The weather has turned cooler, which in my house means soups and crockpot. A favorite around here is our creamy lasagna soup. Creamy, yet still hearty with all the beef. It’s always a hit. This recipe makes a large batch, so I usually freeze the leftovers for another day.
Creamy Lasagna Soup
Author: Shelby
Recipe type: Soup
Cuisine: Italian-American
Cook time:
Total time:
Serves: 12
This quick and hearty lasagna soup will hit the spot during the upcoming cool months.
Ingredients
- Large (26 oz) can of low sodium tomato soup
- 3¼ cups hot water
- 3¼ cups low fat milk
- 1 pound lean hamburger cooked and drained
- 2 minced garlic cloves sautéed with hamburger
- 2 Tbs dried, minced onions sautéed with hamburger
- 1 tsp pepper
- 1 Tbs Italian seasoning
- 10 lasagna noodles broken into pieces
- 8 oz (1 block) low fat cream cheese
- 1 cup shredded mozzarella (for topping)
Instructions
- Combine first eight ingredients until near boiling on medium heat. Add noodles and let simmer 8-10 minutes, until noodles are cooked through. Add cream cheese and stir through. Top with mozzarella cheese for serving.
- To freeze: store in airtight, freezer safe container.
- Thaw in refrigerator overnight, heat on stove. If too thick add milk or water until desired consistency.
Made this today for lunch. All the flavor of lasagna, way less prep time. Loved it!