Easy Creamy Lasagna Soup: Comfort in a Bowl
Easy Creamy Lasagna Soup brings all the cozy comfort of classic lasagna to a bowl. Rich, cheesy, and hearty, yet quick and simple for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can crushed tomatoes
- 8 lasagna noodles, broken into pieces
- 1/2 cup heavy cream
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, chopped (for garnish)
- Extra Parmesan cheese (for topping)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add ground beef or turkey and cook until browned. Drain excess fat.
- Add diced onion and cook until translucent (3–4 minutes). Stir in garlic and cook 30 seconds until fragrant.
- Stir in Italian seasoning, red pepper flakes, salt, and pepper. Add marinara sauce, chicken broth, and crushed tomatoes. Bring to a gentle boil.
- Reduce heat and simmer 15–20 minutes to deepen the flavor.
- Add broken lasagna noodles and cook 10–12 minutes until tender. Add extra broth if needed.
- Lower heat and stir in heavy cream, ricotta, mozzarella, and Parmesan until creamy. Adjust seasoning to taste.
- Serve hot, garnished with chopped basil/parsley and extra Parmesan.
Notes
- Don’t overcook the noodles; they soften in the broth.
- Use your favorite marinara for best flavor.
- Replace heavy cream with half-and-half for a lighter version.
- Add spinach or mushrooms for extra veggies.
- Store leftovers up to 4 days; reheat gently with a splash of broth.