagna Soup

  1. Feel free to add more vegetables like bell peppers or spinach for extra nutrition.
  2. If you prefer a vegetarian version, substitute the ground beef with mushrooms or lentils.
  3. Experiment with different types of cheese based on your preference.
  4. Make sure to taste and adjust seasoning before serving.

variation (if any)

You can add Italian sausage instead of ground beef for a spicier flavor. Another option is using different pasta shapes if you don’t have lasagna noodles available. Just adjust the cooking time according to the pasta you choose.

FAQs


  1. Can I make this soup ahead of time?
    Yes, you can prepare the soup ahead of time and reheat it when you are ready to serve.



  2. Is it necessary to add heavy cream?
    No, adding heavy cream is optional. It makes the soup creamier but the soup is still tasty without it.



  3. Can I use other types of meat?
    Yes, you can substitute ground beef with ground turkey, chicken, or even plant-based ground meat for a healthier or vegetarian option.


Easy Creamy Lasagna Soup

A comforting and hearty soup that combines all your favorite lasagna flavors in a warm, creamy dish perfect for any weeknight meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

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
  • 12 pieces lasagna noodles (uncooked and broken into 2 inch pieces)
  • ½ cup heavy cream (optional)
For the toppings
  • 1 cup shredded mozzarella cheese
  • ½ cup parmesan cheese (freshly grated)
  • ½ cup ricotta cheese
  • 6 tablespoons fresh basil (finely chopped)

Method
 

Preparation
  1. Heat the olive oil in a large pot or Dutch oven. Add the onion and cook until soft.
  2. Add the ground beef and sauté until it is browned all over.
  3. Stir in the garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste.
  4. Add the tomato sauce, diced canned tomatoes, and chicken broth. Bring to a boil.
  5. Add the broken lasagna noodles to the pot and the remaining 1 teaspoon of kosher salt (or more to taste).
  6. Reduce the heat and let it simmer until the noodles are tender.
  7. If you want a creamier soup, stir in the heavy cream. You can add 1-2 cups extra chicken broth if you want it thinner.
  8. For extra creaminess, stir shredded mozzarella or parmesan right into the soup.
  9. Spoon the soup into bowls and top with ricotta cheese, mozzarella cheese, parmesan cheese, and fresh basil.
  10. Serve and enjoy!

Notes

For extra nutrition, feel free to add more vegetables like bell peppers or spinach. To make a vegetarian version, substitute the ground beef with mushrooms or lentils.