Description
A hearty and comforting Creamy Lasagna Soup that captures all the delicious flavors of classic lasagna in a convenient soup form.
Ingredients
- 1 tbsp olive oil
- 1 lb ground beef (or Italian sausage)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 4 cups chicken or beef broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 6-8 lasagna noodles, broken into 2-inch pieces
- 1/2 cup heavy cream
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large Dutch oven or pot over medium-high heat. Add ground beef (or sausage) and cook, breaking it up, until browned. Drain any excess grease.
- Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, tomato sauce, chicken or beef broth, basil, oregano, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer.
- Add the broken lasagna noodles to the simmering soup. Cook for 10-15 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
- Reduce heat to low. Stir in the heavy cream, ricotta cheese, and 1/4 cup grated Parmesan cheese until well combined and creamy. Do not boil after adding dairy.
- Serve hot, garnished with additional Parmesan cheese and fresh parsley.
Notes
- For a vegetarian option, omit the ground beef and use vegetable broth.
- Adjust red pepper flakes to your spice preference.
- Ensure not to boil the soup after adding the cream and cheeses to prevent curdling.