Creamy Lasagna Soup

Introduction

This Creamy Lasagna Soup delivers all the comfort of classic lasagna in a cozy, one-pot bowl. It’s rich, cheesy, and loaded with Italian flavors—yet surprisingly easy to make. Perfect for busy weeknights, this soup takes around 35 minutes from start to finish.

Ingredients

For the Soup:

• 2 tbsp olive oil
• 1 lb (450 g) ground beef or Italian sausage
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp paprika
• 1/2 tsp chili flakes (optional)
• 1 tsp salt (or to taste)
• 1/2 tsp black pepper
• 1 tbsp tomato paste
• 1 can (14 oz / 400 g) crushed tomatoes
• 4 cups (1 L) chicken or beef broth
• 8–10 lasagna noodles, broken into pieces
• 1 cup heavy cream
• 1 cup shredded mozzarella
• 1/2 cup grated Parmesan

For Serving:

• Ricotta cheese (optional)
• Fresh basil
• Extra Parmesan

Instructions

1. Sauté Aromatics: Heat olive oil in a pot. Add onion and cook until soft. Add garlic and sauté for 30 seconds.
2. Cook the Meat: Add ground beef/sausage. Cook until browned, breaking it apart.
3. Season: Add oregano, basil, paprika, chili flakes, salt, pepper, and tomato paste. Cook 1 minute.
4. Simmer: Pour in crushed tomatoes and broth. Bring to a boil.
5. Add Pasta: Add broken lasagna noodles. Simmer 12–15 minutes, stirring often to prevent sticking.
6. Make It Creamy: Reduce heat. Stir in heavy cream, mozzarella, and Parmesan until melted and smooth.
7. Serve: Top with a spoon of ricotta, fresh basil, and extra Parmesan.

Storage Tips

• Fridge: Store up to 3 days.
• Reheat: Add a splash of broth or water when reheating—the noodles absorb liquid.
• Freezer: Freeze soup without noodles for best texture.

Serving Suggestions

• Add garlic bread or toasted baguette.
• Serve with a simple green salad.
• Top with extra ricotta for a richer bowl.