Easy Creamy Lasagna Soup
This creamy lasagna soup combines browned ground beef, onions, carrots, garlic, and aromatic herbs with crushed tomatoes and broken lasagna noodles in a single pot, finished with cream and Parmesan for a comforting meal ready in 35 minutes.
Ingredients
Meat & Veggies
- 1 lb ground beef
- 1 small onion diced (about 3/4 cup)
- 1 medium carrot diced (1/2 cup)
- 3 cloves garlic minced
Seasoning & Base
- 2 Tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 0.25 tsp red pepper flakes
- 28 oz crushed tomatoes
- 4 cups beef broth
Pasta & Dairy
- 8 pieces lasagna noodles broken into 2-inch pieces
- 0.5 cup heavy cream
- 0.25 cup Parmesan cheese grated, plus extra for serving
Seasoning
- salt to taste
- freshly ground black pepper to taste
Instructions
Meat & Veggies
- Heat olive oil over medium heat. Add ground beef, diced onion, and diced carrot. Cook, stirring occasionally, until the beef is browned and the onion and carrot are softened, about 5-6 minutes. Drain any excess fat.
Seasoning & Base
- Stir in garlic, tomato paste, oregano, basil, and red pepper flakes; cook until fragrant, about 1 minute.
- Add crushed tomatoes and beef broth; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
Pasta & Dairy
- Stir in broken lasagna noodles; cook until noodles are tender, about 8-10 minutes, stirring occasionally to prevent sticking.
- Stir in heavy cream and Parmesan cheese; season with salt and pepper. Simmer for 2 minutes, then remove from heat.
- Ladle into bowls and garnish with fresh basil leaves and extra Parmesan before serving.
Notes
Break the noodles into 2-inch pieces by hand for even cooking.
Let the soup cool before refrigerating to preserve creaminess.
Reheat over medium-low heat, adding a splash of broth to prevent the cream from separating.