Easy Creamy Lasagna Soup

As the rich aroma of simmering tomatoes and sautéed onions fills your kitchen, you’ll know you’re in for a comforting dish. This Easy Creamy Lasagna Soup combines the beloved flavors of classic lasagna with the warmth and convenience of a soup, all ready in about 30 minutes. The combination of cheeses blended into a hearty broth ensures each spoonful is a delightful experience.

This recipe is perfect for busy weeknights or cozy gatherings when you crave something fulfilling yet simple to make. It can also be stored for a few days, allowing you to enjoy leftovers that taste just as good the next day.

Why You’ll Love This Recipe

• Each spoonful is filled with a creamy, cheesy delight.
• The broken lasagna noodles cook quickly for a fast meal.
• You can customize the thickness by adjusting the broth.
• The recipe is versatile with flavor-packed ingredients.

What You’ll Need

Gather your ingredients for a cozy bowl of soup.

For the 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

For the Sauces

• 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)

For the Noodles & Cream

• 12 lasagna noodles, uncooked and broken into 2" pieces
• ½ cup heavy cream (optional)

For Toppings

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

Use low-fat beef if desired.

Substitutions & Swaps

• Ground turkey for beef
• Vegetable broth for chicken
• Almond milk instead of heavy cream
• Gluten-free lasagna noodles

How to Make It

Create this heartwarming soup in just a few simple steps.

Sauté

Heat the olive oil in a large pot or Dutch oven and add the onion. Cook until soft, about 5 minutes, then add the beef and sauté until browned all over.

Stir

Once the beef is cooked through, stir in the garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste. Allow to cook for about 2 minutes to enhance flavors.

Combine

Stir in the tomato sauce, diced canned tomatoes, and chicken broth. Bring to a boil before adding the broken lasagna noodles to the pot. Add the remaining 1 teaspoon of kosher salt, or more to taste.

Simmer

Reduce the heat and let the mixture simmer until the noodles are tender, approximately 10-12 minutes. Stir occasionally to ensure even cooking.

Blend

Stir in the heavy cream, and if you prefer a thinner soup, add 1-2 cups of extra chicken broth at this point. For an extra creamy texture, mix in shredded mozzarella or parmesan directly into the soup.

Serve

Spoon the lasagna soup into bowls and top each serving with ricotta cheese, mozzarella cheese, parmesan cheese, and fresh basil. Serve immediately and enjoy!

How to Store It

Fridge: Up to 3 days in an airtight container.
Freezer: Yes, if you plan to store leftovers long-term.
Reheat: Microwave on medium for 2-3 minutes until hot.

Tips for Best Results

• Ensure the beef is fully browned for deeper flavor.
• Adjust the thickness of the soup by varying the broth amount.
• Stir in cheeses just before serving for optimal creaminess.
• Use fresh basil for a vibrant finish.

Serving Suggestions

• Pair with crusty garlic bread for dipping.
• Serve alongside a fresh garden salad.
• Perfect for a cozy winter dinner gathering.