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Creamy Lasagna Soup

A comforting and easy-to-make lasagna soup, packed with flavor and cheesy goodness. Perfect for a weeknight meal.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 medium Onion chopped
  • 2 cloves Garlic minced
  • 1 pound Ground beef
  • 28 ounces Crushed tomatoes
  • 15 ounces Tomato sauce
  • 15 ounces Ricotta cheese
  • 1 cup Heavy cream
  • 1 teaspoon Dried oregano
  • 1 teaspoon Dried basil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 9 Lasagna noodles broken into bite-sized pieces
  • 1 cup Mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated (optional)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon

Method
 

Instructions
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes.
  2. Add garlic and cook for 1 minute more.
  3. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  4. Stir in crushed tomatoes, tomato sauce, ricotta cheese, heavy cream, oregano, basil, salt, and pepper. Bring to a simmer.
  5. Add lasagna noodles and simmer for 15-20 minutes, or until noodles are tender. Stir occasionally to prevent sticking.
  6. Stir in mozzarella cheese and Parmesan cheese (if using). Continue to simmer until cheese is melted and soup is heated through.
  7. Serve immediately. Garnish with extra Parmesan cheese, if desired.

Notes

For a vegetarian version, substitute ground beef with 1 (14.5 ounce) can of lentils, drained and rinsed. You can also add other vegetables like spinach or mushrooms for extra flavor and nutrients.