Go Back
When making One-Pot Creamy Garlic Parmesan Lasagna Soup, you need a few key ingredients. Here is what you will need: - 1 tablespoon olive oil - 1 medium onion, diced - 4 cloves garlic, minced - 1 pound ground beef or Italian sausage (optional) - 1 can (28 ounces) crushed tomatoes - 4 cups chicken or vegetable broth - 2 teaspoons dried Italian seasoning - 1 teaspoon red pepper flakes (optional) - 10 lasagna noodles, broken into pieces - 1 cup heavy cream - 1 cup grated Parmesan cheese, plus extra for serving - 1 cup shredded mozzarella cheese - Salt and pepper to taste - Fresh basil leaves for garnish Each ingredient adds a unique taste. Olive oil gives a rich base. Diced onions bring sweetness. Garlic adds a punch of flavor. Ground beef or sausage gives heartiness, but you can skip it for a veggie version. Crushed tomatoes provide a tangy base. Broth adds depth, while Italian seasoning gives that classic lasagna taste. Lasagna noodles cook right in the soup, making it easy. Heavy cream and cheeses make it creamy and delicious. Fresh basil adds brightness at the end. This combination creates a comforting meal that warms you inside. You can enjoy it on a chilly night or any day you crave comfort food. - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 medium diced onion and sauté for about 3-4 minutes. The onion should be translucent. - If you want meat, add 1 pound of ground beef or Italian sausage. Cook it until browned for 5-6 minutes. Break it up with a spoon as it cooks. - Drain excess fat if needed. - Stir in 4 cloves of minced garlic and cook for another 1-2 minutes. This will add great flavor. - Now, add 1 can of crushed tomatoes, 4 cups of chicken or vegetable broth, and 2 teaspoons of dried Italian seasoning. - If you like spice, add 1 teaspoon of red pepper flakes. Stir everything well. - Bring the mixture to a boil. Once boiling, add 10 broken lasagna noodles. - Lower the heat and let it simmer for about 10-12 minutes. Cook until the noodles are tender. - Next, stir in 1 cup of heavy cream, 1 cup of grated Parmesan cheese, and 1 cup of shredded mozzarella cheese. - Mix until all the cheeses melt and the soup becomes creamy. - Taste the soup and adjust the seasoning with salt and pepper as needed. - Cook for an extra 2-3 minutes until everything is heated through. - Serve the soup hot in deep bowls. Top it with extra Parmesan and fresh basil leaves. - For a nice touch, enjoy it with crispy garlic bread on the side. To make your soup just right, aim for a creamy texture. Start by stirring the heavy cream in gently. If your soup feels too thick, add a splash of broth. This helps create a smooth finish. When it comes to breaking lasagna noodles, do it with care. Snap them into pieces, about two inches long. This helps them fit well in the soup. If you prefer, you can use kitchen scissors for a clean cut. To boost the flavor, try adding fresh herbs like thyme or oregano. A pinch of nutmeg can also add warmth. You might also want to sprinkle in some black pepper for a nice kick. Adding vegetables is a great way to pack in nutrition. Spinach or kale blends well and adds color. You can also toss in diced carrots or zucchini for extra crunch. Pair your soup with some crusty garlic bread. The bread soaks up the creamy goodness and adds texture. A simple green salad on the side freshens the meal. For a touch of elegance, garnish with fresh basil leaves. A sprinkle of extra Parmesan on top makes it look inviting. Serve in deep bowls to keep the soup warm and cozy. {{image_2}} If you want a meat-free version, use mushrooms or lentils instead of meat. These add great flavor and texture. For a dairy-free option, swap the heavy cream with coconut milk or cashew cream. This keeps the soup rich while making it lighter. You can mix up the cheeses to create new flavors. Try using goat cheese or feta for a tangy twist. Adding spinach, kale, or bell peppers brings in more veggies and nutrients. Spice it up with Italian herbs like oregano or thyme for a fresh taste. If you want a thicker soup, add more cream or a bit of cornstarch mixed with water. This gives it a nice, creamy feel. To adjust the noodles, add more or less based on how you like your soup. More noodles will make it heartier, while fewer will make it brothier. To keep your One-Pot Creamy Garlic Parmesan Lasagna Soup fresh, store it in the fridge. Place the soup in an airtight container. This will help keep the flavors intact. Use it within three to four days for the best taste. For containers, I recommend glass or BPA-free plastic. These types are great because they won’t absorb odors. Make sure to label your containers with the date. This way, you’ll know when to use them. When it’s time to reheat, you have a few options. The best way is to use a pot on the stove. Heat it on low and stir often. This helps to keep the creaminess. You can also use the microwave. Use a microwave-safe bowl and heat in short bursts. Stir between each burst to keep the soup smooth. Adding a splash of broth can help maintain the soup’s flavor. If you want to freeze the soup, portion it out first. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top for expansion. You can freeze it for up to three months. When you’re ready to eat, move the soup to the fridge overnight to defrost. For quick defrosting, use a microwave. After thawing, reheat it gently on the stove, adding a bit of cream if needed. How can I make this dish gluten-free? You can use gluten-free lasagna noodles. Look for brands that suit your taste. Cook them the same way. This change keeps the soup creamy and delicious. Can I add more vegetables to the soup? Yes, adding vegetables is a great idea! Try spinach, zucchini, or bell peppers. Chop them small and add them with the broth. They will cook down well and enhance flavor. What can I use if I don’t have Parmesan cheese? If you lack Parmesan, try pecorino Romano or nutritional yeast. Both options add a nice salty flavor. They can make your soup taste great without losing the creamy touch. How long can I store the soup in the refrigerator? You can store the soup in the fridge for about 3-4 days. Make sure to keep it in an airtight container. This helps maintain freshness and flavor. Can I prepare this soup in advance? Absolutely! You can make it a day ahead. Just store it in the fridge. When you are ready to eat, reheat on the stove or in the microwave until warm. This blog post covered a delicious One-Pot Creamy Garlic Parmesan Lasagna Soup. We discussed key ingredients, from olive oil to fresh basil. I shared step-by-step instructions for easy cooking and final touches for perfect flavor. You learned helpful tips, tricks, and variations to personalize your soup. Storing leftover soup and reheating techniques were also included. Enjoy crafting this tasty dish and make it your own.

