Creamy Lasagna Soup Recipe tastes like a cozy bowl of cheesy lasagna with way less effort and way more slurping. It works perfectly for busy families, beginner cooks, or anyone who wants comfort food on the table in about 45 minutes. I tested this on a rainy Tuesday in my tiny kitchen, and my kids asked if we could have it every week.
Why You Should Try This Creamy Lasagna Soup Recipe
This soup gives you all the flavors of classic lasagna: rich tomato broth, herby Italian sausage, tender noodles, and plenty of melty cheese. You skip the layering, the long bake time, and the sink full of dishes, but you still get that cozy, cheesy payoff.
You can customize it easily for picky eaters or different diets. You can swap sausage for ground turkey, use gluten free noodles, or lighten it up with half-and-half instead of heavy cream. It also reheats beautifully, so it works well for meal prep lunches.
“This Creamy Lasagna Soup Recipe tastes like my favorite Italian restaurant in a bowl, and my whole family licked their spoons clean. ★★★★★”
Ingredients You’ll Need
Protein
- 1 pound Italian sausage, casings removed
- Use mild for kids or spicy if you like heat.
- Swap with ground beef, ground turkey, or a 50/50 mix if you prefer.
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced (adds sweetness and body)
- 1 rib celery, diced (optional, but adds nice flavor)
Broth, Tomatoes & Seasoning
- 4 cups low sodium chicken broth
- Use vegetable broth to keep it meatless if you use plant based sausage.
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon sugar (balances acidity)
- 1½ teaspoons Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ to 1 teaspoon crushed red pepper flakes (optional, for heat)
- 1½ teaspoons kosher salt, plus more to taste
- ½ teaspoon black pepper
Pasta
- 8 to 10 lasagna noodles, broken into bite size pieces
- You can also use mafalda, bow ties, or small shells as a shortcut.
- Use gluten free lasagna noodles if needed.
Creamy Element
- 1 cup heavy cream or half-and-half
- Half-and-half gives a lighter soup; heavy cream gives a richer one.
- 4 ounces cream cheese, softened and cubed
- Use full fat for best texture; room temperature blends easier.
Cheese Topping
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup ricotta cheese
- Use part skim ricotta if you want a slightly lighter bowl.
Fresh Herbs & Finishing Touches
- 2 tablespoons chopped fresh basil or parsley
- Extra red pepper flakes, to taste
Pantry Shortcuts & Brand Notes
- Use jarred minced garlic if you feel tired or rushed; 1 teaspoon equals about 1 clove.
- Use your favorite marinara instead of crushed tomatoes and tomato paste if you want a shortcut; use 3 cups and reduce the salt slightly.
- Use pre shredded mozzarella for convenience, but fresh shredded melts smoother.
Equipment List
- Large heavy bottomed pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Chef’s knife and cutting board
- Measuring cups and spoons
- Small bowl for cheese mixture
- Tongs or slotted spoon
Tips & Tricks
- Brown the sausage well so it develops flavor and little crispy bits.
- Break lasagna noodles into similar sizes so they cook evenly and fit on your spoon.
- Cook the pasta directly in the soup so it absorbs flavor from the broth.
- Stir often after you add the noodles so they do not stick to the bottom.
- Keep the soup at a gentle simmer, not a hard boil, to avoid tough meat and mushy noodles.
- Soften cream cheese before you add it so it melts smoothly without lumps.
- Add dairy at the end over low heat so it stays silky and does not curdle.
- Taste and adjust salt and red pepper flakes right before serving.
- Serve cheese on top of each bowl so everyone controls their own cheese level.
- If you plan leftovers, cook the pasta slightly under so it stays firm the next day.
How to Make Creamy Lasagna Soup Recipe
Step 1: Sauté veggies and aromatics
Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions, carrots, and celery; cook until soft, about 6 to 8 minutes, and stir occasionally. Stir in garlic and cook about 1 minute, until it smells fragrant. Season with a pinch of salt to help the veggies soften.
Step 2: Brown the sausage
Add Italian sausage to the pot with the veggies. Break it up with a wooden spoon and cook until browned and cooked through, about 6 to 8 minutes. Scrape up any browned bits from the bottom of the pot because they add flavor. If the sausage releases a lot of fat, spoon off some, but leave about 1 tablespoon in the pot.
Step 3: Build the flavorful base
Stir in tomato paste and cook 1 to 2 minutes so it darkens slightly and tastes richer. Add Italian seasoning, dried basil, dried oregano, crushed red pepper flakes, salt, and black pepper. Stir until the sausage and veggies look coated in the spices and tomato paste. This step gives the soup a deep, slow cooked taste in a short time.
