Creamy Lasagna Soup Recipe | Easy One-Pot Comfort Food

Chop about 1/2 cup of fresh parsley.

Chop about 2 tablespoons of fresh basil.

Grate 1 cup of Parmesan cheese.

In a small bowl, combine 1 cup of ricotta cheese, 1 cup of grated Parmesan cheese, 1 cup of mozzarella cheese, chopped parsley, and basil. Mix well and season with salt and black pepper to taste.

Cover the ricotta cheese mixture with plastic wrap and refrigerate until serving.

Chop 1/2 onion (white or yellow) and mince 3 cloves of garlic.

Break 6 to 8 lasagna noodles into small pieces.

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion and cook for about 3 to 5 minutes.

Add 2 tablespoons of Italian seasoning, 1 teaspoon of dried basil, 1 teaspoon of dried oregano, 1 teaspoon of dried parsley, and 1/2 teaspoon of red pepper flakes. Mix well.

Add the minced garlic and cook for about 1 minute.

Add 1 pound of lean ground beef and cook until browned and fully cooked, mixing with other ingredients.

Add 2 tablespoons of tomato paste and cook for about 1 minute, mixing it with the ground beef.

Season with salt and pepper to taste and mix well.

Add 1 jar of marinara sauce and 6 cups of chicken broth, mixing well. Use a little chicken broth to rinse the marinara jar and add that to the pot.

Bring the mixture to a simmer and add the broken lasagna noodles. Cook for about 10 minutes until noodles are cooked.

Add 1/2 cup of heavy cream and more fresh basil if desired. Taste for seasoning and adjust salt and pepper as needed.

Add a small amount of the ricotta cheese mixture to the soup and stir until dissolved.

Serve the soup topped with more of the ricotta cheese mixture and additional Parmesan and mozzarella cheese.

Equipment Needed

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