Easy Creamy Lasagna Soup for the Perfect Cozy Evening
There’s just something about a warm bowl of soup that wraps around you like a favorite sweater on a chilly evening, don’t you think? When the leaves turn golden and the days get shorter, I love to huddle up with a comforting dish that feels like a big hug. This Easy Creamy Lasagna Soup is exactly that — creamy, hearty, and bursting with cozy, Italian flavors that whisk me straight back to my childhood kitchen, where the aroma of simmering sauces danced through the air.
Perfect as an easy weeknight dinner, this dish transforms traditional lasagna into a soup that’s both comforting and simple. Today, I want to share this recipe with you, and trust me — it’s the kind of comforting goodness you’ll want to pin for later!
Why You’ll Love This Recipe
- Quick and Simple: This soup comes together in just under 30 minutes, making it an easy weeknight dinner option.
- Creamy Goodness: With heavy cream and a generous helping of cheese, this soup is rich and indulgent.
- Family-Friendly: Kids and adults alike will adore the familiar flavors of lasagna in a fun, slurpable form.
- Perfect for Meal Prep: This soup can easily be made ahead of time and is great for leftovers throughout the week.
- Versatile: Make it your own by adding different toppings or spices according to your taste preferences!
What You’ll Need
Gather these simple ingredients to whip up your Easy Creamy Lasagna Soup:
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20)
- 5 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth (more if you want a thinner soup)
- 2 teaspoons kosher salt (divided or more to taste)
- 12 lasagna noodles (uncooked and broken into 2" pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tablespoons fresh basil (finely chopped)
Let’s Make It Together
Now that you have everything ready, let’s dive into making this delicious soup together:
- Heat the olive oil in a large pot or dutch oven over medium heat. Add the finely diced onion and cook until it’s soft and translucent.
- Add the ground beef to the pot, breaking it apart as it cooks. Sauté until it’s browned all over and cooked through.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Cook for another minute, allowing those flavors to meld beautifully.
- Pour in the tomato sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a gentle boil, filling your kitchen with an enticing aroma.
- Add the broken lasagna noodles to the pot, along with the remaining 1 teaspoon of kosher salt (or more to taste). Reduce the heat and let it simmer until the noodles are tender, about 10 minutes.
- Stir in the heavy cream, and if you’d like a thinner soup, you can add 1-2 cups more chicken broth at this point. For an extra creamy texture, mix in some shredded mozzarella or parmesan directly into the soup!
- Spoon the cheesy lasagna soup into bowls, and top it with ricotta cheese, shredded mozzarella, and fresh parmesan, finished off with a sprinkle of finely chopped basil. Serve immediately and enjoy!
Fun Ways to Customize It
This Easy Creamy Lasagna Soup is already delicious, but here are a few creative twists you can try:
- Zesty Spinach: Add a couple of handfuls of fresh spinach just before serving for a pop of color and nutrition.
- Mushroom Lovers: Stir in some sautéed mushrooms for an earthy richness.
- Spicy Kick: If you like a little heat, add more red pepper flakes or toss in a diced jalapeño.
- Savory Sausage: Replace half of the ground beef with Italian sausage for a flavorful twist.
Chef Emma’s Helpful Tips
- Make Ahead: This soup does great in the fridge. You can make it a day or two in advance, just remember to add a splash of extra broth when reheating.
- Ingredient Swaps: You can easily swap ground beef for ground turkey or chicken for a lighter version.
- Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for 3–4 days or frozen for up to 3 months. Just make sure to freeze without the cream added for the best texture later.
Calories & Nutrition Details
Here’s a quick look at the nutrition information for a serving of Easy Creamy Lasagna Soup:
- Serving size: 1 bowl
- Calories: 520
- Carbohydrates: 45g
- Sugar: 6g
- Fat: 28g
- Protein: 30g
- Sodium: 890mg
Frequently Asked Questions
Can I make this ahead?
Yes! This soup keeps well in the fridge for a few days and can be frozen for up to three months.
Can I use different ingredients?
Absolutely! Feel free to use turkey for the ground beef or adjust the broth for your desired consistency.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days, or freeze them for later!
How long does it last?
Leftover soup is best enjoyed within 3-4 days in the fridge, and you can freeze it for up to 3 months.
A Cozy Closing Note
This Easy Creamy Lasagna Soup is a delightful way to usher in the warmth of Fall. It’s rich, satisfying, and packed with the flavors we love about lasagna, all while being ready in a fraction of the time. With each spoonful, you’ll feel wrapped in a blanket of comfort that makes any chilly night feel a little cozier.
Save this Easy Creamy Lasagna Soup to your Pinterest board so it’s ready when you need a cozy treat! Happy cooking, friends!
Print
Easy Creamy Lasagna Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Beef
Description
A comforting and creamy lasagna soup that’s perfect for chilly evenings, full of rich Italian flavors.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20)
- 5 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth (more if you want a thinner soup)
- 2 teaspoons kosher salt (divided or more to taste)
- 12 lasagna noodles (uncooked and broken into 2 inch pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tablespoons fresh basil (finely chopped)
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat.
- Add the finely diced onion and cook until it’s soft and translucent.
- Add the ground beef to the pot, breaking it apart as it cooks. Sauté until it’s browned all over and cooked through.
- Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Cook for another minute, allowing those flavors to meld beautifully.
- Pour in the tomato sauce, diced canned tomatoes, and chicken broth. Bring the mixture to a gentle boil.
- Add the broken lasagna noodles to the pot, along with the remaining 1 teaspoon of kosher salt. Reduce the heat and let it simmer until the noodles are tender, about 10 minutes.
- Stir in the heavy cream, and if you’d like a thinner soup, you can add 1-2 cups more chicken broth. For an extra creamy texture, mix in some shredded mozzarella or parmesan directly into the soup.
- Spoon the cheesy lasagna soup into bowls, and top it with ricotta cheese, shredded mozzarella, and fresh parmesan, finished off with a sprinkle of finely chopped basil. Serve immediately and enjoy!
Notes
This soup can be made ahead of time and is great for leftovers throughout the week. Feel free to add extra ingredients based on your taste preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg
