Easy Creamy Lasagna Soup

Introduction

When it comes to comfort food, few dishes can rival a classic lasagna. Layer upon layer of tender noodles, rich tomato sauce, melted cheese, and seasoned ground beef—it’s the definition of cozy. But what if you could enjoy all those same irresistible flavors in a fraction of the time? That’s exactly what this Easy Creamy Lasagna Soup delivers.

Created by Lena Gladstone, this recipe takes all the elements you love about traditional lasagna and turns them into a hearty, soul-warming soup that’s ready in just 40 minutes. It’s a crowd-pleasing meal for busy weeknights, cold-weather dinners, or lazy Sunday lunches when you’re craving comfort but don’t want to fuss with layers or long bake times.

Each spoonful of this creamy lasagna soup is a hug in a bowl—filled with tender lasagna noodles, flavorful ground beef, fragrant herbs, and a velvety tomato-based broth finished with cream and cheese. And the best part? It’s completely customizable. Whether you prefer it thick and hearty or light and brothy, this soup adapts beautifully to your taste and texture preference.

Perfect for family meals, dinner parties, or make-ahead lunches, this soup captures the heart of Italian cuisine in an approachable, weeknight-friendly format. Let’s dive in and discover why this dish has become a modern favorite for home cooks everywhere.

Why You’ll Love This Recipe

• All the flavors of lasagna—without the layers: You get the same meaty, cheesy, and tomato-rich taste as baked lasagna, but in a cozy, spoonable form.
• Quick and easy: Ready in under 45 minutes from start to finish—no need to preheat the oven or assemble layers.
• Picky eater approved: Even kids love this soup, thanks to its creamy texture and familiar lasagna flavors.
• Comforting yet flexible: You can make it thicker and richer or thin it out for a lighter broth-based version.
• Great for meal prep: This soup stores and reheats beautifully, making it perfect for lunches or freezer-friendly dinners.
• Cheesy indulgence in every bite: With mozzarella, Parmesan, ricotta, and cream, it’s irresistibly rich and comforting.

Ingredients Breakdown

Here’s everything you need to make this creamy lasagna soup. The ingredients are straightforward, pantry-friendly, and combine to deliver deep, comforting flavor.

For the Soup

• 1 tablespoon olive oil – Adds richness and helps sauté the aromatics.
• 1 medium onion, finely diced – Provides a flavorful base for the soup.
• 1 pound ground beef (80/20) – The ideal blend of lean and fat for flavor and juiciness.
• 5 cloves garlic, minced – Enhances depth and aromatic warmth.
• ½ teaspoon red pepper flakes – Adds a gentle kick of spice (optional, but recommended).
• 1 teaspoon dried oregano – Classic Italian herb that ties the flavors together.
• 2 tablespoons tomato paste – Concentrates the tomato flavor and thickens the broth.
• 25 ounces tomato basil pasta sauce – Brings that familiar, herby lasagna flavor to the soup.
• 28 ounces diced canned tomatoes – Adds texture and body.
• 4 cups chicken broth – Balances the acidity of the tomatoes while creating a flavorful base. Add more for a thinner soup if desired.
• 2 teaspoons kosher salt, divided (or more to taste) – Essential for seasoning at each stage.
• 12 lasagna noodles, uncooked and broken into 2-inch pieces – The star ingredient that makes this soup taste just like lasagna.
• ½ cup heavy cream (optional) – For creaminess and richness.

For Garnishes

• 1 cup shredded mozzarella cheese – Melts beautifully for gooey texture.
• ½ cup Parmesan cheese, freshly grated – Adds sharp, salty depth.
• ½ cup ricotta cheese – Creamy dollops make each bowl taste like lasagna filling.
• 6 tablespoons fresh basil, finely chopped – Adds freshness and color to balance the richness.

Servings: 8 generous portions
Total Time: 40 minutes

Tools & Equipment Needed

• Large Dutch oven or soup pot (at least 6-quart capacity)
• Wooden spoon or silicone spatula for stirring
• Sharp knife and cutting board for prep
• Measuring cups and spoons
• Ladle for serving
• Tongs (optional, for handling noodles or stirring meat)
• Soup bowls for serving

Optional: If you have a slow cooker or Instant Pot, you can also adapt this recipe easily for hands-off cooking.

