Bacon Lasagna Burger
Make a Bacon Lasagna Burger: layers of ricotta, meat sauce, lasagna noodles, and crispy bacon on a j...
40
total time
4
servings
40 kcal
calories
Gathering Ingredients
Gathering Ingredients for Easy Creamy Lasagna Soup is the crucial first step toward weeknight comfort. Start with a solid foundation: 1 pound of ground beef or turkey, lean enough to keep the soup light yet flavorful enough to carry the dish. You’ll also want one medium onion, finely diced, and two cloves of garlic, minced so they release aroma as soon as they hit the olive oil. For the tomato backbone, keep a 28-ounce can of crushed tomatoes or a 15-ounce can of tomato sauce within reach, and consider adding a small tablespoon of tomato paste if you have it for depth. The broth decision matters: four cups of beef or chicken broth provides a savory body. If you enjoy a brighter note, a splash of white wine (about 1/4 cup) can be added, or omit it and use extra broth. The starch comes from eight ounces of lasagna noodles broken into bite-sized pieces, so they swim easily in the pot. For the creamy finish, have half a cup of ricotta, one cup shredded mozzarella, and a quarter cup grated Parmesan ready. Fresh herbs are essential: two teaspoons Italian seasoning, one teaspoon dried oregano, plus salt and pepper to taste. Olive oil binds the flavors, while optional greens such as spinach or kale add color and nutrition at the end. Fresh basil right before serving brightens the aroma. For a lighter version, you can swap part of the cheese for extra broth. Mise en place helps—measure, chop, and have everything within arm’s reach before you start.
What is Easy Creamy Lasagna Soup?
Easy Creamy Lasagna Soup is a comforting, one-pot dish that brings the best flavors of lasagna into a spoon-friendly format. The soup features a rich tomato broth loaded with ground meat, broken lasagna noodles, and a swirl of creamy cheese that resembles the signature lasagna layering. Because everything cooks in one pot, weeknights become less chaotic and more nourishing. The texture is silky, thanks to ricotta and a gentle melt of mozzarella that adds a luxurious mouthfeel without becoming heavy. You’ll notice the familiar aroma of garlic, oregano, and basil—an ode to classic Italian cooking—balanced by the acidity of tomatoes and a hint of sweetness from slow-simmered onions. This recipe is versatile: you can tailor the dairy to your liking, adjust the thickness by adding more broth or pasta, and even swap in spinach or kale for extra greens. It’s an ideal family-friendly dinner because the flavors are approachable, the ingredients are affordable, and the method remains simple: brown the meat, simmer with tomatoes and stock, add the broken noodles, then finish with creaminess. Use fresh mozzarella for a stringy finish or go half-and-half for extra silkiness. The result is a comforting, hearty bowl that delivers lasagna vibes without the oven time.
Cooking Process: Browning Meats and Aromatics
The heart of the recipe starts with a hot pot and a little olive oil. Heat four teaspoons of olive oil over medium heat, then add the ground meat. Season lightly with salt and pepper and cook until the meat is evenly browned, breaking it into small crumbles as it cooks. Once the meat develops color, push it to one side of the pot and add the diced onion. Allow the onion to soften and become translucent, about 4-6 minutes, then add the minced garlic. Stir and cook for another minute until the garlic is fragrant, being careful not to burn it. If you’re using wine, pour a splash now to deglaze the pan, scraping up any browned bits from the bottom; this step adds depth to the flavor. After the aromatics are ready, stir in the Italian seasoning and oregano, letting the spices bloom for about 30 seconds. Next, add the crushed tomatoes or tomato sauce and the broth. Bring the mixture to a gentle simmer. The aroma should be lush and inviting, with a balance of tomato tang, meatiness, and herbal notes. This stage sets the foundation for the rest of the soup, ensuring the noodles will soak up flavor without becoming mushy later. Maintain a lively simmer, not a vigorous boil, so the flavors marry evenly.
