Description
This easy creamy lasagna soup combines the comforting flavors of classic lasagna in a simple, satisfying soup. Perfect for easy dinner recipes comfort foods and good fall dinner ideas, it’s a great choice among easy soup or stew recipes and best creamy soups.
Ingredients
Scale
- 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
- 12 lasagna noodles uncooked and broken into 2 inch pieces
- ½ cup heavy cream optional
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese freshly grated
- ½ cup ricotta cheese
- 6 tbsp fresh basil finely chopped
Instructions
- Heat olive oil in a large pot over medium heat and sauté the diced onion until softened.
- Add ground beef and cook thoroughly, breaking it apart as it browns.
- Stir in minced garlic, red pepper flakes, and dried oregano, cooking until fragrant.
- Mix in tomato paste and cook briefly before adding tomato basil pasta sauce, canned diced tomatoes, and chicken broth.
- Season with salt, bring the soup to a boil, then reduce heat and simmer.
- Add broken lasagna noodles and continue simmering until noodles are tender.
- Stir in heavy cream if using and heat through gently.
- Serve topped with shredded mozzarella, parmesan, ricotta, and chopped fresh basil.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Main Course, Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 514kcal
- Sugar: 8g
- Sodium: 1871mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 1g + 10g
- Trans Fat: 1g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 83mg