When the weather turns cold, a bowl of creamy lasagna soup hits the spot like nothing else. You get all the comfort of classic lasagna—hearty meat, tender noodles, and rich tomato flavor—without the layering and baking. It’s a one-pot dinner that feels special but doesn’t take all night.
Plus, it’s easy to customize for your taste or dietary needs. If you love weeknight wins and leftovers that taste even better the next day, this one’s for you.
What Makes This Special
- All the lasagna vibes, less effort: You get familiar flavors—garlic, basil, tomatoes, and cheese—without assembling a casserole.
- Rich and creamy finish: A splash of cream and dollops of ricotta make the broth silky and satisfying.
- One pot, easy cleanup: Everything simmers together, and the noodles cook right in the soup.
- Flexible and forgiving: Swap meats, add veggies, or go meatless. It still tastes great.
- Cozy meal prep: The soup reheats beautifully, perfect for lunches or busy nights.
Ingredients
- Olive oil: 1–2 tablespoons, for sautéing.
- Italian sausage or ground beef: 1 pound (use mild or spicy sausage).
- Yellow onion: 1 medium, diced.
- Garlic: 4 cloves, minced.
- Tomato paste: 2 tablespoons, for depth.
- Crushed tomatoes: 1 (28-ounce) can.
- Chicken or vegetable broth: 6 cups.
- Italian seasoning: 2 teaspoons.
- Dried basil: 1 teaspoon (or use more Italian seasoning).
- Red pepper flakes: 1/4–1/2 teaspoon, optional for heat.
- Lasagna noodles: 8–10 sheets, broken into bite-size pieces (about 6–8 ounces).
- Heavy cream or half-and-half: 3/4 cup.
- Ricotta cheese: 1 cup.
- Mozzarella: 1 cup, shredded.
- Parmesan: 1/2 cup, grated.
- Fresh basil or parsley: a handful, chopped.
- Salt and black pepper: to taste.
How to Make It
- Brown the meat: Heat olive oil in a large pot over medium heat.
Add sausage or beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Sauté aromatics: Add onion and cook until translucent, about 4–5 minutes. Stir in garlic and cook 30–60 seconds until fragrant.
- Build the base: Stir in tomato paste and cook for 1 minute to caramelize slightly.
Add crushed tomatoes, broth, Italian seasoning, basil, red pepper flakes, and a generous pinch of salt and pepper.
- Simmer: Bring to a gentle boil, then lower to a simmer for 10 minutes to meld flavors.
- Add the noodles: Stir in broken lasagna noodles. Simmer 10–12 minutes, stirring often so they don’t stick to the bottom. Cook until al dente.
- Finish creamy: Reduce heat to low.
Stir in heavy cream. Taste and adjust salt and pepper.
- Cheesy topping: In a small bowl, mix ricotta with half the Parmesan and a pinch of salt and pepper. Ladle soup into bowls and top each with a dollop of ricotta mixture and a sprinkle of mozzarella and remaining Parmesan.
- Garnish and serve: Finish with chopped basil or parsley and a drizzle of olive oil if you like.
Serve hot with crusty bread.
How to Store
- Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
- Keep noodles separate (best practice): For longer-lasting texture, cook noodles separately and add to each bowl. Store soup and noodles in separate containers.
- Freezer: Freeze the soup base without cream and noodles for up to 3 months. Thaw overnight, reheat, then add cream and freshly cooked noodles before serving.
- Reheat gently: Warm on the stove over low heat, adding a splash of broth or water if it thickens too much.
Benefits of This Recipe
- Comforting and filling: A complete meal in a bowl with protein, carbs, and dairy.
- Family-friendly: Familiar flavors kids and adults both enjoy.
- Budget-conscious: Uses pantry staples and stretches to several servings.
- Make-ahead friendly: Flavors deepen after a day, making it great for meal prep.
- Customizable: Works with different meats, dairy options, and vegetables.
Pitfalls to Watch Out For
- Mushy noodles: Overcooking or letting noodles sit in hot soup too long can make them soft.
Cook to al dente and serve promptly.
- Curdled dairy: Boiling after adding cream can split it. Lower the heat before stirring in cream.
- Bland broth: Skimping on salt or seasoning leads to flat flavor. Taste at the end and adjust.
