Easy Creamy Lasagna Soup | Comfort In A Bowl

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive and melts well.

In a pan, add 1 pound of ground beef and chop it up until fairly brown.

Drain the fat off the ground beef.

Add chopped onions and chopped garlic to the pan and cook until softened, about 8 to 10 minutes.

Add diced tomatoes, Italian seasoning, marinara sauce, and beef broth to the pan and stir.

Put a lid on the pan and bring the mixture to a boil, then let it simmer for about 15 to 20 minutes.

Add half a teaspoon of black pepper and adjust salt to taste at the end, considering the salt in the beef broth and marinara sauce.

Break lasagna noodles into desired sizes and add them to the soup, stirring occasionally to prevent sticking.

Let the soup simmer until the noodles are tender, about 10 to 15 minutes, checking for doneness.

Turn off the stove and add ricotta cheese, shredded parmesan, shredded mozzarella, and parsley to the soup, stirring until melted and gooey.

Serve the soup in bowls, topping with fresh parsley and crushed pepper if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens