Easy Creamy Lasagna Soup

Easy lasagna soup recipe has all the rich, cheesy flavor of classic lasagna in a cozy one-pot meal. Made with ground beef, tender lasagna noodles, marinara sauce, three kinds of cheese, and a creamy tomato broth, it’s an easy dinner that’s perfect for busy weeknights.

If you love lasagna but don’t always have time to layer noodles, sauce, meat, and cheese, this soup is the answer. Everything cooks together in one pot, then each bowl gets a generous spoonful of creamy ricotta mixture on top.

Why I Love This Recipe

I love that this recipe gives you everything you want from homemade lasagna without all the work. You still get the hearty meat sauce, tender pasta, plenty of cheese, and creamy ricotta, but there are no layers to assemble and no casserole dish to bake.

It’s also hearty enough to be a complete meal on its own. Add some garlic bread or a simple salad on the side and dinner is done.

Ingredients

Ground beef and Italian sausage: Ground beef and sausage makes the soup hearty and gives the broth plenty of flavor. You can use only one or the other if you prefer.

Onion and garlic: Fresh onion and plenty of garlic build the flavor base for the soup.

Tomato paste: Cooking the tomato paste for a couple of minutes before adding the liquid helps deepen its tomato flavor.

Marinara sauce: Using your favorite jarred marinara keeps this recipe quick and easy while giving the broth that classic lasagna flavor.

Beef broth: Beef broth thins the marinara into a rich, savory soup broth.

Lasagna noodles: Break regular lasagna noodles into bite-sized pieces before adding them to the soup. There’s no need to cook them separately.

Heavy cream: A cup of heavy cream gives the tomato broth a rich, creamy finish.

Mozzarella and Parmesan: These melt directly into the soup, making the broth extra cheesy and flavorful.

Italian seasoning, onion powder, and garlic powder: These simple seasonings add even more flavor to the tomato broth.

Ricotta mixture: Ricotta, mozzarella, Parmesan, and fresh basil are mixed together for the creamy topping. Adding a scoop to each bowl gives you that classic cheesy lasagna experience.

Instructions

1. Brown the ground beef and sausage in a large pot or Dutch oven (affiliate link) over medium heat, breaking it apart as it cooks. Once the beef is cooked through, drain off any excess grease.
2. Add the diced onion and minced garlic to the pot. Cook for a few minutes, stirring occasionally, until the onion begins to soften.
3. Stir in the tomato paste and cook for about 2 minutes. This quick step helps bring out the rich tomato flavor before you add the liquids.
4. Pour in the marinara sauce and beef broth, then add the Italian seasoning, onion powder, garlic powder, salt, and pepper. Stir everything together and bring the soup to a simmer.
5. Add the broken lasagna noodles and continue simmering for 10 to 12 minutes, stirring occasionally so the pasta doesn’t stick together. Cook until the noodles are tender.
6. Reduce the heat to low. Stir in the heavy cream, mozzarella, and Parmesan until the cheese has melted and the soup is creamy and well combined.
7. While the soup finishes cooking, combine the ricotta, Parmesan, mozzarella, chopped fresh basil, salt, and pepper in a small bowl.
8. Ladle the hot lasagna soup into bowls and add a generous scoop of the ricotta mixture on top. Finish with fresh basil, extra Parmesan, and red pepper flakes if you like a little heat.

Serving Suggestions

Lasagna soup is hearty enough to serve as a complete meal, but bread is perfect for soaking up that creamy tomato broth. Try serving it with garlic bread, garlic knots, Texas toast, or warm crusty Italian bread.

For a lighter side, pair the soup with a simple green salad or Caesar salad. I also like putting extra Parmesan, chopped basil, and red pepper flakes on the table so everyone can add their own toppings.

Storage

Allow leftover lasagna soup to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.

Keep the ricotta mixture in a separate airtight container and add it after reheating the soup. This keeps the ricotta fresh and creamy instead of melting into the broth.

Reheat leftovers gently on the stovetop over medium-low heat or in the microwave. The noodles will absorb more broth as the soup sits, so add a splash of beef broth or water when reheating if needed.

If you try this recipe please comment and rate it below, I love hearing from you!