Creamy Lasagna Soup

  • Bechamel:
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • kosher salt and freshly ground pepper, to taste
  • Soup:
  • 1 pound lean ground beef
  • 1 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 tablespoon Italian seasoning
  • 1/2 teaspoon rosemary
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1 (24 oz.) jar Italian pasta sauce
  • 2 cups low-sodium chicken broth
  • 10-12 dry lasagna noodles, broken into pieces
  • 1/4 cup fresh basil, chopped
  • 1 cup mozzarella cheese, grated
  • 1 cup parmesan cheese, grated
  • kosher salt and freshly ground pepper, to taste
  1. Melt butter in a large saucepan over medium heat. Sprinkle in flour once butter has melted, whisking to create roux.
  2. Let roux cook, while stirring continuously, for 2-3 minutes, or until golden, then continue to whisk and pour in milk and heavy cream.
  3. Cook for another 5-10 minutes, or until mixture thickens.
  4. Remove from heat and set aside until ready to use.
  5. Heat a large stock pot or Dutch oven over medium-high heat and brown beef until no longer pink. Season generously with salt and pepper. (Drain all but 2 tablespoons fat.)
  6. Add onion and cook for 7-8 minutes, or until softened. Season with salt and pepper, Italian seasoning and rosemary, then add garlic and cook for another 1-2 minutes, or until fragrant.
  7. Stir in tomato paste, cooking for 2 minutes, or until incorporated with the beef and veggies, then stir in pasta sauce.
  8. Add bay leaves and chicken broth, then stir in broken noodles. Bring to a boil, then reduce heat to low and let simmer for 15-20 minutes, or until noodles are al dente.
  9. Stir in bechamel-roux sauce and cook for 5 minutes, then stir in mozzarella and parmesan cheese. Taste and adjust seasoning, if necessary.
  10. Ladle into bowls and serve hot.

Print Friendly, PDF & Email