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Quick Cheesy Lasagna Soup in 30 Minutes

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This quick cheesy lasagna soup delivers all the rich, tomatoey, cheesy goodness of traditional lasagna without the fuss. Ready in 30 minutes, it’s the perfect weeknight comfort food that tastes like you planned ahead when you absolutely did not.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 pound ground beef (80/20 recommended)
  • 1 teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • ¼ teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth
  • 8 ounces lasagna noodles, broken into 2-inch pieces
  • 1 cup ricotta cheese (whole milk recommended)
  • 1 ½ cups shredded mozzarella cheese (freshly shredded)
  • ½ cup grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • Fresh basil or parsley for garnish (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 4-5 minutes, until soft and translucent.
  2. Add the minced garlic and cook for another 30 seconds, just until fragrant.
  3. Add the ground beef to the pot. Break it up with a wooden spoon into small pieces. Cook for about 5-6 minutes, until browned all the way through. Spoon out excess fat, leaving about a tablespoon for flavor.
  4. Sprinkle in the salt, pepper, oregano, basil, and red pepper flakes (if using). Stir and cook for about 1 minute to toast the spices.
  5. Pour in the crushed tomatoes and chicken broth. Stir well, scraping up any browned bits from the bottom of the pot.
  6. Bring the soup to a boil over high heat. Once bubbling, add the broken lasagna noodles and stir to submerge.
  7. Reduce heat to medium-low and let simmer, uncovered, for about 12-15 minutes, stirring occasionally, until noodles are tender but still al dente.
  8. While the soup simmers, mix the ricotta, shredded mozzarella, and grated Parmesan together in a small bowl.
  9. Once noodles are tender, remove pot from heat. Let sit for about 1 minute, then stir in the cheese mixture until fully melted and creamy.
  10. Taste and adjust seasoning as needed.
  11. Ladle into bowls and garnish with fresh basil or parsley if desired. Serve immediately.

Notes

Don’t overcook the noodles; they continue to soften in the hot broth. Add cheese off the heat to prevent clumping. For make-ahead, stop before adding noodles and cook fresh when serving. Soup tastes even better the next day as flavors meld. For freezing, undercook noodles slightly.

Nutrition

Keywords: lasagna soup, quick dinner, 30 minute meal, cheesy soup, comfort food, weeknight dinner, ground beef recipe, Italian soup

Find it online: https://evabake.com/quick-cheesy-lasagna-soup-in-30-minutes/