Creamy Lasagna Soup Recipe

Creamy Lasagna Soup Recipe tastes like a cozy bowl of deconstructed lasagna with rich tomato broth, silky cheese, and tender pasta in every spoonful. It works perfectly for busy weeknights or casual weekend dinners and takes about 40–45 minutes from start to finish. I first made this on a cold Tuesday when I refused to choose between soup and pasta, so I just had both in one pot.

Why Make This Creamy Lasagna Soup Recipe at Home

This Creamy Lasagna Soup Recipe gives you all the flavor of classic lasagna without the layering, baking, and waiting. You cook everything in one pot, which means fewer dishes and more time on the couch.

You also control the ingredients, from the type of meat to how much cheese you add. The soup reheats beautifully, so you get several comforting meals from one cooking session.

“This Creamy Lasagna Soup Recipe tastes like my favorite lasagna hugged me in a bowl and told me everything will be fine. ★★★★★”

Ingredients You Need

Protein and Aromatics

• 1 pound Italian sausage, casings removed
  • Use mild or hot based on your spice preference.
  • Swap with ground beef, ground turkey, or a mix if you prefer.
• 1 small yellow onion, diced
• 3–4 garlic cloves, minced
• 1 tablespoon tomato paste

Broth, Tomatoes, and Dairy

• 4 cups low sodium chicken broth
  • Use vegetable broth for a meatless version.
• 1 can (14.5 ounces) crushed or diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 teaspoon sugar
  • This helps balance acidity from the tomatoes.
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• ½ to 1 teaspoon red pepper flakes, optional for heat
• 1 cup heavy cream
  • You can use half and half for a lighter version, though the soup turns out less rich.

Pasta and Cheese

• 8–10 lasagna noodles, broken into bite size pieces
  • You can use any short pasta like rotini, bow ties, or penne as a shortcut.
• 1 cup ricotta cheese
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil or flat leaf parsley, chopped, for garnish

Pantry Shortcuts and Brand Notes

• Use jarred marinara instead of tomato sauce and tomato paste if you want a shortcut.
• Choose a good quality canned tomato brand like Muir Glen or Cento for deeper flavor.
• Pre shredded mozzarella works fine here, though freshly shredded melts smoother.

Equipment List

• Large heavy bottomed pot or Dutch oven
• Wooden spoon or spatula
• Sharp knife and cutting board
• Ladle
• Measuring cups and spoons
• Small bowl for the cheese mixture

Tips & Mistakes

• Brown the sausage well so you build flavor on the bottom of the pot.
• Drain excess grease if your sausage releases a lot of fat, or the soup can taste heavy.
• Sauté the onion and garlic until they smell fragrant, not burnt, so they add sweetness instead of bitterness.
• Toast the tomato paste for 1 to 2 minutes to deepen the tomato flavor.
• Break the lasagna noodles into similar sizes so they cook evenly.
• Add pasta near the end and simmer gently so it stays al dente and does not turn mushy.
• Stir often after you add pasta because it likes to stick to the bottom of the pot.
• Taste the broth before adding cream and adjust salt, pepper, and red pepper flakes.
• Warm the cream slightly or add it off the heat so it does not curdle.
• Add cheese right before serving so it melts into the soup instead of clumping.
• Keep the soup a bit brothy because the pasta continues to absorb liquid as it sits.
• Store the pasta separately if you plan to freeze the soup to avoid soggy noodles.

How to Make Creamy Lasagna Soup Recipe

Step 1: Brown the Sausage

Heat a large pot over medium high heat and drizzle in a little olive oil if your sausage looks lean.
Add the Italian sausage and break it into crumbles with a wooden spoon.
Cook until browned and cooked through, about 6 to 8 minutes, then scoop it out to a bowl and leave a thin layer of fat in the pot.

Step 2: Sauté Onion, Garlic, and Tomato Paste

Add the diced onion to the same pot and cook over medium heat.
Stir until the onion softens and turns translucent, about 4 to 5 minutes.
Add the minced garlic and cook 30 seconds, then add the tomato paste and stir for 1 to 2 minutes until it darkens slightly.

Step 3: Build the Broth

Pour in the chicken broth, crushed or diced tomatoes, and tomato sauce.
Stir in sugar, Italian seasoning, dried basil, dried oregano, salt, pepper, and red pepper flakes if you want heat.
Return the cooked sausage and any juices to the pot and stir everything together.

Step 4: Simmer the Base

Bring the soup to a gentle boil, then lower the heat to maintain a steady simmer.
Cook for about 10 to 15 minutes so the flavors meld and the broth thickens slightly.
Stir occasionally and scrape the bottom of the pot to release any browned bits.

Step 5: Cook the Pasta

Add the broken lasagna noodles directly into the simmering soup.
Stir well so the pieces separate and submerge in the liquid.
Cook until the pasta turns al dente, usually 10 to 12 minutes, stirring often so nothing sticks.

Step 6: Add the Cream

Lower the heat to medium low once the pasta reaches al dente.
Pour in the heavy cream and stir until the broth looks silky and slightly lighter in color.
Taste and adjust seasoning with more salt or pepper if needed.

Step 7: Prepare the Cheese Mixture

In a small bowl, mix the ricotta, half of the mozzarella, and half of the Parmesan.
Stir until the mixture looks smooth and creamy.
Season with a pinch of salt and pepper to wake up the flavor.

