Easy Creamy Lasagna Soup Recipe
Featured in Soup.
All the comforting, cheesy flavors of classic lasagna in a quick, creamy soup, perfect for weeknights.
I remember one blustery Tuesday evening, staring at a fridge full of ingredients but no energy for a marathon cooking session. My son, bless his heart, had just announced he was 'tired of boring soup' after a day of school. Lasagna was his favorite, but the thought of all those layers made my shoulders slump. So, I thought, 'What if?' What if I could capture that essence in a quick soup? I grabbed the ground beef, the can of tomatoes, and some broken lasagna noodles. The kitchen filled with that familiar, warm aroma as it simmered. When I presented it, he cautiously sniffed, then took a spoonful. His eyes widened, and he grinned, 'Mom, this is like... soup lasagna!' That was it. My heart swelled. It was exactly what I’d hoped for – all the flavor, none of the fuss, and a happy little face.
Why You'll Love It
- •**Lasagna in a flash** - Get all those beloved flavors without the fuss of layering, ready in about 30 minutes.
- •**Picky-eater approved** - Even the most discerning little ones (and some grown-ups!) can't resist this cheesy, tomato-y goodness.
- •**One-pot wonder** - Less cleanup means more time for cuddles on the couch, honestly.
- •**Comfort food perfection** - Rich, creamy, and utterly satisfying, especially on a chilly evening. Pure warmth!
My neighbor, who is the queen of intricate Italian cooking, was skeptical when I told her about my 'lasagna soup.' She said, 'Honey, some things just shouldn't be rushed.' But then she tasted it. 'Okay,' she conceded, 'this isn't just good, it's *smart* good. It has all the soul!' My own family now requests it weekly, especially when the weather turns cool. Even my notoriously picky niece asks for seconds, and for a child who usually considers a carrot a personal insult, that's high praise!
Essential Ingredient Guide
- Ground beef (or lamb): A good quality lean ground beef provides the foundational flavor. If you prefer, ground lamb works beautifully too!
- Crushed tomatoes: Choose a brand you love. The quality of your tomatoes truly shines through in a simple soup like this.
- Lasagna noodles: Broken into bite-sized pieces, they become the 'pasta' of our soup. Regular or no-boil work just fine.
- Ricotta cheese: This is where the 'creamy' magic happens. Whole milk ricotta gives the best texture and richness, for real.
Complete Cooking Process
- •Drain fat from beef for a less greasy soup.
- •Don't overcook the noodles; they'll get mushy.
- •Stir in dairy on low heat to prevent curdling, oops!
- •Fresh herbs really brighten up the flavors.
Start by heating a large pot or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a spoon as it cooks. Once browned, drain any excess fat. This step is key for flavor development, hon.
Add chopped onion and minced garlic to the pot with the browned meat. Cook until softened and fragrant, about 3-5 minutes. The smell alone will make your kitchen feel cozy.
Stir in tomato paste and cook for a minute, letting it deepen in color. Then pour in the crushed tomatoes, beef broth, and Italian seasoning. Bring to a simmer, oh my goodness, the anticipation!
Add the broken lasagna noodles to the simmering soup. Cook according to package directions for al dente pasta, usually 10-12 minutes. Stir occasionally to prevent sticking. Nobody wants sticky noodles, right?
Once the noodles are tender, reduce the heat to low. Stir in the ricotta cheese, a handful of shredded mozzarella, and some Parmesan. Let it melt gently, creating that luscious, creamy texture. Don't let it boil after adding the dairy!
Ladle the hot soup into bowls. Garnish with a dollop of extra ricotta, a sprinkle of fresh Parmesan, and some fresh basil. A little extra love always makes it better.
You Must Know
Making this soup is a journey of creating comfort, truly. Each step builds on the last, culminating in a dish that feels both familiar and wonderfully new. It's a reminder that even when life calls for speed, we don't have to sacrifice flavor or soul in our cooking.
The Magic of Broken Noodles
Using broken lasagna noodles instead of traditional smaller pasta shapes is actually genius, if I do say so myself. It's not just a cute nod to the dish it's inspired by, but it also gives you those lovely, flat surfaces to really grab onto all that glorious, creamy tomato sauce. It feels substantial, like a true lasagna, but without any of the finicky stacking. Plus, it's kinda fun to snap them! Just makes life easier, you know?
Making it Creamy, Not Heavy
The secret to the 'creamy' in this soup isn't just about dumping in a ton of heavy cream. No way! It's the ricotta cheese, stirred in at the very end, that truly makes it velvety smooth and rich without feeling overwhelmingly heavy. That delicate balance is everything. I mean, we want comfort, not a food coma, right? It melts right into the broth, creating pockets of pure bliss.
Veggie Add-ins? Yes, Please!
