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Easy Creamy Lasagna Soup

Easy Creamy Lasagna Soup Ready in 30 Minutes for Cozy Nights

Easy Creamy Lasagna Soup captures all the comforts of lasagna in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons olive oil Cooking fat that enhances flavor.
  • 1 medium onion, finely diced Substitute shallots for a milder flavor.
  • 1 pound ground beef, 80/20 Can swap for ground turkey.
  • 5 cloves garlic, minced Fresh garlic recommended.
  • ½ teaspoon red pepper flakes Adjust based on spice preference.
  • 1 teaspoon dried oregano Italian seasoning is a good substitute.
  • 2 tablespoons tomato paste Crucial for depth.
  • 25 ounces tomato basil pasta sauce Choose your favorite brand.
  • 28 ounces diced canned tomatoes Fire-roasted varieties provide extra flavor.
  • 4 cups chicken broth Can use vegetable broth for vegetarian option.
  • 2 teaspoons kosher salt, divided Adjust according to preference.
  • 12 pieces lasagna noodles, uncooked, broken into 2" pieces Prefer dried noodles over oven-ready.
For the Creaminess
  • ½ cup heavy cream, optional Milk is a lighter alternative.
  • 1 cup shredded mozzarella cheese Can use low-fat cheese.
  • ½ cup Parmesan cheese, freshly grated Pecorino can give a sharper taste.
  • ½ cup ricotta cheese Feel free to omit if needed.
  • 6 tablespoons fresh basil, finely chopped Can use parsley as a substitute.

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions for Easy Creamy Lasagna Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely diced onion and sauté until soft and translucent, about 5 minutes.
  2. Add 1 pound of ground beef, breaking it up with a wooden spoon. Cook for 6-8 minutes until browned, then incorporate 5 minced garlic cloves, ½ teaspoon of red pepper flakes, and 1 teaspoon of dried oregano.
  3. Stir in 2 tablespoons of tomato paste for about 1 minute. Then, pour in 25 ounces of tomato basil pasta sauce, 28 ounces of diced canned tomatoes, and 4 cups of chicken broth. Bring to a boil.
  4. Once boiling, break 12 uncooked lasagna noodles into 2-inch pieces and add them. Reduce heat to a simmer and cover. Cook for approximately 15 minutes.
  5. Pour in ½ cup of heavy cream after noodles are cooked, stirring gently to incorporate.
  6. Ladle the soup into bowls and top with 1 cup of shredded mozzarella, ½ cup of ricotta, and ½ cup of freshly grated Parmesan cheese. Sprinkle with 6 tablespoons of chopped fresh basil.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 4mgCalcium: 15mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze soup without noodles for up to 3 months.

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