Easy Creamy Lasagna Soup
A creamy, comforting lasagna-inspired soup that's quick to prepare and perfect for a weeknight meal.
Ingredients
For the Soup
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey Sub: Italian sausage for more flavor.
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes Optional.
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper Adjust to taste.
- 1 24-ounce jar marinara sauce
- 4 cups low-sodium chicken broth Or vegetable broth for vegetarian.
- 1 15-ounce can crushed tomatoes
- 8 noodles lasagna, broken into 2–3 inch pieces
- ½ cup heavy cream
- ½ cup ricotta cheese Use whole-milk ricotta for best texture.
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese Plus extra for topping.
- to taste Fresh basil or parsley, chopped for garnish
Instructions
Cooking
- Heat olive oil in a large soup pot or Dutch oven over medium-high heat.
- Add the ground meat and break it up with a wooden spoon. Cook until no longer pink and starting to brown.
- Drain excess fat, leaving about a tablespoon in the pot.
- Add the diced onion and cook until translucent, about 3–4 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add Italian seasoning, crushed red pepper flakes (if using), salt, and pepper. Stir to combine.
- Pour in marinara, chicken broth, and crushed tomatoes. Increase heat to bring the soup to a gentle boil.
- Reduce heat to medium-low and simmer uncovered for 15–20 minutes.
- Add the broken lasagna noodles and cook, stirring occasionally, until tender, about 10–12 minutes.
- Lower heat to low. Stir in heavy cream, ricotta, mozzarella, and Parmesan until cheese melts.
- Taste and adjust salt and pepper.
- Ladle into bowls and garnish with chopped basil or parsley and extra Parmesan.
Notes
Refrigerate leftovers within 2 hours. Keeps in the fridge for 3–4 days; freeze for 2–3 months. Add broth while reheating if the soup thickens.