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Easy Creamy Lasagna Soup

A warm, creamy lasagna-flavored soup that's quick to prepare and perfect for cold days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the soup base
  • 1 tbsp olive oil
  • 1 lb ground beef or turkey (lean)
  • 1 small yellow onion (finely diced)
  • 3 cloves garlic (minced)
  • 1 tsp Italian seasoning
  • 0.5 tsp crushed red pepper flakes (optional)
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 24-ounce jar marinara sauce
  • 4 cups low-sodium chicken broth
  • 1 15-ounce can crushed tomatoes
For the noodles and cream
  • 8 pieces lasagna noodles (broken into pieces)
  • 0.5 cup heavy cream
  • 0.5 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • to taste fresh basil or parsley (chopped, for garnish)
  • to taste extra Parmesan cheese (for topping)

Method
 

Preparation
  1. Warm the olive oil in a large soup pot over medium-high heat until shimmering.
  2. Add the ground beef or turkey and cook until browned, about 6-8 minutes.
  3. Carefully remove excess fat, leaving about a tablespoon in the pot.
  4. Toss in the diced onion and sauté for 3-4 minutes until soft and translucent.
  5. Add the minced garlic and cook for an additional 30 seconds.
  6. Sprinkle in the Italian seasoning, crushed red pepper flakes, salt, and black pepper.
  7. Pour in the marinara sauce, chicken broth, and crushed tomatoes. Mix well and bring to a gentle boil.
  8. Reduce heat to medium-low and allow to simmer uncovered for 15-20 minutes.
  9. Add the broken lasagna noodles and cook for about 10-12 minutes until tender.
  10. If the soup gets too thick, stir in additional broth or water as needed.
  11. Reduce heat to low and stir in the heavy cream, ricotta, mozzarella, and Parmesan until melted.
  12. Taste and adjust seasoning if needed.
  13. Ladle into bowls, garnishing with fresh basil or parsley and extra Parmesan.

Notes

Serve hot alongside garlic bread or a crisp green salad. To store, cool the soup to room temperature, transfer to airtight containers, and store in the fridge for 3-4 days.