If you love lasagna but don’t have the time or energy to layer noodles and bake a whole pan, creamy lasagna soup is the answer. It has all the rich flavor and cheesy goodness you want, but in a warm, soothing bowl. The broth is silky, the noodles are tender, and every spoonful feels like a hug.
It’s weeknight-friendly, great for leftovers, and perfect for feeding a crowd. Whether you’re cooking for family or just yourself, this soup brings comfort without fuss.
What Makes This Special
This soup packs the essence of classic lasagna—tomatoes, Italian herbs, garlic, and cheese—into a creamy, spoonable format. You get that deep, savory flavor from browned sausage or ground beef and a hint of brightness from crushed tomatoes and fresh basil.
The creaminess comes from a touch of heavy cream and a generous ricotta dollop for serving. It’s simple to make, easy to customize, and feels special without requiring a marathon in the kitchen.
What You’ll Need
- Olive oil: For sautéing.
- Italian sausage or ground beef (1 lb): Choose mild or hot sausage for extra flavor.
- Yellow onion (1 medium), diced
- Garlic (4 cloves), minced
- Tomato paste (2 tablespoons)
- Crushed tomatoes (1 can, 28 oz)
- Low-sodium chicken or vegetable broth (5 cups)
- Italian seasoning (2 teaspoons)
- Crushed red pepper flakes (optional, 1/4 teaspoon)
- Bay leaf (1)
- Lasagna noodles (8–10), broken into pieces or use mafalda/campanelle.
- Heavy cream (3/4 cup) or half-and-half for a lighter version.
- Ricotta cheese (1 cup)
- Shredded mozzarella (1 cup)
- Freshly grated Parmesan (1/2 cup), plus more for topping
- Fresh basil or parsley, chopped (for garnish)
- Salt and black pepper, to taste
Step-by-Step Instructions
- Brown the meat: Heat 1 tablespoon olive oil in a large pot over medium heat. Add sausage or beef, breaking it up with a spoon.
Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.
- Sauté aromatics: Add the diced onion and a pinch of salt. Cook until soft and translucent, 4–5 minutes.
Stir in the garlic and cook 30 seconds, just until fragrant.
- Add tomato base: Stir in tomato paste and cook 1–2 minutes to caramelize slightly. This deepens flavor and prevents a raw tomato taste.
- Build the broth: Add crushed tomatoes, broth, Italian seasoning, red pepper flakes (if using), bay leaf, and a few grinds of pepper. Bring to a gentle boil.
- Simmer for flavor: Reduce heat and simmer 10 minutes to let the seasonings bloom.
Taste and adjust salt as needed.
- Cook the noodles: Add broken lasagna noodles to the pot. Simmer, stirring often so they don’t stick, until al dente, about 10–12 minutes. Add a splash of water or broth if the soup gets too thick.
- Make it creamy: Lower the heat.
Stir in heavy cream, mozzarella, and Parmesan until melted and smooth. Remove the bay leaf.
- Finish and serve: Ladle into bowls. Top each with a generous spoonful of ricotta, extra Parmesan, and chopped basil or parsley.
Add fresh cracked pepper to taste.
Keeping It Fresh
For the best texture, cook the noodles separately if you plan on storing leftovers. Add them to each bowl when reheating so they don’t soak up the broth. Store the soup (without noodles) in an airtight container in the fridge for 3–4 days.
Reheat gently over medium-low heat, adding a splash of broth or water to loosen if needed. Freeze the soup base (without cream or noodles) for up to 3 months; add cream and noodles after reheating.
Why This is Good for You
- Balanced comfort: You get protein from the meat and cheese, carbs from the noodles, and antioxidants from tomatoes and herbs.
- Tomato power: Cooked tomatoes are rich in lycopene, a helpful antioxidant associated with heart health.
- Customizable richness: Use half-and-half or lighter dairy to reduce saturated fat while keeping it creamy.
- Add vegetables: Spinach, mushrooms, or zucchini boost fiber and vitamins without complicating the recipe.
Common Mistakes to Avoid
- Overcooking the noodles: They continue to soften as the soup rests. Stop at al dente.
- Skipping the tomato paste step: Briefly toasting the paste builds a deeper, rounder flavor.
- Adding cream too early: Boiling can cause separation.
Stir in cream at the end over low heat.
- Under-seasoning: Taste after simmering and again after adding cream. The dairy can dull salt perception.
