Extra Cheesy Creamy Lasagna Soup
If you love lasagna but want something simpler for a weeknight, this Extra Cheesy Creamy Lasagna Soup is a perfect choice. It’s got everything we love about lasagna—tender noodles, hearty meat, and lots of melty cheese—all in a cozy, creamy soup. With a rich tomato broth and plenty of cheese, it’s like a warm bowl of comfort you can eat with a spoon.
The first time I made this, I knew it was a keeper. It has all the flavors of homemade lasagna without the layering and baking, so it’s perfect when you’re craving something warm, rich, and extra cheesy. Top it with a generous scoop of ricotta and an extra handful of mozzarella or Parmesan for that melty, cheesy finish—just like the best part of lasagna.
Why You’ll Love This Recipe
- All the Flavor of Lasagna – It’s got the classic lasagna taste, but with way less prep.
- Perfect for Leftovers – This soup keeps well, and the flavors get even better the next day.
- Easy Customization – Top with fresh basil, ricotta, mozzarella, or even a sprinkle of red pepper flakes.
- Rich and Cheesy – With a creamy tomato base and lots of cheese, each bowl is warm, cozy, and perfect for chilly days.
The first time I made this soup, I quickly learned a few tricks to get that perfect creamy texture without losing the classic lasagna flavor.
Cooking the noodles separately made a big difference, keeping them from soaking up too much broth. Now, I love making this in a big batch, since the flavors deepen after a day in the fridge. Reheating a bowl with a splash of broth or cream brings it back to its cozy, creamy best—like having homemade lasagna ready to go!
Equipment Needed
- Large Pot or Dutch Oven: For cooking the soup.
- Wooden Spoon or Spatula: For stirring and breaking up the meat.
- Ladle: For serving the soup.
- Pot for Cooking Noodles Separately
Ingredients List and Substitutions
This lasagna soup has simple, pantry-friendly ingredients: ground beef or sausage, tomato sauce, broth, cream, and tender lasagna noodles.
You’ll also need ricotta and mozzarella for topping, which makes each bowl taste like classic lasagna.
- Ground Meat: Italian sausage or ground beef – ground turkey or chicken also works
- Onion: Diced – you can use shallots if you don’t have onion, or a bit of garlic powder if you don’t have fresh
- Garlic: Freshly minced – garlic powder is fine if you don’t have fresh garlic
- Tomato Paste: Adds rich flavor; you can skip it if you don’t have any
- Crushed Tomatoes: Adds body to the soup; canned diced tomatoes also work
- Beef, Chicken or Vegetable Broth: This is the liquid base of the soup; vegetable broth is great if you want it vegetarian
- Italian Seasoning: Gives the soup its classic lasagna flavor; a mix of dried basil, oregano, and thyme also works
- Dried Oregano: Extra flavor boost for that authentic Italian taste
- Red Pepper Flakes: Optional, for a bit of heat; leave it out if you don’t like spicy food
- Lasagna Noodles or Bow-Tie Pasta: Broken into pieces – or use any pasta shape you have, like rotini or penne
- Heavy Cream: Makes the soup creamy; half-and-half or coconut milk can be used instead
- Ricotta Cheese: Adds that classic lasagna taste; cottage cheese can work too
- Parmesan Cheese: Freshly grated – Pecorino Romano or nutritional yeast can work if you want it dairy-free
- Mozzarella Cheese: Adds gooey, melty goodness; use vegan cheese if you want it dairy-free
- Fresh Basil or Parsley: For garnish; dried herbs are fine if that’s what you have
See Detailed Quantities In The Recipe Card Below.
Instructions
Making this soup is easy. Start by browning the meat, then add your tomato sauce, broth, and seasonings.
Once the broth is simmering, cook the noodles separately or in the pot, and finish by stirring in a bit of cream. Ladle into bowls and top with a dollop of ricotta and shredded mozzarella for that true lasagna flavor.
- Brown the Meat: In a large pot or Dutch oven, cook the ground sausage or beef over medium heat until browned, breaking it up as it cooks. If there’s a lot of grease, drain some of it.
- Add Onion and Garlic: Add the diced onion and cook for 5-6 minutes, until it’s softened. Stir in the minced garlic and cook for another minute.
- Add Tomato Paste and Seasonings: Stir in the tomato paste and cook for 4-5 minutes to develop a rich flavor. Then add the Italian seasoning, dried oregano, and red pepper flakes (if you’re using them), and stir to mix.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and broth. Stir everything together, then let it simmer for 20-30 minutes to allow the flavors to fully come together.
- Optional Step Adjust Consistency: After simmering, if the soup seems too thick, stir in up to 1 cup of water or additional broth until you reach your desired consistency.
- Make It Creamy: Stir in the heavy cream. Add salt and black pepper to taste. Keep in mind parmesan cheese is salty.
- Add Cheeses: Stir in the ricotta and Parmesan cheese until they melt and make the soup creamy. Sprinkle the mozzarella on top and let it melt into the soup.
