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Easy Creamy Lasagna Soup Recipe

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4.3 from 14 reviews

This Easy Creamy Lasagna Soup is a comforting and hearty dish that combines all the flavors of classic lasagna in a bowl. Featuring browned ground beef, a medley of sautéed vegetables, rich tomato broth, tender broken lasagna noodles, and a creamy blend of cheeses, it’s a perfect weeknight meal ready in just 45 minutes. Topped with a fresh basil garnish and a luscious ricotta cheese mixture, this soup offers a warm and satisfying twist on traditional Italian fare.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Meat and Oils

  • 1 tablespoon olive oil
  • 1 pound ground beef

Vegetables

  • 1 onion, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced

Tomato Base

  • 2 tablespoons tomato paste
  • 1 can (28-ounce) crushed tomatoes
  • 6 cups chicken or beef broth, plus more as needed
  • 1 teaspoon Italian seasoning
  • Parmesan rind (optional)

Pasta

  • 10 ounces mafaldine or lasagna noodles, broken into 2–3 inch pieces

Dairy

  • 1/4 to 1/2 cup heavy cream (optional)
  • 1/3 cup grated Parmesan cheese
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Seasonings and Garnishes

  • Salt and black pepper, to taste
  • Fresh basil, for serving

Instructions

  1. Brown the meat: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add the ground beef and cook, breaking it up, until browned. Remove excess grease if necessary. Season with salt and pepper, then transfer the meat to a plate and set aside.
  2. Sauté vegetables: Using the same pot, add diced onion, carrot, and celery. Cook over medium heat, stirring occasionally until softened and caramelized, building deep flavor. Add minced garlic and cook for an additional minute until fragrant. Season with salt and pepper to taste.
  3. Add tomato paste: Stir in tomato paste and cook for about 1 minute, stirring frequently to prevent burning, until it darkens and coats the vegetables.
  4. Deglaze with wine (optional): Pour in white wine if using, scraping browned bits from the pot bottom, and simmer for 2 to 3 minutes until slightly reduced.
  5. Add liquids and seasonings: Stir in crushed tomatoes, broth, Italian seasoning, and Parmesan rind if using. Return the browned meat to the pot, combine, and bring the mixture to a boil. Reduce heat to low and let it gently simmer.
  6. Simmer the soup: Cover partially and simmer for 15 to 20 minutes, allowing flavors to meld and broth to develop.
  7. Cook pasta: Stir in broken lasagna noodles and cook, stirring frequently, until just shy of al dente—about 1 to 2 minutes less than package instructions.
  8. Add cream and cheese: Stir in heavy cream if desired, along with grated Parmesan cheese, until the soup becomes creamy and well combined. Adjust broth quantity to reach preferred consistency. Season with salt and pepper as needed.
  9. Prepare cheese topping: In a small bowl, mix ricotta, shredded mozzarella, grated Parmesan, a pinch of salt, and black pepper until smooth and combined.
  10. Serve: Ladle the hot soup into bowls and garnish each serving with a generous dollop of the ricotta cheese mixture and a sprinkle of fresh basil. Serve immediately for best flavor.

Notes

  • For a richer flavor, you can add a Parmesan rind during simmering and remove before serving.
  • If you want a lighter version, omit the heavy cream.
  • White wine is optional and adds depth but can be skipped or substituted with broth.
  • Broken mafaldine or traditional lasagna noodles both work well; adjust cooking time to avoid overcooking pasta.
  • Always taste and adjust salt and pepper to your preference before serving.
  • Fresh basil adds a nice herbal finish, but you can substitute with parsley if preferred.

Find it online: https://allcookedup.com/easy-creamy-lasagna-soup-recipe/