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To make Easy Creamy Lasagna Soup, gather these items: - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 pound ground beef or Italian sausage - 1 teaspoon dried oregano - 1 teaspoon dried basil - ½ teaspoon red pepper flakes (optional) - 1 can (28 ounces) crushed tomatoes - 4 cups chicken or vegetable broth - 8 lasagna noodles, broken into bite-sized pieces - 1 cup heavy cream - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - Salt and pepper to taste - Fresh basil or parsley for garnish You can swap some ingredients to fit your taste or needs: - Use turkey or chicken instead of beef or sausage. - Replace heavy cream with half-and-half for less fat. - For a vegan option, try plant-based sausage and non-dairy cream. - If you don’t have ricotta, cottage cheese works too. This soup offers comfort and nutrition. Here’s a rough breakdown per serving: - Calories: 450 - Protein: 25g - Carbohydrates: 30g - Fat: 27g - Fiber: 2g This soup is hearty and filling, making it a great weeknight meal. Enjoy the flavor while nourishing your body! {{ingredient_image_1}} Start by gathering your ingredients. You need: - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 pound ground beef or Italian sausage - 1 teaspoon dried oregano - 1 teaspoon dried basil - ½ teaspoon red pepper flakes (optional) - 1 can (28 ounces) crushed tomatoes - 4 cups chicken or vegetable broth - 8 lasagna noodles, broken into bite-sized pieces - 1 cup heavy cream - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - Salt and pepper to taste - Fresh basil or parsley for garnish Chop the onion and mince the garlic. Break the lasagna noodles into smaller pieces. This will help them cook evenly. Heat the olive oil in a large pot over medium heat. Add the chopped onion. Cook for about 3-4 minutes until it’s soft and clear. Then, add the minced garlic. Cook for one more minute. The smell will be amazing! Next, add the ground beef or Italian sausage. Cook it for about 5-7 minutes. Break it up with a spoon as it cooks. You want it browned and crumbly. Stir in the oregano, basil, and red pepper flakes. Cook for one minute to wake up those spices. Pour in the crushed tomatoes and broth. Stir everything well and bring it to a simmer. Now, add the broken lasagna noodles. Cook for 10-12 minutes. You want them to be al dente, or firm to the bite. Reduce the heat to low. Stir in the heavy cream and ricotta cheese. Mix until smooth. Let it warm, but don’t let it boil. Finally, mix in the shredded mozzarella cheese. Stir until it melts and makes the soup creamy. Taste it and add salt and pepper if needed. Serve the soup hot. Garnish with fresh basil or parsley. This adds color and flavor. You can also serve it with crusty bread or a side salad. Enjoy this comforting bowl of lasagna soup! To get a creamy texture, use heavy cream. It adds richness and smoothness. Stir in the cream slowly after cooking the noodles. This will keep the soup from boiling. Adding ricotta cheese also helps create a velvety mouthfeel. Mix it in gently until it's fully blended. You want every bite to feel rich and inviting. Timing is key for perfect noodles. Add the broken lasagna noodles after the soup simmers. Cook them for about 10 to 12 minutes. This ensures they stay al dente. If you cook them too long, they will turn mushy. Keep an eye on them. Stir occasionally to prevent sticking. To boost flavor, always sauté the onion and garlic first. This step brings out their natural sweetness. Don't skip the dried herbs like oregano and basil. They add depth to your soup. If you like a little heat, sprinkle in red pepper flakes. Taste and adjust with salt and pepper at the end. Fresh herbs like basil or parsley make great garnishes, adding aroma and color. Pro Tips Use Fresh Herbs: Fresh basil or parsley can elevate the flavor of your lasagna soup. Add them right before serving for the best taste. Customize Your Protein: Feel free to swap the ground beef or sausage for turkey or a plant-based alternative to suit your dietary preferences. Thicken the Soup: If you prefer a thicker soup, reduce the amount of broth or add an extra tablespoon of ricotta cheese for creaminess. Make It Ahead: This soup can be made in advance and stored in the fridge. Just reheat gently before serving to prevent the noodles from becoming too soft. {{image_2}} You can easily make this soup vegetarian. Just skip the meat. Use lentils or mushrooms for protein. They add a nice texture and flavor. Swap chicken broth for vegetable broth. For a vegan twist, use coconut cream instead of heavy cream. Substitute ricotta cheese with tofu or cashew cheese. This keeps the creamy taste without dairy. Ground turkey or chicken works well if you want leaner meat. You can also try plant-based sausage for a meat-like flavor. If you prefer seafood, shrimp adds a unique touch. Cook it just before serving to keep it tender. No matter your choice, season the protein well for the best taste. Spice up your soup with more herbs. Add thyme or rosemary for extra flavor. If you like heat, increase the red pepper flakes. You can also mix in spinach or kale for added nutrients. Toss in some diced bell peppers for a sweet crunch. Feel free to experiment with your favorite spices to make this dish your own! Storing your Easy Creamy Lasagna Soup is simple. First, let it cool down to room temperature. Then, grab an airtight container. Pour the soup into the container, leaving some space at the top. Seal it tightly. Store it in the fridge for up to three days. This way, you can enjoy the soup again without losing its flavor. Want to keep the soup longer? Freezing is a great option. Use freezer-safe containers or bags. Make sure to leave some space for expansion. You can freeze the soup for up to three months. When you're ready to eat, thaw it in the fridge overnight. To reheat, heat it on the stove over low heat. Stir it often to keep it creamy. Add a splash of broth if it seems too thick. The shelf life of the ingredients varies: - Ground beef or Italian sausage: Use within one to two days if fresh. If frozen, use within three to four months. - Heavy cream: Lasts about one week in the fridge after opening. Freeze it for up to three months. - Ricotta cheese: Best within a week after opening. Freeze for about two months. - Lasagna noodles: Can last for one to two years if stored dry in a cool place. By keeping track of these times, you can make the most of your ingredients and enjoy this comforting dish for many meals to come. Yes, you can use store-bought marinara sauce. It saves time and effort. Choose a brand you love. Just pour it in when you add the crushed tomatoes. This swap keeps the flavor rich and tasty. To make this dish gluten-free, use gluten-free lasagna noodles. Many brands offer good options. You can also use rice noodles or even zucchini strips. Check the labels to be sure they are gluten-free. Adjust the cooking time if needed, as some may cook faster. Lasagna soup pairs well with simple side salads. A green salad with light dressing works great. Garlic bread is another tasty choice. You can also serve it with crusty rolls for dipping. These sides complement the soup's rich flavors nicely. You now have a clear path to making a delicious lasagna soup. We covered the key ingredients and smart substitutions. You learned step-by-step how to prepare, cook, and serve the dish. I shared tips for a creamy texture and perfect noodles, along with ways to boost flavor. We explored variations and how to store leftovers properly. Enjoy experimenting with this recipe. It’s easy to make and fun to share. Dive in and savor every bowl!

