Creamy Lasagna Soup (One-Pot, 30 Minutes)
This creamy lasagna soup delivers the comfort of baked lasagna in about 30 minutes, all from one pot. Broken lasagna noodles, a rich tomato broth, and a generous swirl of ricotta make it a weeknight keeper.
The broth turns silky and a little tangy as the ricotta melts, so every spoonful feels like a cross between soup and the best corner piece of a lasagna pan.
Why This Lasagna Soup Stays in the Rotation
Lasagna is a project. This soup gives me the same saucy, cheesy satisfaction without layering anything or turning on the oven. The one-pot cleanup doesn’t hurt either.
The ricotta stirred in at the end is what makes it feel creamy, not heavy. It softens the acidity of the tomatoes and wraps around the noodles.
I keep this one around for cold nights when I want something cozy that comes together in half an hour. The pasta cooks right in the broth, soaking up flavor as it goes, and the whole thing tastes like I spent way more time on it.
Ingredients
- 1 lb ground beef or mild Italian sausage: 80/20 beef works well; sausage adds extra spice.
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning: a dried blend of oregano, basil, and thyme.
- 1/4 tsp red pepper flakes: optional, for a little warmth.
- 1 (28 oz) can crushed tomatoes: use good-quality canned tomatoes for the deepest flavor.
- 4 cups low-sodium chicken broth: vegetable broth works too.
- 8 oz lasagna noodles, broken into 2-inch pieces: any brand; no need to boil them first.
- 1 cup whole milk ricotta: full-fat gives the creamiest broth.
- 1/2 cup grated Parmesan: plus more for serving.
- 1 cup shredded mozzarella: low-moisture mozzarella melts best.
- Salt and black pepper: to taste.
Variations / Substitutions
- Meat: swap in ground turkey, chicken, or a plant-based crumble. Skip it entirely for a meatless soup and add a can of drained cannellini beans instead.
- Extra veggies: stir in a few handfuls of baby spinach at the end, or sauté sliced mushrooms with the onion.
- Dairy-free: use a good dairy-free ricotta and mozzarella alternative, or skip the cheese and finish with a swirl of full-fat coconut cream for creaminess.
- Heat level: double the red pepper flakes or add a pinch of cayenne if you like more kick.
If you enjoy this, you’ll probably also like our classic meat sauce and a simple baked ziti.
How to Make Creamy Lasagna Soup
Step 1: Brown the Meat and Aromatics
Set a large pot or Dutch oven over medium-high heat. Once hot, add the 1 lb ground beef and cook, breaking it up with a spoon, until no longer pink, about 5 minutes. Toss in the diced onion and cook until softened, another 3 minutes, then stir in the minced garlic for 30 seconds.
The onions should turn glossy and the garlic will smell sweet. Drain off any excess fat, leaving about a tablespoon in the pot for flavor.
Step 2: Build the Broth
Pour in the 28 oz can of crushed tomatoes and the 4 cups of chicken broth. Add the 1 tsp Italian seasoning and the 1/4 tsp red pepper flakes. Bring the liquid to a boil over high heat, then lower the heat to a steady simmer.
The broth will look thin at this point — that’s fine. It thickens as the pasta cooks and gets even richer once the cheese goes in.
Step 3: Cook the Pasta
Drop the broken lasagna noodles into the simmering broth. Stir everything together and cook until the pasta is tender but still has a little bite, about 12 minutes. Stir every few minutes so the noodles don’t settle and stick.
You’ll know it’s ready when the soup no longer looks watery and the noodles have taken on some color from the tomato.
Step 4: Swirl in the Ricotta and Serve
Take the pot off the heat. Add the 1 cup ricotta, the 1/2 cup grated Parmesan, and the 1 cup shredded mozzarella. Stir gently until all the cheese melts and the broth turns pale and creamy. Taste and season with salt and black pepper.
Ladle the soup into bowls while it’s still hot. The ricotta forms soft ribbons throughout. Scatter extra Parmesan on top and tear a few basil leaves over each bowl if you have them.
Tips for the Creamiest Lasagna Soup
- Use room-temperature ricotta so it melts into the broth without seizing or curdling.
- Break the noodles unevenly: smaller shards thicken the soup, while larger pieces give you a satisfying chew.
- If the soup thickens too much as it sits, stir in a little broth when reheating — it loosens right up.
- For a deeper tomato taste, let the crushed tomatoes cook for a couple of minutes before adding the broth.
Storing Leftovers
- Refrigerate: Store in an airtight container for up to 4 days. The pasta will soak up liquid, so the soup will be thicker the next day.
- Reheating: Add a splash of broth or water when warming on the stove or in the microwave to bring back the soupy texture.
What to Serve With Creamy Lasagna Soup
Crusty garlic bread is the obvious move — you’ll want it for sopping up the last of the creamy broth. A crisp green salad dressed with a bright lemon vinaigrette works well, too, cutting through the richness of the cheese and meat.
Frequently Asked Questions
What can I use instead of ricotta?
Mascarpone or softened cream cheese both work; they’ll make the soup even richer. You can also use full-fat cottage cheese, but blend it first for a smoother texture.
Can I make this in a slow cooker?
Yes, brown the meat and onions on the stovetop first, then transfer to the slow cooker with the tomatoes, broth, and seasonings. Cook on low for 4 hours, then add the noodles and cook on high for about 20 minutes before stirring in the cheeses.
Can I freeze this soup?
The dairy and pasta don’t freeze well — they turn grainy and mushy. If you want to prep ahead, freeze the broth base without the noodles and cheese, then add them fresh when you reheat.
Creamy Lasagna Soup Recipe
Ingredients
Method
- In a large pot over medium-high heat, cook the ground beef until browned, about 5 minutes. Add the onion and cook until soft, 3 minutes, then stir in the garlic for 30 seconds. Drain excess fat.
- Stir in the crushed tomatoes, broth, Italian seasoning, and red pepper flakes. Bring to a boil, then reduce to a simmer.
- Add the broken lasagna noodles and cook until tender, about 12 minutes, stirring occasionally.
- Remove from heat. Stir in the ricotta, Parmesan, and mozzarella until melted and creamy. Season with salt and pepper. Ladle into bowls and serve with extra Parmesan.
