Easy Creamy Lasagna Soup

4.19 from 128 votes

This Easy Creamy Lasagna Soup is picky-eater approved! Made with a comforting mix of ground beef, Italian herbs, cream, and lasagna noodles, every bite has all of the flavors of lasagna but is ready to eat in half the time. Stovetop, Instant Pot, and slow cooker instructions included.

Prep Time10

Cook Time30

Total Time40

Course: Lunch, Main Course, Soup

Cuisine: Italian

Keyword: 30 minute meal, creamy, dinner, easy dinner, family friendly, instant pot, pasta, soup, weeknight dinner

Servings: servings

Calories: 514kcal

Author: Lena Gladstone

Ingredients

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 if you want a thinner soup
2 teaspoons kosher salt divided or more to taste
12 lasagna noodles uncooked and broken into 2" pieces
½ cup heavy cream optional

Garnishes

1 cup shredded mozzarella cheese
½ cup parmesan cheese freshly grated
½ cup ricotta cheese
6 tbsp fresh basil finely chopped

Instructions

Heat the olive oil in a large pot or dutch oven and add the onion. Cook until it’s soft, then add the beef and sauté. Once the beef is browned all over, stir in the garlic, red pepper flakes, 1 teaspoon of kosher salt, oregano and tomato paste.
Stir the tomato sauce, diced canned tomatoes, and chicken broth. Bring it to a boil, then add the broken lasagna noodles to the pot. Add remaining 1 teaspoon of kosher salt, or more to taste. Reduce the heat and let it simmer until the noodles are tender.
Stir in the heavy cream. You can add 1-2 cups extra chicken broth at this point to help thin it out if you want a thinner soup. Pro tip: Stir shredded mozzarella or parmesan right into the soup to make it extra creamy and cheesy!
Spoon the lasagna soup into bowls and add ricotta cheese, mozzarella cheese, and parmesan cheese along with fresh basil on top. Serve and enjoy!

Notes

Brown the beef well. Let the ground beef develop some color before adding the garlic and seasonings. This builds a richer, more savory flavor in the soup.
Drain excess grease. Since 80/20 ground beef has a higher fat content, drain any excess grease after browning to keep the soup from becoming too oily.
Cook the tomato paste. Stir the tomato paste into the browned beef and let it cook for about a minute before adding the liquids. This deepens the tomato flavor.
Use regular lasagna noodles. Avoid oven-ready noodles since they can become too soft in the broth. Break regular dried lasagna noodles into 2-inch pieces for easy eating.
Stir the noodles occasionally. Pasta can stick together or settle at the bottom of the pot. Give the soup a good stir every few minutes while the noodles cook.
Watch the pasta closely. Simmer the noodles just until tender to prevent them from becoming mushy. They'll continue softening slightly in the hot broth.
Add the cream last. Stir in the heavy cream after the noodles are cooked, keeping the heat low. This helps maintain a smooth, creamy broth.
Adjust the consistency. Lasagna noodles absorb quite a bit of liquid, so keep extra chicken broth nearby. Add 1 to 2 cups if you prefer a thinner soup.
Grate your own cheese. Freshly grated mozzarella and parmesan melt more smoothly than pre-shredded varieties. Stir some directly into the soup for extra creaminess.
Add toppings right before serving. Spoon ricotta over each bowl and finish with mozzarella, parmesan, and fresh basil. This keeps the basil fresh and the cheese toppings delicious.
Make it ahead. Prepare the soup base without the noodles or cream and refrigerate for up to 4 days. Add the noodles and cream when reheating for the best texture.
Store leftovers properly. Keep leftover soup in an airtight container in the refrigerator for up to 4 days. Add a splash of broth when reheating since the noodles will absorb liquid.
Freeze the soup base. Leave out the noodles and heavy cream before freezing for up to 3 months. Add freshly cooked pasta and cream after reheating for the best results.

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