Description
A comforting and creamy lasagna soup that’s perfect for chilly evenings, full of rich Italian flavors.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20)
- 5 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth (more if you want a thinner soup)
- 2 teaspoons kosher salt (divided or more to taste)
- 12 lasagna noodles (uncooked and broken into 2 inch pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tablespoons fresh basil (finely chopped)
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat.
- Add the finely diced onion and cook until it’s soft and translucent.
- Add the ground beef to the pot, breaking it apart as it cooks. Sauté until it’s browned all over and cooked through.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Cook for another minute, allowing those flavors to meld beautifully.
- Pour in the tomato sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a gentle boil.
- Add the broken lasagna noodles to the pot, along with the remaining 1 teaspoon of kosher salt. Reduce the heat and let it simmer until the noodles are tender, about 10 minutes.
- Stir in the heavy cream, and if you’d like a thinner soup, you can add 1-2 cups more chicken broth. For an extra creamy texture, mix in some shredded mozzarella or parmesan directly into the soup.
- Spoon the cheesy lasagna soup into bowls, and top it with ricotta cheese, shredded mozzarella, and fresh parmesan, finished off with a sprinkle of finely chopped basil. Serve immediately and enjoy!
Notes
This soup can be made ahead of time and is great for leftovers throughout the week. Feel free to add extra ingredients based on your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg