Easy & Creamy Lasagna Soup Recipe

This easy and creamy lasagna soup is everything I love about classic lasagna but in a cozy, comforting bowl. The rich tomato broth, creamy texture, tender noodles, and melty cheese create a hearty meal that feels indulgent and satisfying with every spoonful.

Why You’ll Love This Recipe

I love this recipe because it combines all the comforting flavors of lasagna without the layering or baking. It’s simple, one-pot, and ready in less time than traditional lasagna. The blend of creamy tomato sauce, herbs, and melted cheese makes it irresistibly delicious, perfect for cold nights or whenever I crave something cozy and filling.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 yellow onions diced
2 garlic cloves minced
1 tablespoon garlic powder
1 teaspoon dried oregano
½ teaspoon chili flakes adjust for heat
2 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon smoked paprika
2 tablespoon tomato paste
10 oz ground beef (300g)
3 cups tomato sauce
2 cups heavy cream
2 cups chicken broth
1 teaspoon sugar
1 cup water
8 oz lasagna sheets broken into pieces
1 cup shredded mozzarella measure with you heart:)
Ricotta cheese and fresh basil for serving optional
Chopped Parsley optional

Directions

1. I start by heating a large pot over medium heat, adding a drizzle of oil if needed.
2. I add the diced onions and sauté for 3–4 minutes until they soften and turn slightly golden.
3. Next, I add the minced garlic and cook for another 30 seconds, just until fragrant.
4. I add the ground beef and cook, breaking it apart with a spoon, until it’s browned and fully cooked.
5. Once the beef is cooked, I stir in the tomato paste, smoked paprika, garlic powder, oregano, chili flakes, salt, and black pepper. I cook this mixture for about 2 minutes to deepen the flavors.
6. I then pour in the tomato sauce, chicken broth, heavy cream, water, and sugar. I stir everything together and bring it to a gentle simmer.
7. Once it’s simmering, I add the broken lasagna sheets and cook uncovered for 10–12 minutes, stirring occasionally, until the noodles are tender.
8. I stir in the shredded mozzarella until it melts into the soup, making it creamy and cheesy.
9. I serve the soup hot, topped with a dollop of ricotta cheese, fresh basil, and chopped parsley if I have them on hand.

Servings and Timing

This recipe makes about 4 to 5 servings. It takes around 35 minutes total—10 minutes for prep and about 25 minutes for cooking.

Variations

Sometimes I like to use Italian sausage instead of ground beef for extra flavor. I’ve also made it with ground turkey for a lighter version. If I want it spicier, I add more chili flakes or a dash of hot sauce. For a vegetarian option, I skip the meat and use vegetable broth, adding mushrooms or lentils for texture. When I want extra cheesiness, I mix in some parmesan or extra mozzarella right before serving.

Storage/Reheating

I store any leftover lasagna soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop over low heat, adding a bit of broth or water to loosen the sauce as the pasta absorbs liquid over time. It can also be reheated in the microwave in short intervals, stirring between each. I recommend storing the ricotta topping separately and adding it fresh when serving.

FAQs

Can I make this soup ahead of time?

Yes, I often prepare it a day in advance. The flavors develop even more overnight. I just reheat it and add a bit of broth to thin it out before serving.

Can I use another type of pasta?

Absolutely. If I don’t have lasagna sheets, I use rotini, penne, or broken fettuccine noodles instead.

How do I make it spicier?

I add more chili flakes, smoked paprika, or a splash of hot sauce for extra heat.

Can I freeze lasagna soup?

Yes, I let it cool completely and store it in freezer-safe containers for up to 2 months. When reheating, I thaw it overnight in the fridge and add extra broth as needed.

What can I use instead of heavy cream?

I sometimes use half-and-half or milk with a tablespoon of butter for a lighter version.

Can I make it vegetarian?

Yes, I replace the ground beef with lentils, mushrooms, or a plant-based meat substitute and use vegetable broth instead of chicken broth.

How do I keep the noodles from getting mushy?

If I plan to store leftovers, I cook the noodles separately and add them to each bowl when serving to prevent overcooking.

Can I add more cheese?

Definitely. I measure mozzarella with my heart and sometimes add parmesan or provolone for extra richness.

What toppings go best with this soup?

I love topping it with ricotta cheese, basil, parsley, and an extra sprinkle of parmesan or mozzarella.

What should I serve with lasagna soup?

I like pairing it with garlic bread, a crisp green salad, or roasted vegetables for a complete meal.

Conclusion

I love how this easy and creamy lasagna soup transforms a classic dish into a cozy, one-pot comfort meal. It’s rich, cheesy, and full of flavor, making it perfect for when I want the essence of lasagna without the effort. Every bite feels like a warm hug, and it’s a dish I keep coming back to again and again.

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