Creamy Lasagna Soup
A comforting twist on traditional lasagna, this creamy soup blends rich flavors with ease of preparation, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb ground beef Can be substituted with ground turkey or sausage.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth Can be substituted with vegetable broth for a vegetarian option.
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 teaspoons Italian seasoning
- 1 cup lasagna noodles, broken into pieces Noodles should be cooked al dente as they will soften in the soup.
- 1 cup heavy cream Adjust amount based on creaminess preference.
- 1 cup shredded mozzarella cheese Can add more for a creamier soup.
- 1/2 cup grated Parmesan cheese
- to taste Salt and pepper
- to taste Fresh basil for garnish Optional.
Instructions
Cooking
- In a large pot, brown the ground beef with chopped onion and minced garlic over medium heat. Drain excess fat.
- Add beef broth, tomato sauce, diced tomatoes, and Italian seasoning. Bring to a boil.
- Stir in the broken lasagna noodles and reduce heat; simmer until noodles are tender, about 10 minutes.
- Stir in heavy cream, mozzarella, and Parmesan cheese until melted and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil if desired.
Notes
Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. When reheating, add a bit of broth if needed as noodles may absorb liquid.