Description
This Easy Creamy Lasagna Soup combines all the comforting flavors of classic lasagna in a rich, hearty soup that’s perfect for a cozy meal. Made with ground beef or Italian sausage, aromatic herbs, tender lasagna noodles, and a creamy blend of ricotta, mozzarella, and Parmesan cheeses, this one-pot recipe is both simple to prepare and deeply satisfying.
Ingredients
Scale
Protein & Base
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 small onion, chopped
- 3 cloves garlic, minced
Herbs & Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Soup Liquids & Tomato
- 1 tablespoon tomato paste
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken or vegetable broth
Pasta & Dairy
- 8 lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- Chopped fresh basil
Instructions
- Brown the Meat: Heat olive oil in a large pot or Dutch oven over medium heat. Add ground beef or Italian sausage and cook until browned, breaking it up as it cooks. Drain excess fat if necessary to keep the soup from becoming greasy.
- Sauté Aromatics: Add chopped onion and minced garlic to the pot and sauté for 3 to 4 minutes until softened and fragrant.
- Add Herbs and Tomato Paste: Stir in dried basil, oregano, red pepper flakes, and tomato paste. Cook for about 1 minute to develop flavor.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and chicken or vegetable broth. Bring the mixture to a boil to combine all ingredients well.
- Cook Pasta: Add the broken lasagna noodles to the boiling soup, reduce heat to a simmer, and cook for 10 to 12 minutes, stirring occasionally, until the noodles are tender.
- Finish Soup: Stir in the heavy cream and season with salt and black pepper to taste.
- Serve with Cheese Toppings: Ladle soup into bowls and dollop ricotta cheese over each serving. Sprinkle with shredded mozzarella and grated Parmesan cheese. Garnish with chopped fresh basil and serve immediately while hot.
Notes
- For a lighter version, substitute half-and-half or a plant-based cream alternative for the heavy cream.
- Make the soup vegetarian by omitting the meat and using vegetable broth instead of chicken broth.
- Store leftover soup and cheese toppings separately to maintain the best texture when reheating.
