The skillet hisses. Garlic meets oil and the whole kitchen fills with that warm, cozy smell that makes my kids come wandering in from homework and hallway chatter. A pot of Easy Creamy Lasagna Soup simmers on the stove. Steam curls up, carrying tomato and herb notes that feel like a hug. I spoon a little into a bowl, blow on it, and hand it over. The clink of a spoon, the soft murmur of “Mmm,” and the quick little smiles are what I live for after a long day in the city.
Some nights I want something fast and filling. Other nights I want the comfort of a Sunday dinner without the full fuss. This soup sits right in the sweet spot. It tastes like lasagna, but it cooks like soup. I have kept a dog-eared recipe card for years, and I tweak it depending on what’s in the fridge. Once you make it, it becomes the meal you reach for when the day has been long and everyone needs warmth.
I often bookmark other cozy soup ideas while I cook. If you like rich, creamy bowls, try this favorite I linked while stirring the pot: Creamy Reuben Soup. It’s a nice neighbor on the shelf of family recipes.
Why Make This Easy Creamy Lasagna Soup
This soup brings family and flavor together without making you work for hours. It is hearty enough to be a main, but light and ladleable like a soup. Kids love the cheesy bites. Adults love the comfort and the simple clean-up.
I remember making it the first time tucked into a tiny kitchen in Queens. The stove was old, the counter was small, and my toddler wanted to insist on stirring. The soup tolerated those small interruptions. It rewarded us with warm bowls and easy smiles. From there, it earned a spot in our weeknight rotation.
It is a realistic dish for real life. You can make it in about 30 minutes. You can double it for leftovers and the flavor gets better the next day. It travels well to potlucks. It gives you that lasagna flavor without layers or a long bake. And it helps bring busy families together around the table.
How to Make Easy Creamy Lasagna Soup
“Every time I stir this pot, it smells just like Sunday at home.”
Before I list the ingredients, let me describe the kitchen moments. The beef sizzles and browns. The onions go soft and smell sweet. When the tomato sauce hits the pot, the room fills with a tangy warmth. Broth thins the sauce, turning it into a comforting bath for noodles. Once the cheeses go in, the surface becomes glossy and rich. The steam fogs up the light over the sink and the house feels safe.
This process is forgiving. You can swap beef for turkey or use whole grain noodles for a healthier twist. The timing is simple and the texture is the real winner: soft noodles, chunky tomatoes, and ribbons of melted cheese. Now for the clear list of what you need.
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
Use fresh basil if you can. It gives the dish that garden brightness that lifts the whole bowl. If you only have dried basil, add it early so it has time to rehydrate. If you want lighter meals, try low-fat ricotta and skip a touch of the heavy cream. For a vegetarian take, swap the meat for a can of chickpeas or a cup of cooked lentils.
I also keep a jarred marinara I trust in my pantry for nights when I need speed. For a brighter, fresher jarred sauce, check the label for simple ingredients like crushed tomatoes, garlic, and basil.
Step-by-Step Directions
- 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. - 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. - 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. - Simmer the Soup
Reduce heat to medium-low and simmer uncovered for 15–20 minutes to deepen the flavor. - 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. - 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. - Serve and Garnish
Ladle into bowls and top with chopped basil or parsley and extra Parmesan. Serve hot with garlic bread or salad.
Cook with short, steady motions. Stir until creamy and smooth. Watch for golden edges on the meat when browning. If the noodles absorb too much broth, add a splash more chicken broth or water. If you prefer a looser soup, add up to another cup of broth when the noodles start to soften. For thicker, stew-like results, let the soup simmer a bit longer before adding cream.
Serving Easy Creamy Lasagna Soup at the Family Table
I set the table with a big loaf of crusty bread and a simple green salad. The bowls come steaming to the table. Little faces lean in to sniff the basil on top. My son insists on extra Parmesan, and my daughter likes to dunk the bread in the broth to soak up every last drop. There is always a clink of spoons and a little chaos that feels like home.
We dim the overhead light and light a small candle on busy nights. The room fills with soft conversation and the occasional story rewind from school. The soup feels casual enough to eat with hands that still have play-dough residue, and it feels special enough to mark a moment when the family finally sits together.
Pair it with a crisp salad to cut the richness. A simple vinaigrette with vinegar and olive oil brings a bright note. Or serve it with garlicky bread to mop the bowl and add a crunchy contrast. If you have picky eaters, set out a bowl of shredded cheese and let everyone top their own. It makes the meal a little interactive and keeps everyone smiling.
Storing and Reheating Easy Creamy Lasagna Soup
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight and the texture becomes even more comforting. When you reheat, add a splash of broth or water. Stir over medium heat until it comes back to a gentle simmer. The cream might separate a little after refrigeration, so whisk gently as it warms to bring it back together.
