Creamy Lasagna Soup

This creamy lasagna soup has all the cozy flavors of classic lasagna in an easy one pot meal. It is made with tender noodles, tomato sauce, broth, herbs, and a touch of cream. You can use your favorite ground meat, beef, sausage, turkey, or even a mix for a personalized touch.

For the ultimate comfort, top each bowl with a dollop of a ricotta cheese mixture blended with mozzarella, parmesan, and parsley, giving you that classic cheesy lasagna finish in every spoonful.

Stovetop Method

The stovetop version is the classic way to make creamy lasagna soup.

👉 Stovetop

Brown the ground meat with onion and garlic in a large pot.
Stir in herbs, seasoning, tomatoes, sauce, broth, and tomato paste. Simmer until flavors meld.
Add broken lasagna noodles and cook until tender, 12-15 minutes.
Stir in cheese, heavy cream, season, and serve with ricotta topping.

Other Cooking Method

👉 Crockpot (Slow Cooker)

Brown the ground meat in a skillet before adding it to the crockpot.
Add onion, garlic, herbs, seasoning, tomatoes, sauce, broth, and tomato paste.
Cook on low for 6-7 hours or high for 3-4 hours.
About 30 minutes before serving, stir in the broken lasagna noodles.
Just before serving, add the cheese, heavy cream and season with salt and pepper.
Top bowls with the ricotta cheese mixture before serving.

Tips and Notes

Meat Options: Italian sausage adds rich flavor, while turkey or chicken keeps it lighter.
Make Ahead: The soup (without noodles) can be made a day ahead and reheated. Add noodles fresh when ready to serve.
Cheese Mixture: The ricotta topping is optional, but it makes the soup taste like true lasagna. Try mixing in a pinch of Italian seasoning or fresh basil for extra flavor.
Storage: Store leftovers in the fridge for up to 3 days. The soup will thicken as it sits; add extra broth when reheating.

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Cooking Method: Soup

Courses: Dinner, Lunch, Soup

Ingredients

1 pound ground beef (or use sausage, turkey, or chicken)
1 onion, chopped
3 garlic cloves, minced
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil or Italian seasoning
24 oz marinara or tomato sauce (or your favorite pasta sauce)
28 oz canned diced tomatoes (or use homemade)
3 cups chicken or vegetable broth
10 uncooked lasagna noodles, broken into pieces
1 cup ricotta cheese
3/4 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 cup heavy cream (or half & half for lighter option)
salt and black pepper, to taste

Optional Ricotta Cheese Topping

1 cup ricotta cheese
1/4 cup grated parmesan
2 tbsp fresh parsley, chopped
1/2 cup shredded mozzarella cheese

Instructions

1
In a large soup pot, add the ground meat over medium heat. Cook until brown, breaking it apart with a spoon. Drain excess fat if necessary.
2
Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, and basil or seasoning. Cook for 1 minute until fragrant.
3
Stir in the tomatoes, your favorite marinara or tomato sauce, broth, and tomato paste. Bring to a simmer.
4
Add broken lasagna noodles directly to the pot. Simmer until tender, about 12–15 minutes, stirring occasionally to prevent sticking.
5
Stir in the ricotta cheese, mozzarella cheese, grated parmesan, and heavy cream. Mix until well combined and creamy. Season with salt and pepper to taste.
6
(Optional Ricotta Topping Mixture) In a small bowl, combine ricotta, mozzarella, parmesan, and parsley. Mix until smooth.
7
Ladle soup into bowls and top each serving with a scoop of the ricotta mixture if you prefer. Garnish with fresh basil pieces if desired.