Go Back

Easy Creamy Lasagna Soup for Cozy Weeknight Dinners

Creamy lasagna soup · Cozy weeknight dinner · Hearty, cheesy, and family-friendly
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 10 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Italian-inspired
Calories: 514
Ingredients Method

Ingredients
  

  • For the Soup
  • 1 tablespoon olive oil
  • 1 medium yellow onion finely diced
  • 1 pound ground beef
  • 5 garlic cloves minced
  • 1/2 teaspoon red pepper flakes optional
  • 1 teaspoon dried oregano
  • 2 tablespoons tomato paste
  • 25 ounces tomato basil pasta sauce
  • 28 ounces diced tomatoes
  • 4 cups chicken broth plus more as needed
  • 2 teaspoons kosher salt divided, or to taste
  • 12 dried lasagna noodles broken into bite-size pieces
  • 1/2 cup heavy cream
  • For Serving
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup ricotta cheese
  • 1/4 cup chopped fresh basil
  • Cracked black pepper optional
  • Extra red pepper flakes optional

Method
 

  1. Sauté the onion
  2. Heat the olive oil in a large soup pot or Dutch oven over medium heat.
  3. Add the diced onion and cook for 3 to 4 minutes, stirring often, until softened and fragrant.
  4. Brown the beef
  5. Add the ground beef to the pot.
  6. Cook until browned, breaking it apart with a spoon as it cooks. Drain excess grease if needed.
  7. Add the aromatics
  8. Stir in the garlic, red pepper flakes, oregano, tomato paste, and 1 teaspoon of salt.
  9. Cook for 1 to 2 minutes, just until the tomato paste darkens slightly and the garlic smells fragrant.
  10. Build the tomato broth
  11. Pour in the tomato basil pasta sauce, diced tomatoes, and chicken broth.
  12. Stir well, scraping the bottom of the pot to lift up any flavorful browned bits.
  13. Add the noodles
  14. Bring the soup to a gentle boil.
  15. Add the broken lasagna noodles and the remaining salt. Stir so the noodles are mostly submerged in the broth.
  16. Simmer until tender
  17. Reduce the heat and let the soup simmer for about 12 to 15 minutes, stirring often.
  18. Cook until the noodles are tender and the soup has thickened slightly.
  19. Add the cream
  20. Reduce the heat to low and stir in the heavy cream.
  21. If the soup is thicker than you like, add extra broth until it reaches your preferred consistency.
  22. Taste and adjust
  23. Taste the soup and add more salt, pepper, oregano, or red pepper flakes if needed.
  24. Let it warm for another minute, but avoid boiling after the cream is added.
  25. Serve with cheese
  26. Ladle the soup into bowls.
  27. Top each serving with ricotta, mozzarella, parmesan, and fresh basil. Serve warm.