Creamy Lasagna Soup

$- 1 lb ground beef or Italian sausage - 1 medium onion, diced - 3 cloves garlic, minced - 1 can (28 oz) crushed tomatoes - 4 cups chicken or vegetable broth The main ingredients form the heart of the soup. Ground beef or Italian sausage gives it flavor and texture. Diced onion and minced garlic add depth. Crushed tomatoes provide sweetness and acidity, while broth creates a rich base. - 1 cup ricotta cheese - 1 cup heavy cream - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese Dairy components make the soup creamy and rich. Ricotta cheese adds a smooth texture. Heavy cream enhances the creaminess. Shredded mozzarella melts beautifully, while Parmesan provides a sharp flavor. - 2 teaspoons dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish Herbs and seasoning bring the soup to life. Dried basil and oregano add classic Italian flavors. Salt and pepper enhance all the tastes. Fresh basil leaves serve as a bright garnish, adding a pop of color and flavor. {{ingredient_image_1}} - Browning the meat Start by heating a drizzle of oil in a large pot over medium heat. Add 1 pound of ground beef or Italian sausage. Cook until it turns brown. Use a spatula to break it apart while cooking. If there is excess fat, drain it. This step adds flavor and texture to the soup. - Sautéing onion and garlic Next, add 1 medium diced onion to the pot. Sauté it for about 3-4 minutes until it is soft and translucent. Then, stir in 3 cloves of minced garlic. Cook for one more minute until it becomes fragrant. This will create a wonderful aroma in your kitchen. - Adding tomatoes and broth Pour in one 28-ounce can of crushed tomatoes and 4 cups of chicken or vegetable broth. Stir the mixture well. The tomatoes add a rich flavor, while the broth provides depth to the soup. - Seasoning the mixture Now, add 2 teaspoons of dried basil and 1 teaspoon of dried oregano. Season it with salt and pepper to taste. Bring the mixture to a gentle simmer. This is where the magic happens as all the flavors meld together. - Incorporating lasagna noodles Once the soup simmers, add 8 to 10 broken lasagna noodles. Cook according to the package directions, usually around 8-10 minutes. You want them to be al dente. Stir occasionally to prevent sticking. - Mixing in the cheese blend In a separate bowl, combine 1 cup of ricotta cheese, 1 cup of heavy cream, and half of the shredded mozzarella and grated Parmesan cheese. Mix until well-blended. Once the noodles are done, stir this creamy blend into the soup. Heat through, but do not let it boil. This step gives the soup its signature creamy texture. To make your soup creamy, mix the dairy well. Combine the ricotta cheese, heavy cream, and half of the mozzarella and Parmesan in a bowl. This helps create a rich texture. Stir until smooth. When adding the dairy to the soup, do it slowly. This helps keep the soup creamy. Be careful not to let the soup boil after adding the cheese. Balancing flavors is key. Taste your soup before serving. Adjust it with salt and pepper. Add more herbs if needed. Fresh basil adds a nice touch at the end. Prep your ingredients ahead of time. Chop the onion and garlic early. This makes your cooking easier. It also helps keep your soup fresh. Timing is important for the noodles. Add them to the pot only when the soup is simmering. This ensures they cook just right. Follow the package instructions for cooking time. Al dente noodles hold their shape well in soup. Pair your creamy lasagna soup with a side of garlic bread. It adds a lovely crunch. A simple salad also complements the soup nicely. For garnishing, sprinkle fresh basil on top. Add leftover mozzarella and Parmesan for extra flavor. This makes the soup look inviting and delicious. Pro Tips Use Fresh Herbs: Enhance the flavor of your soup by adding fresh basil and oregano instead of dried. Add them towards the end of cooking for the best aroma. Adjust Creaminess: For a lighter version, substitute half of the heavy cream with more broth or milk without sacrificing too much creaminess. Make Ahead: This soup can be made ahead of time. Store it in the fridge for up to 3 days or freeze for longer storage without the cheese, and add fresh cheese before serving. Customize Your Protein: Feel free to swap out the ground beef for ground turkey or chicken, or use a plant-based meat substitute for a vegetarian option. {{image_2}} You can swap ground beef for ground turkey or chicken. This change makes the soup lighter but still tasty. If you want a vegetarian twist, try using mushrooms or lentils instead. Both will add a nice texture and flavor. Want to go gluten-free? Use different pasta, like rice noodles or gluten-free pasta. You can also boost nutrition by adding veggies. Spinach or zucchini works well, giving extra color and health benefits. Spice it up! Add red pepper flakes for some heat. You can also mix in different cheeses. Try using goat cheese or feta for a unique taste. Each option brings its own special flavor to the soup. To store creamy lasagna soup, let it cool first. Use an airtight container to keep it fresh. Refrigerate the soup for up to three days. For long-term storage, you can freeze it. Pour the soup into freezer-safe bags. Remove as much air as you can before sealing. This helps prevent freezer burn. For the stovetop, place the soup in a pot over medium heat. Stir often to ensure it heats evenly. Add a splash of broth if it's too thick. Heat until it's hot but not boiling. If you prefer the microwave, use a microwave-safe bowl. Heat in short bursts of one minute. Stir in between until it's warm. You should eat leftovers within three days. If you see mold or an off smell, throw it away. If you freeze the soup, it lasts about three months. When thawing, check for any signs of spoilage before eating. Yes, you can make creamy lasagna soup ahead of time. To prep in advance, follow these steps: - Cook the soup base as instructed. - Cool the soup to room temperature. - Store it in an airtight container in the fridge for up to three days. When you are ready to serve, reheat the soup on the stove. Add the cheese mix just before serving for the best flavor. Creamy lasagna soup can be gluten-free with some easy swaps. Instead of regular lasagna noodles, use gluten-free pasta. Many brands offer gluten-free options that cook well in soups. Just check the package for cooking times. This way, you can enjoy the soup without gluten. To lighten creamy lasagna soup, consider these tips: - Use ground turkey or chicken instead of beef or sausage. - Swap heavy cream for half-and-half or milk. - Reduce the amount of cheese or use lower-fat versions. These changes can help cut calories and fat while keeping great taste. Enjoy your delicious soup guilt-free! In this blog post, I covered how to make creamy lasagna soup. We discussed key ingredients like ground beef, ricotta, and fresh herbs. I provided step-by-step instructions that make the process simple. You learned tips for a creamy texture and cooking time management. I also shared fun variations, storage tips, and answers to common questions. Now, you have everything you need to enjoy and share this delicious dish. Enjoy your cooking journey!$

