This Easy Creamy Lasagna Soup is a comfort food lover’s dream that delivers all the classic flavors of traditional lasagna in a fraction of the time. It is a hearty, one-pot meal packed with ground beef, savory Italian herbs, and tender noodles, making it the perfect picky-eater-approved dinner for busy weeknights.
Table of Contents
Why You Will Love This Recipe
There are so many reasons to keep this Easy Creamy Lasagna Soup in your regular meal rotation. First, it is incredibly fast; while a traditional lasagna can take over an hour to assemble and bake, this soup is ready in about 30 minutes. Because it is made in one pot, cleanup is a breeze, saving you time at the kitchen sink.
This recipe is also highly versatile. Whether you prefer the control of the stovetop, the speed of an Instant Pot, or the “set it and forget it” ease of a slow cooker, we have included instructions for all three methods. It is a warm, meaty, and cheesy dish that provides the ultimate comfort on a cold day.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 1 pound ground beef (80/20 blend recommended)
- 5 cloves garlic, minced
- 1/2 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 (plus more for thinning if desired)
- 2 teaspoons kosher salt, divided
- 12 lasagna noodles, uncooked and broken into 1 or 2-inch pieces
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese (for garnish)
- 1/2 cup freshly grated parmesan cheese (for garnish)
- 1/2 cup ricotta cheese (for garnish)
- 6 tablespoons fresh basil, finely chopped (for garnish)
Step-by-Step Instructions
- Saute the Aromatics and Beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent. Add the ground beef and cook until browned through. Drain any excess grease if necessary.
- Season the Base: Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Cook for 1-2 minutes until the garlic is fragrant and the tomato paste has darkened slightly.
- Simmer the Soup: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil.
- Cook the Noodles: Add the broken lasagna noodles to the boiling pot along with the remaining teaspoon of salt. Reduce the heat to a simmer and cook, stirring occasionally, until the noodles are tender (usually about 10-12 minutes).
- Make it Creamy: Once the noodles are cooked, stir in the heavy cream. If the soup is too thick, add an extra 1-2 cups of chicken broth to reach your desired consistency. For extra richness, you can stir a handful of shredded mozzarella or parmesan directly into the pot.
- Garnish and Serve: Ladle the hot soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of mozzarella, grated parmesan, and fresh basil.
Expert Tips / Pro Tips
To ensure your Easy Creamy Lasagna Soup turns out perfectly every time, keep these tips in mind. First, make sure your lasagna noodles are broken into small, bite-sized pieces and are fully submerged in the liquid while simmering so they cook evenly.
If you are using an Instant Pot, remember to use the “Quick Release” method once the timer goes off to prevent the noodles from becoming mushy. For those who love a cheesy pull in every bite, stir some of the mozzarella directly into the pot before serving rather than just using it as a garnish.
Variations & Substitutions
This recipe is very flexible based on your dietary needs or what you have in the pantry:
- Protein: Swap the ground beef for ground turkey or chicken for a lighter version, or use Italian sausage for extra spice.
- Vegetarian: Omit the beef or use a plant-based meat alternative and substitute the chicken broth with vegetable stock.
- Gluten-Free: Simply use your favorite gluten-free lasagna noodles or a short gluten-free pasta shape like rotini.
- Dairy-Free: Use coconut milk or a dairy-free heavy cream alternative and omit the cheese garnishes or use vegan cheese.
Serving Suggestions
While this Easy Creamy Lasagna Soup is a complete meal on its own, it pairs beautifully with classic Italian sides. Serve it alongside thick slices of warm garlic bread or a crusty baguette to soak up the creamy broth. For a lighter pairing, a crisp Kale Caesar Salad or a Radicchio Caesar Salad provides a fresh contrast to the rich, savory soup.
Storage, Freezing & Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Note that the noodles will continue to absorb liquid as they sit, so you may need to add a splash of broth when reheating.
Freezing: If you plan to freeze this soup, it is best to do so without the noodles and heavy cream. Freeze the soup base for up to 3 months. When ready to eat, thaw, bring to a boil, and add fresh noodles and cream.
Reheating: Reheat on the stovetop over medium-low heat or in the microwave. If the soup has thickened significantly, stir in a little water or broth to loosen it up.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 514 kcal |
| Carbohydrates | 46g |
| Protein | 26g |
| Fat | 26g |
| Saturated Fat | 12g |
| Sodium | 1871mg |
| Fiber | 3g |
| Sugar | 8g |
Easy Creamy Lasagna Soup
Ingredients
Equipment
Method
- Saute the Aromatics and Beef: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until soft and translucent. Add the ground beef and cook until browned through. Drain any excess grease if necessary.1 tablespoon olive oil, 1 medium onion, 1 pound ground beef
- Season the Base: Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Cook for 1-2 minutes until the garlic is fragrant and the tomato paste has darkened slightly.5 cloves garlic, 1/2 teaspoon red pepper flakes, 2 teaspoons kosher salt, 1 teaspoon dried oregano, 2 tablespoons tomato paste
- Simmer the Soup: Pour in the tomato basil pasta sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a boil.25 ounces tomato basil pasta sauce, 28 ounces diced canned tomatoes, 4 cups chicken broth
- Cook the Noodles: Add the broken lasagna noodles to the boiling pot along with the remaining teaspoon of salt. Reduce the heat to a simmer and cook, stirring occasionally, until the noodles are tender (usually about 10-12 minutes).12 lasagna noodles, 2 teaspoons kosher salt
- Make it Creamy: Once the noodles are cooked, stir in the heavy cream. If the soup is too thick, add an extra 1-2 cups of chicken broth to reach your desired consistency. For extra richness, you can stir a handful of shredded mozzarella or parmesan directly into the pot.1/2 cup heavy cream
- Garnish and Serve: Ladle the hot soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of mozzarella, grated parmesan, and fresh basil.1 cup shredded mozzarella cheese, 1/2 cup freshly grated parmesan cheese, 1/2 cup ricotta cheese, 6 tablespoons fresh basil
Notes
FAQ
What kind of pasta noodles should I use?
Standard dried lasagna noodles are the best choice for this recipe. We recommend avoiding “oven-ready” or “no-boil” lasagna noodles, as they tend to become too soft and mushy when boiled directly in the soup broth. If you do not have lasagna noodles on hand, any short pasta shape like fusilli or mafaldine will work well.
How long does lasagna soup last?
This soup stays fresh in the refrigerator for about 3 to 4 days. Because the noodles are stored in the liquid, they will soften over time. For the best texture, try to enjoy your leftovers within the first 48 hours.
Can I make this in a slow cooker?
Yes! To make this in a slow cooker, brown your beef and onions on the stove first, then transfer them to the slow cooker with the sauce, tomatoes, and broth. Cook on low for 8 hours or high for 4 hours. Cook the noodles separately on the stove and stir them in along with the cream during the last 30 minutes of cooking.