This Easy Creamy Lasagna Soup delivers all the comforting flavors of lasagna in a quick and hearty soup. With tender pasta, a creamy tomato broth, and melty cheese, this dish is perfect for busy weeknights or cozy family dinners.
Why You’ll Love This Recipe
- Quick and Simple: All the deliciousness of lasagna without the layering or baking.
- Comfort Food Classic: Perfectly cheesy and hearty, it’s like a warm hug in a bowl.
- One-Pot Meal: Minimal cleanup means more time to enjoy the meal.
- Customizable: Adjust spices, add veggies, or swap proteins to make it your own.
- Perfect for Leftovers: Tastes even better the next day!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the 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 (add more for 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)
For Garnishes:
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese, freshly grated
- ½ cup ricotta cheese
- 6 tablespoons fresh basil, finely chopped
Directions
Step 1: Sauté the Aromatics and Beef
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add diced onion and cook until softened, about 3-4 minutes.
- Stir in the ground beef and cook until browned. Drain excess fat if necessary.
- Mix in garlic, red pepper flakes, 1 teaspoon kosher salt, oregano, and tomato paste. Sauté until fragrant, about 1-2 minutes.
Step 2: Build the Soup Base
- Add the tomato basil pasta sauce, diced canned tomatoes, and chicken broth to the pot. Stir to combine.
- Bring the soup to a boil, then reduce heat to medium-low.
Step 3: Cook the Pasta
- Stir in the broken lasagna noodles and the remaining teaspoon of kosher salt.
- Simmer the soup, stirring occasionally, until the noodles are tender, about 10-12 minutes.
Step 4: Add Creaminess
- Stir in the heavy cream (if using) for a creamy texture.
- Optionally, add shredded mozzarella or parmesan cheese directly into the soup for extra cheesiness.
Step 5: Serve and Garnish
- Ladle the soup into bowls.
- Top each serving with a dollop of ricotta cheese, shredded mozzarella, grated parmesan, and fresh basil.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 8
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Calories: 514 kcal per serving
Variations
- Vegetarian: Replace ground beef with mushrooms, lentils, or plant-based protein. Use vegetable broth instead of chicken broth.
- Spicy Kick: Add more red pepper flakes or a splash of hot sauce for extra heat.
- Cheese Swap: Use provolone, fontina, or Gouda instead of mozzarella.
- Protein Twist: Substitute ground beef with Italian sausage or turkey.
- Add Veggies: Toss in spinach, zucchini, or bell peppers for extra nutrition.
Storage/Reheating
- Storage: Let the soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over medium heat or in the microwave. Add a splash of broth or water if the soup has thickened.
- Freezing: Freeze soup (without noodles) in an airtight container for up to 3 months. Add freshly cooked noodles when reheating.
FAQs
1. Can I use oven-ready lasagna noodles?
No, they tend to become too soft. Stick to dried lasagna noodles or substitute with other pasta shapes.
2. How do I make the soup creamier without heavy cream?
You can stir in a dollop of ricotta or use whole milk as a substitute.
3. Can I make this soup in a slow cooker?
Yes, brown the beef and sauté the aromatics first, then transfer everything except the noodles to the slow cooker. Add the noodles in the last 30 minutes.
4. How do I thin the soup if it’s too thick?
Stir in additional chicken broth until the desired consistency is reached.
5. Can I add wine to the recipe?
Yes, deglaze the pot with 1/2 cup red wine after browning the beef for extra depth of flavor.
6. What if I don’t have fresh basil?
Substitute with dried basil or parsley, but fresh basil adds a vibrant flavor.
7. Is this soup gluten-free?
Use gluten-free pasta and ensure all other ingredients, like broth and tomato sauce, are gluten-free.
8. Can I double the recipe?
Absolutely! Use a larger pot and adjust seasoning to taste.
9. How long can I freeze the soup?
It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
10. What pairs well with lasagna soup?
Serve with garlic bread, a side salad, or roasted vegetables for a complete meal.
Conclusion
This Easy Creamy Lasagna Soup delivers all the best parts of lasagna in a cozy, hearty soup that’s perfect for weeknight dinners or family gatherings. With its rich tomato broth, tender noodles, and cheesy toppings, it’s a comforting dish you’ll want to make again and again. Enjoy this delicious twist on a classic Italian favorite!
Print
Easy Creamy Lasagna Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Main Course / Soup
- Method: Stovetop
- Cuisine: Italian
Description
Enjoy all the flavors of lasagna in this quick and Easy Creamy Lasagna Soup! With tender lasagna noodles, rich tomato sauce, savory ground beef, and a creamy finish, this comforting soup is perfect for busy weeknights. Topped with ricotta, mozzarella, and fresh basil, it’s a family-friendly favorite!
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 pound ground beef (80/20)
- 5 cloves garlic, minced
- 1/2 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 (add more for thinner soup)
- 2 teaspoons kosher salt (divided, or to taste)
- 12 lasagna noodles, uncooked and broken into 2-inch pieces
- 1/2 cup heavy cream (optional for creaminess)
Garnishes
- 1 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 cup ricotta cheese
- 6 tablespoons fresh basil, finely chopped
Instructions
1. Sauté the Base
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened.
- Add ground beef and cook until browned, breaking it into small pieces. Stir in garlic, red pepper flakes, 1 teaspoon kosher salt, oregano, and tomato paste.
2. Add Liquids and Pasta
- Stir in tomato basil pasta sauce, diced tomatoes, and chicken broth. Bring the mixture to a boil.
- Add broken lasagna noodles and remaining teaspoon of kosher salt. Reduce heat to a simmer and cook until noodles are tender.
3. Add Creaminess
- Stir in heavy cream (optional) for a creamy finish. Adjust soup consistency by adding 1–2 cups extra chicken broth, if desired. For extra cheesiness, stir in shredded mozzarella or Parmesan cheese directly into the soup.
4. Serve and Garnish
- Ladle the soup into bowls. Top with ricotta cheese, shredded mozzarella, grated Parmesan, and fresh basil. Serve hot and enjoy!
Notes
- Pasta Choice: Use dried lasagna noodles for the best texture. Substitute with any pasta if needed. Avoid oven-ready noodles as they become too soft.
- Make Ahead Tip: Prepare the soup base and cook the pasta separately. Add pasta to the soup just before serving to prevent it from becoming mushy.
- Extra Protein: Swap or add Italian sausage for a bolder flavor.
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