Description
This easy and creamy lasagna soup delivers all the cozy, cheesy comfort of classic lasagna in a one-pot soup. It’s hearty, flavorful, and simple to make, with tender pasta, savory beef, and a rich tomato-cream broth topped with melty mozzarella and optional ricotta.
Ingredients
- 3 tablespoons olive oil
- 2 yellow onions, diced
- 2 garlic cloves, minced
- 1 tablespoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon chili flakes (adjust to taste)
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 1 tablespoon smoked paprika
- 2 tablespoons tomato paste
- 20 oz ground beef (about 600 g)
- 3 cups tomato sauce
- 2 cups heavy cream
- 2 cups chicken broth
- 1 cup water
- 1 teaspoon sugar
- 8 oz lasagna sheets, broken into pieces
- 1 cup shredded mozzarella cheese
- Ricotta cheese for serving (optional)
- Fresh basil or chopped parsley for serving (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onions and minced garlic. Sauté for 5 minutes until softened.
- Add garlic powder, dried oregano, chili flakes, salt, black pepper, and smoked paprika. Cook for 1–2 minutes to bloom the spices.
- Stir in tomato paste and cook for another minute to deepen the flavor.
- Add ground beef, breaking it up with a spoon. Sauté until browned, about 5 minutes.
- Pour in tomato sauce, heavy cream, chicken broth, water, and sugar. Stir well.
- Bring the soup to a gentle simmer, then add broken lasagna sheets.
- Cook uncovered, stirring occasionally, until pasta is tender (about 10–12 minutes).
- Remove from heat and stir in shredded mozzarella until melted and creamy.
- Serve hot with optional dollops of ricotta and a sprinkle of fresh basil or parsley.
Notes
- Use other pasta types like penne or fusilli if you don’t have lasagna sheets.
- For extra creaminess, stir in more mozzarella or ricotta before serving.
- Add veggies like spinach or zucchini during the last few minutes of cooking for extra nutrition.
- Store leftovers with extra broth as pasta absorbs liquid over time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (approx. 1/6 of recipe)
- Calories: 540
- Sugar: 8g
- Sodium: 890mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 110mg
