Creamy Lasagna Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 people
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Calories
628 kcal
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Course
Main Course, Soup
Creamy Lasagna Soup
Description
This Creamy Lasagna Soup uses ground beef browned with onion, garlic, and a blend of Italian seasonings including oregano, red pepper flakes, and garlic powder to build a flavorful base. After sautéing, marinara sauce and chicken broth are added, and broken lasagna noodles cook within the simmering liquid until tender. The noodles absorb the broth flavors, creating a thick, hearty texture similar to the pasta layers in classic lasagna.
Once the noodles are cooked, heavy cream and shredded mozzarella (and optional Parmesan) are stirred in to give the soup a creamy, smooth finish. A dollop of ricotta adds richness and a soft contrast. Fresh chopped basil provides an herbal brightness that complements the meaty, tomato-forward broth.
The resulting dish is a warming, hearty soup that evokes lasagna flavors with less effort and flexibility in portioning. It can be served immediately and garnished with additional cheese or herbs.
For leftovers, storing noodles separately from the broth helps prevent them from becoming mushy. The soup can be reheated on the stove or microwave and freezes well if the pasta and cheese are omitted prior to freezing.
Ingredients
- 1 pound ground beef
- 1 onion diced
- 4-5 cloves garlic minced
- 1/2 teaspoon salt or Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
- 24 oz marinara sauce
- 4 cups chicken broth or water
- 8 lasagna noodles uncooked and broken into rough 3" pieces
- 1 cup heavy cream
- ½ cup mozzarella cheese shredded
- 1/2 cup Parmesan Cheese optional, grated
- ½ cup ricotta cheese optional
- 1/4 cup basil chopped (optional)
Instructions
- Heat a large pot or deep pan to medium-high heat. Add the ground beef, onion, garlic, and spices. Sauté for 4-5 minutes or until beef is browned and cooked through.
- Add the marinara sauce and sauté for another 2-3 minutes. Next, add the chicken broth and bring it to a boil, then add the broken lasagna noodles to the pot. Reduce the heat and let it simmer until the noodles are tender about 10- 12 minutes.
- Stir in the heavy cream, mozzarella, and parmesan cheese just until the cheese has melted then turn off the heat. Serve immediately with a dollop of ricotta cheese if desired. Garnish with basil and more parmesan and enjoy!
Notes
- Store cooked noodles separately from the soup to keep their texture when reheating.
- Reheat soup gently on stovetop or microwave and add fresh toppings before serving.
- Freeze soup without noodles and cheese for up to 3 months; add them fresh when reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 628kcal | 31% |
| Carbohydrates | 41g | 14% |
| Protein | 31g | 62% |
| Fat | 38g | 58% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 124mg | 41% |
| Sodium | 871mg | 36% |
| Potassium | 880mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1355IU | 27% |
| Vitamin C | 10mg | 11% |
| Calcium | 243mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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