Description
This Delicious Easy Lasagna Soup combines all the flavors of classic lasagna in a comforting, hearty soup form. Featuring browned ground beef, aromatic onions and garlic, rich tomato sauces, tender lasagna noodles, and a creamy, cheesy finish, this recipe is perfect for a cozy family meal. Ready in just over an hour, it’s an approachable dish that delivers the familiar taste of lasagna with less fuss and more warmth.
Ingredients
Scale
Protein and Vegetables
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 pound ground beef, 80/20
- 5 cloves garlic, minced
Spices and Seasonings
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt, divided
Tomato and Broth
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes, undrained
- 4 cups chicken broth
Pasta and Dairy
- 12 lasagna noodles, uncooked and broken into 2-inch pieces
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
Instructions
- Prepare Ingredients: Dice the onion, mince the garlic, and break lasagna noodles into approximately 2-inch pieces. Have all other ingredients measured and ready.
- Brown the Ground Beef: In a large pot or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it apart, until fully browned (about 5-7 minutes). Drain any excess fat from the pot.
- Sauté Aromatics: Reduce heat to medium. Add the diced onion to the pot and sauté, stirring occasionally, until it softens and becomes translucent (about 5-7 minutes). Stir in the minced garlic and red pepper flakes; cook for 1 minute more until fragrant, being careful not to burn the garlic.
- Build the Sauce Base: Push the beef and aromatic mixture to one side of the pot. Add the tomato paste to the cleared space and cook for 1-2 minutes, stirring occasionally, allowing it to deepen in color. Then, stir the tomato paste into the beef and onion mixture until well combined. Stir in the diced tomatoes, tomato basil pasta sauce, dried oregano, and 1 teaspoon of kosher salt.
- Simmer the Soup: Pour in the chicken broth. Bring the mixture to a strong simmer over medium-high heat. Once simmering, reduce the heat to medium-low, cover the pot, and let it gently simmer for 15-20 minutes to allow the flavors to meld and deepen.
- Cook the Lasagna Noodles: Uncover the pot. Carefully add the broken lasagna noodles to the simmering soup. Stir them in well, ensuring they are fully submerged. Continue to simmer, uncovered, for about 8-12 minutes, or until the noodles are al dente (tender with a slight bite). Stir frequently during this stage to prevent sticking.
- Finish and Season: Reduce the heat to low. Stir in the heavy cream (if using) and the remaining 1 teaspoon of kosher salt. Taste the soup and adjust seasoning with additional salt and freshly ground black pepper to your preference.
- Add Cheese: Stir in the shredded mozzarella cheese and freshly grated Parmesan cheese until they are melted and well combined, making the soup creamy and cheesy.
- Serve: Ladle generous portions of the hot Lasagna Soup into individual serving bowls. Garnish with extra grated Parmesan cheese or fresh herbs if desired. Serve immediately and enjoy every comforting spoonful!
Notes
- You can omit the heavy cream for a lighter version or replace it with half-and-half for less fat.
- For a vegetarian option, substitute ground beef with plant-based meat or extra vegetables like mushrooms and zucchini and use vegetable broth instead of chicken broth.
- If you prefer a spicier soup, increase the red pepper flakes to 1 teaspoon.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months. Reheat gently on the stovetop or in the microwave.
- Be sure to stir frequently when cooking noodles in the soup to prevent clumping or sticking to the pot.