Building the Flavor in the Broth
With the meat and aromatics prepared, it’s time to build the flavor in the broth. Return the browned meat to the pot if you pushed it aside, then stir in the crushed tomatoes or tomato sauce. Add four cups of hot broth and bring the mixture to a gentle simmer. If you chose wine, let it cook off for a couple of minutes to meld with the tomatoes. Taste and adjust with salt, pepper, and a pinch more Italian seasoning if needed. Add the broken lasagna noodles to the simmering liquid, making sure they’re submerged so they cook evenly. Partially cover the pot and let the noodles soften, stirring occasionally to prevent sticking. Depending on the type of noodle, you’ll need about 8-10 minutes for al dente texture. If you want the soup thicker, let it simmer a few minutes longer. If you prefer a lighter soup, you can add more broth or a splash of water in the final minutes. The key is to keep the simmer steady so the noodles absorb flavors without breaking apart. As the soup thickens slightly, you’ll begin to smell the rich, comforting aroma of Italian herbs mingling with tomatoes, meat, and starch from the noodles—a promise of the creamy finish to come when the dairy is added later. ” ,} {
Creamy Finish: Milk, Ricotta, and Cheese
The creamy character of the soup comes not from heavy cream alone, but from a careful balance of dairy that melts into the tomato base. Lower the heat to a gentle simmer and slowly stir in half a cup of milk or a splash of cream if you prefer a richer texture. Gently fold in half of the ricotta by spoonfuls, then add the mozzarella in a steady stream while stirring to prevent clumping. The goal is a silky, cohesive broth that coats the pasta without becoming heavy. Taste and adjust seasoning with salt and pepper. If the mixture seems too thick, thin it with a little more broth until you reach a creamy consistency. A final shower of grated Parmesan on top adds a sharp, salty finish that complements the sweetness of the tomatoes. For a lighter approach, substitute part-skim cheese or reduce the amount of dairy; for a vegan version, use coconut milk or almond milk and a dairy-free cheese substitute, though the texture will differ. The result is a comforting, lasagna-flavored soup that feels indulgent without requiring layers of cooking time. ” ,} ,{heading: “Serving and Flavor Enhancers” , content: “When it’s time to serve, ladle the creamy lasagna soup into bowls and finish with an extra sprinkle of mozzarella and Parmesan. Fresh basil ribbons or chopped parsley add a bright green note that contrasts beautifully with the rich, creamy soup. A crack of black pepper or a pinch of red pepper flakes introduces a hint of warmth without overpowering the dish. For toppings, consider a dollop of ricotta on top or a spoonful of sour cream if you enjoy a tangier finish. Pair with crusty bread or garlic knots that can be used to mop up the velvety broth. A simple side salad can balance the richness and provide a refreshing bite between hearty spoonfuls. If you’re feeding a crowd, this soup scales wonderfully; simply simmer in a larger pot and adjust the noodle quantity to maintain the desired thickness. The dish shines as a comforting weeknight option and a potluck favorite alike. ” ,} ,{ heading:
Storing, Reheating, and Freezer Tips
As with many pasta-based soups, the best texture emerges when the soup is fresh, but it stores surprisingly well. Cool the soup to room temperature before dividing it into airtight containers. In the refrigerator, this lasagna soup will keep for 3-4 days. Reheat gently on the stove over low to medium heat, stirring frequently and adding a splash of broth if it has thickened too much. For longer storage, you can freeze the soup in individual portions for up to 2-3 months. Thaw overnight in the fridge and reheat on the stove, adding a little extra broth if needed. When freezing, hold off on adding the final mozzarella and ricotta; add these dairy elements after reheating to preserve the creamy texture. If you plan to freeze, you might skip adding lasagna noodles the first time around; instead, cook them just before serving and add to the reheated soup. These tips help preserve flavor and texture while expanding your meal-prep freedom. 4 - Becoming comfortable with storing and reheating ensures you won’t waste leftovers and can enjoy this dish anytime. ,} ,{ heading : 10 , content : ,} ]} , { heading : { } } { } ]} } . } { } } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } { } } {
Final Presentation and Leftovers
