There’s something deeply comforting about lasagna — the layers, the melty cheeses, the rich tomato sauce — but sometimes you want that cozy, satisfying flavor without the long bake time. Enter Easy Creamy Lasagna Soup: all the beloved elements of classic lasagna in a bowlful of warm, spoonable joy. Made with hearty ground beef, bright tomato basil sauce, broken lasagna noodles, and a trio of cheeses, this seasonal favorite shines in colder months or anytime you crave a hug in a bowl. If you’re a fan of hearty weeknight soups like a creamy broccoli cheese soup, you’ll find this lasagna soup equally comforting and infinitely more spoon-friendly. This broccoli cheese version is a great companion for soup season.
Ingredients & Equipment
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
- 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" pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tbsp fresh basil (finely chopped)
Equipment & helpful tools
- Large heavy-bottomed pot or Dutch oven (6–8 quarts)
- Wooden spoon or heatproof spatula
- Chef’s knife and cutting board
- Measuring cups and spoons
- Cheese grater (for fresh parmesan)
- Ladle and soup bowls
Optional tools that make life easier
- Immersion blender (for a smoother, more uniform soup base)
- Baking tray (if you want to crisp ricotta-topped toasts)
- Instant-read thermometer (to check meat temperature)
Notes
- Use a good-quality tomato basil sauce for the quickest and most flavorful base — it’s the backbone of the soup. If you prefer, swap the chicken broth for vegetable broth to make the recipe lighter. For a vegetarian version, substitute the ground beef with firm crumbled tofu or cooked lentils and use vegetable broth.
Step-by-Step Instructions (with tips)
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Heat the olive oil
- Place a large pot or Dutch oven over medium heat and add 1 tablespoon olive oil. Once shimmering, add the finely diced onion.
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Sauté the onion and brown the beef
- Cook the onion until soft and translucent, about 5–7 minutes. Add the 1 pound ground beef and sauté, breaking it up with a spoon, until browned all over and no pink remains (about 6–8 minutes). Tip: Don’t overcrowd the pan — if the beef steams instead of browns, increase the heat slightly to get better browning and flavor.
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Add aromatics and seasonings
- Stir in 5 cloves minced garlic, ½ teaspoon red pepper flakes, 1 teaspoon kosher salt, 1 teaspoon dried oregano, and 2 tablespoons tomato paste. Cook for 1–2 minutes until the tomato paste darkens slightly — this deepens the tomato flavor. Smell that toasty caramelized tomato aroma? That’s flavor-building magic.
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Build the tomato base
- Add the 25 ounces tomato basil pasta sauce, 28 ounces diced canned tomatoes (with their juices), and 4 cups chicken broth. Stir to combine and bring the pot to a boil over high heat.
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Add the lasagna noodles
- Once boiling, add the 12 broken lasagna noodles (2" pieces). Add the remaining 1 teaspoon kosher salt, or more to taste. Reduce the heat to a simmer and cook until the noodles are tender, usually 10–12 minutes. Stir occasionally to prevent sticking. Tip: If you prefer to roast your tomatoes for added depth, roast canned tomato pieces or fresh plum tomatoes at 425°F for 20–25 minutes, then add them here for a smoky, concentrated flavor.
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Make it creamy and cheesy
- Stir in ½ cup heavy cream (optional) for a richer, silkier texture. If the soup looks too thick, add 1–2 cups extra chicken broth to reach your desired consistency. Pro tip: Stir shredded mozzarella or parmesan right into the pot until melted — this makes the soup extra creamy and binds the noodles and broth beautifully.
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Serve with fresh cheeses and basil
- Ladle the soup into bowls and top each serving with a dollop of ½ cup ricotta (divided among bowls), extra shredded mozzarella, grated parmesan, and 6 tablespoons fresh basil (divided). The ricotta adds a delightful creamy contrast and the fresh basil brightens the whole bowl.
Tips, variations, and flavor suggestions
- Swap ground beef for Italian sausage (mild or spicy) for a flavor punch. For a lighter option, use ground turkey or chicken.
- Make it vegetarian: replace beef with cooked lentils or a meat substitute and use vegetable broth.
- Gluten-free: use broken gluten-free lasagna noodles or brown rice pasta and adjust cook time.
- For a smoother soup base, use an immersion blender to puree part of the broth and tomato mixture before adding noodles. This creates a velvety mouthfeel without losing the hearty bits.
- Add vegetables: diced carrots, celery, or mushrooms can be sautéed with the onion for extra nutrition and flavor.
- Cheese finish: fold in 1/2 cup mascarpone for an ultra-luxurious finish in place of or in addition to heavy cream.
- Spice level: increase red pepper flakes or stir in a spoonful of chili paste to ramp up heat.
Storage, Freezing & Make-Ahead Tips
Storing leftovers
- Refrigerator: Cool soup to room temperature (no more than 2 hours), then transfer to an airtight container. It will keep in the fridge for 3–4 days. Note: Pasta will continue to absorb liquid and soften, so expect a firmer noodle texture the next day.
