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Creamy Lasagna Soup

Comforting Creamy Lasagna Soup That'll Warm Your Heart

Creamy Lasagna Soup combines classic flavors in a hearty dish that warms your heart, perfect for chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Olive Oil Used for sautéing; can substitute with vegetable oil.
  • 1 pound Ground Beef or Turkey Provides protein; use ground turkey for a leaner option.
  • 1 medium Yellow Onion Essential for flavor; can substitute with shallots.
  • 2 cloves Garlic Adds aromatic flavor; fresh is preferred.
  • 1 tablespoon Italian Seasoning Classic herb flavor; mix dried basil and oregano as a substitute.
  • 1 pinch Crushed Red Pepper Flakes Optional for heat; omit for milder flavor.
  • to taste Salt Enhances overall taste.
  • to taste Black Pepper Enhances overall taste.
  • 1 jar Marinara Sauce The flavor cornerstone; choose your favorite brand.
  • 4 cups Low-Sodium Chicken Broth Adds depth; can use vegetable broth.
  • 1 can Crushed Tomatoes Boosts tomato flavor; whole or diced tomatoes can work.
For the Noodles and Creaminess
  • 8 ounces Lasagna Noodles Primary pasta; broken pieces cook directly in soup.
  • 1 cup Heavy Cream Creates a rich texture; use half-and-half for a lighter option.
  • 1 cup Ricotta Cheese Adds creaminess; can be omitted for a lighter version.
  • 1 cup Shredded Mozzarella Cheese Melts to add gooeyness; can substitute with dairy-free cheese.
  • 1/2 cup Grated Parmesan Cheese Adds salty, umami finish; sprinkle more on top if desired.
For the Finishing Touch
  • 1 bunch Fresh Basil or Parsley For garnish; adds fresh flavor note.

Equipment

  • large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 pound of ground beef or turkey, breaking it apart and cook until browned, about 5–7 minutes.
  2. Add one diced yellow onion, cooking until translucent—about 3–4 minutes. Stir in 2 minced garlic cloves and cook for an additional 30 seconds.
  3. Sprinkle in 1 tablespoon of Italian seasoning, along with a pinch of crushed red pepper flakes, salt, and black pepper. Pour in marinara sauce, 4 cups of low-sodium chicken broth, and crushed tomatoes. Stir well and bring to a boil.
  4. Once boiling, reduce heat to low and let simmer uncovered for about 15–20 minutes.
  5. Carefully drop in broken pieces of lasagna noodles, cooking for 10–12 minutes, until tender. Add more broth if soup thickens too much.
  6. Lower heat to medium-low and add 1 cup of heavy cream, 1 cup of ricotta cheese, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan. Stir until melted.
  7. Ladle into bowls, topping each with fresh basil or parsley and extra Parmesan. Enjoy hot.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 36gProtein: 28gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 960mgPotassium: 590mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 6mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days; reheat gently with a splash of broth.

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