Description
Easy Creamy Lasagna Soup: A comforting, crowd-pleasing dish with Italian sausage, hearty pasta, rich tomato broth, and creamy cheese topping.
Ingredients
Scale
- 1 pound (454g) ground beef (80/20 lean-to-fat ratio works best)
- 1 medium yellow onion, diced (about 1 cup/160g)
- 3 cloves garlic, minced (about 1 tablespoon/9g)
- 2 tablespoons (30ml) olive oil
- 2 tablespoons (16g) Italian seasoning
- 1/4 teaspoon red pepper flakes (optional, for heat)
- 1 can (6oz/170g) tomato paste
- 1 can (28oz/794g) crushed tomatoes
- 6 cups (1.4L) chicken broth
- 8 lasagna noodles, broken into pieces (about 8oz/227g)
- 1/2 cup (120ml) heavy cream
Instructions
- Step 1: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon as it cooks. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brown the meat until no pink remains, about 5-7 minutes. The caramelization on the meat adds depth to your **Easy Creamy Lasagna Soup**, so don’t rush this step!
- Step 2: Add the diced onion to the pot with the browned meat and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using), cooking for another 30 seconds until fragrant. Your kitchen should already be filling with the mouthwatering aroma of classic lasagna!
- Step 3: Add the tomato paste and stir constantly for about 2 minutes, allowing it to coat the meat mixture and slightly darken. This develops a richer tomato flavor that gives your **Easy Creamy Lasagna Soup** its authentic taste.
- Step 4: Pour in the crushed tomatoes and chicken broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Let the soup simmer uncovered for 15 minutes, allowing the flavors to meld together.
- Step 5: Meanwhile, prepare the cheese mixture by combining ricotta, 1/2 cup Parmesan, 1 cup mozzarella, black pepper, salt, and chopped basil in a medium bowl. Stir until well combined and set aside.
- Step 6: Add the broken lasagna noodles to the simmering soup. Cook for 8-10 minutes, stirring occasionally, until the pasta is al dente. Stir in the heavy cream during the last 2 minutes of cooking, creating that signature creamy texture that makes this **Easy Creamy Lasagna Soup** so comforting.
- Step 7: Once pasta is tender, remove the pot from heat. Taste and adjust seasonings as needed. To serve, ladle the hot soup into bowls and top each with a generous dollop of the reserved cheese mixture, allowing it to melt slightly into the soup. Sprinkle with additional mozzarella cheese and fresh basil for a restaurant-quality presentation.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups per portion
- Calories: 450 calories per serving
- Sugar: 8 grams
- Sodium: 1100 mg
- Fat: 25 grams
- Saturated Fat: 13 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 80 mg