On chilly evenings I reach for recipes that feel like a warm blanket and a little celebration at the same time. The kitchen fills with the smell of garlic and tomatoes and something bubbly and familiar that makes everyone come wandering in. I first made this after a long day when I wanted lasagna but not the assembly. That craving turned into a pot of comfort that fed my family and my soul for nights after.
Easy Creamy Lasagna Soup appears in this post because it truly captures everything I love about weeknight cooking: fast enough to fit into a busy evening, comforting enough to slow you down, and flexible so you can make it your own. The tomatoes simmer down into a slightly sweet, savory broth. Broken lasagna noodles soften into tender ribbons. Cheese melts into creamy pockets that pull and sigh on your spoon. It is simple and unpretentious and somehow exactly what you want when you need a little culinary cuddle.
Kitchen Essentials You’ll Need — Easy Creamy Lasagna Soup
You do not need a lot of fancy gear to make this soup, which is the best part. A heavy pot helps build flavor and keeps the soup at a steady simmer. A good wooden spoon is priceless for scraping browned bits and gently stirring cheese into the hot broth. Sharp knives and a fine grater speed things up and make the final dish feel homemade.
- A large heavy-bottomed pot or Dutch oven for even heat and browning
- A wooden spoon or heatproof spatula for stirring and scraping
- A sharp chef’s knife and a small paring knife for prep
- A box grater for the parmesan and a measuring cup for liquids
These simple tools let you focus on flavor rather than fuss. A lid that fits your pot is handy for bringing the soup to a boil and then lowering it to a gentle simmer.
Why You’ll Love This Easy Creamy Lasagna Soup
This soup hits those cozy notes that make dinner feel like a treat. It is both familiar and playful. The flavors are layered in a way that tastes like slow cooking even when you make it quickly. Imagine warm tomato richness with browned beef and garlic, softened noodle ribbons, and melty cheese puddles that give the most satisfying strings. The texture journey matters here. You get a meaty base, tender pasta, and creamy cheese all in one slurp.
- Comfort: It brings the classic lasagna flavors without the oven time
- Convenience: Broken lasagna noodles cook right in the pot so cleanup is minimal
- Family friendly: Kids love the cheesy pull and grown ups love the savory depth
- Customizable: Add heat, swap proteins, or make it lighter with broth tweaks
The aroma alone is reason enough to make a pot. There is something restorative about stirring tomato paste until it darkens and loses its raw edge. When the sauce simmers and the pasta softens, the kitchen becomes a place of calm. If you want a bowl that feels like coming home, this soup is a small miracle.
Easy Creamy Lasagna Soup Ingredients
You will use the ingredients below exactly as listed for the best results. I keep these on hand when the craving for comfort food strikes.
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 tbsp fresh basil (finely chopped).
You can also keep these pantry basics nearby: black pepper, a pinch of sugar if your tomatoes taste too acidic, and a splash more broth if the soup ends up thicker than you like. Fresh basil at the end makes everything brighter.
Step-by-Step Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the finely diced onion and cook, stirring occasionally, until the pieces are translucent and fragrant and the edges just begin to soften, about 5 minutes.
- Add the ground beef to the pot and use your spoon to break it into small pieces. Cook until the meat is evenly browned and there are no pink bits left. You should see little browned flecks on the bottom of the pan and smell the savory beefiness when it is ready.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of the kosher salt, the dried oregano, and the tomato paste. Cook, stirring constantly, until the tomato paste deepens in color and clings to the meat, about 2 minutes. The aroma will sharpen and the paste will lose its raw tomato smell.
- Pour in the tomato basil pasta sauce, the diced canned tomatoes with their juices, and the chicken broth. Use the spoon to scrape any browned bits from the bottom of the pot. Increase the heat until the mixture comes to a boil and the surface fizzes gently.
- Once boiling, add the broken lasagna noodles to the pot. Stir them in so they are submerged. Add the remaining 1 teaspoon of kosher salt, taste, and adjust if you prefer more. Reduce the heat to a gentle simmer. Cook uncovered, stirring occasionally, until the noodles are tender when bitten and the broth has thickened slightly, usually 10 to 12 minutes depending on noodle size.
- If you like your soup creamy, stir in the ½ cup of heavy cream now. For a thinner soup, add 1 to 2 cups extra chicken broth before or after the cream adjustment. The broth will take on a silkier texture and a warm, pale color when the cream is incorporated.
- Remove the pot from the heat and stir in about half of the shredded mozzarella and half of the grated parmesan so they melt into the hot soup, creating pockets of cheesy richness. You can adjust the amount based on how gooey you want it.
- Ladle the lasagna soup into bowls. Spoon a dollop of ricotta cheese into each bowl, sprinkle the remaining mozzarella and parmesan on top, and finish with the finely chopped fresh basil. Serve while piping hot and enjoy the layers of texture and flavor.
Fun Variations You Can Try
- Swap the ground beef for Italian sausage or ground turkey for a different savory profile.
- Make it vegetarian by using a plant-based ground meat substitute and vegetable broth. Add mushrooms for a meaty texture.
- Turn up the heat by adding sliced hot cherry peppers or doubling the red pepper flakes.
- Use whole wheat or gluten free lasagna noodles to suit dietary needs. Break them into the same small pieces so they cook evenly.
- Add a handful of baby spinach or chopped kale in the final minutes of simmering for a green lift.
- For extra richness, stir in a spoonful of mascarpone with the cream for lusher mouthfeel.
These swaps let you honor whatever you have in the fridge and still end up with that cozy, cheesy finish.
How I Love to Serve It
I love serving this soup in shallow bowls so every spoonful shows off melted cheese strings and basil flecks. Place bowls on the table with a basket of crusty bread for dunking. A simple green salad with a bright vinaigrette balances the richness and adds a snap of acidity.
