Easy Creamy Lasagna Soup Recipe

I created a Homemade Lasagna Soup that packs all the layers of lasagna into a quick, creamy bowl of ground beef, Italian herbs, cream, and lasagna noodles with stovetop, Instant Pot, and slow cooker options so dinner is ready in half the time.

Jump to Recipe

I crave big, familiar flavors that do not take forever, so I made this Easy Creamy Lasagna Soup. It tastes like a Homemade Lasagna Soup but comes together faster, and yeah I put ground beef in it and finish it with dollops of ricotta cheese so each spoonful feels layered.

It’s what I reach for on nights when I want dinner that feels special without fuss. It even slipped into my Yummy Fast Dinners rotation, not gonna lie.

If you like lasagna but hate the time, this will make you curious enough to ladle a bowl.

Ingredients

Print Recipe (No Advertisments)

ground beef: Main protein, rich in iron and fat, gives hearty savory flavor, not very lean
crushed tomatoes: Adds acidity, vitamin C and fiber, balances richness with bright tomatoey tang
lasagna noodles: Carbs for energy, fills you up, softens in soup, comfort food vibes
ricotta cheese: Creamy protein and calcium, mild flavor that makes soup rich and smooth
heavy cream: Adds luxurious fat and silkiness, boosts calories and mellow dairy flavor
Parmesan cheese: Umami salty punch, a little goes far, adds depth and salty tang
onion and garlic: Build savory base, deliver aroma, small amounts add antioxidants too
Italian seasoning: Dried herbs give herbal warmth, low effort flavor boost, no calories

Ingredient Quantities

1 tbsp olive oil (optional)

1 lb ground beef 80% lean

1 medium yellow onion chopped

3 garlic cloves minced

2 tsp dried Italian seasoning

1/2 tsp crushed red pepper flakes (optional)

2 tbsp tomato paste

1 (28 oz) can crushed tomatoes

4 cups beef broth

8 oz dried lasagna noodles broken into 1 inch pieces (about 6 sheets)

1/2 cup heavy cream or half and half

1 cup ricotta cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Salt and freshly ground black pepper to taste

Fresh basil or parsley for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Heat 1 tablespoon olive oil in a large pot over medium heat if using oil, then add 1 pound ground beef 80 percent lean and 1 medium chopped yellow onion; season with salt, pepper, 2 teaspoons dried Italian seasoning and 1 half teaspoon crushed red pepper flakes if you like heat. Cook until beef is browned and onion is soft, breaking the meat into pieces, about 6 to 8 minutes. Add 3 minced garlic cloves in the last minute and stir.

2. Stir in 2 tablespoons tomato paste and cook 1 to 2 minutes until it darkens and smells a little sweet.

3. Pour in 1 28 ounce can crushed tomatoes and 4 cups beef broth, scraping the bottom of the pot to lift the browned bits. Bring the mixture up to a gentle simmer.

4. Add 8 ounces dried lasagna noodles broken into 1 inch pieces about 6 sheets. Now choose your method
– Stovetop: keep simmering and cook the noodles 10 to 12 minutes until tender, stirring occasionally so they don’t clump.
– Instant Pot: transfer everything to the Instant Pot if you browned meat in another pot, add the broken noodles, seal and cook on high pressure for 4 minutes, then quick release carefully.
– Slow cooker: transfer the sauce to the slow cooker and cook on low 4 hours or on high 2 to 3 hours, then stir in the broken noodles and cook on high 20 to 30 minutes until tender.

5. Once the noodles are cooked, lower the heat and stir in 1 half cup heavy cream or half and half and 1 cup ricotta cheese until smooth and creamy.

6. Stir in 1 and a half cups shredded mozzarella cheese and 1 half cup grated Parmesan cheese until melted and well combined, saving a little extra of each to sprinkle on top if you want.

7. Taste and adjust seasoning with salt and freshly ground black pepper. If the soup is too thick, thin with a splash more beef broth; if too thin, simmer a few minutes to reduce.

8. Ladle into bowls and garnish with the reserved cheeses and fresh basil or parsley if using. Serve with crusty bread or garlic toast and enjoy, this packs all the lasagna flavor without the time it takes to assemble a big casserole.

Equipment Needed

1. Large heavy-bottomed pot or Dutch oven, for browning the beef and simmering the soup
2. Instant Pot or electric pressure cooker (optional, if you pick that method)
3. Slow cooker or crockpot (optional, if you pick that method)
4. Chef’s knife and cutting board, for chopping onion and garlic
5. Wooden spoon or heatproof spatula, to break up meat and stir so noodles dont clump
6. Measuring cups and measuring spoons, for broth, tomato paste, cream and spices
7. Can opener and kitchen shears (or break the lasagna sheets by hand)
8. Ladle, serving bowls and a box grater for fresh Parmesan if you like it grated fresh

FAQ

Q: Can I swap the ground beef for something else? A: Yes, you can use ground turkey or chicken for a lighter soup, or sweet or spicy Italian sausage for more flavor. If you use leaner meat like turkey, you might want to add a splash of olive oil since it has less fat. Adjust salt since sausage can be salty.

Q: What if I only have regular pasta or fresh lasagna noodles? A: Broken dried lasagna is easiest but penne, rotini or broken spaghetti work fine. Fresh lasagna noodles cook faster so add them later and watch them, they can get soft quick. If you use other dried pasta, timing might change by a few minutes.

Q: Can I make this vegetarian? A: Yes, swap the beef for mushrooms, lentils or a plant based ground "meat", and use vegetable broth instead of beef broth. Keep the cheeses or use vegan alternatives if you want it fully dairy free.

Q: How do I keep the noodles from getting mushy? A: Don't overcook them, add the broken noodles near the end of cooking and simmer only until al dente. Or cook the noodles separately and add to bowls when serving so they stay firmer.

