Description

This Easy Creamy Lasagna Soup brings all the flavors of lasagna—rich tomato sauce, cheesy goodness, and savory Italian seasonings—into a comforting soup. It’s creamy, hearty, and easy to make, with layers of flavor in every spoonful. Top it with mozzarella and Parmesan for that classic lasagna finish.

Ingredients

For the Soup:

1 lb ground beef or Italian sausage (or a mix of both)
1 medium onion, diced
2 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
1 (6 oz) can tomato paste
1 (15 oz) can tomato sauce
4 cups low-sodium chicken or vegetable broth
2 teaspoons dried Italian seasoning
1/2 teaspoon red pepper flakes (optional)
8 oz uncooked lasagna noodles, broken into pieces
Salt and pepper, to taste

For the Creamy Mixture:

1 cup heavy cream
1/2 cup ricotta cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Toppings:

Extra mozzarella and Parmesan cheese
Fresh basil or parsley, chopped (optional)

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Instructions

In a large pot or Dutch oven, brown the ground beef or sausage over medium heat. Add diced onion and cook until softened, about 3–4 minutes. Add garlic and cook for another 30 seconds.
Stir in the diced tomatoes, tomato paste, tomato sauce, broth, Italian seasoning, and red pepper flakes (if using). Bring to a simmer.
Add the broken lasagna noodles and cook for 10–12 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
While the noodles cook, in a separate bowl, whisk together the heavy cream, ricotta cheese, mozzarella, and Parmesan until smooth.
Once the noodles are cooked, stir in the creamy cheese mixture until the soup becomes thick and creamy. Taste and adjust seasoning with salt and pepper.
Serve hot, topped with extra mozzarella, Parmesan, and fresh basil or parsley if desired.

Notes

You can use ground turkey or chicken for a leaner option.
Feel free to add spinach or kale for extra greens. Stir them in at the end for a fresh pop of color.
If you want a thicker soup, add more ricotta or mozzarella cheese.