Description

This Easy Creamy Lasagna Soup is a comforting and hearty twist on traditional lasagna, combining all the classic flavors into a rich, cheesy soup. Featuring ground beef, tender lasagna noodles, and a creamy tomato broth finished with a trio of cheeses and fresh basil, this recipe is perfect for a cozy weeknight meal that comes together quickly and easily.

Ingredients

Scale

Sauce Base and Meat

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)

Noodles

12 lasagna noodles, uncooked and broken into 2-inch pieces

Dairy and Cheese

½ cup heavy cream (optional)
1 cup shredded mozzarella cheese
½ cup parmesan cheese, freshly grated
½ cup ricotta cheese

Herbs

6 tablespoons fresh basil, finely chopped

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Instructions

Cook Aromatics and Beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook until soft and translucent, about 5 minutes. Add the ground beef and sauté, stirring occasionally, until fully browned and no longer pink, about 7-8 minutes. Incorporate the minced garlic, red pepper flakes, 1 teaspoon kosher salt, dried oregano, and tomato paste, stirring well to mix the flavors and cook for 1-2 more minutes.
Add Sauce and Broth: Stir in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Increase heat and bring the mixture to a boil. Once boiling, add the broken lasagna noodles along with the remaining 1 teaspoon kosher salt (adjust more to taste). Reduce heat to low and let the soup simmer gently until the noodles become tender, about 15 minutes, stirring occasionally to prevent sticking.
Finish the Soup Creaminess: Stir in the heavy cream to add richness and a creamy texture. If you prefer a thinner consistency, add 1-2 cups extra chicken broth at this stage. For extra cheesiness, you can also stir shredded mozzarella or parmesan cheese directly into the hot soup until melted and combined.
Serve and Garnish: Ladle the hot lasagna soup into individual bowls. Top each serving with a dollop of ricotta cheese, additional shredded mozzarella, parmesan cheese, and a generous sprinkle of freshly chopped basil. Serve immediately and enjoy the comforting creamy flavors reminiscent of classic lasagna in a warm, hearty soup.

Notes

For a vegetarian version, substitute ground beef with mushrooms or plant-based meat alternatives and use vegetable broth instead of chicken broth.
If you prefer spicier soup, increase the red pepper flakes or add a dash of hot sauce.
Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
To save time, use pre-minced garlic or pre-chopped onions.
Adjust the amount of chicken broth to achieve your desired soup consistency.
Use freshly grated parmesan cheese for the best flavor and melting quality.