Step-by-Step Instructions

Follow these simple, foolproof steps to make your Easy Creamy Lasagna Soup:

1. Sauté the Aromatics

In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add the diced onion and cook until soft and translucent—about 3–4 minutes. This builds the foundation of flavor.

2. Brown the Beef

Add 1 pound ground beef (80/20) to the pot. Break it up with a spoon and cook until browned all over, about 5–7 minutes. Once cooked, drain excess grease if necessary.

3. Add Garlic and Seasonings

Stir in 5 cloves minced garlic, ½ teaspoon red pepper flakes, 1 teaspoon dried oregano, and 1 teaspoon kosher salt. Sauté for another minute until fragrant—this step infuses the oil with flavor and deepens the soup’s taste.

4. Stir in Tomato Paste and Base Sauces

Add 2 tablespoons tomato paste and cook for about 1 minute, stirring constantly to caramelize it slightly. Then, add 25 ounces tomato basil pasta sauce and 28 ounces diced canned tomatoes. Stir to combine.

5. Add Broth and Noodles

Pour in 4 cups chicken broth and bring the mixture to a boil. Once boiling, add the broken lasagna noodles and the remaining 1 teaspoon kosher salt (adjust as needed). Stir to ensure noodles don’t stick together.

6. Simmer to Perfection

Reduce the heat to medium-low and let the soup simmer for 15–20 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.

7. Add the Cream

Once noodles are cooked, stir in ½ cup heavy cream. This step transforms the tomato broth into a rich, velvety sauce reminiscent of a creamy lasagna filling.

8. Finish and Serve

Taste and adjust seasoning if needed. Ladle the soup into bowls, then top each serving with ricotta, mozzarella, Parmesan, and a sprinkle of fresh basil. The heat from the soup melts the cheeses, creating that perfect creamy, cheesy finish.

Tips & Variations

• Make it lighter: Skip the cream or substitute with half-and-half for a lower-fat option.
• Gluten-free: Swap regular lasagna noodles for gluten-free pasta.
• Vegetarian option: Substitute ground beef with lentils, plant-based crumbles, or chopped mushrooms for a hearty vegetarian version.
• Spice control: Omit or increase the red pepper flakes depending on your heat preference.
• Extra veggies: Add spinach, zucchini, or bell peppers for more color and nutrients.
• Cheese lovers’ dream: Stir extra mozzarella directly into the soup before serving for gooey richness.

Flavor Profile & Pairings

This soup is a beautiful balance of creamy, savory, and tangy. The tomato base brings brightness, while the beef and cheese add richness. Oregano and basil layer in classic Italian aromatics, creating a comforting, homestyle flavor that feels both familiar and indulgent.

The texture is silky yet hearty—thanks to the combination of soft noodles, melted cheese, and a luscious tomato-cream broth. It’s like eating lasagna with a spoon.

Best Side Dishes:

• Crusty garlic bread or focaccia for dipping
• Simple green salad with balsamic vinaigrette
• Roasted vegetables (like zucchini, peppers, or mushrooms)
• Classic Caesar salad for contrast

Nutritional Overview (Per Serving)

Nutrient	Amount
Calories	514 kcal
Carbohydrates	46 g
Protein	26 g
Fat	26 g
Saturated Fat	12 g
Cholesterol	83 mg
Sodium	1871 mg
Potassium	653 mg
Fiber	3 g
Sugar	8 g
Calcium	276 mg
Iron	5 mg

Dietary Notes:

• Contains dairy and gluten.
• Can be adapted for lactose intolerance by using dairy-free cheese and cream substitutes.
• Naturally nut-free.

Make-Ahead & Meal Prep Tips

• Prepare in advance: You can make the soup base (without noodles or cream) up to 2 days ahead. Store in the fridge, then reheat and add noodles and cream before serving.
• Separate noodles: To avoid mushy pasta, cook and store noodles separately if planning to reheat multiple servings later.
• Freezer-friendly: Freeze the soup without cream and cheese for up to 3 months. Thaw overnight and add cream upon reheating.
• Reheating: Warm gently on the stovetop or microwave. Add a splash of broth or water if it thickens too much.

