Lasagna soup has become a favorite in my kitchen, especially on chilly evenings when comfort food is a must. This Easy Creamy Lasagna Soup encapsulates all the flavors of traditional lasagna but in a delightful, cozy soup form. You can whip it up on a busy weeknight or serve it to guests for a casual gathering. It’s one of those dishes that elicits warmth, nostalgia, and joy all in one bowl.
Why you’ll love this dish
What sets this recipe apart is its simplicity combined with rich flavor — all without the hassle of making layers of lasagna. This dish is perfect for busy families and anyone who craves that classic lasagna taste without all the effort. Not to mention, it’s budget-friendly! The ingredients are accessible, and you likely have many of them in your pantry already. Whether it’s a weeknight dinner or a cozy weekend meal, this creamy lasagna soup is sure to please everyone at the table.
"This soup is a game changer! It has all the same flavors as lasagna but is so much easier to prepare. My kids love it, and it’s become a staple in our home." – A happy home cook
The cooking process explained
This lasagna soup is incredibly straightforward to make. In just a few easy steps, you’ll have a piping hot pot of comfort ready to serve. You’ll start by sautéing some onions, adding in beef and plenty of garlic to build a flavorful base. Next, you’ll bring everything together with crushed tomatoes, pasta sauce, and chicken broth, letting the ingredients mingle and develop that iconic lasagna flavor. The lasagna noodles go in next, cooking right in the pot. Afterward, a drizzle of heavy cream turns the soup luxurious, and a generous sprinkle of cheese adds a delightful finish.
Gather these items
Here’s what you’ll need for this scrumptious lasagna soup:
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20 works well)
- 5 cloves garlic (minced)
- ½ teaspoon red pepper flakes (adjust to taste)
- 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 desire 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 for creaminess)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tablespoons fresh basil (finely chopped)
Feel free to experiment with any substitutions based on your dietary needs!
Step-by-step instructions
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until it’s soft and translucent, about 5 minutes.
Next, add the beef to the pot and sauté until it’s nicely browned, breaking it up as you go.
Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano, and tomato paste, ensuring everything is well mixed.
Pour in the tomato sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil.
Once boiling, add the broken lasagna noodles and the remaining teaspoon of kosher salt. Reduce the heat to a simmer and let it cook until the noodles are tender, roughly 10 minutes.
To enhance creaminess and flavor, stir in the heavy cream. If your soup is too thick for your liking, you can add an extra cup or two of chicken broth here.
For an extra indulgence, mix in some shredded mozzarella or Parmesan directly into the soup before serving, allowing it melt in beautifully.
Spoon your lasagna soup into bowls and finish with dollops of the ricotta cheese, a sprinkle of mozzarella, Parmesan, and a handful of fresh basil on top. Serve and enjoy that cheesy goodness!
Best ways to enjoy it
Serving this creamy lasagna soup can be as creative as you want! Pair it with crusty garlic bread or a fresh green salad for a complete meal. A sprinkle of extra herbs or a drizzle of your favorite olive oil on top can elevate your dish even further. You might also consider topping it with some crushed red pepper for an added kick!
Storage and reheating tips
Got leftovers? No problem! Store your lasagna soup in an airtight container in the fridge for up to 3 days, making it easy to heat and eat later. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally. If you want to freeze it for longer storage, consider leaving out the cream and cheese before freezing — these ingredients are best added fresh when you reheat it.
Helpful cooking tips
Here are a few tips to ensure your lasagna soup is a hit every time:
- Use high-quality ground beef for a richer flavor.
- Adjust the spice level by adding more or less red pepper flakes according to your taste preference.
- For an even easier option, you can use no-boil lasagna noodles.
- Consider using vegetable broth and ground turkey or lentils for a lighter vegetarian version!
Creative twists
While this recipe is fantastic as is, there are plenty of ways to customize it! Try swapping the ground beef for Italian sausage for a flavor boost, or add vegetables like spinach or zucchini for a healthier twist. You could create a spicy version by incorporating jalapeños or roasted red peppers, or play around with the types of cheese you use. The possibilities are endless!
Common questions
How much time does it take to prepare?
Preparation and cooking together take about 30-40 minutes, making this a quick weeknight meal.
Can I make this dish vegetarian?
Absolutely! Simply replace the ground beef with lentils or your favorite plant-based protein, and use vegetable broth.
How do I store leftover lasagna soup?
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months (without cream/cheese for best results).
Can I use different types of cheese?
Yes! Feel free to experiment with different cheeses according to your taste preferences.
This Easy Creamy Lasagna Soup will be a comforting addition to your repertoire. Enjoy the ease of preparation and the wonderful flavors that remind you of the original dish, all in a satisfyingly warm and cozy bowl!
Print
Easy Creamy Lasagna Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Beef
Description
A cozy and easy lasagna soup that captures all the flavors of traditional lasagna in a comforting bowl.
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 (adjust to taste)
- 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 desired)
- 2 teaspoons kosher salt (divided)
- 12 lasagna noodles (uncooked, 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 tablespoons fresh basil (finely chopped)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- Add the ground beef and sauté until browned, breaking it up as it cooks.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon kosher salt, oregano, and tomato paste. Mix well.
- Pour in the tomato sauce, diced tomatoes, and chicken broth. Bring to a boil.
- Add the broken lasagna noodles and the remaining teaspoon of kosher salt. Reduce to a simmer and cook until the noodles are tender, about 10 minutes.
- Stir in the heavy cream for added creaminess. Adjust thickness with extra chicken broth if needed.
- Mix in some shredded mozzarella or Parmesan before serving, allowing it to melt.
- Spoon into bowls and top with dollops of ricotta cheese, a sprinkle of mozzarella, Parmesan, and fresh basil.
Notes
Pair with crusty garlic bread or a fresh salad! Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian