1-First Steps: Prep and Browning Begin with mise en place by gathering and measuring all ingredients; chop 1 medium onion, mince 3 cloves garlic, grate cheese, and break 8 oz lasagna noodles into 2 3-inch pieces. Heat 1 tablespoon extra-virgin olive oil in a large pot over medium-high heat and brown 1 pound lean ground beef or turkey, seasoned with salt and pepper, for 6 8 minutes. For vegetarian options, cook plant-based crumbles or lentils instead to keep it versatile.

2-Building Flavors: Simmering Next, sauté the diced onion for 4 6 minutes until translucent, then add garlic and 2 teaspoons Italian seasoning for 30 45 seconds. Stir in 2 tablespoons tomato paste and cook for 1 2 minutes to enhance the taste. Add a 28-ounce can of crushed tomatoes and 4 cups of broth, bring to a boil, and simmer the broken noodles for 10 12 minutes until al dente.

3-Finishing Touches: Serving Stir in ½ ¾ cup heavy cream or alternatives, along with 1 cup ricotta and 1 cup mozzarella, until smooth. Fold in 2 cups spinach and adjust seasonings as needed. Serve hot, garnished with extra cheese, and enjoy leftovers by reheating gently. These steps make creamy lasagna soup a reliable favorite for busy nights.