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Creamy Lasagna Soup
Flona

Creamy Lasagna Soup

Creamy lasagna soup delivers all the rich, comforting flavors of traditional lasagna in an easy one-pot meal. Savory ground beef, tender broken lasagna noodles, rich tomato broth, and three types of melted cheese come together in this hearty, satisfying soup that tastes like classic lasagna but requires a fraction of the effort. Perfect for busy weeknights when you crave comfort food.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Italian
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb lean ground beef or ground turkey
  • 1 small yellow onion finely diced
  • 3 garlic cloves minced
  • 1 tsp Italian seasoning
  • 0.5 tsp crushed red pepper flakes optional
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 24 oz jar marinara sauce
  • 4 cups low-sodium chicken broth
  • 15 oz can crushed tomatoes
  • 8 lasagna noodles broken into pieces
  • 0.5 cup heavy cream
  • 0.5 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese plus extra for serving
  • fresh basil or parsley chopped, for garnish

Equipment

  • Large soup pot or Dutch oven
  • Wooden spoon
  • Ladle

Method
 

  1. Heat olive oil in a large soup pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a wooden spoon, until browned, about 5-7 minutes. Drain all but 1 tablespoon of fat.
  2. Add diced onion to the pot and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly.
  3. Sprinkle in Italian seasoning, crushed red pepper flakes if using, salt, and black pepper. Stir to coat the meat and onions, cooking for 1 minute.
  4. Pour in marinara sauce, chicken broth, and crushed tomatoes. Scrape the bottom of the pot to loosen any browned bits. Stir well and bring to a boil.
  5. Reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally, to allow flavors to meld.
  6. Add broken lasagna noodles to the simmering soup, making sure they're submerged. Cook for 10-12 minutes until tender, stirring occasionally to prevent sticking. Add extra broth if soup becomes too thick.
  7. Reduce heat to low or turn off completely. Stir in heavy cream, then add ricotta by spoonfuls, stirring to incorporate. Add mozzarella and parmesan, stirring until all cheese is melted and soup is creamy.
  8. Taste and adjust seasoning if needed. Ladle into bowls and garnish with chopped fresh basil or parsley and extra parmesan cheese. Serve immediately with crusty bread.

Notes

Don't add cheese while soup is boiling or it will become grainy. Noodles continue absorbing liquid as soup sits; add broth when reheating. Use freshly shredded cheese for best melting. For make-ahead, prepare base without noodles and cheese, then add fresh when serving. Soup thickens overnight; thin with extra broth as needed. Store refrigerated up to 4 days.