Creamy Lasagna Soup Recipe for Dinner Tonight

I make this creamy lasagna soup whenever I want lasagna without the layering work. Assembling a full lasagna takes over an hour from prep to table. This one-pot creamy lasagna soup delivers those same rich, cheesy flavors in under 40 minutes.

Why This Creamy Lasagna Soup Works

The creamy base comes from a combination of heavy cream and cream cheese stirred in at the end. This keeps the broth silky and thick, not watery. Broken lasagna noodles soak up the sauce and hold their bite even after simmering.

Ground beef and Italian sausage cook together for depth. The sausage brings fennel and spice. The beef adds heartiness that makes every bowl feel like a full meal.

A spoonful of ricotta stirred into each bowl is what sets this apart. It melts right in and adds that classic lasagna flavor. This creamy lasagna soup tastes like the real thing in half the time.

Ingredients

• 1 pound ground beef
• 1/2 pound Italian sausage, casings removed
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 2 teaspoons Italian seasoning
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 lasagna noodles, broken into thirds
• 4 oz cream cheese, softened
• 1/2 cup heavy cream
• 1 cup ricotta cheese, for serving
• 1 cup shredded mozzarella, for topping
• Fresh basil leaves, for garnish

What You Need for Creamy Lasagna Soup

Ground beef and Italian sausage — using both gives the soup layered flavor. The sausage has built-in seasoning that you would normally add separately in a lasagna recipe. Ground turkey or all-beef works if you prefer one protein.

Crushed tomatoes — these form the base of the broth and add a deep, slow-cooked tomato flavor. San Marzano style crushed tomatoes are ideal. Diced tomatoes add texture and visible tomato pieces throughout.

Lasagna noodles — break regular lasagna noodles into thirds before adding. They cook right in the soup and absorb the broth as they soften. No-boil lasagna noodles also work but cook faster, so check at 10 minutes.

Cream cheese and heavy cream — this is the key to the creamy broth. Soften the cream cheese first so it blends smoothly. Cold cream cheese will leave lumps. Heavy cream adds richness without breaking the sauce.

Ricotta cheese — serve this on the side and let each person stir a spoonful into their bowl. It adds the classic lasagna filling flavor without making the whole pot thick and heavy.

Chicken broth — low-sodium is best so you can control the salt level. Beef broth works too and adds a darker, richer base flavor.

How to Make Creamy Lasagna Soup

1. Heat a large Dutch oven or soup pot over medium-high heat.
2. Add ground beef and Italian sausage. Break into small pieces as it cooks.
3. Cook for 7 to 8 minutes until browned and no pink remains.
4. Drain excess fat from the pot, leaving about 1 tablespoon.
5. Add diced onion to the pot. Cook for 3 minutes until softened.
6. Add minced garlic. Cook for 1 minute until fragrant.
7. Pour in crushed tomatoes, diced tomatoes, and chicken broth. Stir to combine.
8. Add Italian seasoning, dried basil, red pepper flakes, salt, and black pepper.
9. Bring to a boil over high heat, then reduce to medium.
10. Add broken lasagna noodles. Stir to prevent sticking.
11. Cook for 12 to 14 minutes, stirring occasionally, until noodles are tender.
12. Reduce heat to low. Add softened cream cheese in small pieces. Stir until fully melted.
13. Pour in heavy cream. Stir and simmer for 2 minutes until the broth turns creamy.
14. Taste and adjust salt and pepper as needed.
15. Ladle into bowls. Top each with shredded mozzarella and a spoonful of ricotta.
16. Garnish with fresh basil leaves and serve immediately.

Creamy Lasagna Soup Variations

White Creamy Lasagna Soup

Skip the crushed tomatoes and use 5 cups of chicken broth instead. Add 1 cup of heavy cream and 4 oz of cream cheese for the base. Use shredded chicken and wilted spinach instead of ground beef. The result is a pale, cheesy white lasagna soup.

Crock Pot Creamy Lasagna Soup

Brown the meat and saute the onion and garlic first, then transfer everything to a slow cooker. Add all ingredients except the noodles, cream cheese, and heavy cream. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Add noodles during the last 30 minutes. Stir in cream cheese and heavy cream right before serving.

Spicy Creamy Lasagna Soup

Double the red pepper flakes to 1 teaspoon and use hot Italian sausage instead of mild. Add 1 tablespoon of calabrian chili paste with the tomatoes. The heat cuts through the creaminess and adds a slow burn that builds with each bite.

Vegetarian Creamy Lasagna Soup

Replace the meat with 2 cups of sliced mushrooms and 1 zucchini cut into half-moons. Use vegetable broth instead of chicken broth. Add a 15 oz can of white beans for protein and body. The mushrooms provide the same savory depth as the sausage.

Tips for the Best Creamy Lasagna Soup

• I always soften the cream cheese on the counter for 20 minutes before adding it. Cold cream cheese never melts smooth in hot liquid.
• Stir the noodles every 3 to 4 minutes while they cook. Lasagna noodles stick to the bottom of the pot easily.
• Add the cream cheese and heavy cream only after you reduce the heat to low. High heat can make the cream sauce break and turn grainy.
• Taste the broth before adding cream. The tomato base should be well-seasoned. The cream will mellow the salt once added.
• Broken lasagna noodles are worth seeking out. They hold up better than small pasta shapes and give the soup its signature lasagna feel.
• If your soup thickens too much as it sits, stir in a splash of warm chicken broth to loosen it back up.

Make Ahead & Storage

This creamy lasagna soup keeps in the fridge for up to 4 days in an airtight container. The noodles will absorb more broth as it sits. When reheating, add a splash of chicken broth or water and stir over medium heat until hot.

For best results when making ahead, cook the soup base without the noodles, cream cheese, or heavy cream. Store the base in the fridge and cook the noodles fresh when ready to serve. Stir in the cream last. This prevents the noodles from getting mushy.

To freeze, let the soup cool fully. Transfer to freezer-safe containers or bags without the noodles. Freeze the base for up to 3 months. Thaw overnight in the fridge and reheat on the stove, adding freshly cooked noodles and cream when ready to serve.

Common Questions

Can I use a different pasta instead of lasagna noodles?

Yes. Pappardelle, fettuccine, or rigatoni all work well. Lasagna noodles are preferred because they mimic the texture of a real lasagna. Use a pasta with some thickness for the best result.

How do I keep the noodles from getting mushy?

Cook the noodles until just tender, then serve right away. If you plan on leftovers, undercook the noodles slightly. They will continue to soften in the hot broth even after the heat is off.

Can I make creamy lasagna soup without heavy cream?

Yes. Half-and-half works as a lighter substitute. Whole milk can work too but the soup will not be as thick. Avoid low-fat milk — it tends to curdle when added to hot tomato-based broth.

What toppings go well with creamy lasagna soup?

I like ricotta, shredded mozzarella, and fresh basil. Parmesan shaved over the top adds a salty, nutty bite. A drizzle of olive oil right before serving adds richness and makes it look restaurant-quality.

This creamy lasagna soup brings all the comfort of a full lasagna recipe to your table in one pot. Save this recipe and tap the link for the full recipe card and step-by-step instructions.