Easy Creamy Lasagna Soup
A creamy and comforting soup that combines all the classic flavors of lasagna in a quick and easy bowl, perfect for weeknight dinners.
Ingredients
For the Soup Base
- 1 tablespoon olive oil Adds richness and helps sauté the ingredients.
- 1 pound ground beef or turkey Provides protein; can be replaced with plant-based meat for a vegetarian option.
- 1 small diced onion Brings a sweet, aromatic base.
- 3 cloves minced garlic Offers a warm, pungent flavor.
- 1 teaspoon Italian seasoning Enhances the flavor profile.
- 0.5 teaspoon crushed red pepper flakes Optional; adds a hint of spice.
- 1 teaspoon salt Essential for balancing flavors.
- 0.5 teaspoon black pepper Essential for balancing flavors.
- 1 24-ounce jar marinara sauce Forms the base of the soup.
- 4 cups low-sodium chicken broth Can be substituted with vegetable broth for a vegetarian option.
- 1 15-ounce can crushed tomatoes Adds fresh tomato flavor.
- 8 pieces lasagna noodles Broken into bite-sized pieces.
For Creaminess
- 0.5 cup heavy cream Creates a creamy texture.
- 0.5 cup ricotta cheese Adds creaminess and flavor.
- 1 cup shredded mozzarella cheese Melts into the soup for extra gooeyness.
- 0.25 cup grated Parmesan cheese Enriches the flavor.
For Garnish
- to taste fresh basil or parsley Brightens the dish with fresh flavor.
- to taste extra Parmesan cheese For topping.
Instructions
Phase 1 – Prep
- Heat olive oil in a large pot over medium heat.
- Add ground beef or turkey and cook until browned.
- Stir in diced onion and cook until softened, about 3-4 minutes.
- Add minced garlic, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper; cook for 1-2 minutes until fragrant.
Phase 2 – Cook/Assemble
- Pour in marinara sauce, chicken broth, and crushed tomatoes; stir to combine.
- Break lasagna noodles into pieces and add them to the pot.
- Bring to a simmer, cover, and let cook for 10-15 minutes, until noodles are tender.
Phase 3 – Serve
- Stir in heavy cream and ricotta cheese; mix until creamy.
- Serve hot, garnished with shredded mozzarella cheese and fresh basil or parsley on top.
Notes
This soup is perfect for meal prep and holds well in the fridge. Leftovers can be stored in airtight containers for 3-4 days, or frozen for up to 3 months. Reheat in the microwave or on the stove.