When I set the table I dim the lights and light a candle if it is a quiet night. Let everyone build their bowl with ricotta and extra cheese at the table so each person can make it how they like. For sides I often offer:
- Warm focaccia or crusty baguette for sopping up broth
- A crisp Caesar or baby greens salad with lemon dressing
- Marinated olives or a small antipasto plate when I want a more Italian vibe
This meal feels right for a slow weekend dinner or a rushed weeknight where you still want comfort. The textures are cozy and the company always lingers a little longer.
Helpful Tips from My Kitchen
- Brown your beef well. Those browned bits hold concentrated flavor and give the broth real depth. Do not rush this step.
- Use a good quality tomato basil sauce for the most authentic flavor. It makes a difference in the final profile.
- If the soup becomes too thick as the noodles absorb liquid, stir in warm chicken broth a half cup at a time until you reach the consistency you like.
- For perfectly al dente noodles, start checking them a minute or two before the package time. Pasta can go from tender to mushy quickly in a hot broth.
- Reserve a small bowl of grated parmesan before serving. A sprinkle on top at the table brightens the whole bowl.
- If you want the soup to taste less acidic, add a pinch of sugar or a small carrot finely grated into the sauce at step three.
- Leftovers improve in flavor after a day, but the noodles will thicken the next day; thin the soup with broth when reheating.
These small habits keep the dish tasting restaurant good while staying cozy and homey.
Important Cooking Reminders
- Cook ground beef to an internal doneness where no pink remains to ensure food safety.
- Store cooled soup in airtight containers in the refrigerator for up to 4 days.
- Freeze portions in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheat gently on the stovetop over low heat, adding broth as needed to loosen the noodles and restore the creamy texture.
- Avoid overcooking the noodles to prevent them from becoming mushy in leftovers.
- Taste and adjust salt at the end since cheeses and canned tomatoes can add sodium.
- Be careful when adding cream. Heat slowly and whisk or stir to prevent curdling.
Nutritional Information (Estimated)
A hearty bowl of this soup is comfort food with balanced macros. Estimate roughly 450 to 650 calories per serving depending on how much cheese and cream you use. Carbohydrates come mainly from the lasagna noodles and tomatoes, roughly 35 to 50 grams per bowl. Fat ranges from 20 to 35 grams with the beef and cheeses contributing most of it. Protein is substantial, typically 25 to 35 grams per serving thanks to the ground beef and cheeses. For lighter options swap to leaner ground meat, skip the heavy cream, and use reduced fat cheeses to lower calories and fat.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 generous bowls
Common Questions You Might Have
Can I make this vegetarian?
Yes. Replace the ground beef with plant-based crumbles or use a mixture of finely chopped mushrooms and lentils for texture. Use vegetable broth in place of chicken broth and season generously with salt and a splash of soy sauce or tamari for umami. Add a handful of grated carrot to round out the tomato acidity.
How do I prevent the noodles from getting too soft in leftovers?
The noodles soak up liquid over time. To keep them firmer, cook them separately to al dente and add them to bowls just before serving. Alternatively, when reheating leftover soup, add a splash of warm broth to loosen the pasta and heat gently until just hot.
Can I make this gluten free?
Absolutely. Use gluten free lasagna noodles broken into pieces and a gluten free pasta sauce. Be sure any stock or condiments are labeled gluten free. Cooking times for the noodles may vary, so test them for tenderness as they simmer.
Conclusion
When the evening quiets down and I spoon a steaming bowl of Easy Creamy Lasagna Soup, it feels like a small ritual that stitches the day back together. The first warm breath of aroma, the gentle pull of melty cheese, and the bright kiss of basil on top bring comfort and joy. This soup blends the best parts of lasagna into a one pot dinner that is forgiving and forgiving again. If you want to see other takes and inspiration I love Lena’s approachable version and the dreamy white soup idea from a favorite blog for a different creamy direction. For more recipes and ideas check out Easy Creamy Lasagna Soup – Lena’s Kitchen and explore the luscious twist at Creamy White Lasagna Soup. – Half Baked Harvest. I hope this recipe becomes one of those meals you find yourself returning to time and again, a bowl that wraps you up in warmth and makes the simple act of dinner feel like an embrace.
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Easy Creamy Lasagna Soup
- Total Time: 45
- Yield: 6 servings 1x
- Diet: Beef, Comfort Food
Description
A comforting and creamy lasagna soup that captures the flavors of lasagna without the assembly, perfect for weeknight meals.
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-inch 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
- Heat the olive oil in a large pot or Dutch oven over medium heat until it shimmers. Add the finely diced onion and cook until translucent, about 5 minutes.
- Add the ground beef and cook until browned, breaking it into small pieces.
- Stir in the minced garlic, red pepper flakes, kosher salt, dried oregano, and tomato paste. Cook until the tomato paste deepens in color, about 2 minutes.
- Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Bring to a boil, scraping the browned bits from the bottom of the pot.
- Add the broken lasagna noodles, reduce heat to simmer, and cook until the noodles are tender, about 10 to 12 minutes.
- If you like your soup creamy, stir in the heavy cream. For a thinner soup, add extra chicken broth as needed.
- Stir in half of the shredded mozzarella and parmesan until melted. Ladle the soup into bowls.
- Top each bowl with a dollop of ricotta cheese, remaining mozzarella and parmesan, and fresh basil. Serve hot.
Notes
For variations, consider using Italian sausage, plant-based meat, or adding spinach for a healthier twist.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 8g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: lasagna soup, creamy, comfort food, easy recipe, weeknight meals