Easy Creamy Lasagna Soup
A comforting one-pot meal that captures the essence of traditional lasagna in a rich and creamy soup.
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey Use lean meat for a healthier option.
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 0.5 teaspoon crushed red pepper flakes Optional for heat.
- 1 teaspoon salt Adjust to taste.
- 0.5 teaspoon black pepper Adjust to taste.
- 1 jar marinara sauce (24 ounces)
- 4 cups low-sodium chicken broth
- 1 can crushed tomatoes (15 ounces)
For the Noodles and Cream
- 8 pieces lasagna noodles, broken Break into bite-sized pieces.
- 0.5 cup heavy cream
- 0.5 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
For Garnish
- to taste fresh basil or parsley, chopped
- to taste extra Parmesan cheese for topping
Instructions
Preparation
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add ground beef or turkey and brown it, breaking it apart with a wooden spoon. Drain excess fat.
- Sauté onion until translucent, about 3-4 minutes, then add minced garlic for 30 seconds.
- Stir in Italian seasoning, red pepper flakes, salt, and black pepper.
- Add marinara sauce, chicken broth, and crushed tomatoes. Bring to a gentle boil, then reduce heat.
- Simmer uncovered for 15-20 minutes.
Cooking
- Break lasagna noodles and add to the pot. Cook for 10-12 minutes or until noodles are tender.
- Stir in heavy cream, ricotta cheese, mozzarella cheese, and Parmesan cheese until melted.
- Taste and adjust seasoning as necessary.
Notes
The soup can store well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat with a splash of broth or cream.