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Creamy lasagna soup topped with Parmesan and parsley served with bread on a rustic table

Creamy Lasagna Soup

Emily Wilson
Creamy Lasagna Soup combines seasoned ground beef, tender pasta, rich tomato sauce, and melted cheese in one comforting bowl. This easy winter comfort food delivers all the classic lasagna flavors in a creamy, one-pot soup ready in just 30 minutes. Perfect for dinner on a cold day and ideal for leftovers.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian-American
Servings 8 bowls
Calories 420 kcal

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Wooden Spoon
  • Ladle
  • Knife
  • Cutting Board

Ingredients
  

Soup Base

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 1 teaspoon Italian seasoning
  • 1 teaspoon kosher salt or to taste
  • 0.5 teaspoon black pepper

Tomato Broth

  • 24 ounces marinara sauce 1 jar
  • 28 ounces crushed tomatoes 1 can
  • 4 cups beef broth

Pasta

  • 8 ounces mafalda noodles or broken lasagna noodles

Creamy Finish

  • 0.75 cup heavy cream
  • 1 cup mozzarella cheese, shredded
  • 0.5 cup Parmesan cheese, grated freshly grated preferred
  • 0.5 cup cheddar or Monterey Jack cheese, shredded

Instructions
 

  • Heat olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 3 to 4 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
  • Add ground beef, Italian seasoning, salt, and pepper. Cook for 6 to 8 minutes, breaking up the meat, until fully browned. Drain excess grease if necessary.
  • Pour in marinara sauce, crushed tomatoes, and beef broth. Stir well and bring to a gentle simmer. Cook for 5 minutes to develop flavor.
  • Add pasta and cook for 8 to 10 minutes, stirring occasionally, until noodles are al dente.
  • Reduce heat to low. Stir in heavy cream, mozzarella, Parmesan, and cheddar. Mix until cheese is melted and soup is smooth and creamy. Adjust seasoning to taste and serve warm.

Notes

For best results, reduce heat before adding cream and cheese to prevent curdling. If making ahead, store pasta separately from the soup base to maintain texture. To freeze, prepare the soup without pasta and dairy, then add freshly cooked noodles and cream after reheating.
Nutrition Facts:
•Calories: 420 kcal 
•Carbohydrates: 32 g 
•Protein: 24 g 
•Total Fat: 22 g 
•Saturated Fat: 10 g 
•Cholesterol: 75 mg 
•Sodium: 820 mg 
•Potassium: 650 mg 
•Fiber: 4 g 
•Sugar: 8 g 
•Vitamin A: 900 IU 
•Vitamin C: 12 mg 
•Calcium: 250 mg 
•Iron: 3 mg