For longer storage, freeze the soup before adding cream and ricotta. Put the cooled soup into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator and then warm on the stove. Once it’s ready, stir in the cream and cheeses at the end so the texture stays smooth.
If you plan to reheat single servings quickly, microwave in short bursts. Heat for 60 seconds, stir, and then add 30-second intervals until hot. Add a tablespoon of water or broth if it seems too thick. Fresh basil is at its best when added after reheating.
Quick Tips from My Kitchen
- Brown the meat well. A little caramelization adds big flavor. Let the meat get a touch of color before breaking it up. It makes all the difference in depth.
- Break the lasagna noodles into pieces. They cook evenly and fit better in a bowl. Most bags break neatly by hand; if they seem stubborn, use kitchen shears.
- Save the cheese for last. Stir cheeses in over low heat so they melt slowly. This keeps the soup silky. If you add them too early, they can clump.
- Watch the salt. Jarred sauces can be salty. Taste as you go and adjust salt near the end. You can always add more, but you can’t take it out.
- Make it kid-friendly. Reduce the crushed red pepper, and let kids add their toppings. Watching them build their bowls gives them pride and gets them eating.
Variations on Easy Creamy Lasagna Soup
Meat-free version
Swap the ground beef for a cup of cooked lentils or two cans of rinsed, drained white beans. Saute the onions and garlic in olive oil, add the beans or lentils with the tomatoes, and build the soup as usual. Stir in the cheeses at the end for richness.
Turkey or chicken version
Use ground turkey or finely chopped cooked chicken when you want a lighter bowl. The process is the same and the soup stays hearty.
White lasagna spin
Try a white version with a base of béchamel or a creamy chicken broth and add spinach and mushrooms. For inspiration, this creamy white take gives a lovely fresh lift: Creamy Reuben Soup is a different flavor profile but shows how white, creamy soups hold up with bold cheeses and herbs.
Vegetable boost
Add diced zucchini, chopped carrots, or a handful of baby spinach for extra color and vitamins. Add firmer vegetables earlier so they cook through, and delicate greens at the very end.
Spicy twist
Increase crushed red pepper flakes or stir in a spoon of harissa paste. Top each bowl with a drizzle of chili oil for a modern, spicy lift.
Low dairy
Swap heavy cream for a mix of milk and a tablespoon of cornstarch whisked smooth. Use low-fat ricotta and skip the mozzarella for a lighter finish.
Easy Creamy Lasagna Soup
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A comforting and quick soup that tastes just like lasagna, perfect for busy weeknights.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Reduce heat to medium-low and simmer uncovered for 15–20 minutes to deepen the flavor.
- 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.
- 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.
- Ladle into bowls and top with chopped basil or parsley and extra Parmesan. Serve hot with garlic bread or salad.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
FAQs About Easy Creamy Lasagna Soup
Can I make this recipe ahead of time?
Yes. I often prep it in the morning before the kids wake up, then finish it right before dinner. Keep the noodles and cheese separate if you want to keep things fresh. Bring it together when you are ready to eat.
How long will leftovers keep?
In the refrigerator, leftovers will last about 3 days. The flavor gets deeper by day two. Freeze before adding the cream and ricotta for up to 3 months.
Can I use fresh pasta instead of lasagna noodles?
Yes. Fresh pasta cooks faster, so add it toward the end and watch closely. Reduce the cooking time and check for tenderness sooner.
Is there a good substitute for ricotta?
Cottage cheese works in a pinch if you pulse it in a blender to smooth it. For dairy-free options, try a creamy cashew blend or a dollop of plant-based cream cheese.
Can I brown the meat and stop there until dinner?
Absolutely. Brown the meat and store it in the fridge, covered. When dinner time comes, finish the soup by adding liquids, tomatoes, and noodles. This shortens the final cook time.
A Final Thought
This Easy Creamy Lasagna Soup is one of those recipes that makes the week feel kinder. It is forgiving, fast, and full of small comforts. It teaches the kids about simple flavors and gives us an easy way to gather without fuss. I hope it becomes a trusted bowl in your house too. It has been mine for years, turning busy weeknights into warm memories.
Conclusion
If you love the idea of a bowl that tastes like lasagna but cooks in a fraction of the time, you might also enjoy this take I often look to for extra inspiration: Easy Creamy Lasagna Soup – Lena’s Kitchen. For a different creamy direction with white sauce and more greens, take a peek at this beautiful version: Creamy White Lasagna Soup. – Half Baked Harvest.
Thank you for letting me share this recipe. Cooking is a way to slow down, even for a few minutes, and to hand something warm to the people you love. From my tiny city kitchen to yours, enjoy the sizzle, the steam, and the smiles.
