The first time I made this soup, my house smelled like Sunday dinner and a cozy Italian restaurant rolled into one.
It’s lasagna without the assembly fuss — all the comforting layers in a single, spoonable bowl.
Perfect for weeknights, picky eaters, or when you want red-sauce comfort on short notice.
Why You’ll Love This Recipe
- Weeknight friendly: ready in about 40–50 minutes from start to finish.
- All-in-one comfort: meaty tomato broth, tender broken lasagna noodles, and creamy cheese meld into one bowl.
- Crowd-pleaser: easy to double for families or get-togethers.
- Flexible: swap proteins or make it vegetarian without losing the lasagna vibe.
The soup hits a balance few dishes manage: the savory, slightly caramelized beef or turkey provides savory depth while the marinara and crushed tomatoes bring bright acidity. Broken lasagna noodles soften into tender ribbons that soak up the broth, and the final stir of ricotta, cream, and melted mozzarella gives the broth a luxurious, velvety mouthfeel. Every spoonful alternates between rich, tangy, and herbaceous notes.
“Five stars — my kids prodded the noodles, then went back for seconds. Tastes exactly like lasagna but faster.” — Sarah, reader
Key Ingredients
Ground beef or ground turkey
The meat is the backbone of the soup’s flavor. Ground beef gives a deeper, beefy umami while lean turkey keeps calories down but still picks up seasoning well. If you want richness, use 85/15 beef; for a lighter version, 93/7 or ground turkey works great.
Marinara sauce
A high-quality marinara sets the tomato base and saves time. Choose a jarred sauce with simple ingredients: tomatoes, olive oil, basil, and salt. Brands like Rao’s or Muir Glen provide depth without extra sugar, but any robust marinara will do.
Lasagna noodles
Broken lasagna noodles deliver that classic lasagna texture in soup form; they cook faster than whole lasagna sheets layered in a pan. Use regular dry lasagna noodles — they hold up well without turning to mush. If using fresh pasta, reduce cook time and add it near the end.
Ricotta and shredded mozzarella (cheese combo)
Ricotta makes the soup sing with its mild creaminess and helps emulsify the broth when combined with heavy cream. Freshly shredded mozzarella melts smoother than pre-shredded because it lacks anti-caking agents. Use whole-milk ricotta for the creamiest finish.
Full ingredient list:
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce
- 4 cups low-sodium chicken broth
- 1 (15-ounce) can crushed tomatoes
- 8 lasagna noodles, broken into pieces
- ½ cup heavy cream
- ½ cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, chopped
- Extra Parmesan cheese for topping
Step-by-Step Instructions
Step 1: Brown the meat
In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef or turkey and cook, breaking it apart with a wooden spoon until no pink remains and some bits are browned.
Pro Tip: You’ll know it’s ready when the meat has deep brown edges and the pot smells savory — those brown bits add big flavor.
Step 2: Drain, but leave flavor
Drain excess fat but leave about a tablespoon in the pot. This small amount keeps flavor without greasiness.
Pro Tip: Tilt the pot and spoon out excess fat, or use a measuring cup to remove liquid fat safely.
Step 3: Sauté the aromatics
Add the finely diced onion and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Pro Tip: Cook until the edges of the onion just begin to soften; raw onion will taste sharp in the finished soup.
Step 4: Build the tomato base
Stir in the Italian seasoning, crushed red pepper (if using), salt, and black pepper. Pour in the jarred marinara, chicken broth, and crushed tomatoes. Mix well and bring the mixture to a gentle boil.
Pro Tip: Taste the broth here — it should be boldly tomato-forward. Adjust salt in small increments.
Step 5: Simmer to deepen flavor
Reduce heat to medium-low and simmer uncovered for 15–20 minutes. This concentrates the tomatoes and melds flavors.
Pro Tip: A light simmer (not a rolling boil) develops flavor without evaporating all the liquid.
Step 6: Cook the noodles in the soup
Add the broken lasagna noodles directly to the pot. Cook until tender, about 10–12 minutes, stirring occasionally to prevent sticking. Add a splash more broth if the soup is getting too thick.
