Easy Creamy Lasagna Soup

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Introduction

I discovered this Easy Creamy Lasagna Soup on a rainy weeknight when I wanted all the cozy, cheesy goodness of lasagna without the hours of baking. I remember the steam lifting from the pot as I stirred the rich tomato broth, the scent of garlic and oregano filling the kitchen, and the first spoonful warm, silky, and comfortingly familiar. It felt like lasagna transformed into a hug in a bowl.

This soup became a fast favorite in my family because it captures the layers of traditional lasagna meaty tomato sauce, fluffy ricotta, and melted cheese in a single pot. If you love straightforward weeknight dinners that still taste indulgent, this recipe will quickly become one of your go-tos. For another creamy, vegetable-forward soup idea, try this creamy cauliflower carrot soup recipe: https://www.globalrecipe.net/creamy-cauliflower-carrot-soup/.

Why make this Recipe

What Makes This Recipe Special

It turns classic lasagna flavors into a fast, one-pot meal that’s ready in about 30 minutes.
The texture is luxuriously creamy without being heavy, thanks to a touch of cream stirred in at the end.
Perfect for busy families, meal prep, or when you want something comforting but fuss-free.

The Secret Behind This Delicious Recipe

Browned ground meat and a concentrated tomato base create deep flavor quickly.
A simple ricotta-parmesan swirl gives the soup that familiar lasagna creaminess without layers or oven time.

What Sets This Recipe Apart

Family-friendly, easy to adapt to dietary needs, and endlessly tweakable for toppings and mix-ins.

Ingredients You’ll Need

For the Soup Base

1 tablespoon olive oil (use extra virgin for the best flavor)
1 pound (450 g) ground beef or Italian sausage (substitute ground turkey or plant-based crumbles)
1 medium yellow onion, finely chopped (about 1 cup)
3 cloves garlic, minced (fresh is best)
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes (optional)
1 (28-ounce) can crushed tomatoes (use San Marzano if available)
4 cups (1 liter) low-sodium chicken or vegetable broth (use homemade or low-sodium for control)
8 ounces (225 g) broken lasagna noodles or wide egg noodles (break to bite-sized pieces)

For the Cheese Mixture

1 cup ricotta cheese (whole-milk ricotta gives the creamiest result)
1/2 cup grated Parmesan cheese, plus extra for serving
1 large egg (optional helps make the ricotta creamier and richer)
1/4 teaspoon salt and a pinch of black pepper

Finishing Touches

1/2 cup heavy cream or half-and-half (for creaminess; omit for lighter soup)
1 cup shredded mozzarella cheese
Fresh basil or parsley for garnish

Ingredient Notes

Fresh herbs brighten the soup; freeze-dried herbs work in a pinch.
For a vegetarian version, use plant-based crumbles and vegetable broth; add mushrooms for umami.

How to make Easy Creamy Lasagna Soup

Step 1: Brown the Meat and Aromatics (8–10 minutes)

Heat the olive oil in a large Dutch oven over medium-high heat.
Add the ground meat and cook, breaking up with a spoon, until deeply browned and no pink remains (about 6–8 minutes).
Add the chopped onion and cook until translucent and fragrant, about 3 minutes.
Stir in the garlic and cook for 30 seconds until aromatic.

Step 2: Build the Tomato Base (3 minutes)

Stir in the tomato paste, oregano, basil, and red pepper flakes; cook 1–2 minutes until the paste darkens and becomes fragrant. This concentrates the tomato flavor.

Step 3: Add Liquids and Pasta (12–15 minutes)

Pour in the crushed tomatoes and broth, scraping any browned bits from the bottom of the pot. Bring to a gentle boil.
Add the broken lasagna noodles. Reduce heat to a simmer and cook until the noodles are tender, usually 10–12 minutes. The soup should thicken slightly and the pasta should be al dente not mushy.

Step 4: Make the Ricotta Swirl (2 minutes)

In a small bowl, mix the ricotta, Parmesan, egg (if using), salt, and pepper until smooth. This will give a creamy, slightly tangy layer reminiscent of lasagna filling.

Step 5: Finish the Soup (2–3 minutes)

Reduce the heat to low. Stir in the heavy cream, then spoon dollops of the ricotta mixture into the pot and gently swirl with a spoon. You want ribbons of ricotta throughout don’t fully dissolve it.
Stir in the shredded mozzarella until melted and smooth. Taste and adjust salt and pepper.

Step 6: Serve

Ladle into bowls and garnish with extra Parmesan and chopped fresh basil. The soup should be hot, creamy, and slightly thickened a balance of broth and cheese.

Tips & Recipe Variations

Use leftover cooked ground beef or sausage to save time.
For vegetarian: replace meat with 10 ounces chopped mushrooms and 1 can of white beans for protein; use vegetable broth.
For gluten-free: swap in gluten-free lasagna noodles or use small gluten-free pasta shapes.
To reduce calories: use part-skim ricotta and omit or reduce the heavy cream.
Avoid watery soup: don’t overcook the pasta; cook pasta directly in the soup so it absorbs flavor but stop when al dente.
Storage: refrigerate in an airtight container for up to 4 days.
Reheating: gently rewarm on the stove over low heat, adding a splash of broth if it’s too thick.
Freezing: soup with pasta can become soft when frozen; for best results, freeze without noodles and add fresh pasta when reheating.

How to Serve

Pair with a crisp green salad dressed in lemon vinaigrette to cut through the richness.
Serve with garlic bread or toasted baguette slices for dipping.
Presentation tip: swirl a spoonful of ricotta on top and finish with a drizzle of olive oil and a sprinkle of fresh basil or parsley.
Serving size: recipe serves 4–6 depending on appetite; approximate calories vary by substitutions (estimate 450–600 kcal per serving with full-fat cheeses and heavy cream).

Frequently Asked Questions

Q: Can I make this recipe ahead of time?
A: Yes. Make the soup up to 2 days ahead, but for best texture, cook fresh pasta when reheating or slightly undercook the pasta initially so it won’t get too soft.

Q: Can I freeze the leftovers?
A: You can freeze the soup, but omit the pasta before freezing. Freeze the base in airtight containers for up to 3 months; cook pasta fresh when serving.

Q: What can I use instead of ricotta?
A: Cottage cheese (blended smooth) or mascarpone are great substitutes; Greek yogurt can work for a tangy lighter option.

Q: How do I prevent the dish from becoming watery?
A: Avoid overcooking the noodles. If the soup is too thin, simmer uncovered for a few minutes to reduce, or add a small handful of grated Parmesan to thicken.

Review

“This soup instantly became a family classic. It tastes just like lasagna but is so much simpler creamy, comforting, and perfect for busy nights. My kids loved choosing their own toppings.” – A happy home cook

Conclusion

I hope this Easy Creamy Lasagna Soup becomes one of your favorite weeknight comforts it’s quick, crowd-pleasing, and full of the cozy flavors of traditional lasagna with far less fuss. If you’d like another tasty lasagna-soup-style take, check out this alternate version: Easy Creamy Lasagna Soup – Lena’s Kitchen. Try it, share how it turned out, and tell me your favorite topping combinations I love hearing what readers create.

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Easy Creamy Lasagna Soup

Introduction