Description
This Delicious Easy Lasagna Soup combines all the savory flavors of classic lasagna in a comforting, hearty soup form. Browned ground beef, aromatic onions and garlic, rich tomato sauces, broken lasagna noodles, and creamy cheeses come together in a cozy dish that’s perfect for a family meal. Ready in just over an hour, this soup is a crowd-pleaser that delivers the essence of traditional Italian lasagna with less fuss and more warmth.
Ingredients
Scale
Main Ingredients
- 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, undrained
- 4 cups chicken broth
- 2 teaspoons kosher salt, divided
- 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 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, 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 softened and translucent, about 5 to 7 minutes. Stir in the minced garlic and red pepper flakes and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
- Build the Sauce Base: Push the beef and aromatics to one side of the pot. Add tomato paste to the cleared space and cook for 1 to 2 minutes, stirring occasionally to deepen the color. Then stir the tomato paste into the mixture until well combined. Add diced tomatoes, tomato basil pasta sauce, dried oregano, and 1 teaspoon of kosher salt, stirring to combine all ingredients.
- Simmer the Soup: Pour in chicken broth. Bring the mixture to a strong simmer over medium-high heat. Once simmering, reduce heat to medium-low, cover the pot, and let it gently simmer for 15 to 20 minutes to allow the flavors to meld and deepen.
- Cook the Lasagna Noodles: Uncover the pot and carefully add the broken lasagna noodles to the simmering soup. Stir well to submerge noodles completely. Continue to simmer uncovered for about 8 to 12 minutes, or until noodles are al dente, stirring frequently to prevent sticking.
- Finish and Season: Reduce heat to low. Stir in the heavy cream, if using, and the remaining 1 teaspoon kosher salt. Taste the soup and adjust seasoning with additional salt and freshly ground black pepper as desired.
- Add Cheese: Stir in shredded mozzarella and freshly grated Parmesan cheese until melted and well combined, giving the soup a creamy, cheesy finish.
- Serve: Ladle generous portions into individual bowls. Garnish with extra Parmesan cheese or fresh herbs if desired. Serve immediately to enjoy the comforting, flavorful soup at its best.
Notes
- For a lighter version, omit the heavy cream or substitute with half-and-half.
- Vegetarian option: Replace ground beef with cooked lentils or plant-based crumbles and use vegetable broth instead of chicken broth.
- To save time, use pre-minced garlic and pre-diced onion from the store.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 2 months.
- Stir frequently when cooking noodles to prevent clumping and uneven cooking.
