Easy Creamy Lasagna Soup: A Warm Bowl of Comfort
As the leaves begin to turn golden and the crisp air settles in, it’s time to embrace those cozy evenings with a warm, inviting meal. Picture this: a bubbling pot of Easy Creamy Lasagna Soup warming your kitchen with rich aromas wafting through the air. This dish not only combines the comforting flavors of classic lasagna but also delivers it all in one cozy bowl, perfect for any weeknight dinner. It’s remarkably easy to whip up, making it an absolute favorite for busy moms, lovers of good food, and anyone seeking an easy weeknight dinner. Trust me; this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick & Easy: This lasagna soup comes together in just under 30 minutes, making it perfect for busy weeknights.
- One-Pot Wonder: Say goodbye to a sink full of dishes! Everything cooks in one pot for easy clean-up.
- Flavorful Comfort: With hearty ingredients and rich flavors, you’ll feel enveloped in warmth with every spoonful.
- Family-Friendly: This dish is sure to please both kids and adults alike—who doesn’t love cheese and pasta?
- Easily Adaptable: You can customize it with your favorite ingredients and toppings for a unique twist every time.
What You’ll Need
Ready to dive into this creamy goodness? Gather these simple ingredients:
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20)
- 5 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth (more if you want a thinner soup)
- 2 teaspoons kosher salt (divided or more to taste)
- 12 lasagna noodles (uncooked and broken into 2" pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tablespoons fresh basil (finely chopped)
How to Make Easy Creamy Lasagna Soup
Let’s make it together, step by step!
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook until it’s soft and translucent.
- Add the ground beef to the pot and sauté until browned all over, breaking it up with a wooden spoon as it cooks.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste. Cook for another minute, allowing the flavors to meld.
- Pour in the tomato sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a rolling boil, then lower the heat to a gentle simmer.
- Add the broken lasagna noodles to the pot, along with the remaining 1 teaspoon of kosher salt (or more to taste). Let it simmer until the noodles are tender—about 10-12 minutes.
- Stir in the heavy cream. If you’d like a thinner soup, feel free to add an extra cup or two of chicken broth here! Pro tip: For an extra creamy and cheesy experience, stir in some shredded mozzarella or parmesan right into the soup.
- Spoon the lasagna soup into bowls and top with dollops of ricotta cheese, additional mozzarella and parmesan, and sprinkle fresh basil on top. Serve and enjoy the comforting warmth!
Delicious Variations to Try
While this Easy Creamy Lasagna Soup is delightful as is, there are plenty of ways to switch it up:
- Vegetarian Delight: Swap the ground beef for lentils or sautéed mushrooms and zucchini for a rich, veggie-packed flavor.
- Spicy Kick: Add more red pepper flakes or diced jalapeños for those who love a bit of heat.
- Creamy Spinach Surprise: Toss in a couple of handfuls of fresh spinach at the end for a pop of color and nutrition.
- Zesty Italian Twist: Stir in some Italian sausage for an indulgent, meaty variation that packs tons of flavor.
Chef Emma’s Helpful Tips
To make your soup even more special, consider these tips from my cozy kitchen:
- Make-Ahead: You can prep the soup several hours in advance. Just simmer until the noodles are tender, and then store in the fridge. Reheat and add the cream just before serving.
- Storage Suggestion: Leftovers keep well in the fridge for 3-4 days. To store, cool completely, then transfer to an airtight container.
- Ingredient Swaps: Feel free to mix up the cheeses! Use provolone, gouda, or even a bit of goat cheese for a different flavor profile.
- Slicing Tips: For super even chunks of onion or garlic, use a sharp chef’s knife and rock it gently back and forth to achieve a fine dice.
Nutrition Information per Serving
Here’s a quick look at the nutrition in each comforting bowl of this soup:
- Serving Size: 1 Bowl
- Calories: 430
- Carbohydrates: 38g
- Sugar: 6g
- Fat: 25g
- Protein: 22g
- Sodium: 950mg
Frequently Asked Questions
Here are some common queries answered for your convenience:
- Can I make this ahead? Yes! You can prepare it a few hours in advance. Just add the cream when you’re ready to serve!
- Can I use different ingredients? Absolutely! Feel free to substitute the ground beef for turkey, or make it vegetarian with mushrooms or lentils.
- How do I store leftovers? Store in an airtight container in the refrigerator for 3-4 days.
- How long does it last? Leftovers can be kept refrigerated for several days, or you can freeze for up to 3 months.
Wrapping It Up
This Easy Creamy Lasagna Soup is a hug in a bowl—perfect for those chilly nights when all you need is a bit of warmth and comfort. It’s quick, flavorful, and easily tailored to your liking, making it a must-try for any pasta lover! Save this Easy Creamy Lasagna Soup to your cozy recipes board so it’s ready when you need a comforting treat. Happy cooking, my friends!
Print
Easy Creamy Lasagna Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting lasagna soup that combines the classic flavors of traditional lasagna in one cozy bowl, perfect for weeknight dinners.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20)
- 5 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth (more if you want a thinner soup)
- 2 teaspoons kosher salt (divided or more to taste)
- 12 lasagna noodles (uncooked and broken into 2″ pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tablespoons fresh basil (finely chopped)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook until soft and translucent.
- Add the ground beef to the pot and sauté until browned all over, breaking it up with a wooden spoon as it cooks.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste. Cook for another minute, allowing the flavors to meld.
- Pour in the tomato sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a rolling boil, then lower the heat to a gentle simmer.
- Add the broken lasagna noodles to the pot, along with the remaining 1 teaspoon of kosher salt (or more to taste). Let it simmer until the noodles are tender—about 10-12 minutes.
- Stir in the heavy cream. If you’d like a thinner soup, feel free to add an extra cup or two of chicken broth here.
- Spoon the lasagna soup into bowls and top with dollops of ricotta cheese, additional mozzarella and parmesan, and sprinkle fresh basil on top. Serve and enjoy!
Notes
Leftovers keep well in the fridge for 3-4 days. You can also prep the soup several hours in advance and add the cream just before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
Keywords: lasagna soup, comfort food, easy recipes, Italian cuisine, weeknight dinner