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Creamy Lasagna Soup

Creamy Lasagna Soup: Your Cozy Comfort Food Fix

This Creamy Lasagna Soup combines the flavors of traditional lasagna into a cozy bowl of soup, perfect for chilly evenings.
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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
  • 2 tablespoons Olive Oil Can use vegetable oil for a lighter option.
  • 1 pound Ground Beef or Turkey Can be substituted with ground chicken or plant-based meat.
  • 1 small Yellow Onion Can substitute with shallots for a milder taste.
  • 3 cloves Garlic Fresh is best but powdered can substitute in a pinch.
  • 1 teaspoon Italian Seasoning Can use dried herbs like oregano and basil.
  • ½ teaspoon Crushed Red Pepper Flakes Omit for a milder soup.
  • 1 teaspoon Salt Adjust according to taste preference.
  • ½ teaspoon Black Pepper Basic seasoning.
  • 24 ounces Marinara Sauce Use homemade for the best taste.
  • 4 cups Low-Sodium Chicken Broth Can substitute with vegetable broth.
  • 15 ounces Crushed Tomatoes Diced tomatoes can be used if unavailable.
For the Noodles
  • 8 pieces Lasagna Noodles Can substitute with other pasta shapes like rotini or penne.
For the Creaminess
  • ½ cup Heavy Cream Can use half-and-half or plant-based cream.
  • ½ cup Ricotta Cheese Cottage cheese can be used for a similar texture.
  • 1 cup Shredded Mozzarella Cheese Any melty cheese like Gouda can be used.
  • ¼ cup Grated Parmesan Cheese Freshly grated is preferred for better flavor.
For the Garnish
  • Fresh Basil or Parsley Use dried herbs if fresh is not available.

Equipment

  • Large pot or Dutch oven

Method
 

Step-by-Step Instructions
  1. Brown the Meat: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef or turkey and cook, stirring frequently, until browned, about 5-7 minutes.
  2. Sauté Aromatics: Add chopped yellow onion to the pot. Cook for 3-4 minutes until onion becomes translucent. Add minced garlic and sauté for an additional 30 seconds.
  3. Build the Base: Stir in Italian seasoning, crushed red pepper flakes, salt, and black pepper. Mix in marinara sauce, chicken broth, and crushed tomatoes. Bring to a gentle boil.
  4. Simmer the Soup: Reduce heat to low and let the soup simmer uncovered for 15-20 minutes. Stir occasionally.
  5. Cook the Noodles: Add broken lasagna noodles to the pot and cook for 10-12 minutes, stirring occasionally until tender. Adjust thickness with broth if needed.
  6. Make It Creamy: Lower heat and stir in heavy cream, ricotta cheese, shredded mozzarella, and grated Parmesan. Cook gently until cheeses melt into the soup.
  7. Serve and Garnish: Ladle soup into bowls, garnishing with fresh basil or parsley and an extra sprinkle of Parmesan cheese. Serve immediately.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 75mgSodium: 1100mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 300mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days; reheat with a splash of broth. Can freeze for up to 3 months.

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