📌 Quick Summary
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
- Calories: ~470 per serving
❤️ Why You’ll Love This Creamy Lasagna Soup
This soup is the perfect weeknight comfort food:
✅ All the rich flavors of traditional lasagna
✅ Ready in one pot and under 40 minutes
✅ Incredibly creamy and cozy
✅ Kid-approved and freezer-friendly
✅ Easy to adapt for gluten-free, low-carb, or vegetarian diets
🛒 Ingredients You’ll Need
Tip: Use high-quality canned tomatoes and whole milk ricotta for best results.
- 1 lb ground beef (or Italian sausage for added flavor)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 tsp Italian seasoning
- ¼ tsp crushed red pepper flakes (optional)
- 5 cups low-sodium chicken broth
- 8 lasagna noodles, broken into bite-sized pieces
- ½ cup heavy cream (or half-and-half)
- 1 cup shredded mozzarella cheese
- ½ cup ricotta cheese
- ¼ cup grated parmesan
- Salt and pepper, to taste
- Fresh basil, for garnish (optional)
🍳 How to Make Creamy Lasagna Soup (Step-by-Step)
1. Brown the Beef
In a large pot or Dutch oven over medium heat, cook ground beef until browned. Drain excess fat.
2. Sauté Aromatics
Add onion and garlic to the pot and cook for 3–4 minutes, until fragrant and translucent.
3. Build the Base
Stir in tomato paste, crushed tomatoes, Italian seasoning, red pepper flakes, and broth. Bring to a gentle boil.
4. Add Noodles
Drop in broken lasagna noodles. Reduce heat and simmer for 10–12 minutes, stirring occasionally, until noodles are al dente.
5. Finish with Cream
Stir in heavy cream. Simmer for another 2 minutes.
6. Add the Cheeses
Turn off heat. Stir in mozzarella, parmesan, and dollops of ricotta until melted and creamy.
7. Serve and Garnish
Ladle into bowls. Top with fresh basil and a drizzle of olive oil or more cheese, if desired.
🍽️ What to Serve with Lasagna Soup
- Garlic bread or cheesy toast
- Caesar salad or simple arugula salad
- Roasted broccoli or grilled zucchini
- Chardonnay or a light Chianti for wine pairing
🔄 Variations & Substitutions
| Version | Swap Suggestion |
|---|---|
| Vegetarian | Use lentils or mushrooms instead of beef |
| Gluten-Free | Use gluten-free lasagna noodles or penne |
| Dairy-Free | Use coconut cream and dairy-free cheese |
| Low-Carb/Keto | Swap noodles for zucchini ribbons or shirataki |
🧠 Pro Tips from the Test Kitchen
- Thicker soup? Let it simmer uncovered an extra 5–7 minutes.
- Richer flavor? Brown the tomato paste for 1 minute before adding broth.
- Add depth: Toss in a parmesan rind while simmering.
- Creamier texture: Blend ½ cup of soup and return it to the pot.
- Extra protein: Stir in white beans or shredded rotisserie chicken.
❄️ Storage & Reheating Tips
| Storage Method | Duration | Notes |
|---|---|---|
| Fridge (airtight) | 3–4 days | Best if noodles are slightly undercooked |
| Freezer (no noodles) | Up to 3 months | Add fresh noodles when reheating |
| Reheating | Stove or microwave | Stir in extra broth or cream as needed |
❓ FAQs
Can I make this in a slow cooker?
Yes! Brown the meat first, then add all ingredients (except cream and cheeses) to a slow cooker. Cook on low for 6–7 hours. Add cream and cheese during the last 15 minutes.
How do I prevent mushy noodles?
Slightly undercook them (about 1–2 minutes less than package directions) and add them toward the end.
Can I use other pasta shapes?
Absolutely. Try mafaldine, bowties, or even broken rigatoni for texture variation.
Is this soup freezer-friendly?
Yes—but freeze it without the noodles or cheese for the best texture. Add them fresh after reheating
💬 Final Thoughts
This Easy Creamy Lasagna Soup is more than just a shortcut—it’s a weeknight miracle. All the comfort, flavor, and satisfaction of baked lasagna, but without the layering, waiting, or mess. It’s rich, indulgent, and endlessly customizable.
