Easy Creamy Lasagna Soup
This Easy Creamy Lasagna Soup captures all the comforting flavors of traditional lasagna in a quick, one-pot meal that's perfect for weeknights.
Ingredients
For the soup base
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey 85/15 beef for richer flavor; 93/7 or ground turkey for lower calories.
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional) For spice.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 24-ounce jar marinara sauce Use high-quality marinara for best flavor.
- 4 cups low-sodium chicken broth
- 1 15-ounce can crushed tomatoes
- 8 pieces lasagna noodles, broken Regular dry lasagna noodles recommended.
- ½ cup heavy cream
- ½ cup ricotta cheese Use whole-milk ricotta for best results.
- 1 cup shredded mozzarella cheese Freshly shredded for better melting.
- ¼ cup grated Parmesan cheese
- to taste Fresh basil or parsley, chopped For garnish.
- to taste Extra Parmesan cheese for topping
Instructions
Preparation
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef or turkey and cook, breaking it apart with a wooden spoon until no pink remains and some bits are browned.
- Drain excess fat but leave about a tablespoon in the pot.
- Add the finely diced onion and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Building the Soup
- Stir in the Italian seasoning, crushed red pepper (if using), salt, and black pepper. Pour in the jarred marinara, chicken broth, and crushed tomatoes. Mix well and bring the mixture to a gentle boil.
- Reduce heat to medium-low and simmer uncovered for 15–20 minutes.
- Add the broken lasagna noodles directly to the pot. Cook until tender, about 10–12 minutes, stirring occasionally to prevent sticking.
- Lower the heat to a gentle low and stir in the heavy cream, ricotta, mozzarella, and Parmesan. Stir until cheeses melt and the soup becomes creamy and cohesive.
Serving
- Ladle into bowls and top with chopped basil or parsley and extra grated Parmesan. Serve hot with garlic bread or a simple salad.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. For best results, freeze without the cream and fresh ricotta added.