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Easy Creamy Lasagna Soup for Quick and Easy Fall Dinners

Creamy one-pot soup · Easy family dinner · all the comfort of lasagna in less time.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 39 minutes
Servings: 8 serving
Course: Soup, Appetizer, Light Main
Cuisine: Italian-inspired
Calories: 514
Ingredients Method

Ingredients
  

  • For the soup
  • 1 tablespoon olive oil
  • 1 medium onion finely diced
  • 1 pound ground beef
  • 5 cloves garlic minced
  • 1/2 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 plus more if you want a thinner soup
  • 2 teaspoons kosher salt divided, plus more to taste
  • 12 dried lasagna noodles broken into small pieces
  • 1/2 cup heavy cream optional for a creamier finish
  • For topping
  • 1 cup shredded mozzarella
  • 1/2 cup freshly grated Parmesan
  • 1/2 cup ricotta
  • 6 tablespoons chopped fresh basil

Method
 

  1. Cook the onion and beef.
  2. Warm the olive oil in a large pot or Dutch oven. Add the diced onion and cook until softened, then add the ground beef and cook until browned.
  3. Add the seasonings.
  4. Stir in the garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste. Cook briefly so everything becomes fragrant and well combined.
  5. Build the broth.
  6. Pour in the pasta sauce, diced tomatoes, and chicken broth. Bring the mixture to a boil.
  7. Add the noodles.
  8. Stir in the broken lasagna noodles and the remaining teaspoon of salt. Lower the heat and simmer until the noodles are tender.
  9. Make it creamy.
  10. Stir in the heavy cream. Add a little extra broth if you want a looser, soupier texture.
  11. Serve with toppings.
  12. Ladle into bowls and finish with ricotta, mozzarella, Parmesan, and fresh basil.