Easy Creamy Lasagna Soup – One Pot Comfort in 30 Minutes

Creamy lasagna soup takes everything you love about traditional lasagna—savory meat sauce, tender noodles, and gooey cheese—and transforms it into a warm, spoonable bowl of comfort. With all the familiar flavors of the classic Italian dish, this soup version is faster, easier, and made in just one pot.

Imagine the rich tomato aroma mingling with Italian herbs, creamy broth swirling with melted cheese, and pasta soaking up every bit of flavor. It’s cozy, satisfying, and perfect for busy nights when you crave lasagna but don’t want the hassle of layering and baking.

This easy creamy lasagna soup has become a cold-weather staple for many households thanks to its hearty texture and soul-warming depth of flavor. Best of all, it comes together in 30 minutes using pantry staples and everyday ingredients.

Ingredients Overview

Ground Meat

The base of the soup starts with browned ground beef or Italian sausage. The fat and seasoning add richness and depth.

• Alternatives: Ground turkey or chicken for a leaner version.

• Vegetarian Swap: Use lentils, mushrooms, or meatless crumbles.

Onion and Garlic

A classic flavor foundation. Sautéed onion adds sweetness, and garlic gives the soup its comforting Italian aroma.

• Tip: Fresh garlic works best, but garlic powder can be substituted in a pinch.

Crushed Tomatoes & Tomato Paste

Crushed tomatoes give the soup body and brightness, while tomato paste intensifies the tomato flavor.

• Optional: Fire-roasted tomatoes add a smoky depth.

Chicken or Beef Broth

This forms the liquid base. Use low-sodium broth to control salt levels.

• Vegetarian Option: Use vegetable broth.

Lasagna Noodles

Broken-up traditional lasagna noodles add texture and fun. They mimic the feel of a real lasagna in every spoonful.

• Shortcut: Any pasta shape works—mafaldine, rotini, or bowtie are great backups.

Italian Seasoning

A blend of oregano, basil, thyme, and rosemary helps recreate the classic lasagna flavor profile.

• Fresh herbs: Add basil or parsley at the end for a fresh finish.

Heavy Cream

This is where the “creamy” comes in. A splash of cream transforms the soup into a luscious, silky dish.

• Substitutes: Half-and-half or cream cheese for a tangy richness.

Cheese

Ricotta, mozzarella, and Parmesan bring it all together. Stirred in or dolloped on top, they melt into the soup for that signature cheesy pull.

• Tip: Use whole milk ricotta and fresh mozzarella for best melt and flavor.

Step-by-Step Instructions

1. Brown the Meat

In a large Dutch oven or soup pot, heat a tablespoon of olive oil over medium heat. Add ground beef or sausage and cook until browned and no longer pink. Break it up with a spoon as it cooks. Drain excess grease.

2. Add Aromatics

Toss in diced onion and sauté for 3–4 minutes until soft and translucent. Add minced garlic and cook for another 30 seconds until fragrant—don’t let it burn.

3. Build the Broth

Stir in tomato paste and cook for 1 minute to deepen the flavor. Pour in the crushed tomatoes and broth, scraping up any bits stuck to the pot. Add Italian seasoning, salt, and pepper to taste.

4. Simmer with Noodles

Break lasagna noodles into bite-sized pieces and add them to the pot. Bring the soup to a boil, then reduce to a simmer. Cook for 12–15 minutes, stirring occasionally, until the noodles are tender.

5. Add the Cream

Stir in heavy cream and simmer for another 2–3 minutes. The broth should thicken slightly and turn a warm, rosy color.

6. Cheese Time

Ladle the soup into bowls and top with a dollop of ricotta, a sprinkle of shredded mozzarella, and grated Parmesan. Alternatively, stir the cheeses directly into the pot just before serving.

7. Garnish & Serve

Top with chopped fresh basil or parsley and a crack of black pepper. Serve hot with crusty bread or garlic toast for dunking.

Tips, Variations & Substitutions

Expert Tips

• Don’t overcook the pasta: It continues to soften in the hot broth, so cook it just until al dente.

• Make it ahead: Prep the soup base without noodles and refrigerate. Add pasta when reheating for best texture.

• Add veggies: Sautéed spinach, mushrooms, or zucchini blend in beautifully.

Variations

• Spicy: Add red pepper flakes or use spicy Italian sausage.

• Herby: Fresh basil stirred in at the end adds brightness.

• Baked Twist: Pour the soup into a casserole, top with mozzarella, and broil until bubbly.

Dietary Substitutions

• Gluten-Free: Use certified gluten-free pasta or gnocchi.

• Dairy-Free: Omit the cream and cheese, or substitute with unsweetened oat milk and vegan cheese.

• Low-Carb: Swap noodles for zucchini ribbons or cauliflower gnocchi.

Serving Ideas & Occasions

This creamy lasagna soup is a cozy one-pot meal that shines on chilly nights. Pair it with:

• Sides: Garlic knots, Caesar salad, or a simple arugula salad.

• Drinks: A glass of red wine, sparkling water with lemon, or a light Italian soda.

• Occasions: Family dinners, winter potlucks, meal prep for busy weeks, or casual Sunday lunches.

It also makes a wonderful dish for a soup and sandwich combo—try it with a grilled cheese or caprese panini.

Nutritional & Health Notes

This dish is rich and satisfying but can be balanced with a few mindful tweaks. Opt for lean ground meat, use whole-wheat noodles, and add vegetables for fiber and nutrients.

A single serving offers a good amount of protein from meat and cheese, while the tomato base provides antioxidants like lycopene. Heavy cream and cheese do add fat, so consider portioning and pairing with lighter sides like greens or roasted veggies.

For a lighter version, cut the cream by half or use pureed white beans to create creaminess without dairy.

FAQs

Q1: Can I make lasagna soup in a slow cooker?

A1: Yes, you can brown the meat and aromatics first, then transfer everything (except pasta, cream, and cheese) to a slow cooker. Cook on low for 6–7 hours or high for 3–4. Add noodles in the last 30 minutes and stir in cream just before serving.

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Q2: How do I keep leftovers from getting mushy?

A2: To avoid soggy pasta, cook and store the noodles separately from the soup base. When reheating, combine them just before serving. This keeps the texture firm and the broth rich.

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Q3: Can I freeze creamy lasagna soup?

A3: Yes, but freeze it without the cream and noodles. Dairy can separate when frozen and reheated, and noodles get mushy. Freeze the tomato-meat base in containers for up to 3 months. Add fresh cream and pasta when ready to serve.

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Q4: Is ricotta necessary?

A4: Ricotta adds a creamy, classic lasagna touch, but it’s not required. You can skip it or replace it with cream cheese or cottage cheese. Stirring cheese into the soup or dolloping it on top are both great methods.

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Q5: Can I make it vegetarian?

A5: Definitely. Use olive oil instead of meat, and sauté mushrooms, zucchini, or lentils for heartiness. Use vegetable broth, and you’ll still get rich flavor from the tomato and herbs.

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Q6: How do I thicken lasagna soup?

A6: Simmering the soup uncovered helps concentrate it. You can also add a slurry of cornstarch and water or stir in a spoonful of tomato paste or cream cheese for a thicker consistency.

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Q7: What kind of pasta works if I don’t have lasagna noodles?

A7: Any short pasta shape works—penne, fusilli, or even broken spaghetti. Just adjust the cooking time based on the pasta you use. Avoid very small pastas like orzo, which may overcook quickly.

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