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Easy Creamy Lasagna Soup

Enjoy the comforting flavors of lasagna in a quick, creamy soup that’s perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil (or avocado oil)
  • 1 medium onion, finely diced
  • 1 pound ground beef (80/20 recommended) Can substitute with ground turkey or Italian sausage
  • 5 cloves garlic, minced
  • ½ teaspoon red pepper flakes (optional) Reduce for kids
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 25 ounces tomato basil pasta sauce Use plain marinara and add fresh basil if preferred
  • 28 ounces diced canned tomatoes (with juices)
  • 4 cups chicken broth Substitute with vegetable broth for vegetarian option
  • 2 teaspoons kosher salt, divided Season to taste
For the Soup Finish
  • 12 pieces lasagna noodles, uncooked and broken into ~2-inch pieces Gluten-free options available
  • ½ cup heavy cream (optional) Use coconut milk for dairy-free option
  • 1 cup shredded mozzarella cheese
  • ½ cup freshly grated parmesan cheese
  • ½ cup ricotta cheese (for serving)
  • 6 tablespoons fresh basil, finely chopped Plus extra for garnish

Method
 

Preparation
  1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
  2. Add the finely diced onion and cook, stirring, until soft and translucent, about 5–7 minutes.
  3. Add the ground beef, breaking it up, and sauté until fully browned. Drain excess fat if desired.
  4. Stir in minced garlic, ½ teaspoon red pepper flakes, 1 teaspoon kosher salt, dried oregano, and 2 tablespoons tomato paste. Cook for 1–2 minutes.
Building the Soup
  1. Pour in the tomato basil sauce, canned tomatoes with their juices, and chicken broth. Stir to combine.
  2. Bring the pot to a boil over medium-high heat.
  3. Add the broken lasagna noodles, stirring to prevent clumping.
  4. Add the remaining 1 teaspoon kosher salt, reduce heat to a simmer, and cook until noodles are tender, about 10–12 minutes.
Finishing Touches
  1. Stir in ½ cup heavy cream, if using, and adjust with extra chicken broth for desired soup thickness.
  2. For an extra creamy texture, stir in 1 cup shredded mozzarella or ½ cup parmesan until melted.
  3. Spoon soup into bowls and top with a dollop of ricotta, a sprinkle of shredded mozzarella, a dusting of parmesan, and chopped fresh basil.
  4. Serve hot and enjoy.

Notes

For a lighter meal, serve over sautéed greens instead of with bread. Cool the soup to room temperature and refrigerate within 2 hours of cooking.