Easy Creamy Lasagna Soup (Print-Friendly Version)
Hearty dish combining ground beef, Italian herbs, cream, and noodles in a comforting rich blend.
# Ingredients You’ll Need:
→ Soup
01 -
1 tablespoon olive oil
02 -
1 medium onion, finely diced
03 -
1 pound ground beef (80/20)
04 -
5 cloves garlic, minced
05 -
½ teaspoon red pepper flakes
06 -
1 teaspoon dried oregano
07 -
2 tablespoons tomato paste
08 -
25 ounces tomato basil pasta sauce
09 -
28 ounces canned diced tomatoes
10 -
4 cups chicken broth
11 -
2 teaspoons kosher salt, divided
12 -
12 lasagna noodles, uncooked and broken into 2-inch pieces
13 -
½ cup heavy cream (optional)
→ Garnishes
14 -
1 cup shredded mozzarella cheese
15 -
½ cup freshly grated parmesan cheese
16 -
½ cup ricotta cheese
17 -
6 tablespoons fresh basil, finely chopped
# How to Make It:
01 -
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened. Add the ground beef and cook until browned, breaking it apart as it cooks. Stir in the minced garlic, red pepper flakes, 1 teaspoon kosher salt, dried oregano, and tomato paste; cook for 1-2 minutes until fragrant.
02 -
Pour in the tomato basil pasta sauce, canned diced tomatoes, and chicken broth. Bring the mixture to a boil.
03 -
Add the broken lasagna noodles to the pot along with the remaining 1 teaspoon kosher salt. Reduce heat and simmer until the noodles are tender, about 12-15 minutes.
04 -
Stir in the heavy cream. Optionally, add 120-240 ml extra chicken broth to achieve desired soup thickness. For extra creaminess, stir shredded mozzarella or parmesan cheese into the soup until melted.
05 -
Ladle the soup into bowls and top with ricotta cheese, shredded mozzarella, parmesan cheese, and freshly chopped basil. Serve immediately.
# Extra Tips:
01 -
Use dried lasagna noodles for best texture; oven-ready noodles become too soft when boiled. Substitute with other pasta types if preferred.