This easy creamy lasagna soup is the perfect comfort food, bringing all the flavors of traditional lasagna into a hearty, satisfying bowl. With tender lasagna noodles, rich tomato-based broth, and creamy cheese toppings, it’s a delicious twist on a family favorite.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 40 minutes, making it ideal for weeknight dinners.
- Comfort Food Classic: Packed with all the flavors you love in lasagna, without the fuss of layering.
- Customizable: Easily adjust the soup’s thickness and toppings to suit your preferences.
- Family-Friendly: A guaranteed hit with kids and adults alike.
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
- 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 (more if you want a thinner soup)
- 2 teaspoons kosher salt, divided (or more to taste)
- 12 lasagna noodles, uncooked and broken into 2-inch pieces
- 1/2 cup heavy cream (optional)
For the Garnishes:
- 1 cup shredded mozzarella cheese
- 1/2 cup parmesan cheese, freshly grated
- 1/2 cup ricotta cheese
- 6 tablespoons fresh basil, finely chopped
Directions
- Prepare the Base: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened. Add the ground beef and sauté until browned.
- Build the Flavor: Stir in garlic, red pepper flakes, oregano, tomato paste, and 1 teaspoon of kosher salt. Cook for 1-2 minutes until fragrant.
- Add Liquids: Pour in the tomato basil pasta sauce, diced tomatoes, and chicken broth. Bring the mixture to a boil.
- Cook the Noodles: Add the broken lasagna noodles and the remaining 1 teaspoon of kosher salt. Reduce the heat to a simmer and cook until the noodles are tender, about 10-15 minutes.
- Finish the Soup: Stir in heavy cream for a creamy texture. If needed, add 1-2 cups of extra chicken broth to adjust the soup’s consistency. For additional creaminess, melt shredded mozzarella or parmesan directly into the soup.
- Serve: Ladle the soup into bowls and top with dollops of ricotta, shredded mozzarella, grated parmesan, and a sprinkle of fresh basil. Serve hot and enjoy!
Servings and Timing
- Servings: 8 servings
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Pasta Swap: Use penne, bowties, or any pasta you have on hand if lasagna noodles aren’t available.
- Meat Options: Substitute ground turkey, chicken, or Italian sausage for the ground beef.
- Vegetarian: Replace the meat with plant-based ground meat or add hearty vegetables like zucchini or mushrooms. Use vegetable broth instead of chicken broth.
- Spicy Kick: Add extra red pepper flakes or a splash of hot sauce for more heat.
- Extra Cheesy: Stir additional mozzarella or parmesan directly into the soup for a cheesier base.
Storage/Reheating
- Storage: Let the soup cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
- Reheating: Reheat on the stovetop over medium heat, adding a splash of chicken broth to adjust consistency if needed.
- Freezing: Freeze the soup (without noodles) in an airtight container for up to 2 months. Add freshly cooked noodles when reheating for best texture.
FAQs
Can I use oven-ready lasagna noodles?
Oven-ready noodles are not ideal for this recipe as they can become too soft. Stick to dried lasagna noodles for the best texture.
How can I make this soup gluten-free?
Use gluten-free lasagna noodles and ensure the pasta sauce and broth are gluten-free.
Can I make this soup ahead of time?
Yes! Prepare the soup without adding the noodles, then cook and add the noodles when reheating to prevent them from getting mushy.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey or even ground chicken works well as a lighter alternative.
What can I substitute for heavy cream?
You can use half-and-half, whole milk, or even a dairy-free alternative like coconut cream.
Can I add vegetables to this soup?
Yes, chopped spinach, zucchini, or mushrooms make excellent additions to this soup.
How do I thicken the soup?
If you prefer a thicker soup, reduce the amount of chicken broth or add a slurry of cornstarch and water.
Is this soup spicy?
The red pepper flakes add a mild kick, but you can omit them for a non-spicy version.
What can I serve with lasagna soup?
Pair it with crusty bread or garlic bread for a complete meal.
Can I make this in a slow cooker?
Yes! Brown the beef and onions on the stovetop, then transfer everything except the noodles and dairy to the slow cooker. Cook on low for 6-8 hours, add the noodles for the last 30 minutes, and stir in the cream before serving.
Conclusion
This easy creamy lasagna soup is a comforting, flavorful dish that’s sure to become a family favorite. With its rich tomato broth, hearty noodles, and creamy cheese toppings, it’s a delicious and satisfying meal for any day of the week. Try it tonight and enjoy the comforting taste of lasagna—without all the effort!
Print
Easy Creamy Lasagna Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Simmering
- Method: Simmering
- Cuisine: Italian-American
Description
Savor the flavors of classic lasagna in a comforting, creamy soup. This easy lasagna soup recipe combines hearty ground beef, rich tomato sauce, tender lasagna noodles, and creamy cheeses for a cozy one-pot meal perfect for weeknight dinners or soup season!
Ingredients
Soup:
- 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 a 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)
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
- Cook the Aromatics and Beef:
- 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 up as it cooks.
- Stir in garlic, red pepper flakes, 1 teaspoon kosher salt, oregano, and tomato paste.
- Build the Soup Base:
- Add tomato basil pasta sauce, diced tomatoes, and chicken broth to the pot. Bring to a boil.
- Cook the Noodles:
- Add broken lasagna noodles to the pot and season with the remaining 1 teaspoon of kosher salt.
- Reduce the heat and let simmer, stirring occasionally, until the noodles are tender (about 12–15 minutes).
- Add Creaminess:
- Stir in heavy cream for a richer soup (optional). Add more chicken broth if needed to adjust the consistency.
- Serve:
- Spoon the soup into bowls and top each with dollops of ricotta, shredded mozzarella, grated parmesan, and a sprinkle of fresh basil. Serve hot and enjoy!
Notes
- Best Pasta Choice: Regular dried lasagna noodles work best for this recipe. Avoid oven-ready noodles as they tend to become overly soft.
- Pasta Substitutions: Any short or long pasta can be used if lasagna noodles aren’t available
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