- Letting the pot sit without stirring: Noodles may clump or stick to the bottom. Stir regularly while they cook.
Recipe Variations
- Vegetarian: Swap sausage for mushrooms and extra-virgin olive oil.
Use vegetable broth. Add spinach at the end until wilted.
- Chicken Lasagna Soup: Use ground chicken or rotisserie chicken. Season well and keep the same creamy finish.
- Spicy Arrabbiata Style: Use hot Italian sausage and increase red pepper flakes.
Finish with a drizzle of chili oil.
- White Lasagna Soup: Skip crushed tomatoes. Use extra broth, sautéed mushrooms, and a splash of dry white wine. Add cream, Parmesan, and lemon zest.
- Gluten-Free: Choose gluten-free pasta and confirm your broth is gluten-free.
Cook pasta separately to avoid clouding the soup.
- Lighter Version: Use half-and-half, part-skim ricotta and mozzarella, and more broth for a thinner, still-comforting bowl.
- Herb Boost: Add fresh thyme or oregano during simmering and finish with plenty of basil.
FAQ
Can I use a different pasta shape?
Yes. Mafalda (mini lasagna), bow ties, or broken rigatoni work well. Just aim for short shapes and cook them to al dente so they hold up in the broth.
How do I prevent the soup from getting too thick?
Keep extra broth or water on hand and thin as needed, especially when reheating.
Noodles absorb liquid over time, so add a splash and stir gently to loosen.
Is ricotta necessary?
It’s not required, but it adds that signature lasagna creaminess. If you skip it, use a bit more mozzarella and a dollop of plain Greek yogurt or mascarpone for richness.
Can I make this in a slow cooker?
Yes, but brown the meat and sauté the aromatics first for flavor. Cook the tomato-broth base on low for 4–6 hours.
Add noodles in the last 20–30 minutes, then stir in cream and cheeses right before serving.
What should I serve with it?
Garlic bread, a crisp green salad, or roasted vegetables pair perfectly. A sprinkle of extra Parmesan and fresh basil on top makes it feel restaurant-worthy.
How can I make it dairy-free?
Use olive oil, skip the cheeses, and replace cream with a creamy unsweetened oat or cashew milk. Add nutritional yeast for a cheesy flavor note.
Can I use fresh lasagna sheets?
Absolutely.
Cut into wide strips or squares and cook for a shorter time, usually 3–5 minutes, checking often to keep them from turning mushy.
How do I keep leftovers from getting mushy?
Store the soup and noodles separately. Reheat the broth gently and add the noodles to each bowl just before serving.
Final Thoughts
Creamy lasagna soup delivers the cozy, familiar flavors you crave in a faster, friendlier format. It’s flexible enough for busy nights yet satisfying enough for weekend comfort.
With a few smart steps—like toasting tomato paste, adding cream at the end, and minding the noodles—you’ll get a silky, rich bowl every time. Keep it classic or try a variation, and enjoy that lasagna magic without turning on the oven.
Creamy Lasagna Soups That Will Satisfy Your Comfort Food Craving – A Cozy, Easy Bowl
Ingredients
Method
- Brown the meat: Heat 1 tablespoon olive oil in a large pot over medium heat. Add sausage or beef, breaking it up with a spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.
- Sauté aromatics: Add the diced onion and a pinch of salt. Cook until soft and translucent, 4–5 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.
- Add tomato base: Stir in tomato paste and cook 1–2 minutes to caramelize slightly. This deepens flavor and prevents a raw tomato taste.
- Build the broth: Add crushed tomatoes, broth, Italian seasoning, red pepper flakes (if using), bay leaf, and a few grinds of pepper. Bring to a gentle boil.
- Simmer for flavor: Reduce heat and simmer 10 minutes to let the seasonings bloom. Taste and adjust salt as needed.
- Cook the noodles: Add broken lasagna noodles to the pot. Simmer, stirring often so they don’t stick, until al dente, about 10–12 minutes. Add a splash of water or broth if the soup gets too thick.
- Make it creamy: Lower the heat. Stir in heavy cream, mozzarella, and Parmesan until melted and smooth. Remove the bay leaf.
- Finish and serve: Ladle into bowls. Top each with a generous spoonful of ricotta, extra Parmesan, and chopped basil or parsley. Add fresh cracked pepper to taste.
