Description
A comforting twist on classic lasagna in a creamy soup form, perfect for chilly evenings.
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" 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 diced onion and cook until it’s soft and translucent.
- Add the ground beef to the pot, breaking it apart with a spatula. Sauté until it’s browned all over.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste, allowing the flavors to meld together.
- Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil.
- Add the broken lasagna noodles to the pot, along with the remaining 1 teaspoon of kosher salt (or more to taste). Reduce the heat, cover, and let it simmer until the noodles are tender, about 10-12 minutes.
- Stir in the heavy cream for a rich, creamy finish. If you prefer a thinner soup, feel free to add an extra 1-2 cups of chicken broth.
- For an extra cheesy delight, stir shredded mozzarella or parmesan directly into the soup.
- Spoon the lasagna soup into bowls and top each serving with ricotta cheese, mozzarella cheese, parmesan cheese, and a sprinkle of fresh basil. Serve hot and enjoy!
Notes
Make-ahead: Prepare the soup base ahead of time and add the noodles shortly before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg