Easy Creamy Lasagna Soup combines all the delicious flavors of traditional lasagna in a cozy bowl of soup. It’s a perfect weeknight meal because it’s quick to prepare and requires minimal cleanup. Plus, it’s creamy and hearty, making it a favorite for both kids and adults. This dish is comforting and satisfying, ideal for chilly evenings or anytime you crave comfort food.
How to make Easy Creamy Lasagna Soup
Ingredients
- 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
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 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
- 1/2 cup heavy cream
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
- Extra Parmesan cheese for topping
Directions
- In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat, leaving about a tablespoon for flavor.
- Add the diced onion and cook until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Italian seasoning, crushed red pepper, salt, and pepper. Stir in marinara sauce, chicken broth, and crushed tomatoes. Mix well and bring to a gentle boil.
- Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes to deepen the flavor.
- Add the broken lasagna noodles directly to the pot. Cook until tender, about 10 to 12 minutes, stirring occasionally. Add extra broth if the soup becomes too thick.
- Lower the heat and stir in heavy cream, ricotta, mozzarella, and Parmesan cheese. Stir until melted and the soup becomes creamy and rich. Adjust seasoning to taste.
- Ladle into bowls and top with chopped basil or parsley and extra Parmesan. Serve hot with garlic bread or salad.
How to serve Easy Creamy Lasagna Soup
Serve Easy Creamy Lasagna Soup in warm bowls, topped with fresh basil or parsley and a sprinkle of extra Parmesan cheese. This dish pairs wonderfully with garlic bread or a simple green salad. It’s a complete meal that everyone will enjoy.
How to store Easy Creamy Lasagna Soup
To store leftover soup, let it cool to room temperature, then transfer it to an airtight container. Keep it in the refrigerator for up to 3-4 days. If you want to store it longer, consider freezing it in a safe container for up to 3 months. Reheat gently on the stove or in the microwave before serving.
Tips to make Easy Creamy Lasagna Soup
- Feel free to customize the recipe by adding vegetables like spinach or mushrooms for extra nutrition.
- If you want a spicier kick, add more crushed red pepper flakes or a dash of hot sauce.
- Use gluten-free lasagna noodles to make this dish gluten-free.
- For a vegetarian version, replace the meat with lentils or mushrooms and use vegetable broth.
Variation
You can turn this soup into a creamy chicken lasagna soup by using shredded chicken instead of ground beef or turkey. Swap in Alfredo sauce for a different creamy flavor while keeping the lasagna experience.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time. Just store it in the refrigerator and reheat it when you’re ready to eat.
Can I freeze Easy Creamy Lasagna Soup?
Yes, you can freeze it. Just make sure to cool it completely before transferring it to a freezer-safe container.
What can I serve with this soup?
This soup goes well with garlic bread, a fresh garden salad, or even a side of crusty bread for dipping.
Easy Creamy Lasagna Soup
Ingredients
Method
- In a large soup pot or Dutch oven, heat olive oil over medium-high heat.
- Add the ground beef or turkey and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat, leaving about a tablespoon for flavor.
- Add the diced onion and cook until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Italian seasoning, crushed red pepper, salt, and pepper. Stir in marinara sauce, chicken broth, and crushed tomatoes. Mix well and bring to a gentle boil.
- Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes to deepen the flavor.
- Add the broken lasagna noodles directly to the pot. Cook until tender, about 10 to 12 minutes, stirring occasionally. Add extra broth if the soup becomes too thick.
- Lower the heat and stir in heavy cream, ricotta, mozzarella, and Parmesan cheese. Stir until melted and the soup becomes creamy and rich. Adjust seasoning to taste.
- Ladle into bowls and top with chopped basil or parsley and extra Parmesan.
