A quick look at this cozy soup
This Easy Creamy Lasagna Soup tastes like lasagna in a bowl. It’s warm, creamy, and simple to make on a weeknight. If you enjoy hearty, saucy soups, you might also like Creamy Chicken Enchilada Soup for another family-style option.
Why you’ll want to make this tonight
- Fast comfort food that cooks in one pot.
- All the familiar lasagna flavors—meat, marinara, cheese—without layering noodles.
- Easy to adapt: use ground turkey to lighten it up or keep beef for richer flavor.
- Kid-friendly and filling for a family meal.
Simple steps to prepare Easy Creamy Lasagna Soup
What you’ll need
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can crushed tomatoes
- 8 lasagna noodles, broken into pieces
- ½ cup heavy cream
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, chopped
- Extra Parmesan cheese for topping
Step-by-step directions
- Brown the meat: In a large soup pot or Dutch oven, heat the olive oil over medium-high. Add the ground beef or turkey and cook until browned, breaking it apart with a wooden spoon. Drain excess fat, leaving about a tablespoon for flavor.
- Sauté the aromatics: Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook another 30 seconds until fragrant.
- Build the base: Add Italian seasoning, crushed red pepper, salt, and pepper. Stir in the marinara sauce, chicken broth, and crushed tomatoes. Mix well and bring to a gentle boil.
- Simmer the soup: Reduce heat to medium-low and simmer uncovered for 15–20 minutes to deepen the flavor.
- Cook the noodles: Add the broken lasagna noodles directly to the pot. Cook until tender, about 10–12 minutes, stirring occasionally. Add extra broth if the soup becomes too thick.
- Make it creamy: Lower the heat and stir in heavy cream, ricotta, mozzarella, and Parmesan. Stir until the cheeses melt and the soup becomes creamy. Taste and adjust seasoning if needed.
- Serve and garnish: Ladle into bowls and top with chopped basil or parsley and extra Parmesan. Serve hot with garlic bread or a simple salad.
Best ways to serve this lasagna soup
Serve it hot in deep bowls. Add a slice of garlic bread or a crisp green salad on the side. For a simple family meal, pair with toasted baguette slices for dipping. If you like other creamy soup ideas, try a different flavor profile like Creamy Cowboy Soup another comforting choice.
How to store leftovers
- Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days. Reheat gently on the stove over low heat to avoid splitting the cream.
- Freezer: This soup is best fresh, but you can freeze for up to 2 months. Freeze before adding the fresh basil and extra cheeses. Thaw overnight in the fridge and reheat slowly, stirring in a splash of broth if needed.
Handy tips to get it right
- Break lasagna noodles into bite-size pieces so they cook evenly.
- If the soup thickens too much as it rests, add a little extra chicken broth when reheating.
- For smoother ricotta incorporation, whisk it with a couple tablespoons of hot soup before stirring into the pot.
- Use freshly grated Parmesan for better melt and flavor.
- For other creamy soup techniques and ideas, see Creamy Mushroom Soup.
Simple variations to try
- Vegetarian: Skip the meat and add mushrooms, zucchini, or lentils.
- White version: Use a white sauce base with Italian sausage and spinach.
- Spicy: Increase crushed red pepper flakes or add a pinch of cayenne.
- Lower fat: Use half-and-half instead of heavy cream and part-skim ricotta and mozzarella.
Nutritional information (approximate per serving)
- Calories: ~450–550 (depends on meat and cheese choices)
- Protein: ~25–30 g
- Fat: ~25–35 g
- Carbs: ~30–40 g
These are estimates. Exact values vary by ingredients and portion size.
Family-friendly serving ideas
- Make a soup bar: set out grated cheeses, fresh basil, crushed red pepper, and garlic bread so everyone customizes their bowl.
- Pair with cut veggies and dip for kids who want extra crunch.
- Turn leftovers into a baked casserole by placing soup in a baking dish, topping with extra mozzarella, and baking until bubbly.
