Creamy Lasagna Soup: An Easy One-Pot Recipe
This Creamy Lasagna Soup has all the classic flavors of traditional lasagna. It is made with savory ground beef, tender noodles, rich tomato broth, and plenty of melted cheese.
Easy Creamy Lasagna Soup Recipe
If you’re craving a cozy, cheesy dinner that feels indulgent but is surprisingly easy, this Creamy Lasagna Soup is a must-make. It’s everything you love about lasagna, turned into a creamy, comforting soup that everyone will love.
I also love making this recipe because it’s kid-friendly, customizable, and great for leftovers. It is perfect for busy nights, family dinners, or whenever you’re craving something hearty and delicious.
Creamy Lasagna Soup Ingredients
Scroll down to the recipe card to see the complete list of ingredients.
One of the best things about this soup is that it does not need fancy ingredients. No specialty cheeses, no hard-to-find spices, and no complicated steps.
- Onion and garlic. The basic ingredients for making a great soup. You can use a white or yellow onion to make it.
- Meat. I like making this recipe with lean ground beef. However, you can also make it with Italian sausage for a stronger flavor, or ground chicken or turkey to make a lighter version.
- Tomato paste. It adds a rich, concentrated tomato flavor to the soup.
- Tomato sauce. Use your favorite marinara or pasta sauce for this recipe, store-bought or homemade. My current favorite is Rao’s Homemade Marinara Sauce because of its bright tomato flavor and perfect balance of garlic and herbs.
- Spices. To give this soup that classic lasagna flavor, use a combination of Italian seasoning, basil, parsley, and oregano. You can also add crushed red pepper flakes to spice it up a bit.
- Stock or broth. I always use low-sodium chicken stock when I make this soup, so it’s lighter in flavor. You can also use beef stock or broth to make it more robust.
- Pasta. Use lasagna noodles broken into small pieces to give it texture. Other pasta options are farfalle (bow tie), macaroni, penne, shells, or rigatoni.
- Heavy Cream. It gives the soup a velvety texture and a delicious flavor, very similar to a traditional lasagna.
- Cheese. We’ll use Parmesan, ricotta, and mozzarella to make the ricotta cheese mixture that will turn this soup into a delicious serving of lasagna.
- Herbs. Use fresh parsley and basil to make the ricotta cheese mixture. You can also add basil leaves to the soup before serving.
How to Make Creamy Lasagna Soup
Scroll down to the recipe card to see detailed step-by-step instructions.
Lasagna soup is actually really easy to make, even if you’re not an experienced cook! It’s a great option for anyone who wants all the cozy, cheesy lasagna flavors without the time and effort.
- Cook the onion, spices, and garlic over medium heat in a large pot or Dutch oven.
- Add the ground beef and cook until browned. Add the tomato paste, tomato sauce, chicken stock, and season with salt and pepper.
- Bring to a simmer and add the lasagna noodles. Cook until they soften, then add the heavy cream. Season with salt and pepper.
- Mix all the ingredients for the ricotta cheese mixture and add a few dollops into the soup. Stir and serve with more ricotta and fresh basil.
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Frequently Asked Questions
Do I have to cook the noodles separately when making lasagna soup?
No, you can simply add the noodles to the simmering tomato broth to cook them. However, if you want to make the soup ahead of time or plan to serve any leftovers, you can cook the noodles separately and add them to the soup right before serving; this way, they don’t soak up the broth or get mushy during storage.
Can I use oven-ready or no-boil lasagna noodles to make lasagna soup?
No, oven-ready or no-boil lasagna noodles are usually not the best because they can become too soft and disintegrate when boiled directly in the soup.
What kind of noodles should I use to make lasagna soup?
Lasagna sheets broken into small pieces are the easiest option, but you can also use any short pasta like farfalle (bow tie), macaroni, penne, shells, or rigatoni.
How do I store lasagna soup?
You can refrigerate lasagna soup up to 3 to 4 days in an airtight container. You can also freeze it for up to 3 months.
Keep in mind that when storing lasagna soup, it is highly recommended that you store the noodles separately so they don’t absorb the broth. This also prevents them from disintegrating in the broth, especially when it is stored in the freezer.
