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All the classic lasagna flavors you love in a rich, creamy soup—this one-pot meal is hearty, cheesy, and ready in just 40 minutes.
Soup:
1 tablespoon olive oil
1 medium onion, finely diced
1 lb ground beef (80/20)
5 cloves garlic, minced
½ teaspoon red pepper flakes
1 teaspoon dried oregano
2 tablespoons tomato paste
25 oz tomato basil pasta sauce
28 oz canned diced tomatoes
4 cups chicken broth (plus more if desired)
2 teaspoons kosher salt, divided (or more to taste)
12 uncooked lasagna noodles, broken into 2” pieces
½ cup heavy cream (optional)
Garnishes:
1 cup shredded mozzarella cheese
½ cup freshly grated parmesan cheese
½ cup ricotta cheese
6 tbsp fresh basil, finely chopped
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook until soft.
Add ground beef and sauté until browned. Stir in garlic, red pepper flakes, 1 tsp kosher salt, oregano, and tomato paste. Cook for 1–2 minutes.
Pour in tomato basil sauce, diced tomatoes, and chicken broth. Bring to a boil.
Add broken lasagna noodles and the remaining 1 tsp of kosher salt. Simmer until noodles are tender (about 15–20 minutes).
Stir in heavy cream and extra broth if a thinner soup is desired.
For extra creaminess, stir in mozzarella or parmesan directly into the soup.
Serve hot in bowls, topped with dollops of ricotta, shredded mozzarella, grated parmesan, and fresh basil.
Noodle Tip: Use regular dried lasagna noodles. Avoid oven-ready noodles as they become too soft in soup.
Cheese Options: Add cheeses directly into the soup for extra richness, or use them as garnishes.
Instant Pot & Slow Cooker: Recipe can be adapted for both — adjust timing accordingly.
Add Veggies: Spinach, zucchini, or mushrooms can be added for extra nutrition.
Storage: Store leftovers in the fridge for 3–4 days. Reheat gently on the stovetop or microwave.
Find it online: https://elladishes.com/easy-creamy-lasagna-soup/