Creamy Lasagna Soup Recipe tastes like a cozy bowl of cheesy lasagna that met a creamy tomato soup and decided to stay in your favorite mug. It uses budget-friendly pantry staples, feeds a crowd, and comes together in about 40 minutes, which works perfectly for my own weeknight chaos. If you love classic lasagna flavor but feel zero interest in layering noodles after work, this one feels made for you.
Reasons To Try This Creamy Lasagna Soup Recipe
This soup packs all the flavors of traditional lasagna in a single pot: rich tomato broth, Italian sausage, tender noodles, and melty cheese on top. You skip the fussy layering and long bake time, yet you still get that cozy, cheesy comfort in every spoonful.
You stretch a pound of meat and a handful of noodles into a full meal that feeds 6 to 8 people. The recipe uses pantry ingredients like canned tomatoes, broth, and dried herbs, so you keep costs low and grocery lists short.
“This Easy Creamy Lasagna Soup Recipe tasted like my favorite lasagna in a bowl and my whole family asked for seconds.” ★★★★★
Ingredients You Need
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (optional for heat)
Tomato base and broth
- 2 tablespoons tomato paste
- I like Cento or Mutti for rich flavor, but any brand works.
- 1 can (28 ounces) crushed tomatoes
- 4 cups low sodium chicken broth or vegetable broth
- Boxed broth works great and keeps this soup budget friendly.
Noodles
- 8 to 10 regular lasagna noodles, broken into bite-size pieces
Creamy finish
- 1 cup heavy cream
- Half and half works if you want it a bit lighter.
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Fresh flavor boosters
- 1 to 2 tablespoons chopped fresh parsley or basil
- Extra salt and pepper to taste
- Red pepper flakes for serving, optional
Pantry shortcuts and substitutions
- Use jarred marinara instead of crushed tomatoes and tomato paste if you want a shortcut; reduce salt slightly.
- Use pre-shredded mozzarella to save time; it works fine in soup.
- Use cottage cheese in place of ricotta if that fits your budget better; blend it for a smoother texture.
Equipment list
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
- Cutting board and sharp knife
- Small bowl for cheese mixture
Tips
- Brown the sausage well so it builds deep flavor in the broth.
- Break the lasagna noodles into similar sizes so they cook evenly.
- Add the noodles near the end so they stay tender and not mushy.
- Stir often after you add the noodles so they do not stick to the bottom.
- Taste the broth before adding cream and adjust salt and pepper.
- Turn heat to low before adding cream so it stays smooth and silky.
- Add the cheese mixture to each bowl instead of the pot so leftovers reheat better.
- Keep extra broth on hand and thin the soup if it thickens too much.
How to Make Creamy Lasagna Soup
Step 1: Brown the sausage and soften the onion
Heat the olive oil in a large pot over medium heat. Add the Italian sausage and break it into small pieces with a spoon. Cook 5 to 7 minutes until the sausage browns and no pink remains. Add the diced onion and cook 4 to 5 minutes until it turns soft and translucent.
Step 2: Add garlic and seasonings
Stir in the minced garlic and cook about 30 seconds until it smells fragrant. Add the dried oregano, basil, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Stir well so the sausage and onion pick up all the seasoning.
Step 3: Build the tomato base
Add the tomato paste and stir it into the sausage mixture. Cook 1 to 2 minutes so the tomato paste darkens slightly and tastes richer. Pour in the crushed tomatoes and stir to combine everything.
Step 4: Add broth and simmer
Pour in the chicken broth and stir again. Bring the soup to a gentle boil over medium high heat. Turn the heat down to medium low and let it simmer 10 minutes so the flavors blend and deepen.
Step 5: Cook the lasagna noodles
Add the broken lasagna noodles to the simmering soup and stir well. Cook 10 to 12 minutes, stirring often, until the noodles turn tender but still hold a little bite. If the soup thickens too much, add a splash of extra broth or water.
Step 6: Stir in the cream
Turn the heat to low. Pour in the heavy cream and stir until the broth turns creamy and slightly lighter in color. Taste and adjust salt and pepper so the flavors pop.
Step 7: Mix the cheeses
In a small bowl, stir together the ricotta, shredded mozzarella, and grated Parmesan. Add a pinch of salt and pepper and mix until it turns smooth and spreadable. This mixture will sit on top of each bowl like the cheesy layer of lasagna.
Step 8: Serve and garnish
Ladle the hot creamy lasagna soup into bowls. Add a generous scoop of the cheese mixture to the center of each bowl and let it melt slightly. Sprinkle with fresh parsley or basil and a pinch of red pepper flakes if you enjoy heat. Serve hot and watch it disappear faster than traditional lasagna.
Different Ways to Try It
- Gluten free: Use gluten free lasagna noodles or any gluten free short pasta and check that your broth and sausage carry a gluten free label.
- Lighter dairy: Use half and half instead of heavy cream and part skim ricotta and mozzarella.
- Vegetarian: Skip the sausage, use vegetable broth, and add a can of white beans or lentils for protein.
- Vegan: Use plant based sausage, vegetable broth, coconut milk or cashew cream, and vegan ricotta and mozzarella.
- Low carb: Swap noodles for sliced zucchini or hearts of palm pasta and reduce the amount of tomatoes slightly.
- Extra veggies: Stir in baby spinach, kale, or chopped zucchini during the last 5 minutes of cooking.
- Extra protein: Add cooked shredded chicken or extra sausage if you feed big appetites.
How to Serve Creamy Lasagna Soup
Serve this Easy Creamy Lasagna Soup Recipe piping hot with that cheesy dollop right in the center of each bowl. Add a side of garlic bread, simple green salad, or roasted vegetables for a full meal. Kids usually love this soup because it tastes like pizza and lasagna had a cozy soup baby. Pair it with iced tea, sparkling water, or lemonade for a family friendly dinner.
Make-Ahead and Storage Success
Let the soup cool to room temperature, then store it in airtight containers in the fridge for up to 4 days. Store the cheese mixture in a separate container so it stays thick and creamy. The noodles soak up liquid as the soup sits, so add a splash of broth or water when you reheat it on the stove over medium heat. You can freeze the soup without the noodles for up to 3 months and add freshly cooked pasta when you reheat it for best texture.
Easy Creamy Lasagna Soup Recipe
Ingredients
Instructions
- Heat the olive oil in a large pot over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. Drain excess fat if needed.
- Add the diced onion and cook until softened, about 3–4 minutes. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Stir in the tomato paste, oregano, basil, crushed red pepper flakes, salt, and black pepper. Cook for 1–2 minutes to toast the tomato paste and spices.
- Pour in the chicken broth, marinara sauce, and crushed tomatoes. Stir well, then bring the mixture to a simmer.
- Add the broken lasagna noodles to the pot. Simmer, stirring occasionally, until the pasta is tender, about 10–12 minutes.
- Reduce the heat to low and stir in the heavy cream, mozzarella, and Parmesan until the cheeses are melted and the soup is creamy.
- Taste and adjust seasoning with additional salt and pepper if needed. Remove from heat.
- Ladle the soup into bowls. Top each serving with a dollop of ricotta cheese and a sprinkle of fresh parsley if using. Serve hot.
Notes
Approximate per serving (1/6 of recipe): 610 calories; fat 38 g; saturated fat 19 g; carbohydrates 39 g; fiber 3 g; sugars 10 g; protein 27 g; sodium 1340 mg. Values are estimates and will vary based on exact ingredients, brands, and portion size.