Description
Creamy Lasagna Soup is a delightful fusion of flavors that transforms the beloved elements of lasagna into a comforting soup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 5 cloves garlic, minced
- 2 tablespoon tomato paste
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 teaspoon Italian seasoning
- 25 ounce tomato basil pasta sauce (or marinara)
- 28 ounce canned diced tomatoes
- 4 cup chicken broth (more if needed)
- 12 lasagna noodles, broken into 2-inch pieces
- 1/2 cup heavy cream
- 2 teaspoon salt, or to taste
- Black pepper, to taste
- 3/4 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil, chopped
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat if needed.
- Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic, tomato paste, red pepper flakes, oregano, and Italian seasoning. Cook for 1-2 minutes, allowing the flavors to bloom.
- Pour in the pasta sauce, diced tomatoes, and chicken broth. Season with salt and pepper. Bring the mixture to a boil.
- Once boiling, add the broken lasagna noodles to the pot. Reduce the heat to medium-low and simmer for 12-15 minutes, stirring occasionally, until the noodles are tender.
- Stir in the heavy cream and let it heat through for 2-3 minutes. Taste and adjust the seasoning with additional salt and pepper if needed.
- Ladle the Creamy Lasagna Soup into bowls and top each serving with a dollop of ricotta cheese, shredded mozzarella, grated Parmesan, and fresh chopped basil. Serve hot and enjoy.
Notes
To make your Creamy Lasagna Soup even more delicious, consider adjusting the flavors with more seasoning. Keep an eye on the noodles as they simmer to prevent overcooking. This soup holds up well in the fridge for 3-4 days and can be frozen for up to 3 months. Dietary modifications can be made by substituting gluten-free pasta or using sautéed mushrooms or lentils instead of ground beef.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 415
- Sugar: 6 grams
- Sodium: 800 milligrams
- Fat: 21 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 33 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 70 milligrams