Easy Creamy Lasagna Soup

A comforting and creamy lasagna soup that's easy to make and full of flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 450 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 pound ground beef or Italian sausage
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon red pepper flakes (optional)
  • 1 can (28 ounces) crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 8 noodles lasagna, broken into bite-sized pieces
  • 1 cup heavy cream
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • to taste salt and pepper
  • for garnish fresh basil or parsley

Instructions
 

  • In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent.
  • Stir in the minced garlic and cook for an additional minute, until fragrant.
  • Add the ground beef or Italian sausage to the pot. Cook until browned, breaking it up with a spoon as it cooks, approximately 5-7 minutes.
  • Mix in the dried oregano, dried basil, and red pepper flakes (if using). Cook for another minute to let the spices bloom.
  • Pour in the crushed tomatoes and chicken or vegetable broth, stirring well to combine. Bring the mixture to a simmer.
  • Add the broken lasagna noodles and cook for about 10-12 minutes, until the noodles are al dente.
  • Reduce the heat to low and stir in the heavy cream and ricotta cheese until fully incorporated. Allow it to warm up, but do not let it boil.
  • Stir in the shredded mozzarella cheese until melted and creamy. Season with salt and pepper to taste.
  • Serve the soup hot, garnished with fresh basil or parsley.

Notes

Feel free to add more vegetables or use different types of cheese.
Keyword comfort food, creamy, easy, lasagna, soup