Creamy Lasagna Soup: A Delicious and Easy Recipe

Creamy Lasagna Soup: Imagine all the comforting, cheesy goodness of a classic lasagna, but in a warm, slurpable bowl! Forget spending hours layering noodles and simmering sauce; this recipe delivers the iconic flavors you crave in a fraction of the time.

Lasagna, a dish with roots tracing back to ancient Rome, has evolved over centuries into the beloved Italian-American staple we know today. While the traditional baked version is undeniably delicious, sometimes we need a quicker, easier way to satisfy that lasagna craving. That’s where this Creamy Lasagna Soup comes in!

People adore lasagna for its rich, layered flavors, the satisfying combination of pasta, meat sauce, and creamy cheese. This soup captures all of that magic in a convenient and comforting form. The creamy broth, infused with Italian herbs and spices, perfectly complements the hearty meat and tender pasta. It’s a symphony of textures and tastes that will warm you from the inside out. Plus, it’s a fantastic way to use up leftover cooked ground beef or sausage. Get ready to experience lasagna in a whole new, incredibly delicious way!

this Recipe

Ingredients:

• For the Meat Sauce:
• 1 pound Italian sausage (sweet or hot, or a mix), casings removed
• 1 pound ground beef (80/20 blend)
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 red bell pepper, finely chopped
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional, for heat)
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 2 tablespoons olive oil
• For the Soup Base:
• 6 cups beef broth
• 1 cup water
• 1 cup heavy cream
• 8 ounces lasagna noodles, broken into small pieces (about 1-2 inch pieces)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh parsley, for garnish
• For the Ricotta Cheese Mixture:
• 15 ounces ricotta cheese (whole milk or part-skim)
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh parsley

Preparing the Meat Sauce:

1. Brown the Meats: In a large Dutch oven or soup pot, heat the olive oil over medium-high heat. Add the Italian sausage and ground beef. Cook, breaking up the meat with a spoon, until browned and cooked through. Drain off any excess grease.
2. Sauté the Vegetables: Add the chopped onion and red bell pepper to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
3. Add Tomato Products and Seasonings: Stir in the crushed tomatoes, tomato sauce, diced tomatoes, and tomato paste. Add the dried oregano, dried basil, dried thyme, red pepper flakes (if using), salt, and pepper. Stir well to combine.
4. Simmer the Sauce: Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the more the flavors will meld together. This step is crucial for developing a rich and flavorful sauce.

Building the Soup:

1. Add Broth and Water: Pour the beef broth and water into the pot with the meat sauce. Stir to combine.
2. Add Noodles: Bring the soup to a simmer. Add the broken lasagna noodles. Cook, stirring occasionally, until the noodles are tender, about 8-10 minutes. Be sure to stir frequently to prevent the noodles from sticking to the bottom of the pot.
3. Stir in Cream and Parmesan: Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes, stirring constantly, until the cheese is melted and the soup is heated through. Do not boil the soup after adding the cream, as it may curdle.

Preparing the Ricotta Cheese Mixture:

1. Combine Ingredients: In a medium bowl, combine the ricotta cheese, grated Parmesan cheese, egg, salt, pepper, and chopped fresh parsley. Mix well until everything is evenly incorporated. This mixture adds a creamy and cheesy element that mimics the layers of lasagna.

Serving the Soup:

1. Ladle and Top: Ladle the lasagna soup into bowls.
2. Add Ricotta: Top each bowl with a spoonful of the ricotta cheese mixture. You can either dollop it on top or gently swirl it into the soup.
3. Garnish: Garnish with additional grated Parmesan cheese and chopped fresh parsley.
4. Serve Immediately: Serve the lasagna soup immediately while it’s hot and the ricotta cheese mixture is still creamy.

Tips and Variations:

• Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder soup, omit them altogether. For a spicier soup, you can also use hot Italian sausage.
• Vegetarian Option: To make this soup vegetarian, omit the sausage and ground beef. You can add more vegetables, such as mushrooms, zucchini, or spinach. Use vegetable broth instead of beef broth.
• Cheese Variations: Feel free to experiment with different cheeses. Mozzarella cheese can be added to the soup for extra cheesiness. You can also use a blend of Italian cheeses in the ricotta cheese mixture.
• Noodle Alternatives: If you don’t have lasagna noodles, you can use other types of pasta, such as penne, rotini, or farfalle. Just be sure to adjust the cooking time accordingly.
• Make Ahead: The meat sauce can be made ahead of time and stored in the refrigerator for up to 3 days. You can also freeze the meat sauce for longer storage. When ready to use, simply thaw the meat sauce and continue with the recipe.
• Slow Cooker Option: This soup can also be made in a slow cooker. Brown the meat and sauté the vegetables as directed. Then, transfer everything to a slow cooker. Add the crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, oregano, basil, thyme, red pepper flakes (if using), salt, pepper, and beef broth. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream and Parmesan cheese during the last 30 minutes of cooking. Add the cooked lasagna noodles just before serving.
• Freezing Instructions: Lasagna soup can be frozen for up to 2-3 months. Allow the soup to cool completely before transferring it to freezer-safe containers. When ready to eat, thaw the soup in the refrigerator overnight. Reheat the soup on the stovetop over medium heat, stirring occasionally. Add the ricotta cheese mixture just before serving. Note that the texture of the noodles may change slightly after freezing and thawing.
• Serving Suggestions: Serve this lasagna soup with a side of crusty bread or garlic bread for dipping. A simple green salad also makes a great accompaniment.

Enjoy your delicious and comforting Creamy Lasagna Soup!

Conclusion:

This Creamy Lasagna Soup isn’t just another soup recipe; it’s a warm, comforting hug in a bowl, a culinary shortcut to lasagna bliss, and a guaranteed crowd-pleaser. I truly believe it’s a must-try for anyone who loves the classic Italian dish but doesn’t always have the time (or energy!) for the traditional baking process. The rich, savory flavors of the meat sauce, the creamy texture, and the delightful chew of the broken lasagna noodles all come together in perfect harmony. It’s a symphony of deliciousness that will have you craving more with every spoonful.

But what truly sets this soup apart is its versatility. While it’s fantastic as is, there are so many ways to customize it to your liking. Feeling adventurous? Try adding a pinch of red pepper flakes for a little kick. Want to boost the veggie content? Sauté some chopped spinach, zucchini, or bell peppers along with the onions and garlic. For a richer, more decadent flavor, stir in a dollop of mascarpone cheese or heavy cream right before serving. And if you’re looking for a lighter option, you can easily substitute ground turkey or chicken for the ground beef.

Serving suggestions? Oh, the possibilities are endless! A crusty loaf of garlic bread is the perfect accompaniment for soaking up all that delicious broth. A simple side salad with a light vinaigrette adds a refreshing contrast to the richness of the soup. And for a truly authentic lasagna experience, top each bowl with a generous sprinkle of grated Parmesan cheese and a dollop of ricotta cheese. You could even add a swirl of pesto for an extra burst of flavor.

This Creamy Lasagna Soup is also incredibly freezer-friendly, making it a fantastic option for meal prepping. Simply let it cool completely, then transfer it to airtight containers and freeze for up to three months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and reheat it on the stovetop or in the microwave. It’s the perfect solution for busy weeknights when you need a quick and easy, yet satisfying, meal.

I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a dish that’s sure to become a staple in your household, a go-to recipe for cozy nights in, potlucks, and everything in between. So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to experience the magic of Creamy Lasagna Soup.

I’m so excited for you to try this recipe! And I’d absolutely love to hear about your experience. Did you make any modifications? What did you serve it with? What did your family and friends think? Please, share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking! I can’t wait to hear from you!