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Easy Creamy Lasagna Soup Recipe: Quick Comfort in Every Spoonful

Easy Creamy Lasagna Soup Recipe
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Easy, creamy lasagna soup with ground beef, tomato basil sauce, tender noodles, and melty cheeses.

Ingredients

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  • 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
  • 2 teaspoons kosher salt, divided
  • 12 lasagna noodles, broken into 2” pieces
  • ½ cup heavy cream
  • 1 cup shredded mozzarella cheese
  • ½ cup freshly grated parmesan cheese
  • ½ cup ricotta cheese
  • 6 tablespoons fresh basil, finely chopped

Instructions

1. Heat olive oil in a large pot over medium heat, add diced onion, and cook until soft. Add ground beef and brown. Stir in garlic, red pepper flakes, 1 teaspoon salt, oregano, and tomato paste; cook 1–2 minutes.

2. Add pasta sauce, diced tomatoes, and broth. Bring to a boil, add broken lasagna noodles, remaining 1 teaspoon salt, then reduce to a simmer and cook 10–12 minutes until noodles are tender.

3. Stir in heavy cream and adjust broth for desired thickness. Add mozzarella or parmesan if you want extra cheesiness.

4. Ladle soup into bowls and top with ricotta, more mozzarella, parmesan, and chopped basil.

Notes

Increase red pepper flakes for extra spice.

Use gluten-free noodles if needed.

Swap in ground turkey or chicken for a lighter option.

Make vegetarian by omitting beef and using vegetable broth.

Keeps up to 3 days refrigerated; reheat gently on the stove.

Nutrition

Find it online: https://paulakitchen.com/easy-creamy-lasagna-soup-recipe/