Description
This Delicious Easy Lasagna Soup captures all the rich flavors of classic lasagna in a comforting, hearty soup form. Made with ground beef, tomatoes, garlic, and herbs, enriched with creamy cheese, and quick to prepare, it is perfect for a cozy weeknight meal that satisfies without fuss.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 pound ground beef, 80/20
- 5 cloves garlic, minced
Spices and Sauces
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes, undrained
- 2 teaspoons kosher salt, divided
Liquids
- 4 cups chicken broth
- ½ cup heavy cream (optional)
Pasta and Cheese
- 12 lasagna noodles, uncooked and broken into 2-inch pieces
- 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 to streamline the cooking process.
- 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, which takes about 5 to 7 minutes. Drain any excess fat from the pot to keep the soup from becoming greasy.
- 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 to 7 minutes. Then stir in minced garlic and red pepper flakes; cook for one minute more until fragrant but do not let the garlic burn.
- Build the Sauce Base: Push the beef and onion mixture to one side of the pot. Add tomato paste to the cleared space and cook it for 1 to 2 minutes, stirring occasionally, to deepen its flavor and color. Stir the paste thoroughly into the beef and onion. Next, add diced tomatoes, tomato basil pasta sauce, dried oregano, and 1 teaspoon kosher salt, stirring to combine.
- Simmer the Soup: Pour in the chicken broth and bring the mixture to a strong simmer over medium-high heat. Once simmering, reduce heat to medium-low, cover the pot, and let it simmer gently for 15 to 20 minutes to allow the flavors to meld beautifully.
- Cook the Lasagna Noodles: Uncover the pot and carefully add the broken lasagna noodles. Stir well to submerge them completely. Continue to simmer uncovered for about 8 to 12 minutes, or until the noodles are al dente—a tender texture with a slight bite. Stir frequently to prevent the noodles from sticking to the bottom.
- Finish and Season: Reduce heat to low. Stir in the heavy cream if using, along with the remaining 1 teaspoon kosher salt. Taste the soup and adjust seasoning with additional salt and freshly ground black pepper according to your preference.
- Add Cheese: Stir in shredded mozzarella and freshly grated Parmesan cheese until fully melted and incorporated, making the soup wonderfully creamy and cheesy.
- Serve: Ladle generous portions into bowls. Optionally garnish with extra grated Parmesan cheese or fresh herbs. Serve immediately and enjoy this warm, comforting dish.
Notes
- Heavy cream is optional but adds a rich, creamy texture to the soup.
- Broken lasagna noodles cook directly in the soup, so no pre-cooking is needed.
- For a spicier soup, increase the red pepper flakes to taste.
- Use low-sodium chicken broth if you want to control the salt level more precisely.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
