Easy Creamy Lasagna Soup
This creamy and cozy soup tastes just like lasagna in a bowl, made with ground meat, marinara, and cheeses for a family-friendly dinner option.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For cooking the meat.
- 1 pound lean ground beef or ground turkey Ground turkey can be used for a lighter option.
- 1 small yellow onion, finely diced For flavor base.
- 3 cloves garlic, minced Add extra flavor.
- 1 teaspoon Italian seasoning For seasoning.
- 0.5 teaspoon crushed red pepper flakes Optional, for heat.
- 1 teaspoon salt To taste.
- 0.5 teaspoon black pepper To taste.
Liquid Ingredients
- 1 24-ounce jar marinara sauce For the soup's base flavor.
- 4 cups low-sodium chicken broth Adjust to thickness preference.
- 1 15-ounce can crushed tomatoes Adds richness to the soup.
Pasta & Dairy Ingredients
- 8 pieces lasagna noodles, broken into pieces Cook until tender.
- 0.5 cup heavy cream For creaminess.
- 0.5 cup ricotta cheese Adds creaminess.
- 1 cup shredded mozzarella cheese For melting into the soup.
- 0.25 cup grated Parmesan cheese For flavor.
Garnishes
- Fresh basil or parsley, chopped For topping.
- Extra Parmesan cheese For serving.
Instructions
Preparation
- In a large soup pot or Dutch oven, heat the olive oil over medium-high. Add the ground beef or turkey and cook until browned, breaking it apart with a wooden spoon. Drain excess fat, leaving about a tablespoon for flavor.
- Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook another 30 seconds until fragrant.
Building and Cooking the Soup
- Add Italian seasoning, crushed red pepper, salt, and pepper. Stir in the marinara sauce, chicken broth, and crushed tomatoes. Mix well and bring to a gentle boil.
- Reduce heat to medium-low and simmer uncovered for 15–20 minutes to deepen the flavor.
- Add the broken lasagna noodles directly to the pot. Cook until tender, about 10–12 minutes, stirring occasionally. Add extra broth if the soup becomes too thick.
Finishing Touches
- Lower the heat and stir in heavy cream, ricotta, mozzarella, and Parmesan. Stir until the cheeses melt and the soup becomes creamy. Taste and adjust seasoning if needed.
- Ladle into bowls and top with chopped basil or parsley and extra Parmesan. Serve hot with garlic bread or a simple salad.
Notes
Cool to room temperature before storing. Refrigerate for 3–4 days or freeze for up to 2 months. For best results, reheat slowly to avoid curdling the cream.