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EASY CREAMY LASAGNA SOUP centered hero view, clean and uncluttered
Yesica Andrews

Easy Creamy Lasagna Soup: Irresistibly Simple Dinner

Enjoy this easy creamy lasagna soup that's perfect for a comforting weeknight meal. Combining the rich flavors of ground beef, Italian herbs, cream, and lasagna noodles, this soup delivers all the deliciousness of traditional lasagna in a fraction of the time. Ideal for easy dinner recipes comfort foods and good fall dinner ideas, this hearty soup is sure to become a family favorite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 514
Ingredients Method Notes

Ingredients
  

  • 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
  • 1 cup shredded mozzarella cheese
  • ½ cup parmesan cheese freshly grated
  • ½ cup ricotta cheese
  • 6 tbsp fresh basil finely chopped

Method
 

  1. Heat olive oil in a large pot over medium heat until shimmering.
  2. Add the diced onion and cook, stirring often, until softened and translucent, about 5 minutes.
  3. Stir in the ground beef, breaking it apart, and cook until browned and no longer pink.
  4. Mix in minced garlic, red pepper flakes, and oregano, cooking for 1 minute until fragrant.
  5. Blend in tomato paste and cook for 2 minutes, stirring continuously to deepen the flavor.
  6. Pour in the tomato basil pasta sauce, diced tomatoes with their juices, and chicken broth.
  7. Season with 1 teaspoon kosher salt and bring the mixture to a gentle boil.
  8. Add broken lasagna noodles to the pot and simmer, stirring occasionally, until noodles are tender, about 15 minutes.
  9. Reduce the heat to low and stir in the heavy cream to make the soup creamy and rich.
  10. Adjust seasoning with the remaining kosher salt to taste.
  11. Serve the soup hot topped with shredded mozzarella, grated parmesan, dollops of ricotta, and a sprinkle of fresh chopped basil.

Notes

  • For a thinner soup, add extra chicken broth as desired. Garnishes can be adjusted according to preference. Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stove.