Easy Creamy Lasagna Soup brings all the comforting flavors of classic lasagna into a rich, hearty bowl of soup. I love how it combines tender pasta, savory meat, tomatoes, herbs, and a creamy cheesy swirl—all in one pot. It’s a weeknight favorite that gives me the taste of lasagna without the layering or baking.
Why You’ll Love This Recipe
I love this recipe because it’s simple, satisfying, and packed with flavor. It comes together in under an hour, uses just one pot, and hits all the notes of lasagna—savory tomato broth, soft noodles, ground meat, and melty cheese. Plus, it’s a cozy option when I want comfort food without spending hours in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Olive oil
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Onion, chopped
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Garlic, minced
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Ground beef or Italian sausage (or both)
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Crushed tomatoes
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Tomato paste
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Chicken or beef broth
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Italian seasoning
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Red pepper flakes (optional)
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Lasagna noodles, broken into pieces
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Heavy cream or half-and-half
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Ricotta cheese
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Mozzarella cheese
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Parmesan cheese
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Fresh basil or parsley
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Salt and pepper
Directions
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I heat olive oil in a large pot and sauté the onion until soft, then stir in the garlic.
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I add the ground beef or sausage and cook until browned, breaking it apart as it cooks.
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I stir in tomato paste and crushed tomatoes, then pour in the broth and season with Italian herbs, salt, pepper, and red pepper flakes.
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Once it comes to a boil, I reduce the heat and add in the broken lasagna noodles.
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I let it simmer until the noodles are tender, stirring occasionally.
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I pour in the cream and stir to create a rich, velvety broth.
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Right before serving, I stir in a mix of ricotta, mozzarella, and Parmesan until melted and creamy.
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I ladle the soup into bowls and top with extra cheese and fresh herbs for a beautiful finish.
Servings and timing
This recipe makes about 6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
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I use ground turkey or chicken instead of beef for a leaner option.
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When I want a vegetarian version, I skip the meat and add mushrooms or lentils for heartiness.
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I sometimes stir in spinach or kale near the end for extra greens.
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For a low-carb version, I use zucchini noodles or skip the pasta altogether.
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I like making it spicy with hot Italian sausage or extra chili flakes.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days.
When reheating, I add a splash of broth or water to loosen it up since the noodles soak up some liquid. I reheat it on the stovetop or in the microwave until warmed through.
FAQs
Can I make this soup ahead of time?
Yes, I make the soup base ahead and cook the pasta separately. I combine them right before serving so the noodles stay firm.
What kind of pasta works best?
I love using broken lasagna noodles for authenticity, but any short pasta like rotini or penne works just as well.
Can I freeze this soup?
I recommend freezing the soup base without the noodles. When I reheat it, I cook fresh pasta and stir it in for best texture.
How do I make it extra cheesy?
I add extra mozzarella and Parmesan right before serving or melt a mix of cheeses on top under the broiler for a baked effect.
Is it possible to make this soup dairy-free?
Yes! I skip the cream and cheeses and use a splash of coconut milk for creaminess, or keep it as a tomato-based broth. Nutritional yeast also adds a cheesy flavor.
Conclusion
Easy Creamy Lasagna Soup is one of those comforting meals I crave when I want all the flavors of lasagna without the effort. It’s creamy, hearty, and packed with rich Italian flavor in every spoonful. Whether I’m feeding the family or just want leftovers for the week, this soup always satisfies.
Print
Easy Creamy Lasagna Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Description
Easy Creamy Lasagna Soup delivers all the comforting flavors of classic lasagna—meaty tomato sauce, tender noodles, and melty cheese—in a warm, hearty bowl of soup. Made in one pot and ready in under an hour, it’s the perfect cozy meal for busy weeknights.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 lb ground beef or Italian sausage
- 2 tbsp tomato paste
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken or beef broth
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 8 lasagna noodles, broken into pieces
- 1/2 cup heavy cream or half-and-half
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion until soft, about 4–5 minutes. Stir in garlic and cook for another minute.
- Add ground beef or sausage and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, broth, Italian seasoning, red pepper flakes, salt, and pepper. Stir to combine.
- Bring to a boil, then reduce heat to a simmer. Add broken lasagna noodles and cook until tender, about 10–12 minutes, stirring occasionally.
- Stir in the cream and simmer for 2 more minutes to warm through.
- Turn off the heat and mix in ricotta, mozzarella, and Parmesan until melted and creamy.
- Ladle soup into bowls and top with extra cheese and fresh herbs before serving.
Notes
- Use ground turkey or chicken for a leaner version.
- Add mushrooms or lentils for a vegetarian twist.
- Spinach or kale stirred in at the end adds extra greens.
- Use zucchini noodles or omit pasta for a low-carb version.
- Freeze the soup base without noodles for best texture when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 7g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