Creamy Lasagna Soup

A comforting and creamy twist on traditional lasagna, served as a soup.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Italian

Servings 6

Calories 450 kcal

Ingredients

1 lb ground beef (or Italian sausage)
1 medium onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
4 cups chicken or vegetable broth
2 teaspoons dried basil
1 teaspoon dried oregano
to taste salt and pepper
8 to 10 lasagna noodles, broken into pieces
1 cup ricotta cheese
1 cup heavy cream
1 cup shredded mozzarella cheese
1 2 grated Parmesan cheese
for garnish fresh basil leaves

Instructions

In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the ground beef (or sausage) and cook until browned, breaking it apart with a spatula. Drain excess fat if necessary.
Add the diced onion to the pot and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Pour in the crushed tomatoes and broth, then stir in the dried basil and oregano. Season with salt and pepper. Bring the mixture to a simmer.
Once simmering, add the broken lasagna noodles. Cook according to the package directions, usually around 8-10 minutes, until the noodles are al dente.
In a separate bowl, combine the ricotta cheese, heavy cream, and half of the mozzarella and Parmesan cheeses. Mix until well-combined.
Once the noodles are cooked, stir in the ricotta mixture until fully incorporated and creamy. Heat through, but do not let it boil.
Taste and adjust seasoning if necessary.
Serve the creamy lasagna soup hot in bowls, topped with the remaining mozzarella and Parmesan cheeses and garnished with fresh basil leaves.

Notes

Feel free to substitute ground beef with Italian sausage for added flavor.

Keyword creamy, Italian, lasagna, soup