Easy Creamy Lasagna Soup

Why You’ll Love This Recipe

I really enjoy this recipe because it takes the comforting essence of lasagna and turns it into a simple, family-friendly soup that even picky eaters love. There’s no need to boil pasta separately or deal with complicated prep—everything cooks in one pot. The mix of tomato basil sauce, diced tomatoes, and a splash of cream makes the broth rich and velvety, while the mozzarella, ricotta, and parmesan add irresistible cheesiness. Whether I’m serving it on a weeknight or as a cozy weekend dinner, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Soup:
1 tablespoon olive oil
1 medium onion, finely diced
1 pound ground beef (80/20)
5 cloves garlic, minced
½ teaspoon red pepper flakes
1 teaspoon dried oregano
2 tablespoons tomato paste
25 ounces tomato basil pasta sauce
28 ounces diced canned tomatoes
4 cups chicken broth (more if a thinner soup is preferred)
2 teaspoons kosher salt, divided (or more to taste)
12 lasagna noodles, uncooked and broken into 2-inch pieces
½ cup heavy cream (optional)

Garnishes:
1 cup shredded mozzarella cheese
½ cup parmesan cheese, freshly grated
½ cup ricotta cheese
6 tablespoons fresh basil, finely chopped

Directions

1. I heat the olive oil in a large pot or Dutch oven over medium heat.

2. I add the diced onion and cook until soft and translucent.

3. I stir in the ground beef and sauté until it’s browned, then add the garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste.

4. Once the beef is well-seasoned, I stir in the pasta sauce, diced tomatoes, and chicken broth. I bring it to a boil.

5. I add the broken lasagna noodles and the remaining teaspoon of salt. I reduce the heat and simmer the soup until the noodles are tender, about 15–20 minutes.

6. I stir in the heavy cream, if using, and add a bit more broth if I want a thinner consistency. For extra creaminess, I like to melt mozzarella or parmesan directly into the soup at this stage.

7. I ladle the soup into bowls and top each one with a scoop of ricotta, a sprinkle of mozzarella and parmesan, and a bit of chopped fresh basil.

Servings and Timing

This recipe makes 8 servings and takes a total of 40 minutes to make, including 10 minutes of prep and 30 minutes of cooking.

Variations

I enjoy customizing this soup to fit my mood or what I have on hand:

• Vegetarian Version: I swap the ground beef for plant-based crumbles or sautéed mushrooms.

• Spicy Twist: I add more red pepper flakes or a splash of hot sauce for heat.

• Cheesy Upgrade: I stir extra cheese into the pot before serving for an ultra-creamy finish.

• Meat Lover’s Style: I use a mix of ground beef and Italian sausage for deeper flavor.

• Pasta Swap: If I don’t have lasagna noodles, I use rotini, fusilli, or even broken fettuccine.

Storage/Reheating

I let the soup cool before storing it in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stove over medium-low heat, adding a splash of broth or water to loosen it if it thickened too much. It also freezes well (without the noodles, for best texture). I freeze the base and cook fresh pasta when I reheat.

FAQs

Can I make this soup in an Instant Pot or slow cooker?

Yes! I brown the beef on sauté mode in the Instant Pot, then pressure cook everything (except the cream and cheese) for 4–5 minutes. For a slow cooker, I cook it on low for 6–8 hours, adding the pasta in the last hour.

Do I have to use lasagna noodles?

No, I can use any pasta I like. Lasagna noodles give it that signature texture, but short pasta like penne or shells works great too.

Can I make it dairy-free?

Yes, I skip the cream and use a dairy-free cheese alternative or omit the cheese altogether for a lighter version.

How do I keep the noodles from getting mushy?

If I’m planning to store leftovers, I cook the noodles separately and add them to individual bowls before serving. This keeps them from absorbing too much liquid.

What sides go well with lasagna soup?

I love serving it with crusty bread, garlic knots, or a crisp green salad to round out the meal.

Conclusion

This easy creamy lasagna soup is the perfect comfort food—rich, hearty, and packed with flavor in every spoonful. I love how it captures everything I enjoy about traditional lasagna but comes together with way less effort and cleanup. It’s cozy, cheesy, and totally satisfying, making it a favorite in my kitchen all year round.

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