Creamy Lasagna Soup That Your Family Will Love
lasagna soup is what I make when everyone is hungry, it is late, and I want dinner to feel like a hug. I love classic lasagna, but I do not always have the time to layer noodles and wait on the oven. This pot keeps the spirit of that Sunday comfort, but it is weeknight friendly. You still get the cozy tomato base, the tender noodles, and the rich cheesy finish. My kids call it lasagna in a bowl, and I call it a win. Stick around, because I am going to show you how to make it creamy, craveable, and fast. 
How to Make Lasagna Soup
Ingredients you will need
- Olive oil and a small pat of butter for flavor
- 1 pound Italian sausage or lean ground beef, or a mix
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning, plus extra to taste
- Crushed red pepper for a light kick, optional
- 1 can crushed tomatoes, 28 ounces
- 4 to 5 cups low sodium chicken or vegetable broth
- 8 to 10 lasagna noodles, broken into bite size pieces
- 1 cup heavy cream or half and half
- 1 cup ricotta
- 1 cup shredded mozzarella
- Fresh basil or parsley for finishing
- Salt and black pepper
Step by step directions
- Preheat a large pot over medium heat. Swirl in olive oil and butter. Add sausage and break it up. Cook until browned with crisp edges. Scoop out extra fat if needed.
- Stir in onion with a pinch of salt. Cook until soft and sweet. Add garlic and cook 30 seconds until fragrant.
- Add tomato paste, Italian seasoning, and a pinch of red pepper. Toast the paste for a minute. It should darken slightly and smell rich.
- Pour in crushed tomatoes and 4 cups broth. Stir well and bring to a gentle simmer.
- Add the broken lasagna noodles. Keep the soup at a steady simmer and stir often so pasta does not stick. Cook until noodles are al dente. If soup gets too thick, add more broth.
- Reduce heat to low. Stir in the cream. Taste and season with salt and pepper. The base should be cozy, savory, and lightly creamy.
- In a small bowl, mix ricotta and mozzarella with a pinch of salt. You will dollop this in bowls, so it melts into little cheesy islands.
- Ladle soup into bowls. Add a generous dollop of the ricotta mixture. Finish with fresh basil or parsley and a drizzle of olive oil.
Pro tips from my kitchen
Keep the pasta tender: Add noodles when the soup is simmering and stir often. Check a piece at 9 minutes, then every minute. You want it soft but not mushy.
Use what you have: If you only have penne or broken spaghetti, it works. The flavor is what matters.
Cheese timing is key: Add cream to the pot, but keep the ricotta and mozzarella for serving so they stay creamy and stretchy.
Season in layers: Salt the onion and meat while they cook, then taste again after the tomatoes, then again after the cream. You will get the most balanced flavor this way.
This is the kind of Creamy Lasagna Soup That Your Family Will Love because it has the comfort of lasagna with less effort and mess. If you are exploring more cozy bowls, you can browse my other soup favorites here: more soup recipes. 
Other Variations of Lasagna Soup
I am all about flexible, pantry friendly dinners. If you need to switch things up, you have options. Swap the meat for ground turkey or chicken for a lighter spin. Use a plant based sausage if you want a meatless version with plenty of flavor. If you love vegetables, toss in a handful of spinach or kale near the end. Zucchini or mushrooms are great too, sautéed with the onions so they soak up the tomato goodness.
Want a little heat? Add Calabrian chili paste or more red pepper. Want it extra rich? Stir in a spoonful of mascarpone with the cream. If you need gluten free, use gluten free lasagna noodles and keep the simmer gentle. Dairy free is simple too. Swap the cream for creamy oat milk and spoon in a dairy free ricotta. You still get that big, cozy flavor, with a texture that feels like a hug in a bowl.
For spice lovers who want to try a different but equally satisfying bowl, check out this hearty favorite I crave in winter nights: Cozy Santa Fe Soup. And yes, you can still call this a Creamy Lasagna Soup That Your Family Will Love, even if you make it lighter or add greens. The vibe stays the same, and the bowl still feels special.
How to serve Lasagna Soup
I like to serve it like a lasagna sundae, with layers of flavor that each bite can scoop through. Keep toppings at the table so everyone can customize. My kids love to make theirs extra cheesy, I like a shower of fresh herbs, and my partner always reaches for more black pepper.
- Dollop ricotta and mozzarella into each bowl, then swirl gently so ribbons of cheese form.
- Finish with chopped basil or parsley for freshness.
- Add a drizzle of olive oil for shine and flavor.
- Grate parmesan on top if you want an extra savory bite.
- Serve with warm garlic bread or a simple salad for crunch.
