This Three-Cheese Lasagna Soup is a creamy and cheesy delight that brings all the comfort of lasagna in a warm bowl! It’s filled with pasta, rich tomato sauce, and three kinds of cheese.
Honestly, who doesn’t love a dish that combines three cheeses? I always have a little extra cheese on top because, well, you can never have too much cheese! 🧀
I love how quick this soup is to make. Just cook it all in one pot, and in no time, you’re enjoying a bowl of cheesy goodness, perfect for chilly nights!
Key Ingredients & Substitutions
Ground Beef: You can use Italian sausage for a bit more flavor. If you’re looking for a healthier option, ground turkey or plant-based meat work well too!
Pasta: I love using mini shells or elbow macaroni. You can also break lasagna noodles into pieces if that’s what you have on hand. Just make sure they are small enough to fit in the soup.
Cheeses: Ricotta gives a creamy texture, while mozzarella adds gooeyness. If you’re lactose-intolerant, consider using dairy-free cheese options that melt well. Goat cheese can also add a unique twist!
Tomato Products: Canned crushed tomatoes and tomato sauce create depth. Fresh tomatoes can work if you pulse them in a blender, but you’ll need to adjust the cooking time.
What’s the Best Way to Make a Creamy Soup?
To get that rich, creamy texture in your soup, focus on how you add the cheeses. Stir in the ricotta, mozzarella, and Parmesan at the very end, after the pasta is cooked. This allows the cheeses to melt gently, creating a smooth and creamy base without curdling.
- After adding the pasta, lower the heat to avoid boiling.
- Mix the cheeses in slowly and keep stirring until all are melted and creamy!
Remember, taste and adjust your seasonings as you go—cheese can vary in saltiness, so it’s important to find that balance!
Three-Cheese Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 1 (28-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 8 ounces pasta (small shapes like mini shells, elbow macaroni, or broken lasagna noodles)
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil, chopped for garnish
- Optional: crusty garlic bread for serving
How Much Time Will You Need?
This soup takes about 30 minutes total: approximately 10 minutes to prep the ingredients and about 20 minutes to cook everything. It’s quick, delicious, and perfect for a weeknight dinner or a cozy weekend meal!
Step-by-Step Instructions:
1. Brown the Meat:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add your ground beef (or Italian sausage) and cook it, breaking it apart with a spoon until it’s nicely browned and no longer pink, about 5-7 minutes. If there’s excess fat, carefully drain it off.
2. Sauté the Aromatics:
Add the finely chopped onion and minced garlic to the pot. Sauté them together for about 3-4 minutes until the onion is soft and fragrant.
3. Add Tomatoes and Herbs:
Now, stir in the crushed tomatoes, tomato sauce, and beef broth into the pot. Add the dried basil, oregano, crushed red pepper flakes (if you like a little heat), and season with salt and black pepper. Bring this mixture to a gentle boil.
4. Cook the Pasta:
Once the soup is boiling, add your pasta of choice. Cook it according to the package directions, usually about 10 minutes, but check for doneness a minute or two early to avoid mushiness.
5. Mix in the Cheeses:
After the pasta is cooked, stir in the ricotta cheese, shredded mozzarella cheese, and half of the grated Parmesan cheese. Keep stirring until everything is melted and the soup becomes creamy. Yum!
6. Season to Taste:
Take a moment to taste the soup and adjust the seasoning as needed with a bit more salt and pepper.
7. Serve It Up:
Pour the hot lasagna soup into bowls and sprinkle the remaining Parmesan cheese on top. Add a sprinkle of fresh parsley or basil for a pop of color.
8. Enjoy with Bread:
If you like, serve slices of crusty garlic bread on the side for dipping into the delicious soup!
Enjoy this cozy, cheesy soup that combines all the flavors of classic lasagna in a comforting bowl! It’s perfect for chilly evenings or whenever you crave something warm and satisfying. Happy Cooking!
Can I Use Different Types of Meat?
Absolutely! You can swap the ground beef for ground turkey, chicken, or even plant-based meat alternatives. Just adjust the cooking time slightly if using turkey or chicken, as they may cook faster.
Can I Make This Soup Vegetarian or Vegan?
Yes! For a vegetarian version, use lentils or mushrooms in place of the meat, and vegetable broth instead of beef broth. To make it vegan, use dairy-free ricotta and mozzarella substitutes.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If the soup thickens in the fridge, simply add a bit more broth or water when reheating to return it to a soupy consistency.
Can I Prep This Soup Ahead of Time?
You can prepare the soup base ahead of time! Cook everything up to adding the pasta and cheeses, then refrigerate. When you’re ready to eat, just bring the soup to a boil, add the pasta, and stir in the cheeses for a fresh, quick meal!