Creamy Lasagna Soup Recipe tastes like a cozy bowl of cheesy lasagna that decided to skip the layering and jump straight into comfort mode. It works perfectly for busy weeknights or lazy Sundays, since you get all that classic Italian flavor in about 40 minutes. I first made this on a cold Chicago night when I refused to turn on the oven, and it has stayed in heavy rotation ever since.
Why Make This Creamy Lasagna Soup Recipe at Home
This soup gives you all the flavor of traditional lasagna with a fraction of the effort and dishes. You skip the baking, but still get rich tomato broth, tender noodles, and plenty of melty cheese in every spoonful.
You control the ingredients, so you can keep it lighter, richer, spicier, or kid friendly. It also reheats beautifully, so you cook once and enjoy cozy bowls of lasagna soup for days.
“This Easy Creamy Lasagna Soup Recipe tastes like my favorite restaurant lasagna in a bowl, but I made it in under an hour at home. ★★★★★”
Ingredients You Need
Main ingredients
- Olive oil, 2 tablespoons
- Any neutral oil works, but olive oil adds nice flavor.
- Ground beef, 1 pound
- Use 85 to 90 percent lean for the best balance of flavor and richness.
- Italian sausage, 1/2 pound (turkey or chicken sausage works great)
- Use mild for kids, hot if you like some heat.
- Yellow onion, 1 medium, diced
- Garlic, 4 to 5 cloves, minced
- Crushed tomatoes, 1 can (28 ounces)
- I like Cento or Muir Glen for good tomato flavor.
- Tomato sauce, 1 can (15 ounces)
- Low sodium chicken broth or vegetable broth, 6 cups
- Lasagna noodles, 8 to 10 sheets, broken into bite size pieces
- You can also use mafalda, bowties, or rotini in a pinch.
- Italian seasoning, 2 teaspoons
- Dried basil, 1 teaspoon
- Dried oregano, 1 teaspoon
- Red pepper flakes, 1/4 teaspoon (optional, for a little kick)
- Salt and black pepper, to taste
- Granulated sugar, 1 teaspoon
- This balances the acidity of the tomatoes.
Creamy and cheesy ingredients
- Heavy cream, 1 cup
- Half and half works if you want it a bit lighter.
- Cream cheese, 4 ounces, softened and cubed
- Full fat melts smoother, but light cream cheese still works.
- Ricotta cheese, 1 cup
- Shredded mozzarella cheese, 1 1/2 cups
- Freshly grated Parmesan cheese, 1/2 cup
- Pre grated works in a pinch, but fresh melts and tastes better.
Fresh finish
- Fresh parsley, chopped, 2 to 3 tablespoons
- Fresh basil, chopped, 2 tablespoons (optional but highly recommended)
Pantry shortcuts and substitutions
- Use jarred marinara sauce instead of crushed tomatoes and tomato sauce if you want a shortcut.
- Swap ground beef and sausage with ground turkey or chicken for a lighter lasagna soup.
- Use lactose free cream and a dairy free mozzarella style cheese if you need a more dairy friendly version.
- Use gluten free lasagna noodles and check your broth label for a gluten free option.
Equipment list
- Large heavy bottomed pot or Dutch oven, at least 5 to 6 quarts
- Wooden spoon or spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Ladle for serving
- Small mixing bowl for the cheese topping
Tips & Mistakes
- Brown the meat well so you build deep flavor and avoid bland soup.
- Drain excess grease if your meat releases a lot of fat, or the soup can taste heavy.
- Break the lasagna noodles into similar size pieces so they cook evenly.
- Add the noodles near the end and simmer gently so they do not turn mushy.
- Stir the pot often after you add noodles so they do not stick to the bottom.
- Soften the cream cheese before adding so it melts smoothly and does not clump.
- Take the soup off the heat before stirring in cream so it stays silky and does not curdle.
- Taste and adjust salt and seasoning at the end, since broth and tomatoes vary a lot.
- Keep the cheese topping on the thicker side so it sits on the soup and does not disappear.
- Store noodles and soup separately if you plan to freeze, or the noodles can turn too soft.
How to Make Creamy Lasagna Soup Recipe
Step 1: Brown the meat
Heat the olive oil in a large pot over medium high heat. Add the ground beef and Italian sausage, then break them up with a wooden spoon. Cook until the meat browns and no pink remains, about 6 to 8 minutes, and drain excess fat if needed.
Step 2: Add aromatics
Add the diced onion to the pot with the meat and stir. Cook until the onion softens and turns translucent, about 4 to 5 minutes. Add the minced garlic and cook 1 minute, until it smells fragrant but not burnt.
Step 3: Build the tomato base
Pour in the crushed tomatoes, tomato sauce, and broth. Stir in Italian seasoning, dried basil, dried oregano, red pepper flakes, sugar, salt, and pepper. Bring the mixture to a gentle boil over medium high heat.