Pro Tip: If you want slightly firmer noodles, check them at 8 minutes; they’ll continue to soften off the heat.
Step 7: Make it creamy
Lower the heat to a gentle low and stir in the heavy cream, ricotta, mozzarella, and Parmesan. Stir until cheeses melt and the soup becomes creamy and cohesive. Adjust seasoning to taste.
Pro Tip: Remove from heat if the soup is bubbling vigorously — that prevents cheese from separating.
Step 8: Serve and garnish
Ladle into bowls and top with chopped basil or parsley and extra grated Parmesan. Serve hot with garlic bread or a simple salad.
Pro Tip: Fresh herbs added just before serving brighten the bowl and cut through the richness.
Expert Tips for Success
- Use a heavy-bottomed pot or Dutch oven. A thick pot gives even heat, prevents hot spots, and helps you brown meat without scorching. Thin pots can overheat small areas and cause burnt bits that taste bitter.
- Don’t rush browning. Let the meat develop color before moving it too much. Browning creates Maillard flavor compounds that make the broth taste like classic lasagna.
- Salt gradually and taste. Jarred marinara and canned tomatoes vary in salt; season the soup in stages — after building the base, after simmering, and again after adding cream and cheese. This avoids an over-salted finish.
- Keep an eye on noodle timing. Dry lasagna noodles absorb a lot of liquid. If you plan to reheat leftovers, slightly undercook the noodles by 1–2 minutes so they don’t turn mushy later.
- Use full-fat dairy for texture. The heavy cream and whole-milk ricotta help emulsify the soup and give it a silky mouthfeel. Low-fat or nonfat options can result in a thinner, grainier broth.
- Avoid pre-shredded cheese when possible. Pre-shredded cheeses contain anti-caking agents that can prevent a smooth melt. Shred fresh mozzarella for the creamiest incorporation.
- For a deeper tomato flavor, add a teaspoon of tomato paste when building the base. Cook it briefly with the aromatics before adding liquids to avoid a raw paste taste.
- If the soup seems flat after cheese, a teaspoon of red wine vinegar or a squeeze of lemon brightens it immediately without making it tasting acidic.
Storage & Freezing
Fridge: Cool to room temperature for no more than two hours, then transfer to an airtight container. Store for up to 4 days. Noodles will continue to soften in the fridge, so plan to reheat gently.
Reheating from fridge: Reheat on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth or water to loosen the soup and bring it back to a simmer. Heat only until warmed through to preserve texture.
Freezing: For best results, freeze without the cream and fresh ricotta added. Cool completely, then portion into freezer-safe containers and freeze for up to 3 months. When ready to eat, thaw overnight in the refrigerator.
Reheating from frozen: Thaw in the fridge overnight, then reheat gently on the stovetop. Once hot, stir in the heavy cream and ricotta, then add the shredded mozzarella and Parmesan to finish. If pasta has absorbed too much liquid, stir in warm broth until the desired consistency returns.
Make-ahead tip: If you know you’ll freeze portions, split the recipe before adding cream and ricotta. Finish creaminess at serving time for the best texture.
Variations & Substitutions
Vegetarian: Swap the meat for a blend of chopped mushrooms and lentils sautéed until deeply browned. Add a splash of soy sauce or Worcestershire (use vegan version if needed) to replicate umami.
Chicken or Italian sausage: Use ground chicken or sliced Italian sausage for a different flavor profile. If using sausage, reduce added salt because sausage can be salty.
White (cream) version: Replace the marinara and crushed tomatoes with a white béchamel base and spinach for a creamy white lasagna soup variation. Add nutmeg to the béchamel for classic flavor.
Gluten-free: Use gluten-free lasagna noodles broken into pieces, or replace noodles with small gluten-free pasta shapes. Check that canned tomatoes and marinara are labeled gluten-free.
Low-dairy: Use half-and-half instead of heavy cream and omit ricotta, stirring in a couple tablespoons of mascarpone at the end for richness.
Spice it up: Increase crushed red pepper flakes to 1 teaspoon, or finish with a drizzle of chili oil for a smoky heat.
Frequently Asked Questions
Q: Can I make this soup vegetarian?
A: Yes. Replace the meat with a mix of finely chopped cremini mushrooms and cooked lentils for body and umami. Sauté the mushrooms until well-browned to mimic the savory depth of meat, and use vegetable broth instead of chicken broth.
Q: Will the noodles get soggy if I reheat leftovers?
A: They often will if stored with the soup for days. To prevent mushiness, slightly undercook the noodles initially, or store noodles and broth separately if you plan to reheat multiple times. When reheating, add a splash of broth and warm gently.
Q: Can I use fresh lasagna noodles?
A: You can. Fresh pasta cooks much faster — add it toward the end and check after 2–4 minutes. Because fresh pasta is more delicate, it won’t hold up in long storage as well as dry pasta.
Q: How can I make the soup thicker or thinner?
A: To thicken, simmer uncovered longer to reduce and concentrate the broth, or stir in a spoonful of tomato paste. To thin, add warm chicken broth a little at a time until you reach the desired consistency.
Q: Is there a good make-ahead method for feeding a crowd?
A: Yes. Cook the base and meat, cool, and refrigerate (or freeze) without the cream and ricotta. Reheat gently, add pasta and cook until al dente, then stir in the dairy elements before serving. This keeps texture optimal for large batches.
Final Thoughts
This Easy Creamy Lasagna Soup delivers lasagna comfort with a fraction of the prep work.
It’s forgiving, freezer-friendly, and perfect for nights when you want something hearty and homey.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
If you’re looking to compare versions or find more inspiration for lasagna soups, check out this user-tested version at Easy Creamy Lasagna Soup – Lena’s Kitchen for a similar family-friendly approach.
For a lighter, white-sauce take on the idea, see the dairy-forward riff at Creamy White Lasagna Soup – Our Balanced Bowl.
If you want a gourmet-styled spin with beautiful photography and step variations, Creamy White Lasagna Soup. – Half Baked Harvest offers creative twists.
For another classic, straightforward recipe to compare techniques and timing, visit Creamy Lasagna Soup | Gimme Delicious.
Easy Creamy Lasagna Soup
Ingredients
For the soup base
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey 85/15 beef for richer flavor; 93/7 or ground turkey for lower calories.
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional) For spice.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 24-ounce jar marinara sauce Use high-quality marinara for best flavor.
- 4 cups low-sodium chicken broth
- 1 15-ounce can crushed tomatoes
- 8 pieces lasagna noodles, broken Regular dry lasagna noodles recommended.
- ½ cup heavy cream
- ½ cup ricotta cheese Use whole-milk ricotta for best results.
- 1 cup shredded mozzarella cheese Freshly shredded for better melting.
- ¼ cup grated Parmesan cheese
- to taste Fresh basil or parsley, chopped For garnish.
- to taste Extra Parmesan cheese for topping
Instructions
Preparation
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the ground beef or turkey and cook, breaking it apart with a wooden spoon until no pink remains and some bits are browned.
- Drain excess fat but leave about a tablespoon in the pot.
- Add the finely diced onion and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Building the Soup
- Stir in the Italian seasoning, crushed red pepper (if using), salt, and black pepper. Pour in the jarred marinara, chicken broth, and crushed tomatoes. Mix well and bring the mixture to a gentle boil.
- Reduce heat to medium-low and simmer uncovered for 15–20 minutes.
- Add the broken lasagna noodles directly to the pot. Cook until tender, about 10–12 minutes, stirring occasionally to prevent sticking.
- Lower the heat to a gentle low and stir in the heavy cream, ricotta, mozzarella, and Parmesan. Stir until cheeses melt and the soup becomes creamy and cohesive.
Serving
- Ladle into bowls and top with chopped basil or parsley and extra grated Parmesan. Serve hot with garlic bread or a simple salad.