While the core recipe is utterly perfect, don't be shy about adding a little more green. A handful of fresh spinach, stirred in at the very end until it wilts, or some finely diced zucchini cooked alongside the onions, can add an extra layer of goodness and nutrients. It's all about making it your own, making it happy. Sometimes, I even toss in some finely diced carrots for a subtle sweetness, dang!
You Must Know
- •Drain fat from beef for a less greasy soup.
- •Don't overcook the noodles; they'll get mushy.
- •Stir in dairy on low heat to prevent curdling, oops!
- •Fresh herbs really brighten up the flavors.
This Easy Creamy Lasagna Soup proves that you don't need a whole Sunday afternoon to enjoy the comforting embrace of Italian flavors. It's a weeknight hero, a 'fix-it-quick' fancy meal, and a total family favorite. Every time I make it, I’m reminded that sometimes, the most soulful meals are the ones that come together with simplicity and a whole lot of heart.
Frequently Asked Questions
→Can I make this vegetarian?
Absolutely! Skip the ground beef and add more vegetables like mushrooms, zucchini, or bell peppers. You can also use a plant-based ground meat substitute and vegetable broth.
→What kind of lasagna noodles should I use?
Any kind works! Regular, oven-ready, or even gluten-free lasagna noodles can be broken into pieces. Just follow the cooking time on the package, adjusting for soup.
→How do I store leftovers?
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. The noodles might soak up more liquid, so you might need to add a splash of broth when reheating.
→Can I freeze this soup?
Yes, but with a caveat! It's best to freeze the soup *before* adding the pasta and dairy. Thaw, reheat the base, then add fresh pasta and cheeses. Dairy can sometimes separate when frozen and thawed.
Easy Creamy Lasagna Soup Recipe
Easy creamy lasagna soup is picky-eater approved! All the flavors of lasagna but ready in half the time. Stovetop, Instant Pot, & slow cooker instructions.
Timing
Prep Time
15 Minutes
Cook Time
25 Minutes
Total Time
40 Minutes
Recipe Details
Ingredients
For the Soup Base
- 011 tbsp olive oil
- 021 lb lean ground beef (or ground lamb)
- 031 large yellow onion, chopped
- 044 cloves garlic, minced
- 051 (6 oz) can tomato paste
- 061 (28 oz) can crushed tomatoes
- 074 cups beef broth (low-sodium preferred)
- 082 tsp Italian seasoning
- 091 tsp salt (or to taste)
- 101/2 tsp black pepper (or to taste)
For Creaminess & Pasta
- 016-8 lasagna noodles, broken into 1-2 inch pieces
- 021/2 cup heavy cream
- 031 cup ricotta cheese
- 041 cup shredded mozzarella cheese, plus more for garnish
- 051/2 cup grated Parmesan cheese, plus more for garnish
- 061/4 cup fresh basil, chopped, for garnish
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it's beautifully browned and cooked through. Drain any excess fat from the pot – we want flavor, not grease, you know?
Add the chopped onion to the pot with the browned beef. Cook for about 5-7 minutes until the onion softens and becomes translucent. Then, toss in the minced garlic and cook for another minute until fragrant. Oh, that smell is just divine!
Stir in the tomato paste and cook for 1-2 minutes, letting it deepen in color and flavor. Pour in the crushed tomatoes and beef broth. Add the Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer, stirring occasionally. So much goodness brewing!
Add the broken lasagna noodles to the simmering soup. Cook for 10-12 minutes, or according to package directions, until the noodles are al dente. Make sure to stir them every now and then so they don't stick to the bottom, that's just an oops waiting to happen!
Once the noodles are tender, reduce the heat to low. Stir in the heavy cream, ricotta cheese, and shredded mozzarella. Continue to stir gently until the cheeses are melted and the soup is beautifully creamy. Do not let it boil after adding the dairy, it can get weird, sheesh!
Ladle the hot soup into bowls. Garnish each serving with an extra dollop of ricotta, a sprinkle of fresh Parmesan, and a generous scattering of fresh chopped basil. Serve immediately and watch those happy faces! It's pure comfort.
Notes & Tips
- 1For an extra layer of flavor, caramelize the onions a bit longer before adding the garlic.
- 2If you prefer a spicier kick, add a pinch of red pepper flakes with the Italian seasoning.
- 3To make it gluten-free, use your favorite gluten-free lasagna noodles and ensure your broth is gluten-free too.
- 4This soup tastes even better the next day as the flavors have more time to meld. Leftovers are a gift!
Tools You'll Need
- •**Don't skip draining the fat** - Excess fat can make the soup greasy, and we want a clean, rich flavor.
- •**Al dente noodles are key** - Overcooked noodles turn mushy, so keep an eye on them. Remember, they'll soften a bit more in the hot soup!
- •**Stir dairy gently on low heat** - High heat can cause dairy to curdle, ruining that lovely creamy texture. Be patient, hon.
- •**Fresh herbs make a difference** - Fresh basil brightens the flavor and adds a beautiful aromatic finish. Don't underestimate its power.