Creamy Lasagna Soup: Simple Weeknight Comfort (Print Version)
Whip up this Creamy Lasagna Soup for a simple, hearty weeknight meal. All the classic lasagna flavors without the fuss, perfect for cozy evenings.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
1 tbsp olive oil
02 -
1 lb ground beef (or Italian sausage)
03 -
1 large onion, chopped
04 -
4 cloves garlic, minced
05 -
6 oz can tomato paste
06 -
28 oz can crushed tomatoes
07 -
6 cups chicken broth
→ Flavor Boosters & Seasonings
08 -
2 tsp Italian seasoning
09 -
1 tsp salt (or to taste)
10 -
1/2 tsp black pepper (or to taste)
→ Dairy & Finishing Touches
11 -
6-8 lasagna noodles, broken into pieces
12 -
4 oz cream cheese, softened and cubed
13 -
1/2 cup grated Parmesan cheese, plus more for serving
→ Garnish
14 -
Fresh basil or parsley, chopped (optional)
# Instructions:
01 -
Okay, first things first, grab your biggest soup pot or Dutch oven. Mine's a chipped old thing, but it's my workhorse! Heat a drizzle of olive oil over medium-high heat. Toss in your ground beef or Italian sausage, breaking it up with a spoon as it browns. You want a nice, even cook, no pink bits. Drain off any excess fat—I usually just tilt the pot and spoon it out, trying not to make too much of a mess (which I always do!). Then, add your chopped onion and cook until it's softened and translucent, about 5 minutes. The smell alone starts to make my stomach rumble at this point. Finally, stir in the minced garlic and tomato paste, letting them cook for another minute until fragrant. This step really builds the base flavor for your creamy lasagna soup.
02 -
Now for the saucy goodness! Pour in your crushed tomatoes and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the pot—that's pure flavor right there! Add your Italian seasoning, salt, and pepper. Give it a good stir, bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 15-20 minutes. This allows all those flavors to meld and deepen. Honestly, I sometimes forget this step and rush it, and the soup just isn't as rich. Don't be like me; let it simmer! You'll start to smell that classic Italian aroma filling your kitchen.
03 -
Time for the pasta! Break your lasagna noodles into smaller, bite-sized pieces. I usually snap them into thirds or quarters, just whatever feels right. Add them directly to the simmering soup. Stir them in well, making sure they're submerged in the liquid. Cook for about 8-10 minutes, or until the noodles are al dente. Keep an eye on them and stir occasionally so they don't stick to the bottom or to each other. This is where I always forget to salt the water, but since it's soup, it's not a big deal! The noodles will absorb some of the broth, making the soup even more flavorful.
04 -
This is the magic moment for your creamy lasagna soup! Reduce the heat to low. Add the softened cream cheese (cut into cubes for easier melting) and about half of the Parmesan cheese. Stir, stir, stir until the cream cheese is completely melted and the soup has thickened into that beautiful, creamy consistency. Be patient here; it might take a few minutes for everything to fully incorporate. If you try to rush it, you might end up with little cream cheese lumps, and nobody wants that. Taste and adjust seasonings as needed. This is where you can truly make it your own – maybe a pinch more salt, or a dash of red pepper flakes if you like a little heat.
05 -
Ladle your gorgeous creamy lasagna soup into bowls. Don't be shy! I like big, generous servings. Top each bowl with a sprinkle of the remaining Parmesan cheese and a few fresh basil or parsley leaves. Sometimes I even add a dollop of ricotta cheese right in the center, just like a deconstructed lasagna. It looks fancy but takes minimal effort. The steam rising from the bowl, the aroma of garlic and tomato, the creamy texture – it’s just perfect. This is the kind of dish that makes you want to curl up on the couch.
06 -
And there you have it! Your very own homemade creamy lasagna soup. Take a moment to appreciate your handiwork. It should look rich and inviting, smell absolutely incredible, and taste like all the best parts of lasagna without any of the fuss. Honestly, it's one of those dishes that just gets better with every spoonful. I usually serve it with some crusty bread for dipping, because you can never have enough carb action! Don't be afraid to experiment with toppings or even a little extra spice if that's your jam. Happy eating!
# Notes:
01 -
Don't overcook the noodles in the soup, or they'll get mushy and absorb all the liquid—I learned that the hard way.
02 -
Always stir in the cream cheese off the heat or on very low heat to prevent it from curdling.
03 -
A splash of red wine with the tomatoes adds incredible depth to this creamy lasagna soup.
04 -
Serving with crusty garlic bread is a non-negotiable for me, it just completes the meal!
# Tools You'll Need:
01 -
Large soup pot or Dutch oven
02 -
wooden spoon
03 -
ladle
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 20 g
Total Carbohydrate: 40 g
Protein: 30 g