Description
This Easy Creamy Lasagna Soup combines all the comforting flavors of classic lasagna in a quick, hearty soup. Featuring ground beef, Italian herbs, rich tomato sauce, tender lasagna noodles, and a creamy finish, it’s perfect for a family-friendly weeknight meal. Ready in just 40 minutes, this soup can be made on the stovetop, in an Instant Pot, or slow cooker to suit your preferences.
Ingredients
Soup
- 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″ pieces
- ½ cup heavy cream (optional)
Garnishes
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
- ½ cup ricotta cheese
- 6 tablespoons fresh basil, finely chopped
Instructions
- Sauté the aromatics and beef: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent. Add ground beef and sauté until browned all over.
- Add seasonings and tomato paste: Stir in minced garlic, red pepper flakes, 1 teaspoon kosher salt, dried oregano, and tomato paste. Cook for 1-2 minutes until fragrant.
- Add liquids and bring to boil: Pour in the tomato basil pasta sauce, diced canned tomatoes with their juice, and chicken broth. Stir well and bring the mixture to a boil.
- Cook the pasta: Add broken lasagna noodles to the pot along with the remaining 1 teaspoon kosher salt or more to taste. Reduce heat to a simmer and cook until noodles are tender, about 15 minutes.
- Finish with cream: Stir in heavy cream to add richness. If you prefer a thinner soup, add 1-2 cups more chicken broth at this stage. For extra creaminess, stir some shredded mozzarella or parmesan into the soup.
- Serve with garnishes: Ladle the soup into bowls and top with ricotta cheese, shredded mozzarella, parmesan cheese, and fresh chopped basil. Serve immediately and enjoy!
Notes
- Use dried lasagna noodles for best texture. Oven-ready lasagna noodles will become too soft in the soup.
- If you don’t have lasagna noodles, any long or short pasta will work.
- Adjust salt and red pepper flakes to your taste preferences.
- Extra chicken broth can be added for a thinner, more broth-forward soup.
