Easy Creamy Lasagna Soup – Fast Comfort Dinner

If you love the cozy, cheesy comfort of lasagna but dread the layering, baking, and long cook times, this Easy Creamy Lasagna Soup is your dream dinner. All the bold flavors of classic lasagna — rich tomato sauce, tender pasta, savory ground meat, and melty cheese — come together in one pot, ready in under 40 minutes.

It’s hearty, soul-warming, and surprisingly simple. With a creamy tomato broth, chunks of broken lasagna noodles, and a swirl of ricotta and mozzarella, every spoonful delivers the essence of your favorite Italian casserole in comforting soup form.

Whether it’s a chilly night, a busy weeknight, or you just need a bowl of something warm and satisfying, this lasagna soup is always a win.

Ingredients Overview

Each ingredient plays a key role in building the rich, savory, and creamy character of this soup. Here’s a closer look at what you’ll need and how to adapt it to your taste or dietary needs.

Ground Meat

Ground beef, Italian sausage, or a combo of both adds a hearty, meaty depth. You can also use ground turkey or chicken for a leaner option.

Vegetarian option: Use lentils, crumbled tofu, or a plant-based meat substitute.

Tip: Browning the meat with a bit of onion builds a strong flavor base.

Aromatics (Onion & Garlic)

Sautéed onion and garlic give the soup its aromatic foundation. Yellow or white onions work well.

Shortcut: Use frozen chopped onions or garlic paste if you’re in a rush.

Crushed Tomatoes & Tomato Paste

Crushed tomatoes create the rich body of the soup, while tomato paste intensifies the flavor.

Optional: A pinch of sugar balances the acidity of the tomatoes.

Broth

Chicken or vegetable broth thins the soup while adding savory flavor. Use low-sodium to control salt levels.

Creamy Tip: Add broth gradually to find your preferred consistency.

Lasagna Noodles

Broken lasagna noodles mimic the layers of traditional lasagna but cook quickly in the broth.

Alternative: Use fusilli, farfalle, or any short pasta you have on hand.

Gluten-Free: Swap with your favorite gluten-free pasta.

Heavy Cream or Half-and-Half

A small amount of cream gives the broth its luxurious texture without overpowering the tomato base.

Lighter Option: Use whole milk or a dairy-free cream (like oat or cashew-based).

Cheese Trio

• Ricotta: Swirled in or dolloped on top

• Mozzarella: Melts into the broth and adds stretchy goodness

• Parmesan: Sharp and salty, balances the richness

Dairy-Free Option: Use vegan ricotta and shredded cheese alternatives.

Seasonings

Italian seasoning, salt, pepper, and optional crushed red pepper flakes round out the flavor profile.

Step-by-Step Instructions

1. Brown the Meat

In a large pot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add 1 pound ground meat and sauté until browned, about 5–7 minutes. Break it up with a spoon as it cooks.

Drain excess fat if needed.

2. Add Aromatics

Stir in 1 diced onion and cook for 3–4 minutes until softened. Add 3 cloves minced garlic and cook another 30 seconds until fragrant.

Pro Tip: Don’t let the garlic brown — it should just soften and release its aroma.

3. Build the Soup Base

Add:

• 1 tablespoon tomato paste

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ¼ teaspoon pepper

Stir and cook for 1 minute to deepen the flavor.

Then pour in:

• 1 can (28 oz) crushed tomatoes

• 4 cups chicken or vegetable broth

Bring to a gentle boil.

4. Add Pasta

Break 8 lasagna noodles into bite-sized pieces and add them to the pot. Stir well to prevent sticking.

Simmer uncovered for 12–15 minutes, stirring occasionally, until noodles are al dente.

Tip: Add more broth or water if the soup thickens too much.

5. Make It Creamy

Once the pasta is tender, reduce heat to low and stir in:

• ½ cup heavy cream or half-and-half

• 1 cup shredded mozzarella cheese

Simmer gently for 2–3 more minutes, stirring until the cheese melts into the soup.

6. Serve with Cheese

Ladle soup into bowls. Add a generous spoonful of ricotta and sprinkle with grated parmesan. Finish with fresh basil or parsley for brightness.

Optional: Serve with garlic bread or a simple green salad.

Tips, Variations & Substitutions

• Make it in the slow cooker: Brown meat and aromatics first, then add all ingredients except pasta and cream. Cook on low 6 hours, add pasta in the last 30–45 minutes, and stir in cream at the end.

• Vegetarian version: Use lentils or meatless crumbles and vegetable broth.

• Extra veggies: Add chopped spinach, zucchini, or mushrooms during the simmering stage.

• Spicy twist: Use hot Italian sausage or add chili flakes for heat.

• One-pot trick: If using a very starchy pasta, rinse under water first to avoid over-thickening the broth.

Serving Ideas & Occasions

This soup is perfect for:

• Busy weeknights – One pot, minimal cleanup

• Meal prep – Stores well and reheats beautifully

• Cold weather dinners – Cozy and satisfying

• Family meals – Kid-friendly and full of familiar flavors

Pair with:

• Garlic knots or toast

• Caesar or arugula salad

• A glass of red wine or sparkling water with lemon

For a richer experience, offer extra ricotta and parmesan on the side so everyone can customize their bowl.

Nutritional & Health Notes

This soup offers the indulgent flavors of lasagna in a more balanced format:

• Protein-rich from the meat and cheese

• Vegetable-based tomato broth adds antioxidants like lycopene

• Lower-carb potential with reduced pasta or veggie noodles

• Portion-friendly since it’s served by the bowl instead of slices

To make it lighter:

• Use ground turkey

• Choose whole wheat or lentil-based pasta

• Reduce cheese or cream, or opt for dairy-free versions

You’ll still get all the warmth and flavor, but with more control over calories and fat content.

FAQs

Q1: Can I freeze lasagna soup?

A1: Yes, but it’s best to freeze without the pasta. Cook and freeze the base, then add cooked pasta when reheating to prevent mushy texture.

---

Q2: What can I use instead of lasagna noodles?

A2: Any short pasta works well — try rotini, penne, or even broken spaghetti. You can also use gluten-free pasta or veggie spirals.

---

Q3: Can I make it dairy-free?

A3: Absolutely. Use unsweetened oat cream or coconut cream, and swap in plant-based cheeses or leave them out. The soup will still be rich and satisfying.

---

Q4: How long does it keep in the fridge?

A4: Up to 4 days in an airtight container. Reheat on the stove or in the microwave, adding a splash of broth if needed.

---

Q5: Can I make this in an Instant Pot?

A5: Yes! Use the sauté function for browning meat and aromatics, then add tomatoes, broth, and pasta. Pressure cook on high for 4 minutes, quick release, then stir in cream and cheese.

---

Q6: How can I thicken the soup more?

A6: Let it simmer uncovered to reduce slightly. For a creamier base, blend ½ cup of the soup and stir it back in, or add an extra handful of cheese.

---

Q7: Is this soup kid-friendly?

A7: Definitely! It’s cheesy, mild, and familiar — like lasagna in a spoon. Serve with some bread or crackers and let them sprinkle on their own cheese.

Print