FAQs

1. Can I make this soup in the Instant Pot?
Yes! Use the sauté setting for the beef and aromatics, then pressure cook on Manual for 6 minutes. Quick release, stir in cream, and serve.

2. Can I use oven-ready noodles?
It’s best not to—oven-ready noodles become too soft in soup. Use traditional lasagna noodles instead.

3. What if I don’t have lasagna noodles?
Any pasta works! Try mafaldine (mini lasagna), penne, rotini, or even shells.

4. Can I make this dairy-free?
Yes—use coconut milk or almond cream instead of heavy cream, and swap cheeses for dairy-free versions.

5. How can I make it vegetarian?
Skip the beef and use lentils, chopped mushrooms, or plant-based ground meat for a rich texture.

Cooking Timeline (At a Glance)

Step	Time
Prep ingredients	10 minutes
Sauté onions and beef	7 minutes
Simmer soup with noodles	20 minutes
Add cream and finish	3 minutes
Total Time	40 minutes

Serving Suggestions

Serve your Easy Creamy Lasagna Soup in wide, shallow bowls to showcase the noodles and cheese. Add a dollop of ricotta in the center, sprinkle with mozzarella and Parmesan, then finish with fresh basil. For an extra touch, drizzle with olive oil or a pinch of red pepper flakes for color and flavor.

Pair it with toasted bread for dipping, and you’ve got a restaurant-quality meal right at home.

Recipe Variations

1. Spicy Sausage Lasagna Soup: Replace half the ground beef with Italian sausage for added spice and flavor.
2. Vegetable Lasagna Soup: Add mushrooms, zucchini, spinach, and bell peppers for a veggie-packed version.
3. Cheesy Alfredo Lasagna Soup: Swap tomato sauce for Alfredo sauce and use chicken instead of beef for a creamy white version.
4. Baked Lasagna Soup Casserole: Transfer cooked soup to an oven-safe dish, top with cheese, and broil for 3–5 minutes until bubbly and golden.

Ingredient Spotlight: Lasagna Noodles

Lasagna noodles are the heart of this recipe—they give the soup its signature texture and nostalgic flavor.
Selection Tip: Choose high-quality durum wheat noodles for the best bite.
Storage: Keep in a cool, dry pantry. Once opened, store in an airtight container.
Pro Tip: Break noodles unevenly for a rustic presentation—they’ll cook beautifully and look homemade.

Pro Cooking Tips

• Brown the meat well for maximum flavor before adding liquids.
• Caramelize tomato paste for a deeper, richer sauce.
• Stir frequently after adding noodles to prevent sticking.
• Add cream at the end—never boil it—to prevent curdling.
• Always taste and adjust salt before serving; tomato-based soups often need more seasoning.

Storage & Freezing Guide

• Refrigerator: Store cooled soup in airtight containers for up to 4 days.
• Freezer: Freeze without cream or cheese for up to 3 months.
• Reheating: Thaw overnight in the fridge. Reheat on the stovetop, then stir in cream and cheese just before serving for the best texture.

Nutrition Estimate Table (Per Serving)

Calories	Protein (g)	Carbs (g)	Fat (g)	Fiber (g)
514	26	46	26	3

Dietary Notes: Contains gluten and dairy; nut-free.

Expanded Conclusion

This Easy Creamy Lasagna Soup is proof that you don’t need hours in the kitchen to create a comforting, restaurant-worthy meal. It’s simple, satisfying, and brings all the indulgent flavors of lasagna to your table in under an hour. Perfect for weeknights, family gatherings, or cozy weekends, this soup is sure to become a staple in your recipe rotation.

So, grab your Dutch oven, break those noodles, and prepare to fall in love with the easiest lasagna you’ll ever make—no layering required.

If you enjoyed this recipe, don’t forget to share it with friends and come back for more comforting dishes that bring warmth and joy to your kitchen.

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