Sometimes I set out bowls and let everyone build their own. It turns dinner into a fun moment after a long day. And if you are serving company, hold the noodles a touch firmer so the soup keeps its body while it sits. This is the Creamy Lasagna Soup That Your Family Will Love on game nights, birthdays, or just a sparkly little Monday.
Lasagna Soup Recipe Easy storage
Leftovers are a gift. The soup thickens as it sits, and I am not mad about it. To store, let the soup cool until just warm. Spoon it into airtight containers and refrigerate up to 4 days. The noodles will continue to absorb some broth, so plan to loosen it when you reheat.
To reheat on the stove, warm over medium low and stir in a splash of broth or water to bring back the silky texture. Taste and adjust salt, because noodles can mellow the seasoning. If you are microwaving, reheat in short bursts and stir between rounds so the cheese melts gently and nothing turns rubbery.
For longer storage, freeze without the noodles if you can. Make the base through the tomato and cream step, then cool and freeze up to 3 months. When ready, thaw in the fridge, heat to a gentle simmer, and cook fresh noodles directly in the soup. This keeps the pasta tender. If you must freeze the full soup with noodles, expect softer pasta but still delicious results.
I have reheated this Creamy Lasagna Soup That Your Family Will Love for lunches all week. It holds up, it satisfies, and it saves me on the busiest days.
Why you’ll love this Lasagna Soup
It is cozy, it is easy, and it hits all those classic lasagna notes without any fussy steps. You get the savoriness of browned meat and onions, the bright tomato, the soft noodles, and that creamy, melty finish that makes the bowl feel complete. It is flexible too, which means you can use what you have and still end up with a dinner everyone wants.
Flavor wise, the magic is in salting layers and letting the tomato paste toast. Texture wise, the cream and the ricotta mix give that silky body that makes you want one more spoonful. It is family friendly, budget friendly, and very forgiving. If you taste and adjust as you go, you are golden.
My neighbor tried it last week and texted me, This is the coziest soup we have made all winter. My picky kid asked for seconds. We are putting it on repeat.
When the weather cools down, I crave meals like this. Simple, warm, and full of comfort. In my house, this is the Creamy Lasagna Soup That Your Family Will Love, and the pot is always scraped clean.
Common Questions
Can I make this ahead? Yes. Make the base without noodles, refrigerate up to 2 days, then reheat and cook the noodles right in the pot before serving. Add cream after the noodles are just tender.
How do I keep the noodles from getting mushy? Cook them in a gentle simmer and pull them right at al dente. If you are storing leftovers, undercook the noodles by a minute so they hold up on reheat.
Can I make it vegetarian? Absolutely. Skip the meat, use vegetable broth, and add mushrooms, fennel, or zucchini for depth. Season a bit more to make up for the lost salt from the meat.
What can I substitute for heavy cream? Half and half works, or try creamy oat milk for dairy free. Add a splash at a time until the texture is velvety. A spoonful of cashew cream is great too.
What if I do not have ricotta? Stir in a little cream cheese or mascarpone instead. You can also make a quick faux ricotta by blending cottage cheese with a pinch of salt until smooth.
Ready to make a pot and get cozy
We covered everything you need to know, from browning the meat, to simmering the noodles, to finishing with that creamy, cheesy swirl. You now have a plan for storage, swaps, and serving, so dinner can be relaxed and still feel special. If you want to compare techniques or get more ideas, I also love these helpful guides from other cooks I trust, like Lasagna Soup Recipe – Tastes Better From Scratch and this one pot take from Easy Lasagna Soup with video from Carlsbad Cravings. Now grab your spoon and make this Creamy Lasagna Soup That Your Family Will Love tonight. Promise, it is worth it. 
Lasagna Soup
Ingrédients
Method
- Preheat a large pot over medium heat. Swirl in olive oil and butter.
- Add sausage and break it up. Cook until browned with crisp edges. Scoop out extra fat if needed.
- Stir in onion with a pinch of salt. Cook until soft and sweet. Add garlic and cook for 30 seconds until fragrant.
- Add tomato paste, Italian seasoning, and a pinch of red pepper. Toast the paste for a minute until it darkens slightly and smells rich.
- Pour in crushed tomatoes and 4 cups of broth. Stir well and bring to a gentle simmer.
- Add the broken lasagna noodles. Keep the soup at a steady simmer and stir often to prevent sticking. Cook until noodles are al dente.
- Reduce heat to low. Stir in the cream. Taste and season with salt and pepper.
- In a small bowl, mix ricotta and mozzarella with a pinch of salt.
- Ladle soup into bowls and add a generous dollop of the ricotta mixture. Finish with fresh basil or parsley and a drizzle of olive oil.