- Greasy texture: If using fatty sausage, drain excess grease before adding liquids.
- Sticking noodles: Stir frequently once noodles go in to prevent clumping on the bottom.
Recipe Variations
- Chicken Alfredo Lasagna Soup: Swap sausage for shredded rotisserie chicken.
Use more cream, add a pinch of nutmeg, and finish with extra Parmesan.
- Vegetarian Spinach-Mushroom: Skip the meat. Sauté sliced mushrooms and add a bag of baby spinach at the end until wilted. Use vegetable broth.
- Turkey and Kale: Use ground turkey and stir in chopped kale during the last 5 minutes.
- Spicy Arrabbiata: Use spicy Italian sausage, extra red pepper flakes, and a splash of Calabrian chili paste.
- Gluten-Free: Use gluten-free lasagna noodles or short GF pasta like fusilli.
Watch the cook time closely.
- Lighter Dairy: Use half-and-half instead of cream and cottage cheese instead of ricotta, blended for smoothness.
- Pesto Finish: Stir a spoonful of basil pesto into each bowl for fresh, herby brightness.
- White Bean Boost: Add a can of drained cannellini beans for extra protein and body.
FAQ
Can I use a different pasta instead of lasagna noodles?
Yes. Broken lasagna noodles give that classic texture, but you can use mafalda, bowties, penne, or rotini. Choose a shape that holds sauce well and adjust cooking time.
How do I make it lighter without losing creaminess?
Use half-and-half, then blend a cup of the soup (without noodles) and stir it back in.
This thickens the broth naturally. Cottage cheese blended smooth is another good swap for ricotta.
Will the soup thicken as it sits?
It will. The noodles keep absorbing liquid.
Thin it with a splash of broth or water when reheating, and taste for salt again.
What if I don’t have ricotta?
Use small dollops of mascarpone, whipped cottage cheese, or even a spoon of Greek yogurt (add off heat so it doesn’t split). Each brings creaminess with a slightly different flavor.
Can I make it in a slow cooker?
Yes. Brown the meat and onions first, then add everything except noodles, cream, and cheeses to the slow cooker.
Cook on Low 6–7 hours or High 3–4. Add noodles for the last 20–30 minutes, then stir in cream before serving.
How spicy is this soup?
It’s mild by default. Adjust the heat with spicy sausage and more red pepper flakes.
You can also add crushed chili oil to individual bowls.
Can I add vegetables?
Absolutely. Bell peppers, zucchini, mushrooms, and spinach work great. Add hearty veggies early; add delicate greens in the last few minutes.
What cheese melts best on top?
Mozzarella for stretch, Parmesan for sharpness.
A blend is ideal. Provolone or fontina also melt beautifully if you want to mix it up.
In Conclusion
Creamy lasagna soup is winter comfort done right—rich, warm, and easy enough for a weeknight. It gives you familiar lasagna flavor with far less work and plenty of options to customize.
Keep a pot on the stove, set out the ricotta and herbs, and let everyone build their bowl. Cozy, satisfying, and ready to repeat all season long.
Ingredients
Method
- Brown the meat: Heat olive oil in a large pot over medium heat. Add sausage or beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
- Sauté aromatics: Add onion and cook until translucent, about 4–5 minutes. Stir in garlic and cook 30–60 seconds until fragrant.
- Build the base: Stir in tomato paste and cook for 1 minute to caramelize slightly. Add crushed tomatoes, broth, Italian seasoning, basil, red pepper flakes, and a generous pinch of salt and pepper.
- Simmer: Bring to a gentle boil, then lower to a simmer for 10 minutes to meld flavors.
- Add the noodles: Stir in broken lasagna noodles. Simmer 10–12 minutes, stirring often so they don’t stick to the bottom. Cook until al dente.
- Finish creamy: Reduce heat to low. Stir in heavy cream. Taste and adjust salt and pepper.
- Cheesy topping: In a small bowl, mix ricotta with half the Parmesan and a pinch of salt and pepper. Ladle soup into bowls and top each with a dollop of ricotta mixture and a sprinkle of mozzarella and remaining Parmesan.
- Garnish and serve: Finish with chopped basil or parsley and a drizzle of olive oil if you like. Serve hot with crusty bread.