What to eat with this soup
- Garlic bread or cheesy toast.
- Light green salad with lemon vinaigrette to cut the creaminess.
- Roasted vegetables or a simple Caesar salad for more veggies.
Frequently asked questions
Q: Can I use broken spaghetti or another pasta instead of lasagna noodles?
A: Yes. Any short pasta or broken long pasta will work. Cooking time may vary.
Q: Can I make this in a slow cooker?
A: You can brown the meat and sauté aromatics first, then add liquids and pasta later. Cook on low until flavors meld, adding the pasta in the last 30–40 minutes so it doesn’t overcook.
Q: How do I stop the dairy from curdling when reheating?
A: Reheat slowly over low heat and stir often. Adding a splash of broth while reheating helps keep the texture smooth.
Q: Is there a dairy-free version?
A: Use dairy-free cream substitutes and vegan cheeses. The texture will differ, but the soup will still be flavorful.
Conclusion
If you want another take on lasagna-style soup, check out this recipe for Easy Creamy Lasagna Soup – Lena’s Kitchen. For a lighter, white-sauce version with similar comfort, see Creamy White Lasagna Soup. – Half Baked Harvest. For more ideas on creamy, cozy soups, try Creamy White Lasagna Soup – Our Balanced Bowl.
Easy Creamy Lasagna Soup
This creamy and cozy soup tastes just like lasagna in a bowl, made with ground meat, marinara, and cheeses for a family-friendly dinner option.
Ingredients
Base Ingredients
- 1 tablespoon olive oil For cooking the meat.
- 1 pound lean ground beef or ground turkey Ground turkey can be used for a lighter option.
- 1 small yellow onion, finely diced For flavor base.
- 3 cloves garlic, minced Add extra flavor.
- 1 teaspoon Italian seasoning For seasoning.
- 0.5 teaspoon crushed red pepper flakes Optional, for heat.
- 1 teaspoon salt To taste.
- 0.5 teaspoon black pepper To taste.
Liquid Ingredients
- 1 24-ounce jar marinara sauce For the soup's base flavor.
- 4 cups low-sodium chicken broth Adjust to thickness preference.
- 1 15-ounce can crushed tomatoes Adds richness to the soup.
Pasta & Dairy Ingredients
- 8 pieces lasagna noodles, broken into pieces Cook until tender.
- 0.5 cup heavy cream For creaminess.
- 0.5 cup ricotta cheese Adds creaminess.
- 1 cup shredded mozzarella cheese For melting into the soup.
- 0.25 cup grated Parmesan cheese For flavor.
Garnishes
- Fresh basil or parsley, chopped For topping.
- Extra Parmesan cheese For serving.
Instructions
Preparation
- In a large soup pot or Dutch oven, heat the olive oil over medium-high. Add the ground beef or turkey and cook until browned, breaking it apart with a wooden spoon. Drain excess fat, leaving about a tablespoon for flavor.
- Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook another 30 seconds until fragrant.
Building and Cooking the Soup
- Add Italian seasoning, crushed red pepper, salt, and pepper. Stir in the marinara sauce, chicken broth, and crushed tomatoes. Mix well and bring to a gentle boil.
- Reduce heat to medium-low and simmer uncovered for 15–20 minutes to deepen the flavor.
- Add the broken lasagna noodles directly to the pot. Cook until tender, about 10–12 minutes, stirring occasionally. Add extra broth if the soup becomes too thick.
Finishing Touches
- Lower the heat and stir in heavy cream, ricotta, mozzarella, and Parmesan. Stir until the cheeses melt and the soup becomes creamy. Taste and adjust seasoning if needed.
- Ladle into bowls and top with chopped basil or parsley and extra Parmesan. Serve hot with garlic bread or a simple salad.
Notes
Cool to room temperature before storing. Refrigerate for 3–4 days or freeze for up to 2 months. For best results, reheat slowly to avoid curdling the cream.
