Description
Easy Creamy Lasagna Soup is a delightful twist on traditional lasagna, delivering all the comforting flavors in a convenient bowl. This creamy soup combines tender noodles, seasoned ground beef, and rich cheeses, making it perfect for family dinners or cozy nights at home. Ready in just 40 minutes, it’s an ideal solution for busy weeknights and picky eaters alike. Serve it as a hearty lunch, satisfying dinner, or inviting starter for your next gathering.
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
- 12 lasagna noodles (uncooked and broken into 2" pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tablespoons fresh basil (finely chopped)
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until soft.
- Stir in ground beef and brown. Add garlic, red pepper flakes, oregano, salt, and tomato paste; mix well.
- Pour in tomato sauce and diced tomatoes; add chicken broth and bring to a boil.
- Add broken lasagna noodles and remaining salt; simmer until noodles are tender.
- Stir in heavy cream if desired for extra richness. For creaminess, mix in mozzarella or parmesan.
- Ladle into bowls and top with ricotta cheese, mozzarella, parmesan, and fresh basil.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 6g
- Sodium: 830mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: For vegetarian options, substitute ground beef with lentils or mushrooms and use vegetable broth. Adjust the consistency of the soup by modifying the amount of broth to your preference.