If you love classic lasagna but don’t always have the time or energy to layer noodles and wait for the oven, this Creamy Lasagna Soup is the perfect solution. It delivers all the rich, cheesy, Italian-inspired flavors you crave—savory meat, tomato broth, tender pasta, and creamy cheeses—in a cozy, one-pot meal that’s ready in under an hour. It’s comfort food made simple without sacrificing flavor.
This creamy soup combines the best parts of traditional lasagna with the ease of a weeknight dinner. Broken lasagna noodles simmer directly in a seasoned tomato broth, absorbing flavor as they cook, while Italian sausage (or ground beef) adds hearty depth. A splash of cream and a swirl of ricotta transform the soup into something irresistibly rich and satisfying.
Perfect for cold nights, busy schedules, or feeding a hungry family, this lasagna soup recipe is both filling and flexible. It’s easy to customize with different proteins, vegetables, or spice levels, making it a reliable go-to whether you’re meal prepping or cooking on the fly. Plus, it reheats beautifully, making leftovers just as delicious the next day.
Finished with melty mozzarella, Parmesan, and fresh herbs, this easy creamy lasagna soup tastes like it simmered all day—without the extra work. Serve it with crusty bread or garlic toast, and you’ve got a cozy, crowd-pleasing dinner that feels indulgent yet effortless. Once you try it, this soup is sure to earn a permanent spot in your comfort-food rotation.
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Creamy Lasagna Soup
Creamy Lasagna Soup has all the cozy, cheesy flavors of classic lasagna—savory meat, rich tomato broth, tender pasta, and a creamy ricotta swirl—made easy in one comforting pot. It’s weeknight-friendly, ultra-satisfying, and perfect for cold evenings or casual family dinners.
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
1 lb ground Italian sausage or ground beef
1 small onion, diced
4 cloves garlic, minced
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
4 cups chicken or beef broth
1 tsp Italian seasoning
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp red pepper flakes (optional)
8 lasagna noodles, broken into pieces
1 cup heavy cream
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil or parsley, for garnish
Instructions
In a large pot or Dutch oven, cook the sausage or ground beef over medium heat until browned. Drain excess grease if needed.
Add the onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
Add tomato paste and cook for 1 minute to deepen the flavor.
Stir in crushed tomatoes, broth, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a gentle boil.
Add broken lasagna noodles and simmer for 12–15 minutes, stirring occasionally, until pasta is tender.
Reduce heat to low and stir in heavy cream.
In a small bowl, mix ricotta with a few spoonfuls of hot soup, then stir it back into the pot.
Add mozzarella and Parmesan, stirring until melted and creamy.
Serve hot, garnished with fresh herbs and extra cheese if desired.
Notes
Cooking Tips
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Stir occasionally while simmering to prevent noodles from sticking.
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If the soup thickens too much, add extra broth or milk to loosen it.
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For extra richness, add a small knob of butter before serving.
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Let the soup rest for 5 minutes before serving—it thickens beautifully.
Variations
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Chicken Lasagna Soup: Swap sausage for shredded rotisserie chicken.
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Vegetarian: Use vegetable broth and add mushrooms, zucchini, or spinach.
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Spicy: Use hot Italian sausage and extra red pepper flakes.
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Low-Carb: Replace noodles with zucchini ribbons added at the end.
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Extra Cheesy: Stir in provolone or fontina for even more meltiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 7g
- Sodium: 980mg
- Fat: 30g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 25g