Diana’s Tips
- This soup is traditionally made with beef or Italian sausage, but you can also use ground chicken or turkey to make a lighter version.
- Make it vegetarian by substituting the meat with vegetables. You can also swap the chicken or beef broth with vegetable broth.
- Make it thick and creamy by using a roux with flour and milk. You can also add cream cheese or cottage cheese for extra thickness.
Tools for Making a Creamy Lasagna Soup
Discover Diana’s favorite kitchen essentials and cooking gear!
✓ A heavy-bottomed pot (4-6 quarts or larger) or Dutch oven is ideal for even heating and holding all the ingredients.
✓ Measuring Cups & Spoons: To accurately measure liquids, seasonings, and other ingredients.
✓ Soup Ladle: For serving the finished soup into bowls.
✓ Storage Containers or Silicone Freezer Soup Cubes: To refrigerate or freeze any leftovers.
More Soup Recipes You’ll Love
- Broccoli Cheddar Soup Recipe
- Loaded Potato Soup
- Chicken Noodle Soup
- Colombian Beans
- Colombian Seafood Stew
- Colombian Beef Stew
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Creamy Lasagna Soup
Ingredients
Ricotta Cheese Mixture
- 1 cup (250 g) ricotta cheese
- 1 cup (100 g) Parmesan cheese, grated
- 1 cup (100 g) mozzarella cheese, shredded
- ½ cup (13 g) fresh chopped parsley
- 2-3 fresh chopped basil leaves
- Salt & black pepper to taste
Soup
- 1 Tbsp olive oil
- 1 cup (150 g) white or yellow onion, chopped (about ½ medium-sized onion)
- 3 cloves garlic, minced
- 1 lb lean ground beef*
- 2 Tbsp tomato paste
- 24 oz marinara sauce**
- 2 Tbsp Italian seasoning
- 1 tsp dry basil
- 1 tsp dry parsley
- 1 tsp dry oregano
- ½ tsp crushed red pepper flakes (Optional)
- 6 cups (1.5 liters) low-sodium chicken broth or stock
- 6-8 lasagna noodles broken into small pieces (about ½ lb)
- ½ cup (118 ml) heavy cream
- Salt & black pepper to taste
- Fresh chopped basil for garnishing
Instructions
Make the ricotta cheese mixture:
- In a medium bowl, mix the ricotta, Parmesan, and mozzarella cheeses with the fresh parsley and basil leaves, and season with salt and pepper to taste. Cover and refrigerate until right before serving the soup.
Make the soup:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook for 3-5 minutes. Incorporate the Italian seasoning, dry basil, dry parsley, dry oregano, and crushed red pepper flakes (if using) and mix well. Toss in the minced garlic and cook for an additional minute.
- Add the ground beef to the pot and cook until browned. Remove any rendered fat. Make a well in the center, add the tomato paste, and cook it for a couple of minutes (this caramelizes it and deepens the flavor). Stir it with the browned beef, and season with salt and pepper.
- Pour in the marinara sauce and chicken stock. Bring to a simmer, then add the lasagna noodles and cook over medium-low heat until the noodles are tender (about 10-15 minutes).
- Once the noodles are soft, you can add the heavy cream, a few dollops of the ricotta cheese mixture, a few fresh basil leaves, and season with salt and pepper to taste. Stir to blend the ricotta cheese into the soup.
- Serve each bowl of soup with more ricotta cheese and garnish with fresh basil.
Notes
- * You can use 1 lb of lean ground beef, 1 lb Italian sausage, or a combination of both. To make a lighter version, use ground chicken or turkey. If using Italian sausage, you can omit the olive oil since the sausage should render enough fat to cook the chopped onion.
- ** Use your favorite store-bought or homemade marinara or pasta sauce.
- For the pasta, you can use lasagna noodles or any small pasta you prefer.
- To make this soup ahead of time, make the soup without adding the noodles and store it in the refrigerator. When ready to serve, bring the soup to a boil, add the noodles, and cook them until tender before serving. You can also cook the pasta separately and add it to the reheated soup.
- Store leftover soup in the refrigerator for up to 3-4 days. It is best to remove the noodles before refrigerating any leftovers, since the pasta tends to soak up most of the soup.
- Freeze lasagna soup for up to 3 months.
