Description
A comforting and creamy twist on classic lasagna, this Easy Creamy Lasagna Soup is perfect for chilly evenings.
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
- 2 teaspoons kosher salt (divided)
- 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 tablespoons fresh basil (finely chopped)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat and add the onions. Cook until translucent.
- Add the ground beef and sauté until browned, breaking it up as it cooks.
- Mix in the garlic, red pepper flakes, kosher salt, oregano, and tomato paste. Cook for another minute to blend flavors.
- Pour in the tomato sauce, diced tomatoes, and chicken broth. Stir and bring to a gentle boil.
- Add the broken lasagna noodles and remaining kosher salt. Reduce heat and simmer until noodles are tender.
- Stir in heavy cream if using, and adjust the consistency with extra chicken broth if desired. Optionally add extra shredded cheese for creaminess.
- Serve hot, topping with dollops of ricotta, mozzarella, Parmesan, and fresh basil.
Notes
This soup keeps well and can be made in advance. Pair it with garlic bread or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian