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Creamy One-Pot Tomato Lasagna Soup – Easy 30-Minute Recipe

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This Creamy One-Pot Tomato Lasagna Soup delivers all the comforting flavors of classic lasagna in a fraction of the time. With a rich tomato broth, tender lasagna noodles, and a creamy, cheesy finish, it’s the perfect weeknight dinner that comes together in just 30 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound ground beef (80/20 recommended)
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 can (28 ounces) crushed tomatoes (preferably San Marzano)
  • 4 cups low-sodium chicken broth (or vegetable broth)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 8 ounces dried lasagna noodles, broken into 1–2 inch pieces
  • ½ cup heavy cream
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • Fresh basil leaves, torn (for topping)
  • Extra Parmesan for grating (for topping)
  • Crushed red pepper flakes (for topping)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned all over, about 5 to 7 minutes. Spoon off excess grease, leaving about 1 tablespoon.
  2. Reduce heat to medium. Add the diced onion and cook for 3 to 4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  3. Stir in the tomato paste and cook for 1 to 2 minutes, stirring constantly, until caramelized.
  4. Pour in the crushed tomatoes and chicken broth. Add the dried oregano, dried basil, red pepper flakes (if using), and a generous pinch of salt and black pepper. Stir and bring to a boil.
  5. Once boiling, add the broken lasagna noodles. Reduce heat to a simmer and cook for 10 to 12 minutes, stirring occasionally, until the noodles are tender but still al dente.
  6. Turn off the heat. Stir in the heavy cream, mozzarella cheese, and Parmesan cheese until completely melted and the soup is silky. Adjust seasoning with more salt and pepper if needed.
  7. Ladle the soup into bowls and top with fresh basil, extra Parmesan, and a sprinkle of red pepper flakes if desired.

Notes

The soup will thicken as it sits because the noodles absorb liquid. If making ahead, add a splash of broth or water when reheating. For freezing, cook the soup without the noodles, freeze for up to 3 months, then add freshly cooked noodles when reheating. Do not add cheese while the soup is boiling to prevent curdling.

Nutrition

Keywords: lasagna soup, one-pot soup, creamy tomato soup, easy weeknight dinner, comfort food, 30-minute meal

Find it online: https://twinkletaste.com/creamy-one-pot-tomato-lasagna-soup-easy-30-minute-recipe/