- Cook the Noodles Right Before Serving: In a separate pot, bring salted water to a boil. Add the broken lasagna noodles (or other pasta) and cook until they’re firm but cooked through. Drain the noodles.
- If Saving Some Soup for Later: Only add noodles to the bowls you’re serving right away. Place a portion of cooked noodles in each bowl and ladle the hot soup over the noodles. This way, you can store leftover soup and noodles separately to keep the noodles from getting too soft.
- Top with Extra Cheese: Just before serving, sprinkle the remaining mozzarella cheese over each bowl of soup. If desired, place the bowl under the broiler for a minute or two to melt and brown the cheese on top. Make sure the bowl is safe for high heat!
- Garnish and Serve: Top each bowl with a dollop of ricotta cheese, fresh basil or parsley, and freshly cracked black pepper. Serve with crusty bread for dipping. Enjoy!
If you have leftovers, store the soup and noodles separately so the noodles don’t get too soft.
Top Tips for Creamy Lasagna Soup
Add Noodles Right Before Serving: Only add noodles to the soup when you’re ready to serve to prevent them from sticking or soaking up too much broth.Store
Leftovers Separately: Keep the soup and noodles in separate containers in the fridge. This prevents the noodles from getting too soft.
Extra Cheese for Topping: Adding extra mozzarella at the end gives the soup a melted, gooey layer. Broiling for a minute adds a golden finish, just like lasagna.
Extra Seasoning for Bold Flavor: Adding extra Italian seasoning and oregano makes the soup taste more like traditional lasagna.
What to Serve with Lasagna Soup
This soup is filling on its own, but a few sides make it feel even more like a classic Italian meal. Serve it with garlic bread or a simple green salad for balance. For extra flavor, top each bowl with fresh basil, cracked black pepper, or a sprinkle of Parmesan.
Other Recipes You’ll Enjoy
If you love this Creamy Lasagna Soup, here are a few more comforting recipes to try:
- Creamy Chicken Enchilada Soup – A cozy, creamy soup loaded with Tex-Mex flavors and topped with cheese, sour cream, and fresh herbs.
- Poblano Chicken Tortilla Soup – A warm, flavorful soup with roasted poblanos, chicken, and a hint of spice, perfect with crunchy tortilla strips.
- Loaded Beef Nachos – An easy, sharable dish with seasoned beef, melted cheese, and all the classic nacho toppings.
If you try this creamy lasagna soup, I’d love to hear what you think!
Leave a comment or recipe rating, and if you take a photo, be sure to tag me on Instagram. It’s always fun to see how your cooking turns out!
Creamy Lasagna Soup
Equipment
- 1 Large Pot or Dutch Oven
- 1 Wooden Spoon or Spatula
- 1 Ladle
- 1 Pot
Ingredients
- 1 lb ground Italian sausage or ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 28-ounce can crushed tomatoes
- 4 cups beef, chicken or vegetable broth
- 1 ½ tsp Italian seasoning
- 1 ½ tsp dried oregano
- ½ tsp red pepper flakes optional
- 8 lasagna noodles broken into pieces (or 2 cups of other pasta) or Bow-Tie Pasta
- 1 cup heavy cream
- ½ cup ricotta cheese
- ½ cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and fresh cracked pepper to taste
- Fresh basil or parsley for garnish
Instructions
- In a large pot, brown the sausage or beef over medium heat. Drain some of the grease if needed.
- Add onion and cook for 5-6 minutes until softened. Stir in garlic and cook for another minute.
- Stir in tomato paste, Italian seasoning, dried oregano, and red pepper flakes, and cook for 4-5 minutes.
- Add crushed tomatoes and broth. Simmer for 20-30 minutes.
- Optional Step Adjust Consistency: After simmering, if the soup seems too thick, stir in up to 1 cup of water or additional broth until you reach your desired consistency.
- Stir in heavy cream, then add salt and pepper.
- Stir in ricotta, Parmesan, and half of the mozzarella cheese until melted.
- In a separate pot, cook noodles in salted boiling water until al dente. Drain the noodles.
- If Serving All Soup: Add the noodles directly to the soup pot and stir gently.
- If Saving Soup for Later: Place a portion of cooked noodles in each serving bowl, then ladle hot soup over the noodles.
- Top with Extra Cheese: Sprinkle each bowl with the remaining mozzarella. For a golden, bubbly top, place under the broiler for 1-2 minutes (optional). Make sure the bowl is safe for high heat!
- Garnish and Serve: Add a dollop of ricotta and garnish with basil or parsley. Serve warm.
Notes
Top Tips for Creamy Lasagna Soup
- Add Noodles Right Before Serving: Only add noodles to the soup when you’re ready to serve to prevent them from sticking or soaking up too much broth.
- Store Leftovers Separately: Keep the soup and noodles in separate containers in the fridge. This prevents the noodles from getting too soft.
- Extra Cheese for Topping: Adding extra mozzarella at the end gives the soup a melted, gooey layer. Broiling for a minute adds a golden finish, just like lasagna.
- Extra Seasoning for Bold Flavor: Adding extra Italian seasoning and oregano makes the soup taste more like traditional lasagna.
