Name: Easy Creamy Lasagna Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1 tablespoon olive oil (or avocado oil); 1 medium onion, finely diced; 1 pound ground beef (80/20 recommended) (Can substitute with ground turkey or Italian sausage); 5 cloves garlic, minced; ½ teaspoon red pepper flakes (optional) (Reduce for kids); 1 teaspoon dried oregano; 2 tablespoons tomato paste; 25 ounces tomato basil pasta sauce (Use plain marinara and add fresh basil if preferred); 28 ounces diced canned tomatoes (with juices); 4 cups chicken broth (Substitute with vegetable broth for vegetarian option); 2 teaspoons kosher salt, divided (Season to taste); 12 pieces lasagna noodles, uncooked and broken into ~2-inch pieces (Gluten-free options available); ½ cup heavy cream (optional) (Use coconut milk for dairy-free option); 1 cup shredded mozzarella cheese; ½ cup freshly grated parmesan cheese; ½ cup ricotta cheese (for serving); 6 tablespoons fresh basil, finely chopped (Plus extra for garnish)

I’ve made this Easy Creamy Lasagna Soup on more weeknights than I can count. It gives everything you love about lasagna — the rich tomato, melty cheese, and basil — but in a bowl and ready in under an hour. It’s comforting, forgiving, and a go-to when you want cozy without the fuss of layering pasta and baking.

Why you’ll love this dish

This soup hits the sweet spot between convenience and comfort. It’s quicker than oven lasagna, feeds a crowd, and stretches a little ground beef into satisfying family-size portions. Kids tend to love the cheesy finish, and adults appreciate that you can thin or thicken the broth to taste.

“A bowl of lasagna in soup form — dinner done. Creamy, cheesy, and perfect for busy nights.” — a quick dinner-night win from my kitchen

Reasons this recipe works well:

Weeknight-friendly: One pot, about 40–50 minutes total.
Budget-smart: Ground beef and pantry tomatoes go a long way.
Customizable: Make it creamier, spicier, vegetarian, or lighter with a few swaps.
Crowd-pleasing: Textures and flavors mimic classic lasagna without babysitting the oven.

Step-by-step overview

Start by softening onions and browning the beef in a large pot or Dutch oven. Build flavor with garlic, tomato paste, oregano, and a pinch of red pepper flakes. Add the tomato sauce, diced tomatoes, and chicken broth, then bring to a boil. Toss in broken lasagna noodles and simmer until tender. Finish with cream and cheese, then ladle into bowls and top with dollops of ricotta, more shredded mozzarella, parmesan, and fresh basil.

This overview gives you the flow: sauté → brown → build sauce → boil with pasta → simmer → finish with dairy → serve.

Gather these items

1 tablespoon olive oil (can use avocado oil)
1 medium onion, finely diced
1 pound ground beef (80/20 recommended for flavor; swap for ground turkey for a leaner option)
5 cloves garlic, minced
½ teaspoon red pepper flakes (optional; reduce for kids)
1 teaspoon dried oregano
2 tablespoons tomato paste
25 ounces tomato basil pasta sauce (use plain marinara and add fresh basil if you prefer)
28 ounces diced canned tomatoes (with juices)
4 cups chicken broth (use vegetable broth to keep it vegetarian)
2 teaspoons kosher salt, divided (season to taste)
12 lasagna noodles, uncooked and broken into ~2" pieces (use gluten-free lasagna noodles if needed)
½ cup heavy cream (optional — for richness; substitute full-fat coconut milk for dairy-free)
1 cup shredded mozzarella cheese
½ cup freshly grated parmesan cheese
½ cup ricotta cheese (for serving)
6 tablespoons fresh basil, finely chopped (plus extra for garnish)

Notes/Substitutions: Italian sausage replaces beef for a spicier, more assertive flavor. For a vegetarian version, brown diced mushrooms and/or use lentils instead of beef.

