I’m sharing a cozy and comforting soup that delivers all the rich flavors of traditional lasagna—ground beef, Italian herbs, creamy broth, and pasta—but comes together in just 40 minutes on the stovetop, Instant Pot, or slow cooker.
Why You’ll Love This Recipe
I love how this soup combines hearty ground beef, flavorful Italian spices, and tender lasagna noodles into a warm, one‑pot meal that’s ready in a fraction of the time. It’s creamy, cheesy, and every spoonful tastes like lasagna—without the fuss. Plus, topping each bowl with ricotta, mozzarella, Parmesan, and fresh basil makes it feel indulgent and special every time I serve it.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Soup
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Olive oil
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Onion, finely diced
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Ground beef (80/20)
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Garlic, minced
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Red pepper flakes
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Dried oregano
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Tomato paste
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Tomato basil pasta sauce
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Diced canned tomatoes
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Chicken broth
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Kosher salt
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Uncooked lasagna noodles, broken into pieces
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Heavy cream (optional)
Garnishes
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Shredded mozzarella cheese
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Freshly grated Parmesan cheese
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Ricotta cheese
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Fresh basil, finely chopped
directions
I start by heating olive oil in a large pot or Dutch oven and soften the onion. Then I add ground beef and cook until browned. Next, I stir in garlic, red pepper flakes, oregano, salt, and tomato paste. I then mix in the pasta sauce, diced tomatoes, and chicken broth and bring it to a boil. Once boiling, I add the broken lasagna noodles, adjust salt, and let it simmer until the noodles are tender. At that point, I stir in heavy cream for a silky texture. For extra creaminess, I’ll also stir in mozzarella or Parmesan directly into the soup. To serve, I ladle it into bowls and top each with ricotta, mozzarella, Parmesan, and fresh basil.
Servings and timing
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Servings: 8
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Prep time: 10 minutes
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Cook time: 30 minutes
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Total time: 40 minutes
Storage/reheating
I refrigerate leftovers in an airtight container for up to 4 days—as the noodles soak, I usually heat the soup gently and stir in a bit more broth to refresh the texture. If I plan to freeze it, I omit the noodles and cream—storing just the broth base for up to 3 months—then add fresh noodles and cream when reheating for optimal creaminess.
FAQs
1. Can I substitute ground beef with something else?
Yes—I sometimes use ground turkey, chicken, or even plant-based ground beef to lighten it up or keep it vegetarian when I swap the broth accordingly.
2. What if I don’t have Italian seasonings?
I stick with the red pepper flakes and oregano, but you can certainly add basil, thyme, or rosemary for depth.
3. Can I use a slow cooker or Instant Pot?
Absolutely! I brown the meat and aromatics first, then transfer to the slow cooker or Instant Pot. In the slow cooker, I cook on high for 4 hours or low for 8, then add noodles and cream toward the end. In the Instant Pot, I cook on Soup mode for about 15 minutes before stirring in noodles and cream.
4. How do I prevent noodles from getting mushy in leftovers?
I recommend storing soup without the noodles and only cooking or adding them fresh when reheating—this helps maintain good texture.
5. Can I freeze this soup?
Yes—freeze the soup base (without noodles or cream) for up to 3 months. Reheat, then stir in fresh noodles and cream for the best result.
6. Is fresh basil necessary?
I find fresh basil adds a bright, aromatic note and a pop of color—perfect as a finishing touch. It’s best added just before serving to keep its flavor vibrant.
7. Can I swap the pasta or noodles?
Yes—broken lasagna noodles work great, but any short pasta will do if that’s what I have on hand.
8. What about dairy‑free variations?
I sometimes swap heavy cream with coconut milk or a non-dairy alternative for a similar creaminess without dairy.
9. Can I make it spicier?
Absolutely—I’ll increase the red pepper flakes or add a pinch of cayenne to give it some heat.
10. Any tips for more flavor depth?
I occasionally toss in a Parmesan rind while simmering for extra richness. Removing it before serving is key.
Conclusion
I love how this Easy Creamy Lasagna Soup delivers all the cozy, comforting flavor of lasagna—beef, herbs, tomatoes, and creamy broth—in a simple, one-pot dish. Whether I’m cooking quickly on the stovetop or prepping ahead in the Instant Pot or slow cooker, it always turns out rich, hearty, and deeply satisfying. I hope you enjoy making and savoring every creamy, cheesy bowl as much as I do!
Print
Easy Creamy Lasagna Soup
- Total Time: 40 minutes
- Yield: 8 servings
Description
This Easy Creamy Lasagna Soup is the ultimate comfort food in a bowl. Packed with rich tomato flavor, tender noodles, and a trio of cheeses, it captures all the classic flavors of lasagna in a cozy, creamy soup—perfect for weeknight dinners and picky eaters.
Ingredients
For the Soup:
1 tablespoon olive oil
1 medium onion, finely diced
1 pound ground beef (80/20)
5 cloves garlic, minced
½ teaspoon red pepper flakes
1 teaspoon dried oregano
2 tablespoons tomato paste
25 ounces tomato basil pasta sauce
28 ounces diced canned tomatoes
4 cups chicken broth (more for thinner soup)
2 teaspoons kosher salt, divided
12 uncooked lasagna noodles, broken into 2-inch pieces
½ cup heavy cream (optional)
For Garnish:
1 cup shredded mozzarella cheese
½ cup freshly grated parmesan cheese
½ cup ricotta cheese
6 tablespoons fresh basil, finely chopped
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened.
Add ground beef and cook until browned. Stir in garlic, red pepper flakes, 1 teaspoon kosher salt, oregano, and tomato paste.
Add pasta sauce, diced tomatoes, and chicken broth. Bring to a boil.
Stir in broken lasagna noodles and remaining 1 teaspoon salt. Reduce heat and simmer until noodles are tender, about 15–20 minutes.
Stir in heavy cream for a richer, creamier texture. Add extra broth to thin the soup if desired.
For extra cheesiness, stir in mozzarella or parmesan directly into the soup.
Ladle soup into bowls and top with ricotta, mozzarella, parmesan, and fresh basil. Serve warm.
Notes
Use traditional dried lasagna noodles. Oven-ready noodles will turn too soft.
Substitute with any pasta if lasagna noodles aren’t available.
Make it spicier by increasing the red pepper flakes.
Store leftovers in the fridge for up to 4 days or freeze for up to 2 month
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main course
- Method: Stovetop
- Cuisine: American, Italian-Inspired
