Make this easy, one-pot creamy lasagna soup for a hearty, comforting dinner that tastes just like classic lasagna but cooks fast. It is perfect for busy weeknights.
Author:mayathompson
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Italian American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound ground beef or Italian sausage
1 medium onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
4 cups chicken or vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces lasagna noodles, broken into bite-sized pieces
1/2 cup heavy cream
1/2 cup whole milk
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup ricotta cheese, for topping
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground meat and cook until browned. Drain excess fat.
Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
Pour in the crushed tomatoes, tomato sauce, broth, basil, oregano, salt, and pepper. Stir to combine. Bring the mixture to a simmer.
Add the broken lasagna noodles to the simmering broth. Cook according to the noodle package directions, stirring often to prevent sticking, until the noodles are tender, about 10-12 minutes.
Reduce the heat to low. Stir in the heavy cream and milk until fully incorporated and the soup is creamy. Do not boil after adding dairy.
Stir in the mozzarella cheese and Parmesan cheese until melted and smooth.
Ladle the creamy lasagna soup into bowls. Top each serving with a dollop of ricotta cheese before serving.
Notes
For a richer flavor, use Italian sausage instead of ground beef.
If you want a thicker soup, let it simmer uncovered for an extra 5 minutes before adding the cream.
Serve this hearty Italian soup with crusty garlic bread for dipping.