Final Presentation and Leftovers is the closing note of the experience. This creamy lasagna soup shines in a shallow bowl where the broth looks glossy and inviting. A handful of torn basil leaves or a few extra ribbons of fresh parsley add color that elevates the plating. A modest dusting of grated Parmesan offers a finishing salty bite that pairs perfectly with a slice of crusty bread. The texture should be silky, with the noodles slightly tender but not mushy, and the cheese blending into the soup to create a comforting mouthfeel. If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days, or freeze portions for up to 2-3 months. When reheating, do so gently on the stove and stir often to prevent separation. The beauty of this recipe is its adaptability: add more greens for nutrition, swap in sausage for extra depth, or use gluten-free lasagna sheets if needed. In all variations, the key is balance—tomato brightness, meaty savor, and creamy finish all in one cozy bowl that tastes like a comforting hug on a busy weeknight. “ , } ]} ] } } { 'heading': ' ' } {' } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } ' } { } { } { ' } { } { } { } { } { } { } { } { } {
Final Presentation and Leftovers
Final Presentation and Leftovers is the closing note of the experience. This creamy lasagna soup shines in a shallow bowl where the broth looks glossy and inviting. A handful of torn basil leaves or a few extra ribbons of fresh parsley add color that elevates the plating. A modest dusting of grated Parmesan offers a finishing salty bite that pairs perfectly with a slice of crusty bread. The texture should be silky, with the noodles slightly tender but not mushy, and the cheese blending into the soup to create a comforting mouthfeel. If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days, or freeze portions for up to 2-3 months. When reheating, do so gently on the stove and stir often to prevent separation. The beauty of this recipe is its adaptability: add more greens for nutrition, swap in sausage for extra depth, or use gluten-free lasagna sheets if needed. In all variations, the key is balance—tomato brightness, meaty savor, and creamy finish all in one cozy bowl that tastes like a comforting hug on a busy weeknight."}]} } } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } { } {
Easy Creamy Lasagna Soup
Creamy, comforting lasagna soup in one pot. Ground beef, ricotta, mozzarella, and lasagna noodles simmer in a rich tomato broth.
total time
40
servings
4
calories
40 kcal
ingredients
- 2 tbsp olive oil đź«’
- 1 medium onion, finely chopped 🧅
- 3 garlic cloves, minced 🧄
- 1 pound ground beef or Italian sausage 🥩
- 1 can (28 oz) crushed tomatoes 🍅
- 2 cups beef broth 🥣
- 1 cup whole milk or heavy cream 🥛
- 1 cup ricotta cheese 🧀
- 8 lasagna noodles, broken into bite-sized pieces 🍝
- 1 cup shredded mozzarella 🧀
- 1/2 cup grated Parmesan 🧀
- 1 teaspoon dried oregano 🌿
- 1/2 teaspoon dried basil 🌿
- Salt and pepper to taste 🧂
- Fresh basil for garnish 🌱
instructions
- In a large pot, heat the olive oil over medium heat and sauté the onion until translucent, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the ground beef or sausage, breaking it apart, and cook until browned.
- Pour in crushed tomatoes and broth; bring to a gentle simmer.
- Stir in broken lasagna noodles; simmer until they are tender, about 8-10 minutes.
- Reduce heat to low and whisk in milk or cream and ricotta until the soup is creamy.
- Stir in Parmesan, oregano, and basil; season with salt and pepper.
- Ladle into bowls and garnish with extra mozzarella and fresh basil; serve hot with crusty bread.
related articles
Parmesan Garlic Bacon Cheeseburger Lasagna
A decadent Parmesan Garlic Bacon Cheeseburger Lasagna — all the flavors of a bacon cheeseburger laye...
Crock Pot Crack Potato Soup – The Ultimate Comfort Food!
Easy Crock Pot crack potato soup recipe: creamy potatoes, bacon, cheddar, and sour cream — slow-cook...
Loaded Baked Potato Soup with a Twist
Creamy loaded baked potato soup with a modern twist — cheesy, smoky, and easy to make. Ideal for wee...
Creamy Chicken Lasagna with White Sauce
Easy, creamy chicken lasagna with a velvety white sauce. Step-by-step tips, variations, storage and ...
Potsticker Soup with Mushrooms & Bok Choy
Comforting potsticker soup with savory mushrooms and tender bok choy — quick, flavorful, and perfect...
Hearty Cowboy Soup
Easy Hearty Cowboy Soup with beef, beans, corn and smoky spices. A filling, one-pot comfort meal tha...
Easy Cool Whip Candy
Make easy no-bake Cool Whip candy in minutes. Simple ingredients, fast prep, and tasty variations fo...
Slow Cooker Cheesy Ham and Potato Soup
Hearty slow cooker cheesy ham and potato soup — an easy, comforting crockpot recipe using leftover h...