Step 8: Finish and Serve

Ladle the hot Creamy Lasagna Soup into bowls.
Add a generous scoop of the ricotta cheese mixture to the center of each bowl.
Sprinkle with the remaining mozzarella and Parmesan, then top with chopped basil or parsley.

Variations I've Tried

I swap the sausage with ground turkey and add extra Italian seasoning for a lighter version that still tastes rich.
I also make a vegetarian Creamy Lasagna Soup Recipe with vegetable broth, sautéed mushrooms, and zucchini instead of meat.
Sometimes I stir in a handful of baby spinach or kale at the end so it wilts into the hot soup and adds color and nutrients.

I also tried a three cheese version with extra ricotta, fontina, and provolone, which turned the soup into pure comfort.
You can add a spoonful of pesto to each bowl for a herby twist.
If you like extra heat, use hot Italian sausage and double the red pepper flakes.

How to Serve Creamy Lasagna Soup Recipe

Serve Creamy Lasagna Soup Recipe piping hot with a big scoop of the ricotta cheese mixture on top so it melts slowly.
Add a sprinkle of fresh basil or parsley and extra Parmesan for that classic lasagna vibe.
Pair it with garlic bread, a simple green salad, or roasted vegetables for a full meal that feels cozy but not fussy.
Kids usually love this soup, so I often set out extra mozzarella and let them sprinkle their own cheese.

How to store

• Cool the Creamy Lasagna Soup Recipe to room temperature within 1 to 2 hours before storing.
• Store in the fridge in airtight containers for up to 3 to 4 days; keep extra cheese mixture in a separate container.
• Freeze the soup without pasta for up to 2 months, then cook fresh pasta when you reheat; pasta in the freezer turns too soft.
• Reheat gently on the stove over medium low heat, adding a splash of broth or water if it thickens too much, or use the microwave in short bursts, stirring between each round.

Creamy Lasagna Soup Recipe

Creamy Lasagna Soup tastes like a cozy bowl of deconstructed lasagna with rich tomato broth, silky cheese, and tender pasta, all made easily in one pot.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Drinner, Soup

Cuisine: American

Ingredients

  

• 1 pound Italian sausage, casings removed
• 1 small yellow onion, diced
• 3-4 cloves garlic, minced
• 1 tablespoon tomato paste

• 4 cups low sodium chicken broth
• 1 can (14.5 ounces) crushed or diced tomatoes
• 1 can (8 ounces) tomato sauce
• 1 teaspoon sugar
• 1 teaspoon Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2-1 teaspoon red pepper flakes
• 1 cup heavy cream

• 8-10 sheets lasagna noodles, broken into bite-size pieces
• 1 cup ricotta cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• fresh basil or flat leaf parsley, chopped, for garnish

Instructions

 

1. Heat a large heavy-bottomed pot or Dutch oven over medium-high heat and drizzle in a little olive oil if the sausage is lean.
2. Add the Italian sausage, breaking it into crumbles with a wooden spoon, and cook until browned and cooked through, about 6 to 8 minutes.
3. Transfer the cooked sausage to a bowl, leaving a thin layer of fat in the pot.

1. Add the diced onion to the pot and cook over medium heat, stirring, until softened and translucent, about 4 to 5 minutes.
2. Stir in the minced garlic and cook until fragrant, about 30 seconds.
3. Add the tomato paste and cook, stirring, for 1 to 2 minutes until it darkens slightly and smells rich.

1. Pour in the chicken broth, crushed or diced tomatoes, and tomato sauce, stirring to combine and scraping up any browned bits from the bottom of the pot.
2. Stir in the sugar, Italian seasoning, dried basil, dried oregano, salt, black pepper, and red pepper flakes if using.
3. Return the cooked sausage and any accumulated juices to the pot and stir well.
4. Bring the soup to a gentle boil, then reduce heat to maintain a steady simmer and cook for 10 to 15 minutes, stirring occasionally, so the flavors meld and the broth thickens slightly.

1. Add the broken lasagna noodles to the simmering soup and stir so the pieces separate and submerge in the liquid.
2. Simmer, stirring often so the pasta does not stick to the bottom, until the noodles are al dente, about 10 to 12 minutes.

1. Reduce the heat to medium-low once the pasta is al dente.
2. Pour in the heavy cream and stir until the broth looks silky and slightly lighter in color.
3. Taste and adjust seasoning with additional salt or pepper if needed.

1. In a small bowl, combine the ricotta, half of the mozzarella, and half of the Parmesan.
2. Stir until smooth and creamy, then season with a pinch of salt and pepper.

1. Ladle the hot creamy lasagna soup into bowls, keeping it slightly brothy since the pasta will continue to absorb liquid.
2. Add a generous scoop of the ricotta cheese mixture to the center of each bowl.
3. Sprinkle with the remaining mozzarella and Parmesan, then garnish with chopped basil or parsley.
4. Serve immediately while hot.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 610 calories; fat 38 g; saturated fat 18 g; carbohydrates 39 g; fiber 3 g; sugars 9 g; protein 28 g; sodium 1450 mg. Values are estimates and will vary based on brands, exact amounts, and portion size.

Storage Tips
Cool the soup to room temperature within 1 to 2 hours before storing. Refrigerate in airtight containers for up to 3 to 4 days, keeping any extra cheese mixture in a separate container. For freezing, store the soup without pasta for up to 2 months, then cook fresh pasta when you reheat to avoid soggy noodles. Reheat gently on the stove over medium-low heat, adding a splash of broth or water if it thickens too much, or reheat in the microwave in short bursts, stirring between each round.