This Easy Creamy Lasagna Soup is a comfort food lover’s dream that delivers all the classic flavors of a traditional lasagna in a fraction of the time. It is a hearty, one-pot meal that combines savory ground beef, tender noodles, and a rich, creamy tomato base for a family-friendly dinner everyone will love.
Table of Contents
Why You Will Love This Recipe
There are so many reasons to keep this Easy Creamy Lasagna Soup in your weekly rotation. First, it is a 30-minute meal that tastes like it simmered for hours, making it perfect for busy weeknights. Because it is made in one pot, cleanup is a breeze, and the recipe is incredibly versatile—you can prepare it on the stovetop, in an Instant Pot, or in a slow cooker. Finally, it is completely customizable with your favorite cheeses and toppings, ensuring even the pickiest eaters will ask for seconds.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 pound ground beef (80/20 blend)
- 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 (plus more to thin the soup if desired)
- 2 teaspoons kosher salt (divided)
- 12 lasagna noodles (uncooked and broken into 2-inch pieces)
- ½ cup heavy cream
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated parmesan cheese
- ½ cup ricotta cheese
- 6 tablespoons fresh basil (finely chopped)
Step-by-Step Instructions
- Sauté the Aromatics and Beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft. Add the ground beef and sauté until browned all over. Drain any excess grease if necessary.
- Season the Base: Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Cook for 1-2 minutes until the garlic is fragrant and the tomato paste has darkened slightly.
- Simmer the Soup: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil. Add the broken lasagna noodles and the remaining 1 teaspoon of salt. Reduce the heat to a simmer.
- Cook the Noodles: Let the soup simmer, stirring occasionally to prevent the noodles from sticking, until the pasta is tender (usually about 10-12 minutes).
- Make it Creamy: Stir in the heavy cream. If the soup is too thick, add an extra 1-2 cups of chicken broth to reach your desired consistency. For extra richness, you can stir some of the shredded mozzarella or parmesan directly into the pot.
- Garnish and Serve: Ladle the hot soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of mozzarella and parmesan, and a pinch of fresh basil.
Expert Tips / Pro Tips
To ensure your Easy Creamy Lasagna Soup turns out perfectly every time, keep these tips in mind. First, make sure your noodles are broken into small, manageable pieces and are fully submerged in the liquid so they cook evenly. If you are serving this for a crowd, you can stir the cheeses directly into the pot at the end to create a “cheese pull” in every ladle. Lastly, always use dried lasagna noodles rather than “oven-ready” varieties, as the latter can become too mushy when boiled directly in the soup broth.
This recipe is very flexible based on your dietary needs or what you have in your pantry.
- Protein: Swap the ground beef for ground turkey or chicken for a lighter version, or use Italian sausage for extra spice.
- Vegetarian: Omit the beef or use a plant-based meat alternative and substitute chicken broth with vegetable stock.
- Gluten-Free: Simply use your favorite gluten-free lasagna noodles or any gluten-free short pasta shape.
- Dairy-Free: Use coconut milk or a dairy-free heavy cream alternative and skip the cheese toppings or use vegan cheese.
- Vegetables: Feel free to stir in a handful of fresh spinach or kale during the last 2 minutes of cooking for added nutrients.
Serving Suggestions
While this Easy Creamy Lasagna Soup is a complete meal on its own, it pairs beautifully with classic Italian sides. Serve it alongside thick slices of warm garlic bread or a toasted baguette to soak up the creamy broth. For a lighter pairing, a crisp Kale Caesar salad or a simple green salad with a tangy vinaigrette provides a refreshing contrast to the rich, savory soup.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Note that the noodles will continue to absorb liquid as they sit, so you may need to add a splash of broth when reheating.
Freezing: If you plan to freeze this soup, it is best to do so before adding the noodles and heavy cream. Freeze the liquid base for up to 3 months. When ready to eat, thaw, bring to a boil, and then add fresh noodles and cream.
Reheating: Reheat on the stovetop over medium-low heat, stirring occasionally. You can also microwave individual portions in 30-second increments until warmed through.
Nutrition Information
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 514 kcal |
| Carbohydrates | 46g |
| Protein | 26g |
| Fat | 26g |
| Saturated Fat | 12g |
| Sodium | 1871mg |
| Fiber | 3g |
| Sugar | 8g |
Easy Creamy Lasagna Soup
Ingredients
Equipment
Method
- Sauté the Aromatics and Beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft. Add the ground beef and sauté until browned all over. Drain any excess grease if necessary.1 tablespoon olive oil, 1 medium onion, 1 pound ground beef
- Season the Base: Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Cook for 1-2 minutes until the garlic is fragrant and the tomato paste has darkened slightly.5 cloves garlic, 0.5 teaspoon red pepper flakes, 2 teaspoons kosher salt, 1 teaspoon dried oregano, 2 tablespoons tomato paste
- Simmer the Soup: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil. Add the broken lasagna noodles and the remaining 1 teaspoon of salt. Reduce the heat to a simmer.25 ounces tomato basil pasta sauce, 28 ounces diced canned tomatoes, 4 cups chicken broth, 12 lasagna noodles, 2 teaspoons kosher salt
- Cook the Noodles: Let the soup simmer, stirring occasionally to prevent the noodles from sticking, until the pasta is tender (usually about 10-12 minutes).
- Make it Creamy: Stir in the heavy cream. If the soup is too thick, add an extra 1-2 cups of chicken broth to reach your desired consistency. For extra richness, you can stir some of the shredded mozzarella or parmesan directly into the pot.0.5 cup heavy cream, 1 cup mozzarella cheese, 0.5 cup parmesan cheese
- Garnish and Serve: Ladle the hot soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of mozzarella and parmesan, and a pinch of fresh basil.0.5 cup ricotta cheese, 1 cup mozzarella cheese, 0.5 cup parmesan cheese, 6 tablespoons fresh basil
Notes
FAQ
What kind of pasta noodles should I use?
Dried lasagna noodles are the best choice for this recipe. Avoid using oven-ready lasagna noodles, as they tend to break down and become too soft when boiled in the broth. If you do not have lasagna noodles on hand, any short pasta like fusilli, rotini, or bowties will work just fine.
Can I make this in an Instant Pot?
Yes! Use the Saute mode to brown the meat and onions. Add the spices, sauce, broth, and noodles. Seal the lid and cook on High Pressure (or Soup mode) for 15 minutes. Perform a quick pressure release, then stir in the heavy cream and serve.
Can I make this in a Slow Cooker?
To make this in a slow cooker, brown the beef and onions on the stove first, then transfer them to the crockpot with the sauce, tomatoes, and broth. Cook on Low for 8 hours or High for 4 hours. Stir in cooked noodles and heavy cream during the last 30 minutes of cooking.
How do I prevent the noodles from getting soggy?
If you know you will have leftovers, you can cook the noodles separately in water and add them to individual bowls of soup. This prevents the noodles from sitting in the liquid and absorbing too much moisture overnight.