Description
A warm bowl of easy creamy lasagna soup combining rich flavors and comforting textures into a delicious dish, reminiscent of traditional lasagna.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 pound ground beef (80/20)
- 5 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth
- 2 teaspoons kosher salt (divided or to taste)
- 12 lasagna noodles, uncooked and broken into 2" pieces
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
- ½ cup ricotta cheese
- 6 tablespoons fresh basil, finely chopped
Instructions
- Heat the olive oil in a large pot or dutch oven.
- Add the finely diced onion, cooking until it’s soft and translucent.
- Incorporate the ground beef and sauté until it’s browned all over.
- Stir in the minced garlic, red pepper flakes, oregano, and 1 teaspoon of kosher salt.
- Mix in the tomato paste for a burst of flavor.
- Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth.
- Bring the mixture to a rolling boil.
- Add the broken lasagna noodles and the remaining 1 teaspoon of kosher salt.
- Lower the heat, allowing it to simmer until the noodles are tender.
- Stir in the heavy cream, then adjust the consistency with additional chicken broth if desired.
- For extra creaminess, stir in shredded mozzarella or parmesan cheese.
- Serve the soup in bowls, topped with ricotta, mozzarella, parmesan, and fresh basil.
Notes
For a lighter version, consider using ground turkey or chicken. Adjust seasonings according to taste and use high-quality broth for the best flavor.
