Creamy Lasagna Soup: Hearty Weeknight Bowl (Print Version)

Creamy Lasagna Soup brings comforting flavors of classic lasagna into an easy, satisfying bowl. Perfect for busy evenings, a truly warm hug in a mug!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Contains Meat, Dairy, Gluten

# Ingredients:

→ Soup Base Essentials

01 - 1 lb ground beef (80/20 preferred)
02 - 1 large yellow onion, chopped
03 - 1 (28 oz) can crushed tomatoes
04 - 4 cups chicken broth (low-sodium)
05 - 6 lasagna noodles, broken into 1-2 inch pieces

→ Flavor Builders

06 - 3-6 cloves garlic, minced
07 - 1 tsp dried Italian seasoning (optional)
08 - Salt and freshly ground black pepper, to taste

→ Creamy Swirl & Finish

09 - 1 cup whole milk ricotta cheese
10 - 1/2 cup freshly grated Parmesan cheese, plus more for garnish

→ Garnish Goodness

11 - 1/4 cup fresh basil leaves, torn

# Instructions:

01 - Alright, get your big pot or Dutch oven on medium-high heat. Add your ground beef and break it up with a spoon. You're looking for that beautiful brown, no pink left. Drain off any excess grease – honestly, I used to skip this, and the soup ended up a little too oily. Once it’s browned, toss in your chopped onion. Let it soften, about 5 minutes, until it's translucent and smelling sweet. Then, add your minced garlic. Oh, that smell! Stir it for just a minute until it’s fragrant; don’t let it burn, or it'll get bitter, and that's a sad soup situation.
02 - Next up, pour in those crushed tomatoes and the chicken broth. Give it a good stir, scraping up any browned bits from the bottom of the pot – that's flavor, my friend! This is where the magic really starts to happen for our Creamy Lasagna Soup. Add a pinch of salt and pepper here, maybe a little Italian seasoning if you're feeling it. Bring this mixture to a gentle simmer, then reduce the heat to low, cover, and let it hang out for about 15-20 minutes. This lets all those flavors meld together beautifully, trust me on this.
03 - While your soup base is simmering away, you can get ready for the noodles. After the 15-20 minutes, give the soup another stir. It should be smelling absolutely divine by now, rich and savory. Taste it! Does it need more salt? A little more pepper? This is your soup, make it sing. This simmering step is crucial for developing that deep, comforting flavor that makes this Creamy Lasagna Soup so special.
04 - Now for the noodles! Break your lasagna sheets into those 1-2 inch pieces. I usually just snap them over the pot, letting them fall right in. Turn the heat up to medium-high again, and once the soup is simmering vigorously, add your broken noodles. Stir them often to prevent sticking – I’ve had a few unfortunate noodle clumps in my day, and it's not fun. Let them cook for about 8-10 minutes, or until they're al dente, tender but still with a slight bite. Don’t overcook them! Mushy noodles are a definite no-go for this Creamy Lasagna Soup.
05 - Once the noodles are perfectly cooked, take the pot off the heat. In a small bowl, whisk together your ricotta cheese and about half of the freshly grated Parmesan. You want it smooth and creamy. Now, spoon dollops of this ricotta mixture into the soup, stirring gently as you go. You don't want to fully integrate it; rather, you're aiming for those lovely streaks and pockets of creamy goodness throughout. This is the part that truly transforms it into a Creamy Lasagna Soup, giving it that signature rich texture.
06 - Ladle that glorious Creamy Lasagna Soup into bowls. Top each serving with a generous sprinkle of the remaining Parmesan cheese and a scattering of fresh basil leaves. The aroma, oh my goodness! It’s warm, it’s cheesy, it’s got that vibrant basil hit. Serve it immediately, maybe with some crusty bread for dipping. This is pure comfort, friends, a perfect way to end any day, even the chaotic ones. Enjoy every single spoonful!

# Notes:

01 - Don't skip draining the beef fat; I learned the hard way that a greasy soup is just... meh.
02 - Always undercook your noodles slightly, they'll continue to cook a bit in the hot soup.
03 - Use full-fat ricotta for that truly luscious, creamy texture. It makes all the difference.
04 - A squeeze of fresh lemon juice right before serving can brighten all the flavors beautifully.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - whisk

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 28g

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