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A cozy and hearty soup that captures the classic flavors of lasagna with ground beef, Italian herbs, cream, and broken lasagna noodles, ready in about 40 minutes. Suitable for stovetop, Instant Pot, and slow cooker preparation.

Ingredients

Scale
  • 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, more if desired for thinner soup
  • 2 teaspoons kosher salt, divided or more to taste
  • 12 lasagna noodles, uncooked and broken into 2 inch pieces
  • ½ cup heavy cream, optional
  • 1 cup shredded mozzarella cheese
  • ½ cup parmesan cheese, freshly grated
  • ½ cup ricotta cheese
  • 6 tablespoons fresh basil, finely chopped

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat.
  2. Add finely diced onion and cook until soft and fragrant.
  3. Add ground beef and sauté until browned.
  4. Stir in minced garlic, red pepper flakes, 1 teaspoon kosher salt, dried oregano, and tomato paste; cook until fragrant.
  5. Pour in tomato basil pasta sauce, diced tomatoes, and chicken broth and bring to a boil.
  6. Add broken lasagna noodles to the boiling pot.
  7. Add remaining 1 teaspoon kosher salt (or more to taste) and press noodles down so they are fully submerged.
  8. Reduce heat and simmer until noodles are tender.
  9. Remove pot from heat and gradually stir in heavy cream to prevent splitting; add extra chicken broth if a thinner soup is desired.
  10. Optional: Stir shredded mozzarella or parmesan into the hot soup for extra creaminess.
  11. Ladle soup into bowls and top with ricotta cheese, shredded mozzarella, grated parmesan, and chopped fresh basil.
  12. For slow cooker method: Brown meat in skillet with oil, add onion, garlic, tomato paste, red pepper flakes, salt, and oregano; cook briefly. Transfer mixture to slow cooker, stir in tomato sauce, diced tomatoes, chicken broth, and season with salt. Cook on High 4 hours or Low 8 hours. Cook noodles separately until tender, then stir noodles and heavy cream into slow cooker about 30 minutes before serving.
  13. For Instant Pot: Use Sauté mode to brown meat. Add onion, garlic, tomato paste, red pepper flakes, salt, oregano, and cook briefly. Turn off Sauté, stir in tomato sauce, diced tomatoes, chicken broth, and broken noodles. Seal lid and cook on Soup mode for 15 minutes. Quick-release pressure, stir in heavy cream and cooked noodles before serving.

Notes

Use dried lasagna noodles broken into 1–2 inch pieces for best texture., Avoid oven-ready lasagna noodles as they become too soft and mushy., For vegetarian version, use vegetable broth and omit meat., To prevent cream from splitting, add gradually off heat, stirring constantly., Leftovers keep up to 4 days refrigerated; best within 2-3 days due to noodles absorbing broth., Freeze soup without noodles and cream for up to 3 months; add fresh noodles and cream when reheating., For slow cooker method, cook noodles separately to maintain texture.

Nutrition

Find it online: https://gingerbaking.com/easy-creamy-lasagna-soup/