Easy Creamy Lasagna Soup

Soup and pasta meet in this easy, creamy lasagna soup. It takes the warm, familiar flavors of lasagna and turns them into a bowl of rich, comforting soup. You get browned meat, tomato sauce, broken lasagna noodles, and three kinds of cheese. The broth cooks down with herbs and tomatoes, then a splash of cream and ricotta make the soup smooth and silky. This recipe cooks on the stove in one pot, so cleanup is fast and the steps stay simple. You can make it on a weeknight or for a small crowd. Leftovers reheat well and taste even better the next day. You can change the meat to turkey to keep it lean, or add more vegetables for color and nutrition. Serve it with garlic bread or a crisp salad to finish the meal. Kids and adults both like the familiar lasagna taste in a soup form. The soup is hearty but not heavy, and you can adjust spice to your taste. Follow this easy guide and you will have a warm, creamy bowl ready in under an hour. It fills the house with a cozy smell that brings people to the table and makes dinner simple every night.

Why You’ll Love This Easy Creamy Lasagna Soup

You will love Easy Creamy Lasagna Soup because it tastes like lasagna but cooks faster. It uses one pot so you save time and dishes. The soup gives rich tomato flavor and melted cheese in every spoon. Broken lasagna noodles cook right in the broth for comfort and texture. You can make it with ground beef or ground turkey to keep it lighter. Heavy cream and ricotta make the soup smooth and velvety without extra work. Kids like the cheesy parts and adults like the hearty bowl. This recipe is easy to change for what you have on hand today.

How to Make Easy Creamy Lasagna Soup

Ingredients 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

1. Brown the Meat
   In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat, leaving about a tablespoon for flavor.

2. Sauté the Aromatics
   Add the diced onion and cook until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

3. Build the Base
   Add Italian seasoning, crushed red pepper, salt, and pepper. Stir in marinara sauce, chicken broth, and crushed tomatoes. Mix well and bring to a gentle boil.

4. Simmer the Soup
   Reduce heat to medium-low and simmer uncovered for 15–20 minutes to deepen the flavor.

5. 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.

6. Make It Creamy
   Lower the heat and stir in heavy cream, ricotta, mozzarella, and Parmesan cheese. Stir until melted and the soup becomes creamy and rich. Adjust seasoning to taste.

7. Serve and Garnish
   Ladle into bowls and top with chopped basil or parsley and extra Parmesan. Serve hot with garlic bread or salad.

How to Serve Easy Creamy Lasagna Soup

Serve this soup hot in deep bowls. Add a spoonful of extra ricotta or a sprinkle of Parmesan on top for a nice finish. A slice of warm garlic bread or a simple green salad pairs well and soaks up the sauce. For a bright touch, add fresh chopped basil right before serving. Let each person add more cheese or red pepper flakes if they like extra heat.

How to Store Easy Creamy Lasagna Soup

Cool the soup to room temperature before storing. Keep it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring so the cheese blends back in. You can freeze the soup in a freezer-safe container for up to 2 months, but the texture of the cream and ricotta may change a bit. Thaw in the fridge overnight and reheat slowly on the stove.

Tips for the Best Easy Creamy Lasagna Soup

• Use lean ground beef or ground turkey for less grease and a clean flavor.
• Break the lasagna noodles into even pieces so they cook at the same rate.
• Stir often when the noodles cook to avoid sticking.
• Taste and adjust salt and pepper at the end after the cheese melts.
• Add a splash of extra broth if the soup thickens too much.
• For a brighter flavor, add a handful of fresh spinach in the last few minutes to wilt.

Recipe Variations (if any)

• Vegetarian: Skip the meat and add chopped mushrooms, zucchini, or extra carrots. Use vegetable broth.
• Spicy: Increase crushed red pepper flakes to taste.
• Lighter: Use half-and-half instead of heavy cream, or use less cream and more broth.
• Gluten-free: Use gluten-free lasagna noodles broken into pieces or a short-cut pasta that is gluten-free.

Frequently Asked Questions (FAQs)

Q: Can I use ground turkey instead of ground beef?
A: Yes. Ground turkey works well and keeps the soup lighter. Follow the same browning step.

Q: How long will leftovers last?
A: Store in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Q: Can I freeze this soup?
A: Yes. Freeze in a tight container for up to 2 months. Thaw in the fridge and reheat slowly.

Q: Can I make this in a slow cooker?
A: You can brown the meat and onions first, then add all ingredients except cheese to the slow cooker. Cook on low until noodles are tender, then stir in cheeses at the end.

Conclusion

For another version with similar comfort and flavor, see Easy Creamy Lasagna Soup – Lena’s Kitchen. If you want a creamier, white-style take, try this idea: Creamy White Lasagna Soup – Half Baked Harvest.

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