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Rich 40 minute creamy lasagna soup with ruffled lasagna noodles floating in rich creamy tomato broth with ground beef topped with melted mozzarella fresh basil and Parmesan cheese

Creamy Lasagna Soup

Hearty creamy lasagna soup featuring tender lasagna noodles, savory ground beef and Italian sausage, rich tomato cream broth, and three types of melted cheese. This one pot comfort meal delivers all the beloved flavors of traditional layered lasagna in an easy to eat bowl ready in just 40 minutes without the fuss of layering and baking.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Italian, Italian-American
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 blend preferred
  • 0.5 pound Italian sausage Removed from casings
  • 1 medium yellow onion Diced
  • 4 cloves garlic Minced
  • 1 jar marinara sauce 24 oz good quality
  • 1 can crushed tomatoes 14.5 oz
  • 4 cups beef broth Low sodium preferred
  • 1 cup heavy cream Full fat
  • 8 lasagna noodles Broken into pieces
  • 1.5 cups mozzarella cheese Shredded, divided
  • 0.75 cup ricotta cheese Whole milk
  • 0.5 cup Parmesan cheese Freshly grated, divided
  • 0.25 cup fresh basil Torn, plus extra for garnish
  • 2 tablespoon Italian seasoning
  • 1 teaspoon red pepper flakes Optional for heat
  • 1 teaspoon salt Plus more to taste
  • 0.5 teaspoon black pepper Freshly ground
  • 2 tablespoon olive oil For cooking

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Sharp knife
  • Measuring cups and spoons
  • Ladle
  • Cheese grater
  • Cutting board

Method
 

  1. Heat olive oil in large pot over medium high heat, add ground beef and Italian sausage breaking up with spoon, cook 6 to 8 minutes until browned completely, drain excess fat leaving 2 tablespoons
  2. Add diced onion to pot with meat, cook 3 to 4 minutes until softened, stir in minced garlic cooking 1 minute until fragrant
  3. Pour in marinara sauce and crushed tomatoes stirring to combine, add beef broth bringing to simmer
  4. Stir in Italian seasoning, red pepper flakes, salt, and black pepper, simmer 10 minutes to meld flavors
  5. Break lasagna noodles into 2 to 3 inch irregular pieces, add to simmering soup stirring to submerge
  6. Cook 12 to 15 minutes stirring frequently until noodles are tender with slight chew, taste to check doneness
  7. Reduce heat to medium low, stir in heavy cream creating peachy orange color
  8. Add spoonfuls of ricotta cheese stirring gently until melted into soup creating creamy pockets
  9. Stir in half the mozzarella and Parmesan reserving rest for topping, stir until melted throughout
  10. Ladle into bowls, top each with remaining mozzarella and Parmesan, garnish with torn fresh basil leaves and serve immediately

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.