Freezing tips
- Freeze without dairy: For best texture when freezing, portion the soup before adding heavy cream, ricotta, or fresh basil. Freeze in freezer-safe containers for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop, then stir in the cream and cheeses near the end.
- Freezing with noodles: You can freeze the full soup, but noodles may become mushy after thawing. If you plan to freeze, consider cooking the noodles separately and adding them fresh when reheating.
Make-ahead strategies
- Meal prep: Make the tomato-beef broth and freeze in portions. On the day you want soup, thaw and add fresh broken noodles and cheeses — quick and delicious.
- Reheating: Reheat over low-medium heat, stirring occasionally. Add a splash of chicken broth or water if the soup has thickened. Stir in cheeses slowly to avoid graininess.
Portioning advice
- This recipe makes about 6 generous servings. For single portions, freeze in 2-cup containers so you can thaw and reheat exactly what you need.
How to Use / Serve This Dish
Serving ideas
- Bread: Serve with crusty garlic bread, cheesy toast, or a simple bruschetta to soak up the broth. Crisped-up leftover lasagna noodles brushed with olive oil and baked make a fun crunchy garnish.
- Salad pairings: A bright arugula or mixed green salad with lemon vinaigrette cuts through the richness and adds freshness. Consider a simple Caesar or chopped Italian salad.
- Wine pairings: For wine lovers, pair with a medium-bodied red like Chianti or Sangiovese, which complements tomato-based soups beautifully.
- Kid-friendly: Swirl in extra mozzarella and leave out the red pepper flakes to make the soup mild and approachable for kids.
Creative variations
- Lasagna soup skillet bake: Spoon soup into oven-safe bowls, top with extra cheese and broil briefly for a bubbly, golden finish.
- Lasagna soup lasagna boats: Spoon cooled soup into hollowed-out roasted bell peppers and bake with cheese for a fun twist.
- Hearty grain addition: Stir in cooked farro or barley for extra chew and fiber if you prefer more texture.
If you want more lasagna-style soup inspiration, check out this recipe for classic lasagna soup variations that can spark ideas for toppings and swaps: easy lasagna soup variations.
FAQ
Q: Can I make this recipe vegetarian?
A: Yes — replace the ground beef with cooked lentils, crumbled tempeh, or a plant-based ground meat. Use vegetable broth instead of chicken broth and consider adding sautéed mushrooms for a meaty texture and umami boost.
Q: How long will leftovers last in the fridge?
A: Stored in an airtight container, leftovers will keep for 3–4 days. Noodles will soften over time, so if you plan to save the soup, consider cooking the noodles separately and adding them when reheating.
Q: Can I use a slow cooker or Instant Pot?
A: For a slow cooker, brown the beef and sauté the onion and garlic first, then transfer everything to the slow cooker and cook on low 4–6 hours, adding noodles in the last 30–45 minutes. In an Instant Pot, use the sauté function for the beef and aromatics, add the liquids and tomatoes, then pressure cook for 5 minutes and quick-release before adding noodles and simmering until tender.
Q: What can I substitute for ricotta and heavy cream?
A: Mascarpone or cottage cheese (blended smooth) can replace ricotta. For a lighter option than heavy cream, use half-and-half or a splash of whole milk combined with a tablespoon of cornstarch to thicken slightly. For dairy-free choices, try a cashew cream or coconut cream (note: coconut will add subtle coconut flavor).
Conclusion
Easy Creamy Lasagna Soup captures everything we love about classic lasagna — rich tomato flavors, melty cheeses, and savory meat — but in a speedy, spoonable form that’s perfect for weeknights, chilly weekends, or anytime you want comfort without the fuss. It’s adaptable, freezer-friendly (with a few notes), and a hit with both kids and adults. If you’d like to see a version with slightly different technique and flavor notes, take a peek at Lena’s Kitchen’s Easy Creamy Lasagna Soup for inspiration, or compare with a refined take on the dish at NYT Cooking’s Creamy Lasagna Soup Recipe. Warm up a pot, invite loved ones to the table, and don’t forget to share a photo if you give this recipe a try — I’d love to hear how you customized it.
Easy Creamy Lasagna Soup
Ingredients
Method
- Place a large pot or Dutch oven over medium heat and add olive oil. Once shimmering, add the finely diced onion.
- Cook the onion until soft and translucent, about 5–7 minutes. Add the ground beef and sauté, breaking it up with a spoon, until browned all over and no pink remains (about 6–8 minutes).
- Stir in minced garlic, red pepper flakes, salt, dried oregano, and tomato paste. Cook for 1–2 minutes until the tomato paste darkens slightly.
- Add the tomato basil pasta sauce, diced canned tomatoes (with their juices), and chicken broth. Stir to combine and bring to a boil.
- Once boiling, add the broken lasagna noodles and remaining salt. Reduce heat to a simmer and cook until noodles are tender, about 10–12 minutes.
- Stir in heavy cream for a creamier texture. If too thick, add more chicken broth to desired consistency.
- Ladle the soup into bowls and top with ricotta, extra mozzarella, parmesan, and fresh basil.