Q: Can I make this ahead or freeze it? A: You can make the base (tomato, broth, meat) ahead and freeze it, but dont freeze the soup after you've added the heavy cream and cheeses because texture can change. Reheat, then stir in cream and ricotta at the end for best results.

Q: How can I make it creamier or lighter? A: For richer soup use heavy cream and extra ricotta, or blend a cup of the soup and stir back in. For lighter, use half and half or swap ricotta for part-skim, and use less mozzarella. Taste and adjust salt and pepper at the end.

Easy Creamy Lasagna Soup Recipe Substitutions and Variations

Ground beef: swap with ground turkey or chicken for a leaner soup; Italian sausage for more spice and depth; or plant-based crumbles (Beyond, Impossible) for a vegetarian version.
Heavy cream (or half and half): use whole milk plus 1 tbsp melted butter to mimic richness; evaporated milk for creaminess with less fat; or full-fat Greek yogurt thinned with a little milk (stir in off heat to avoid curdling).
Ricotta cheese: small-curd cottage cheese works great (pulse/blend quick for smoother texture); mascarpone for a richer, silkier finish; or cream cheese softened and beaten for a tangy, creamy swap.
Lasagna noodles broken: use broken ziti, penne, or rigatoni (same bite and cook time); or tear full lasagna sheets by hand if thats easier; for GF eaters choose a gluten-free pasta of similar size.

Pro Tips

– Browning and paste trick: Salt the beef early and really brown it so you get those browned bits, they add tons of flavor. When you add the tomato paste, cook it until it darkens and smells slightly sweet, then scrape the pot to lift all that fond into the sauce. Taste for salt only near the end since the broth and cheeses add a lot.

– Stop the noodles from getting mushy: Keep the simmer gentle and stir regularly so the broken noodles dont clump. If youre worried about texture, cook the noodles separately to just shy of al dente, then add them to the soup at the end so they dont soak up all the broth.

– Make the cheese smooth: Whisk the ricotta with the cream or a little warm broth first so it goes in silky and not lumpy. Add the shredded cheeses off the heat or over very low heat so they melt into a creamy ribbon instead of getting grainy. Save a handful of cheese to sprinkle on top when serving.

– Plan for leftovers and freezing: The soup thickens as it sits, so thin with extra broth when reheating. If you want to freeze, leave out the cream and fresh cheeses, freeze the base, then stir in dairy and fresh herbs after thawing and gentle reheating. Fresh basil/parsley always goes on last.

Easy Creamy Lasagna Soup Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

629

kcal

Equipment: 1. Large heavy-bottomed pot or Dutch oven, for browning the beef and simmering the soup
2. Instant Pot or electric pressure cooker (optional, if you pick that method)
3. Slow cooker or crockpot (optional, if you pick that method)
4. Chef’s knife and cutting board, for chopping onion and garlic
5. Wooden spoon or heatproof spatula, to break up meat and stir so noodles dont clump
6. Measuring cups and measuring spoons, for broth, tomato paste, cream and spices
7. Can opener and kitchen shears (or break the lasagna sheets by hand)
8. Ladle, serving bowls and a box grater for fresh Parmesan if you like it grated fresh

Ingredients

1 tbsp olive oil (optional)
1 lb ground beef 80% lean
1 medium yellow onion chopped
3 garlic cloves minced
2 tsp dried Italian seasoning
1/2 tsp crushed red pepper flakes (optional)
2 tbsp tomato paste
1 (28 oz) can crushed tomatoes
4 cups beef broth
8 oz dried lasagna noodles broken into 1 inch pieces (about 6 sheets)
1/2 cup heavy cream or half and half
1 cup ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
Fresh basil or parsley for garnish (optional)

Directions

Heat 1 tablespoon olive oil in a large pot over medium heat if using oil, then add 1 pound ground beef 80 percent lean and 1 medium chopped yellow onion; season with salt, pepper, 2 teaspoons dried Italian seasoning and 1 half teaspoon crushed red pepper flakes if you like heat. Cook until beef is browned and onion is soft, breaking the meat into pieces, about 6 to 8 minutes. Add 3 minced garlic cloves in the last minute and stir.
Stir in 2 tablespoons tomato paste and cook 1 to 2 minutes until it darkens and smells a little sweet.
Pour in 1 28 ounce can crushed tomatoes and 4 cups beef broth, scraping the bottom of the pot to lift the browned bits. Bring the mixture up to a gentle simmer.
Add 8 ounces dried lasagna noodles broken into 1 inch pieces about 6 sheets. Now choose your method
– Stovetop: keep simmering and cook the noodles 10 to 12 minutes until tender, stirring occasionally so they don't clump.
– Instant Pot: transfer everything to the Instant Pot if you browned meat in another pot, add the broken noodles, seal and cook on high pressure for 4 minutes, then quick release carefully.
– Slow cooker: transfer the sauce to the slow cooker and cook on low 4 hours or on high 2 to 3 hours, then stir in the broken noodles and cook on high 20 to 30 minutes until tender.
Once the noodles are cooked, lower the heat and stir in 1 half cup heavy cream or half and half and 1 cup ricotta cheese until smooth and creamy.
Stir in 1 and a half cups shredded mozzarella cheese and 1 half cup grated Parmesan cheese until melted and well combined, saving a little extra of each to sprinkle on top if you want.
Taste and adjust seasoning with salt and freshly ground black pepper. If the soup is too thick, thin with a splash more beef broth; if too thin, simmer a few minutes to reduce.
Ladle into bowls and garnish with the reserved cheeses and fresh basil or parsley if using. Serve with crusty bread or garlic toast and enjoy, this packs all the lasagna flavor without the time it takes to assemble a big casserole.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.