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Easy Creamy Lasagna Soup

A rich and comforting twist on traditional lasagna, this Easy Creamy Lasagna Soup blends classic flavors into a warm, creamy masterpiece that's perfect for gatherings or cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 pound ground beef Substitute with Halal ground chicken or turkey for a lighter option
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) crushed tomatoes
  • 4 cups chicken or vegetable broth
  • 8 ounces lasagna noodles, broken into pieces
  • 1 teaspoon Italian seasoning
For the Creaminess
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese, shredded Divided in the recipe
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh bunch basil for garnish

Method
 

Sauté the Aromatics
  1. In a large pot over medium heat, add the ground beef and cook until browned, breaking it apart with a wooden spoon. This should take about 5-7 minutes.
Add Onions and Garlic
  1. Once the meat is browned, add the chopped onion and minced garlic. Cook for another 3-4 minutes until the onion is translucent and fragrant.
Stir in the Tomatoes and Broth
  1. Pour in the crushed tomatoes and broth. Stir well to combine, making sure the flavorful meat mixture integrates evenly.
Noodle Time
  1. Add the broken lasagna noodles and Italian seasoning. Allow the soup to simmer for about 8-10 minutes, or until the noodles are cooked through and tender.
Creaminess in the Mix
  1. Once the noodles are ready, turn the heat to low and stir in the ricotta cheese and half of the mozzarella cheese until melted and creamy. Season with salt and pepper to taste.
Serve and Garnish
  1. Ladle the soup into bowls, then top with the remaining mozzarella cheese, grated Parmesan, and fresh basil. Enjoy!

Notes

For a vegetarian option, swap the ground beef for sautéed mushrooms or other vegetables like zucchini. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Reheat slowly on the stovetop and add broth or water if thickened too much.