Easy Creamy Lasagna Soup
A cozy and hearty lasagna-inspired soup featuring rich flavors and creamy textures, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Omnivore
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can crushed tomatoes
- 8 lasagna noodles, broken into pieces
- ½ cup heavy cream
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, chopped
- Extra Parmesan cheese for topping
Instructions
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground meat, breaking it apart until browned. Drain excess fat, leaving about a tablespoon.
- Add the diced onion and cook until translucent (about 3-4 minutes). Stir in the minced garlic and sauté for an additional 30 seconds.
- Stir in the Italian seasoning, crushed red pepper flakes (if using), salt, and pepper. Pour in the marinara sauce, chicken broth, and crushed tomatoes, mixing well. Bring to a gentle boil.
- Reduce heat to medium-low, allowing the soup to simmer uncovered for 15-20 minutes.
- Add the broken lasagna noodles directly to the pot. Cook until tender (about 10-12 minutes), stirring occasionally.
- Lower the heat and stir in the heavy cream, ricotta, mozzarella, and Parmesan cheese until melted and creamy. Taste and adjust seasoning.
- Ladle soup into bowls, garnishing with fresh basil or parsley and extra Parmesan. Serve hot.
Notes
For added depth, consider mixing in seasonal vegetables or using different cheeses for variation. This soup can be made ahead and frozen for convenience.