Description
A comforting and creamy lasagna-inspired soup packed with rich flavors and easy to make for busy weeknights.
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 (or more for 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 over medium heat. Add the finely diced onion and cook until soft (about 3-5 minutes).
- Add the ground beef and cook until browned, breaking it apart (about 5-7 minutes).
- Stir in the minced garlic and cook for 1 minute.
- Sprinkle in red pepper flakes, kosher salt, oregano, and tomato paste, mixing well.
- Pour in tomato basil pasta sauce, diced tomatoes, and chicken broth. Stir to combine.
- Bring to a boil and add broken lasagna noodles.
- Add remaining kosher salt and let simmer until noodles are tender (10-15 minutes), stirring occasionally.
- If using, stir in heavy cream for richness.
- Adjust thickness by adding more chicken broth if desired.
- Serve hot, topped with ricotta, mozzarella, parmesan, and fresh basil.
Notes
Add more vegetables for nutrition, or substitute ground beef with lentils for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
Keywords: lasagna soup, creamy soup, comfort food, Italian soup, hearty soup