One-Pot Creamy Garlic Parmesan Lasagna Soup

Warm up with this delicious One-Pot Creamy Garlic Parmesan Lasagna Soup that's both comforting and easy to make! Packed with flavors from tender lasagna noodles, savory meats, and a rich, creamy broth, it's the perfect weeknight meal ready in just 30 minutes. Explore this cozy recipe and learn how to create a hearty dish that will satisfy everyone at the table. Click through for the full recipe and enjoy a bowl of happiness tonight!
Print Recipe Pin Recipe

Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

4 cloves garlic, minced

1 pound ground beef or Italian sausage (optional)

1 can (28 ounces) crushed tomatoes

4 cups chicken or vegetable broth

2 teaspoons dried Italian seasoning

1 teaspoon red pepper flakes (optional)

10 lasagna noodles, broken into pieces

1 cup heavy cream

1 cup grated Parmesan cheese, plus extra for serving

1 cup shredded mozzarella cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

    If using, add the ground beef or Italian sausage. Cook until browned, breaking it up with a spoon, about 5-6 minutes. Drain excess fat if necessary.

      Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

        Add the crushed tomatoes, chicken or vegetable broth, dried Italian seasoning, and red pepper flakes (if using). Stir to combine and bring to a boil.

          Once boiling, add the broken lasagna noodles and reduce the heat to a simmer. Cook for about 10-12 minutes, or until the noodles are tender.

            Stir in the heavy cream, grated Parmesan cheese, and shredded mozzarella cheese. Mix well until the cheeses are melted and the soup is creamy.

              Season with salt and pepper to taste and cook for an additional 2-3 minutes until heated through.

                Serve hot, garnished with fresh basil leaves and extra Parmesan cheese if desired.

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6

                    - Presentation Tips: Serve the soup in deep bowls, topped with a sprinkle of extra Parmesan and a sprig of fresh basil for a pop of color. Enjoy with crispy garlic bread on the side for a complete meal.