Easy Creamy Lasagna Soup Recipe tastes like cheesy, tomato-rich lasagna in a cozy bowl with silky broth and tender noodle ribbons. It suits busy weeknights, chilly game days, and new cooks, and it takes about 40 minutes start to finish. I make it when the house smells like rain and the kids hover near the stove.
Why You Should Try This Creamy Lasagna Soup Recipe
Easy Creamy Lasagna Soup Recipe delivers classic Italian comfort without the stack of dishes. You brown the sausage and simmer tomatoes while the noodles cook in the pot, so dinner moves fast. The creamy finish from ricotta and a splash of cream brings that baked-lasagna vibe without the wait.
This soup uses flexible ingredients you likely keep on hand. Swap sausage for ground turkey or plant-based crumbles and keep the flavor with Italian seasoning and fennel seed. Use jarred marinara for speed, or go with crushed tomatoes for a brighter taste.
Ingredients You’ll Need
- Olive oil
- 1 pound Italian sausage, mild or hot (or use ground turkey or plant-based crumbles with 1 teaspoon fennel seed)
- 1 medium yellow onion, diced
- 4 cloves garlic, minced (garlic paste works in a pinch)
- 2 tablespoons tomato paste
- 1 can crushed tomatoes, 28 ounces (or 24 ounces jarred marinara, I like Rao’s)
- 5 cups low-sodium chicken broth or vegetable broth
- 2 teaspoons Italian seasoning
- 1 pinch red pepper flakes
- 1 bay leaf
- 8 to 10 regular lasagna noodles, broken into bite-size pieces (no-boil works, check early; use gluten-free if needed)
- 1 cup heavy cream or 3/4 cup half-and-half for a lighter bowl
- 2 cups baby spinach, chopped, optional
- 1 cup whole-milk ricotta (cottage cheese works for a lighter swap)
- 1 cup shredded mozzarella
- 1/3 cup grated Parmesan, plus more for topping
- Fresh basil or parsley for garnish
- 1/2 teaspoon lemon zest, optional
- Kosher salt and black pepper
Pantry shortcuts and brand notes:
- Use pre-chopped onions or frozen mirepoix to save time.
- A high-quality marinara such as Rao’s boosts depth fast; for crushed tomatoes, Muir Glen gives bright flavor.
- Tomato paste in a tube lets you use a little without wasting a can.
Equipment:
- Large heavy pot or Dutch oven
- Wooden spoon and ladle
- Measuring cups and spoons
- Small bowl for ricotta topping
How to Make Creamy Lasagna Soup
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
- Warm 1 tablespoon olive oil in a large pot over medium heat. Add sausage and break it up. Cook until browned with crispy edges, 6 to 8 minutes. Spoon off excess fat if needed.
- Stir in diced onion with a pinch of salt and cook until tender, 3 to 4 minutes. Add garlic and cook 30 seconds. Mix in tomato paste and cook until it turns brick red and smells sweet, about 1 minute. Add Italian seasoning and red pepper flakes.
- Pour in crushed tomatoes or marinara and broth, then add the bay leaf. Bring to a boil, then lower to a lively simmer for 10 minutes to marry the flavors. Taste and adjust salt.
- Add the broken lasagna noodles and stir so they do not stick. Simmer, stirring every couple of minutes, until the noodles turn al dente, about 10 to 12 minutes. Keep the soup gently bubbling.
- Lower the heat. Stir in cream and spinach and cook 1 minute. Season with salt and black pepper to taste.
- Make the ricotta topper: in a small bowl mix ricotta, Parmesan, a pinch of salt and pepper, parsley, and lemon zest if using.
- Ladle soup into bowls. Top with a generous spoon of ricotta, a sprinkle of mozzarella, and extra Parmesan. Finish with basil and a few chili flakes or a swirl of olive oil. Serve hot and smile big.
Tips & Tricks
- Break noodles right before adding them to limit crumbs.
- Keep the soup a bit brothy, since noodles drink liquid; add more broth if it thickens too much.
- Using no-boil noodles works; start checking for doneness at 8 minutes.
- Want meal prep insurance? Cook noodles separately and store them dry, then add to hot soup when serving.
- Stir in cream off the heat to keep it silky.
- Swap sausage with ground turkey, mushrooms, or plant-based crumbles; add 1 teaspoon fennel seed for that Italian sausage note.
- Drop a Parmesan rind into the pot while it simmers, then pull it out before adding noodles.
- Salt at the end, since broth, sausage, and cheeses already bring salt.
What to Serve with Creamy Lasagna Soup
Serve this lasagna soup with garlic bread, focaccia, or buttery toasted sourdough for dunking. A crisp green salad with Caesar dressing or arugula and lemon cuts the richness nicely. Roasted broccoli or green beans add a simple veggie side. For drinks, pour a medium-bodied red like Chianti or sip sparkling water with a lemon twist.
Make-Ahead and Storage
Cook the soup base without noodles up to 4 days ahead and store it in the fridge, then cook noodles fresh when you reheat. Freeze the noodle-free base for up to 3 months and thaw overnight in the fridge. If you already added noodles, store leftovers up to 3 days; the pasta will soften, so add a splash of broth when reheating. Warm gently on the stove over medium heat, or microwave in short bursts, stirring often; keep the ricotta mixture separate and add it right before serving.
Nutrition Information
- Serving size: 1 of 6 servings
- Calories: about 520
- Protein: 28 g
- Carbohydrates: 47 g
- Fat: 26 g
- Saturated fat: 13 g
- Fiber: 4 g
- Sugar: 9 g
- Sodium: about 1050 mg
Numbers vary based on sausage, broth, and cheese brands, plus how much cheese lands in your bowl.
Easy Creamy Lasagna Soup Recipe
Ingredients
Instructions
- In a large pot, brown the ground beef with diced onion and minced garlic until fully cooked.
- Stir in marinara sauce, beef broth, and Italian seasoning. Bring to a boil.
- Add broken lasagna noodles and cook until tender, about 10-12 minutes.
- Lower heat and stir in ricotta cheese, parmesan cheese, shredded mozzarella, and heavy cream.
- Cook until cheese is melted and soup is creamy.
- Serve hot, garnished with additional Parmesan if desired.