Introduction

This Easy Creamy Lasagna Soup brings all the flavors of classic lasagna into a comforting, hearty bowl. It’s perfect for chilly evenings when you crave something warm and cheesy without the fuss of baking. Ready in just about an hour, it’s a crowd-pleaser that’s simple to make.

A bowl filled with thick tomato soup with visible chunks of red tomatoes and green spinach pieces, topped with a generous sprinkle of grated white cheese in the center. A silver spoon rests on the right edge of the bowl, partially submerged in the soup. Around the bowl, on a white marbled surface, there is a small pile of fresh green spinach leaves on the right side, a few garlic cloves above the bowl, a small wooden bowl with coarse salt to the upper left, a white plate with chopped green spinach to the upper left, a piece of pale yellow cheese to the left, and a small white bowl containing red pepper flakes at the bottom left. A soft pink cloth napkin is placed near the bottom right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 you want a thinner soup)
2 teaspoons kosher salt (divided or more to taste)
12 lasagna noodles (uncooked and broken into 2″ pieces)
½ cup heavy cream (optional)
1 cup shredded mozzarella cheese
½ cup parmesan cheese (freshly grated)
½ cup ricotta cheese
6 tablespoons fresh basil (finely chopped)

Instructions

Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft, about 5 minutes. Add the ground beef and sauté until browned all over.
Step 2: Stir in the minced garlic, red pepper flakes, 1 teaspoon kosher salt, dried oregano, and tomato paste. Cook for another 1-2 minutes until fragrant.
Step 3: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil.
Step 4: Add the broken lasagna noodles and remaining 1 teaspoon kosher salt (or more to taste). Reduce heat and let simmer until the noodles are tender, about 10-15 minutes.
Step 5: Stir in the heavy cream if using. For a thinner soup, add 1-2 cups extra chicken broth as needed. For extra creaminess, stir in some shredded mozzarella or parmesan cheese directly into the soup.
Step 6: Ladle the soup into bowls and top each with dollops of ricotta cheese, shredded mozzarella, parmesan, and fresh chopped basil. Serve warm and enjoy!

Tips & Variations

For a vegetarian version, substitute the ground beef with sautéed mushrooms or lentils.
Use fresh lasagna noodles for an even softer texture, adding them at the end to prevent overcooking.
Smoked mozzarella adds a delicious depth of flavor.
Add a splash of red wine when cooking the beef for richer taste.

Storage

Store any leftover lasagna soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, adding a splash of broth or water to loosen the soup if it has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A white bowl filled with creamy lasagna soup showing wide, wavy pasta layers in a rich orange-red tomato sauce mixed with melted cheese, small green herb flecks, and bits of meat, topped lightly with grated cheese; a silver spoon rests inside the soup on the right side of the bowl. Around the bowl on a white marbled surface are fresh green chopped herbs in a small white dish at the top left, a few peeled garlic cloves to the top right, fresh green basil leaves on the right, a wedge of hard cheese at the bottom left, a small brown bowl with coarse salt near the herbs, and a soft light pink cloth beside the bowl on the bottom right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat in this soup?

Yes, ground turkey, chicken, or Italian sausage can be used instead of beef to change the flavor profile or lighten the dish.

Do I need to boil the noodles separately?

No, the broken lasagna noodles cook directly in the soup, absorbing the flavors and saving cleanup time. Just be sure to break them into smaller pieces so they cook evenly.

Easy Creamy Lasagna Soup Recipe

Print Recipe

★★★★★

4.7 from 112 reviews

This Easy Creamy Lasagna Soup transforms all the flavors of a classic lasagna into a comforting, hearty soup. Combining ground beef, tomatoes, broken lasagna noodles, and a blend of creamy cheeses, this dish is perfect for a satisfying weeknight meal that requires minimal effort but delivers maximum flavor.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Soup Base

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 you want a thinner soup)
2 teaspoons kosher salt (divided or more to taste)

Noodles

12 lasagna noodles (uncooked and broken into 2″ pieces)

Cheeses and Garnishes

½ cup heavy cream (optional)
1 cup shredded mozzarella cheese
½ cup parmesan cheese (freshly grated)
½ cup ricotta cheese
6 tablespoons fresh basil (finely chopped)

Instructions

Sauté aromatics and beef: Heat the olive oil in a large pot or dutch oven and add the finely diced onion. Cook until soft and translucent. Add the ground beef and sauté until browned all over. Stir in the minced garlic, red pepper flakes, 1 teaspoon kosher salt, dried oregano, and tomato paste. Cook for a couple of minutes until fragrant.
Add liquids and simmer: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Stir well and bring the mixture to a boil. Once boiling, add the broken lasagna noodles to the pot along with the remaining 1 teaspoon kosher salt, or adjust seasoning to taste. Reduce heat to a simmer and cook until the noodles are tender but not mushy.
Add cream and cheese: Stir in the heavy cream to enrich the soup. If you prefer a thinner consistency, add 1-2 cups extra chicken broth at this point. For extra creaminess and cheesy flavor, you can also stir in some shredded mozzarella or parmesan cheese directly into the soup.
Serve and garnish: Ladle the hot lasagna soup into bowls and top each serving with dollops of ricotta cheese, additional shredded mozzarella, parmesan cheese, and a generous sprinkle of fresh chopped basil. Serve immediately and enjoy the comforting blend of flavors.

Notes

Breaking the lasagna noodles into smaller pieces helps them cook evenly and makes the soup easier to eat.
Adjust red pepper flakes to your desired spice level or omit them for a milder soup.
Heavy cream is optional but adds a wonderful richness; you can substitute with half-and-half for a lighter option.
The soup thickens as it cools — add extra broth when reheating if needed.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: lasagna soup, creamy lasagna soup, easy lasagna recipe, one pot soup, Italian soup, comfort food, ground beef soup