Step 4: Simmer the soup
Once it reaches a boil, lower the heat to medium low. Let the soup simmer for about 10 to 15 minutes so the flavors blend. Stir occasionally so nothing sticks to the bottom.
Step 5: Cook the noodles
Add the broken lasagna noodles directly into the simmering soup. Stir well so the pieces separate and submerge. Cook 10 to 12 minutes, or until the noodles reach al dente texture that still has a little bite.
Step 6: Make the cheese mixture
While the noodles cook, mix the ricotta, 1 cup of mozzarella, and Parmesan in a small bowl. Add a pinch of salt, pepper, and a spoonful of chopped parsley or basil if you like. Stir until the mixture looks smooth and thick.
Step 7: Add the creamy finish
When the noodles reach al dente, lower the heat to low. Stir in the cream cheese cubes until they melt into the soup. Pour in the heavy cream and stir gently until the broth turns creamy and slightly thick.
Step 8: Taste and adjust
Taste the soup and adjust salt, pepper, or red pepper flakes. If the soup looks too thick, add a splash of broth or water. If it looks too thin, let it simmer a few more minutes with the lid off.
Step 9: Serve with cheesy topping
Ladle the hot lasagna soup into bowls. Add a generous scoop of the ricotta cheese mixture on top of each bowl. Sprinkle with extra mozzarella, Parmesan, and fresh parsley or basil, then serve right away while everything tastes hot and melty.
Variations I’ve Tried
I swap the beef and sausage with ground turkey and extra Italian seasoning for a lighter but still hearty version. I also make a vegetarian lasagna soup with lentils or plant based crumbles and vegetable broth. Sometimes I stir in chopped spinach or kale during the last few minutes of cooking for extra greens.
I use different cheeses when my fridge looks random, like provolone or fontina instead of some of the mozzarella. I also tried a spicy version with hot Italian sausage, extra red pepper flakes, and a pinch of smoked paprika, which tasted amazing on cold nights. My kids love a super cheesy version where I double the mozzarella and keep the red pepper flakes out.
How to Serve Creamy Lasagna Soup
Serve this Easy Creamy Lasagna Soup Recipe in wide bowls so you can pile on that cheesy ricotta topping. Add a side of garlic bread, breadsticks, or a simple green salad to round out the meal. Kids usually love this soup, since it tastes like lasagna and mac and cheese had a cozy little soup baby.
You can top each bowl with extra fresh basil, a sprinkle of Parmesan, and a small spoon of ricotta for restaurant style vibes. If you want a lighter meal, pair it with sliced cucumbers, cherry tomatoes, and a simple vinaigrette on the side.
How to store
- Cool the soup to room temperature, then store it in airtight containers in the fridge for up to 4 days.
- If possible, store extra cooked noodles in a separate container so they do not soak up too much broth.
- Freeze the soup without the noodles for best texture, in freezer safe containers, for up to 3 months.
- Reheat on the stove over medium heat, stirring often, and add a splash of broth or water if it thickens too much.
- You can also reheat single portions in the microwave in 1 minute bursts, stirring between each, until hot and steamy.
Easy Creamy Lasagna Soup Recipe
Ingredients
Method
- Heat olive oil in a large pot over medium-high heat. Add the ground Italian sausage and ground beef, breaking the meat apart with a spoon, and cook until browned. Drain excess fat if needed.
- Add the diced onion and cook for 3–4 minutes until softened, then stir in the minced garlic and cook for 30 seconds until fragrant.
- Stir in the tomato paste, dried oregano, dried basil, dried thyme, crushed red pepper flakes, salt, and black pepper. Cook for 1–2 minutes to toast the spices and tomato paste.
- Pour in the chicken broth, beef broth (if using), and crushed tomatoes. Stir well, bring to a boil, then reduce heat to a gentle simmer.
- Add the broken lasagna noodles to the pot and simmer for 10–12 minutes, stirring occasionally, until the noodles are tender but still slightly firm.
- Reduce the heat to low and stir in the heavy cream, mozzarella, and Parmesan until the cheeses are melted and the soup is creamy.
- Taste and adjust seasoning with additional salt and pepper if needed. If the soup is too thick, add a splash of broth or water to reach desired consistency.
- Ladle the soup into bowls and top each serving with a spoonful of ricotta cheese. Garnish with fresh parsley and basil if desired. Serve hot.
Notes
Approximate per serving (1/6 of recipe): 580 calories; fat 34 g; saturated fat 17 g; carbohydrates 37 g; fiber 3 g; sugars 9 g; protein 32 g; sodium 1180 mg. Values are estimates and will vary based on specific ingredient brands, optional ingredients used, and portion size.