Creamy Lasagna Soup

Y’all, there’s just something so comforting about a big bowl of lasagna. But let’s be real, who has time to make a full lasagna on a busy weeknight? That’s where this creamy lasagna soup comes in! Imagine all the delicious flavors of lasagna – the rich tomato sauce, the savory meat, the creamy cheese – all simmered together in a hearty soup that’s ready in under an hour. I’ve made this lasagna soup more times than I can count, and it’s always a hit with my family, even the picky eaters. This recipe is a weeknight lifesaver that brings all the joy of lasagna without all the fuss. Get ready for a warm, comforting bowl that tastes like a hug from the inside out!

Why This Recipe Works

As a busy mom in Texas, I need recipes that are quick, easy, and family-friendly. This creamy lasagna soup checks all those boxes! It’s a simple way to get a comforting meal on the table without spending hours in the kitchen. Here’s why it works so well:

• One-Pot Wonder: Everything cooks in one pot, which means less cleanup!
• Kid-Approved: My kids devour this soup, and I love that it’s packed with protein and veggies.
• Customizable: Easily adapt this recipe to your family’s preferences with different meats, veggies, or cheeses.

Ingredients

• 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 beef broth
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 8 ounces lasagna noodles, broken into small pieces
• 1 cup heavy cream
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley (for garnish)
• Salt and pepper to taste

Ingredient Notes

Let’s talk about some of these ingredients and why they matter, plus a few swaps you can make if needed:

• Ground Beef/Italian Sausage: I often use ground beef because it’s what I usually have on hand, but Italian sausage adds a fantastic depth of flavor. For a healthier option, try ground turkey or chicken.
• Lasagna Noodles: Breaking the noodles into small pieces helps them cook evenly in the soup. You can also use other pasta shapes like penne or rotini if you prefer.
• Ricotta Cheese: This adds that classic lasagna creaminess. If you don’t have ricotta, you can use cottage cheese or mascarpone.
• Heavy Cream: It provides richness to the soup. For a lighter option, use half-and-half or milk, but be aware that the soup won’t be as creamy.

Step-by-Step Instructions

Alright, let’s get cooking! This lasagna soup recipe is super simple, and I’ll guide you through each step. Don’t worry if you’re not a seasoned chef; this one’s foolproof.

1. Brown the Meat: In a large pot or Dutch oven, brown the ground beef (or sausage) over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
2. Sauté Aromatics: Add the chopped onion and minced garlic to the pot. Cook until the onion is softened and translucent, about 5 minutes. The aroma will fill your kitchen – pure comfort!
3. Add Tomatoes and Broth: Pour in the crushed tomatoes, tomato sauce, and beef broth. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Bring the mixture to a simmer.
4. Simmer and Cook Pasta: Add the broken lasagna noodles to the pot. Reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the noodles are tender. Stir occasionally to prevent sticking. After testing this several times, I learned that undercooking the noodles slightly is better, as they will continue to soften.
5. Add Cream and Cheese: Stir in the heavy cream, ricotta cheese, and Parmesan cheese. Mix well until the cheese is melted and the soup is creamy and smooth. Season with salt and pepper to taste.
6. Serve: Ladle the lasagna soup into bowls. Garnish with fresh parsley and extra Parmesan cheese, if desired. Serve hot and enjoy!

Storage & Meal Prep

This creamy lasagna soup is perfect for meal prepping or making ahead of time. Here’s how to store it and some tips for easy meal planning:

• Storage: Store leftover lasagna soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: You can also freeze the soup for longer storage. Let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2-3 months.
• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl.
• Make-Ahead: To save time, you can brown the meat and chop the vegetables a day or two in advance. Store them separately in the refrigerator until ready to use.

Substitutions & Variations

One of the best things about this lasagna soup recipe is how versatile it is. Here are some substitutions and variations you can try:

• Gluten-Free: Use gluten-free lasagna noodles to make this soup gluten-free.
• Dairy-Free: Substitute the heavy cream with coconut milk and use dairy-free ricotta and Parmesan cheese alternatives. I haven’t personally tested this variation, but I’ve heard good things!
• Vegetarian: Omit the meat and add more vegetables like mushrooms, spinach, or zucchini.
• Spicy: Add more red pepper flakes or a dash of hot sauce for a spicy kick.

Frequently Asked Questions

Can I make this lasagna soup ahead of time?

Absolutely! This soup is even better the next day as the flavors meld together. You can make it a day or two in advance and store it in the refrigerator until ready to serve. Just be sure to reheat it thoroughly.

How do I know when the lasagna noodles are done?

The lasagna noodles should be tender but not mushy. Start checking them around 15 minutes and test one to see if it’s cooked to your liking. Remember, they will continue to soften as the soup sits.

Can I use different types of meat?

Yes, you can! Ground beef and Italian sausage are great options, but you can also use ground turkey, ground chicken, or even shredded cooked chicken. It’s all about what your family likes.

What if I don’t have ricotta cheese?

No problem! You can substitute the ricotta cheese with cottage cheese, mascarpone cheese, or even cream cheese. Just make sure to soften it a bit before adding it to the soup so it blends in smoothly.

Is this soup kid-friendly?

Definitely! My kids love this soup. It’s a great way to sneak in some extra veggies, and the creamy texture is always a hit. You can adjust the amount of red pepper flakes to control the spice level.

Can I freeze this lasagna soup?

Yes, you can freeze it for up to 2-3 months. Let it cool completely before transferring it to a freezer-safe container. When reheating, you may need to add a little extra broth or water to thin it out.

Serving Suggestions

This creamy lasagna soup is a meal in itself, but here are a few ideas to make it even more special:

• Side Salad: Serve with a simple side salad with a vinaigrette dressing to add some freshness.
• Garlic Bread: A slice of crusty garlic bread is perfect for dipping into the creamy soup.
• Garnish: Top with fresh parsley, grated Parmesan cheese, and a dollop of ricotta cheese for extra flavor and presentation.

Y’all, I hope you give this creamy lasagna soup a try! It’s a family favorite in my Texas kitchen, and I know it will become one in yours too. It’s the perfect combination of comforting flavors and easy preparation, making it a weeknight winner every time. If you do make it, be sure to come back and let me know what you think in the comments! I love hearing from y’all. And if you’re looking for more delicious and easy family recipes, be sure to check out FamiliesRecipes.com and sign up for my newsletter so you never miss a new recipe. Happy cooking!

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