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Creamy Lasagna Soup

Creamy Lasagna Soup

A comforting and flavorful twist on classic lasagna, this creamy soup is quick, easy, and perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive Oil
  • 1 Onion chopped
  • 2 cloves Garlic minced
  • 1 pound Ground Beef (or Italian sausage, or a mix)
  • 1 28 ounce can Crushed Tomatoes
  • 1 15 ounce can Tomato Sauce
  • 1 15 ounce can Diced Tomatoes undrained
  • 2 cups Beef Broth
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Basil
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Black Pepper
  • 1 15 ounce container Ricotta Cheese
  • 1 cup Mozzarella Cheese shredded
  • 1 cup Heavy Cream
  • 9 Lasagna Noodles broken into 1-inch pieces (oven-ready noodles work best)
  • 0.5 cup Parmesan Cheese grated (optional, for topping)

Equipment

  • Large Pot or Dutch Oven
  • Wooden spoon

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add minced garlic and ground beef; cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Stir in crushed tomatoes, tomato sauce, diced tomatoes, beef broth, oregano, basil, salt, and pepper. Bring to a simmer.
  4. Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
  5. Stir in ricotta cheese, mozzarella cheese, and heavy cream. Add the broken lasagna noodles and simmer for another 5-10 minutes, or until the noodles are tender and the soup has thickened slightly.
  6. Serve hot, topped with grated Parmesan cheese (optional).

Notes

For a spicier soup, add a pinch of red pepper flakes. You can also substitute ground turkey or chicken for the beef. Leftovers can be stored in the refrigerator for up to 3 days.