There’s something deeply comforting about a bowl of Easy Creamy Lasagna Soup on a blustery evening. I first tested this recipe last autumn, chopping the onions extra fine to let them melt into the broth—what a revelation for silkier texture! The rich aroma of garlic and tomatoes filled my kitchen as the soup simmered, and I discovered that breaking the noodles into two-inch pieces makes each spoonful feel just like classic lasagna in a bowl. Through multiple trials, this version found its balance of tang, creaminess, and tender pasta.
Why You’ll Love Easy Creamy Lasagna Soup
- One-pot dinner ready in about 30 minutes—minimal cleanup.
- Creamy finish brightens the savory tomato base for ultimate comfort.
- Customizable with ground turkey, sausage, or extra veggies.
- Inspired by classic Italian flavors yet simpler than layered lasagna.
A Little Background
I first encountered lasagna soup recipes online but kept tweaking until it felt just right. On my first trial, I chopped onions more finely, which allowed them to blend seamlessly into the broth for a smoother mouthfeel. A winter evening test taught me not to rush the simmer—letting it bubble gently builds richer depth. This soup has since become my go-to for cozy family dinners.
Key Ingredients for Easy Creamy Lasagna Soup
- Ground beef (1 lb): provides savory backbone; swap for ground turkey to lighten it up.
- Crushed tomatoes (28 oz): creates robust tomato flavor; choose no-salt-added if preferred.
- Lasagna noodles (8): broken into 2-inch pieces; whole-wheat noodles add nuttiness and fiber.
- Heavy cream (½ cup): gives that silky finish; half-and-half works for a lighter touch.
- Beef broth (4 cups): the liquid base; low-sodium helps control seasoning.
How to Make Easy Creamy Lasagna Soup
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 pound ground beef and 1 finely chopped onion; cook 5–7 minutes, stirring, until meat is browned and onion softens.
- Stir in 3 minced garlic cloves, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 1 teaspoon dried basil, and ½ teaspoon red pepper flakes. Cook 1 minute more until you smell a nutty tomato aroma.
- Pour in 28 ounces crushed tomatoes and 4 cups beef broth. Turn heat up to bring to a gentle boil, then reduce to a simmer. Let it bubble uncovered for 10 minutes so flavors meld and liquid slightly reduces.
- Add 8 broken lasagna noodles. Simmer 8–10 minutes, stirring every few minutes to prevent sticking, until noodles are just al dente and the soup thickens a bit.
- Turn heat to low. Whisk in ½ cup heavy cream and ¼ cup grated Parmesan. Season with ½ teaspoon salt and ¼ teaspoon pepper to taste. Warm for 2 minutes, then serve with fresh basil leaves.
Pro Tips & Troubleshooting
- Always brown the beef fully for a deeper, toasted-meat aroma—don’t rush this step.
- If the tomatoes taste too tangy, a pinch of sugar tames the acid without masking flavor.
- I once forgot to stir the noodles—ended up with clumps. Now I set a timer to stir every 2 minutes.
- For a spicy kick, swap half the beef for Italian sausage or stir in chili flakes at the end.
- Want to double? Use a 6-quart pot. Halving? Keep noodles proportional to liquids.
Storage & Make-Ahead Guide
Let soup cool within 2 hours, then refrigerate in airtight containers up to 3 days or freeze up to 3 months. I learned to freeze before adding cream—otherwise it can separate. Reheat gently on the stove over medium-low, stirring occasionally and adding a splash of broth if it’s too thick. For make-ahead, prepare through Step 3, cool, then refrigerate; add noodles and finish just before serving.
Serving Suggestions
Ladle into bowls and garnish with extra Parmesan, torn fresh basil, or a drizzle of chili oil. Serve alongside garlic croutons or a crunchy arugula salad for contrast. A glass of red wine brings out the tomato’s sweetness.
Frequently Asked Questions
- Can I use gluten-free noodles in lasagna soup? Yes. Add GF noodles toward the end and follow package cooking times to avoid over-softening.
- How do I thicken lasagna soup? Simmer uncovered to reduce liquid, or whisk in a slurry of 1 teaspoon cornstarch with 1 tablespoon water.
- Can I make this soup a day ahead? Absolutely. Cook through Step 3, cool, refrigerate, then add noodles, cream, and cheese when reheating.
- What’s the best way to reheat leftover lasagna soup? Warm on the stove over medium-low, stirring, and add a splash of broth or water if it’s too thick.
- Can I substitute the heavy cream? Half-and-half works; for dairy-free, use full-fat coconut milk for a subtle tropical note.
- Is it safe to freeze soup with cream? I found cream can separate when frozen. It’s best to freeze the base and stir in fresh cream when reheating.
Final Thoughts
I hope you enjoy this Easy Creamy Lasagna Soup as much as I do on chilly nights. My favorite way is with extra basil and sharp Parmesan—so simple yet so warming. Drop a comment with your variations and let me know how yours turned out!
More Recipes You’ll Love
- Creamy Alfredo Pasta – another velvety sauce for pasta lovers
- Baked Ziti with Sausage – similar Italian flavors in a cheesy bake
- Vegetarian Lasagna – a meat-free twist on classic lasagna layers
Easy Creamy Lasagna Soup
Ingredients
Method
- Heat olive oil over medium heat. Add ground beef, diced onion, and diced carrot. Cook, stirring occasionally, until the beef is browned and the onion and carrot are softened, about 5-6 minutes. Drain any excess fat.
- Stir in garlic, tomato paste, oregano, basil, and red pepper flakes; cook until fragrant, about 1 minute.
- Add crushed tomatoes and beef broth; bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
- Stir in broken lasagna noodles; cook until noodles are tender, about 8-10 minutes, stirring occasionally to prevent sticking.
- Stir in heavy cream and Parmesan cheese; season with salt and pepper. Simmer for 2 minutes, then remove from heat.
- Ladle into bowls and garnish with fresh basil leaves and extra Parmesan before serving.