Creamy Lasagna Soup
A comforting and flavorful twist on classic lasagna, this creamy soup is quick, easy, and perfect for a weeknight dinner.
Equipment
- Large Stockpot or Dutch Oven
- Wooden Spoon
Ingredients
Main Ingredients
- 1 tablespoon Olive Oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 pound Ground Beef (or Italian sausage, or a mix)
- 1 (28 ounce) can Crushed Tomatoes
- 1 (15 ounce) can Tomato Sauce
- 1 (15 ounce) can Diced Tomatoes undrained
- 2 cups Beef Broth
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 1 (15 ounce) container Ricotta Cheese
- 1 cup Mozzarella Cheese shredded
- 1 cup Heavy Cream
- 9 Lasagna Noodles broken into 1-inch pieces (oven-ready noodles work best)
- 0.5 cup Parmesan Cheese grated (optional, for topping)
Instructions
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
- Add minced garlic and ground beef; cook, breaking up the meat with a spoon, until browned. Drain off any excess grease.
- Stir in crushed tomatoes, tomato sauce, diced tomatoes, beef broth, oregano, basil, salt, and pepper. Bring to a simmer.
- Reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally.
- Stir in ricotta cheese, mozzarella cheese, heavy cream, and lasagna noodles. Continue to simmer for another 10 minutes, or until the noodles are tender and the soup has thickened slightly.
- Serve hot, topped with grated Parmesan cheese (optional).
Notes
For a spicier soup, add a pinch of red pepper flakes. You can also substitute ground turkey or chicken for the beef. Leftovers can be stored in the refrigerator for up to 3 days.