How to prepare it

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat.
Add the finely diced onion. Cook, stirring, until soft and translucent (about 5–7 minutes).
Add the ground beef. Break it up and sauté until fully browned. Drain excess fat if desired.
Stir in minced garlic, ½ teaspoon red pepper flakes, 1 teaspoon kosher salt, dried oregano, and 2 tablespoons tomato paste. Cook 1–2 minutes to deepen the tomato paste flavor.
Pour in the 25 oz tomato basil sauce, 28 oz diced tomatoes with their juices, and 4 cups chicken broth. Stir to combine.
Bring the pot to a boil over medium-high heat.
Add the broken lasagna noodles to the boiling soup. Stir so noodles don’t clump.
Add the remaining 1 teaspoon kosher salt, then reduce heat to a simmer. Cook until noodles are tender, about 10–12 minutes (check package times).
Stir in ½ cup heavy cream, if using. If you want a thinner soup, add 1–2 cups extra chicken broth now.
For extra creamy texture, stir 1 cup shredded mozzarella or ½ cup parmesan directly into the hot soup until melted.
Spoon into bowls. Top each bowl with a dollop of ricotta, a sprinkle of shredded mozzarella, a dusting of parmesan, and chopped fresh basil.
Serve hot and enjoy.

Best ways to enjoy it

Pair with crusty garlic bread or cheesy focaccia to soak up the broth.
Serve with a crisp green salad dressed in lemon vinaigrette to cut the richness.
For a lighter meal, ladle over a bed of sautéed greens instead of serving with bread.
Garnish ideas: toasted pine nuts, a drizzle of extra-virgin olive oil, or red pepper flakes for heat.

Storage and reheating tips

Cool the soup to room temperature and refrigerate within 2 hours of cooking.
Refrigerate in an airtight container for 3–4 days.
To freeze: cool completely, transfer to freezer-safe containers, leaving headspace, and freeze up to 3 months. Note: pasta will soften after freezing and reheating but remains tasty.
Reheat on the stove over medium-low until simmering, or microwave in 30–60 second intervals, stirring in between. Reheat to 165°F (74°C) for food safety.
If the soup is too thick after refrigeration or freezing, thin with extra broth or a splash of water. Add a little fresh cheese when reheating to refresh creaminess.

Pro chef tips

Use 80/20 beef for flavor and silky mouthfeel. Leaner beef dries out faster.
Toast and bloom the tomato paste in the fat for 1–2 minutes; this amplifies umami.
Break lasagna noodles into 2" pieces so they cook quickly and feel lasagna-like in each spoonful.
If you like a more layered cheese experience, stir some mozzarella into the soup and reserve some for melting on top.
Avoid overcooking pasta in the initial simmer if you plan to reheat often; cook the noodles slightly less than al dente to prevent them from turning mushy later.
Taste and adjust salt after adding cheese. Cheese adds salinity.

Creative twists

Vegetarian: Swap ground beef for cooked lentils, mushrooms, or a plant-based crumble. Use vegetable broth.
White, creamy spin: Replace tomato sauce with a béchamel or white sauce for a “white lasagna soup” feel (see linked inspiration).
Spicy: Add Italian sausage or extra red pepper flakes and a splash of crushed red pepper oil.
Gluten-free: Use gluten-free lasagna noodles or short pasta like gluten-free penne broken into pieces.
Low-carb: Replace broken noodles with thinly sliced zucchini ribbons added toward the end.

Your questions answered

Q: How long does this take from start to finish?
A: About 40–50 minutes. Sautéing and browning take ~15–20 minutes, simmer with noodles ~10–12 minutes, and finishing ~5 minutes.

Q: Can I make this vegetarian or vegan?
A: Yes. For vegetarian, use mushrooms or lentils and vegetable broth. For vegan, use plant-based meat, dairy-free cheese, and a non-dairy cream like coconut cream or cashew cream.

Q: Can I freeze the soup with the noodles?
A: Yes, but noodles will soften after freezing and reheating. If you prefer firmer pasta, store the soup and cooked noodles separately (cook a fresh batch of noodles when reheating).

Q: Do I need to brown the beef first?
A: Browning the beef adds flavor and a richer color to the broth. For a quicker route, you can use pre-cooked or crumbled Italian sausage, but expect a difference in depth.

Q: Is heavy cream necessary?
A: No. Heavy cream adds a rich, silky texture, but you can skip it or substitute with half-and-half, full-fat coconut milk, or a cashew cream for dairy-free options.

Conclusion

If you want a simple one-pot dinner that tastes like classic lasagna without the oven time, this Easy Creamy Lasagna Soup delivers. For more lasagna-soup inspiration and variations, check out Easy Creamy Lasagna Soup – Lena’s Kitchen and for a different take on a rich, brothy white version, see Creamy White Lasagna Soup – Half Baked Harvest.