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Creamy lasagna soup in a bowl topped with mozzarella and basil on a rustic table.

Creamy Lasagna Soup Recipe That’ll Warm Your Heart Instantly!

This creamy lasagna soup recipe transforms all the comforting flavors of lasagna into a cozy, one-pot meal. With a rich tomato broth, tender noodles, and melted cheese, it’s the perfect family dinner — whether made on the stovetop or in your slow cooker.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American, Italian
Servings 6
Calories 480 kcal

Ingredients
  

  • 1 –2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 pound 450 g ground beef or turkey
  • 2 tablespoons tomato paste
  • 1 can 28 oz / 800 g crushed tomatoes
  • 4 –6 cups chicken or vegetable broth low-sodium preferred
  • 6 –8 lasagna noodles broken into 2–3 inch pieces
  • 1 –2 teaspoons Italian seasoning or dried basil and oregano mix
  • 1 cup ricotta cheese
  • 1½ –2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese optional for topping
  • A handful of fresh basil chopped (for garnish)
  • Salt and pepper to taste

Instructions
 

Brown the meat and aromatics:

  • Heat olive oil in a large pot or Dutch oven over medium-high heat. Sauté onion for 4–5 minutes until soft, then add garlic for 30 seconds until fragrant. Add ground beef, season lightly, and cook until browned. Drain excess fat if needed.

Build the tomato base:

  • Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, 4 cups of broth, and Italian seasoning. Stir well, scraping up any bits from the bottom. Bring to a simmer.

Add noodles and cook:

  • Break lasagna noodles into pieces and add them to the pot. Cook uncovered for 8–10 minutes, stirring occasionally, until noodles are tender. Add extra broth as needed for your preferred thickness.

Make it creamy:

  • Reduce heat to low and stir in ricotta cheese until smooth and creamy. Add mozzarella gradually until melted. Taste and adjust salt and pepper.

Finish and serve:

  • Ladle soup into bowls. Garnish with Parmesan, fresh basil, and a drizzle of olive oil. Serve hot with garlic bread or salad.

Notes

  • Use San Marzano tomatoes for sweetness and depth.
  • Add cheese at the end to avoid curdling.
  • Stir occasionally to prevent noodles from sticking.
  • Top with extra mozzarella and broil briefly for a baked lasagna feel.