Step 4: Add tomatoes and broth
Pour in crushed tomatoes, sugar, and chicken broth. Stir well, scraping the bottom of the pot again to release any stuck bits. Bring the mixture to a gentle boil over medium high heat. Once it boils, reduce the heat to medium low and let it simmer 10 minutes so the flavors come together.
Step 5: Add the lasagna noodles
Break lasagna noodles into bite size pieces and add them to the pot. Stir well so the pieces separate and sink into the broth. Simmer the soup, uncovered, for 10 to 12 minutes, or until the noodles reach al dente. Stir every couple of minutes so the pasta does not clump or stick.
Step 6: Make the cheesy topping
While the noodles cook, stir together ricotta, half of the mozzarella, and half of the Parmesan in a small bowl. Add a pinch of salt and pepper and stir until creamy. This mixture will sit on top of each bowl like the cheesy layer in baked lasagna. Keep it in the fridge if your kitchen feels warm.
Step 7: Add creaminess to the soup
Reduce the heat to low once the noodles reach al dente. Stir in cream cheese cubes and heavy cream or half-and-half. Stir slowly until the cream cheese melts and the broth turns creamy and slightly thick. Taste and adjust seasoning with more salt or red pepper flakes if needed.
Step 8: Finish and serve
Turn off the heat and stir in fresh basil or parsley. Ladle the creamy lasagna soup into bowls. Top each bowl with a generous spoonful of the ricotta mixture and sprinkle with the remaining mozzarella and Parmesan. Let the cheese melt slightly, then serve hot with a spoon and maybe a piece of garlic bread for dunking.
What to Serve with Creamy Lasagna Soup Recipe
Serve this Creamy Lasagna Soup Recipe with a simple green salad tossed with olive oil, lemon, and a pinch of salt. Add warm garlic bread, breadsticks, or a crusty baguette so you can scoop up every last drop. Steamed broccoli or roasted green beans pair nicely and keep the meal balanced. A cold sparkling water with lemon or a fruity iced tea rounds out the cozy dinner.
Storage Options
- Store leftover soup in an airtight container in the fridge for up to 4 days.
- The pasta continues to soften in the fridge, so cook it slightly under if you plan for leftovers.
- Freeze the soup without the pasta for up to 3 months, then add freshly cooked noodles when you reheat.
- Reheat gently on the stove over low to medium heat, and stir often; add a splash of broth or milk if the soup looks too thick.
- You can also reheat single portions in the microwave in 45 to 60 second bursts, stirring between each burst until hot.
Creamy Lasagna Soup Recipe
Ingredients
Instructions
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery and cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in the minced garlic and cook for about 1 minute, until fragrant, seasoning the vegetables with a small pinch of salt.
- Add the Italian sausage to the pot. Break it up with a wooden spoon and cook until browned and cooked through, 6 to 8 minutes, scraping up any browned bits from the bottom. If there is a lot of fat, spoon off some, leaving about 1 tablespoon in the pot.
- Stir in the tomato paste and cook for 1 to 2 minutes until it deepens in color. Add the Italian seasoning, dried basil, dried oregano, crushed red pepper flakes (if using), kosher salt, and black pepper. Stir until the sausage and vegetables are well coated with the tomato paste and spices.
- Pour in the crushed tomatoes, sugar, and chicken broth. Stir well, scraping the bottom of the pot to release any remaining browned bits. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low and simmer for about 10 minutes to let the flavors meld.
- Add the broken lasagna noodles to the pot and stir so they separate and are submerged in the broth. Simmer the soup uncovered for 10 to 12 minutes, or until the noodles are al dente, stirring every couple of minutes to prevent sticking or clumping.
- While the noodles cook, make the cheese topping by stirring together the ricotta, half of the mozzarella, and half of the Parmesan in a small bowl. Season with a pinch of salt and pepper and mix until creamy. Refrigerate if your kitchen is warm.
- When the noodles are al dente, reduce the heat to low. Stir in the cream cheese cubes and the heavy cream or half-and-half. Stir gently until the cream cheese is fully melted and the broth is smooth and creamy. Taste and adjust seasoning with additional salt or red pepper flakes, if needed.
- Turn off the heat and stir in the chopped fresh basil or parsley. Ladle the creamy lasagna soup into bowls. Top each bowl with a generous spoonful of the ricotta mixture and sprinkle with the remaining mozzarella and Parmesan. Let the cheese soften and melt slightly, then serve hot, optionally with garlic bread for dunking.
Notes
Approximate per 1 of 6 servings: 620 calories; fat 38 g; saturated fat 19 g; carbohydrates 42 g; fiber 4 g; sugars 11 g; protein 26 g; sodium 1450 mg. Values will vary based on exact ingredients, brands, and portion sizes.
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