Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Easy Creamy Lasagna Soup gives you all the cozy pasta vibes without the whole oven drama or layer-fiddling existential crisis. It tastes like lasagna that remembered to wear its comfy sweater and poured itself into a bowl.

If you are into quick comfort food, you might also enjoy this other cozy dish like the butter chicken pasta recipe for when you want creaminess with a different accent. Trust me, this soup is a hug in a bowl and it behaves like one.

Why This Recipe is Awesome

This soup is basically lasagna that decided it wanted to be easier and more sociable. It is comforting, cheesy, and ready on a weeknight. No oven, no layers, no singing the national anthem of patience while you wait.

It is also pretty forgiving. You can swap meats, skip the heat, or add more cheese and still end up with something spectacular. IMO it is idiot proof. Even if you burn toast sometimes, you will not ruin this.

Want another creamy, spoonable dinner option? If you like bold, warming flavors try a spin on creamy chicken tortilla soup for a totally different comfort-food mood.

Ingredients You’ll Need

1 tablespoon olive oil. Use the good stuff or the vaguely decent stuff. Your call.
1 pound lean ground beef or ground turkey. Both work. I pick based on how lazy I feel.
1 small yellow onion, finely diced. Tears optional.
3 garlic cloves, minced. The more the merrier unless you hate friends.
1 teaspoon Italian seasoning. The herb squad.
½ teaspoon crushed red pepper flakes (optional). If you like a little attitude.
1 teaspoon salt. Don not be shy.
½ teaspoon black pepper. Fresh cracked if you want to flex.
1 (24-ounce) jar marinara sauce. Jarred is fine. We are not making a vow here.
4 cups low-sodium chicken broth. Use low-sodium so you control the salt.
1 (15-ounce) can crushed tomatoes. Tomato power.
8 lasagna noodles, broken into pieces. Pretend you are feeding noodles a makeover.
½ cup heavy cream. This is where the soup gets its swagger.
½ cup ricotta cheese. Spoonable bliss.
1 cup shredded mozzarella cheese. Melty magic.
¼ cup grated Parmesan cheese. For a little salty sparkle.
Fresh basil or parsley, chopped. For a cheerleader garnish.
Extra Parmesan cheese for topping. Because why not.

Step-by-Step Instructions

Brown the Meat
In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add the ground beef or turkey and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat, leaving about a tablespoon for flavor.
Sauté the Aromatics
Add the diced onion and cook until translucent, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant. Keep the heat friendly, not furious.
Build the Base
Add Italian seasoning, crushed red pepper, salt, and pepper. Stir in marinara sauce, chicken broth, and crushed tomatoes. Mix well and bring to a gentle boil.
Simmer the Soup
Reduce heat to medium-low and simmer uncovered for 15 to 20 minutes to deepen the flavor. Give it a stir occasionally and sniff approvingly.
Cook the Noodles
Add the broken lasagna noodles directly to the pot. Cook until tender, about 10 to 12 minutes, stirring occasionally. Add extra broth if the soup becomes too thick.
Make It Creamy
Lower the heat and stir in heavy cream, ricotta, mozzarella, and Parmesan cheese. Stir until melted and the soup becomes creamy and rich. Adjust seasoning to taste.
Serve and Garnish
Ladle into bowls and top with chopped basil or parsley and extra Parmesan. Serve hot with garlic bread or salad.

Common Mistakes to Avoid

Overcooking the noodles. They will go from al dente to mushy faster than you can say save some for lunch. Add them at the right time and test early.
Skipping the drain after browning. If you do not remove excess fat you will end up with soup that swims in regret. Keep about a tablespoon for flavor, then toss the rest.
Turning the heat up to the moon while adding dairy. High heat makes cheese clump. Lower the heat and stir that cream in gently.
Using super salty broth and a salty marinara and then adding more salt out of habit. Taste before you get aggressive with the salt shaker.
Forgetting to stir. This is a chunky soup, but it still needs attention. Stir occasionally so nothing sticks or sticks around where it should not.

Alternatives & Substitutions

Meat swap. Use ground Italian sausage for a flavor bomb or keep it veggie with chopped mushrooms and lentils. I like sausage when I want to impress myself.
Dairy choices. Swap half and half for heavy cream if you want lighter richness. If you are dairy free, try coconut cream and dairy free ricotta alternatives. It will be different but still cozy.
Pasta picks. No lasagna noodles? Use broken fettuccine or penne. Just watch the cooking time.
Cheese mix. Trade mozzarella for provolone if you want a smokier vibe. Add a little cream cheese for silkiness. Don don t be afraid to experiment.
Make it spicy. Increase crushed red pepper or stir in a spoonful of chili paste. Heat is an easy mood changer.

If you enjoy swapping flavors and want another creamy soup vibe to riff off, check out these creamy chicken tortilla soup variations for inspiration.

FAQ (Frequently Asked Questions)

Q How long does this soup keep in the fridge?
A About 3 to 4 days in an airtight container. The noodles soak up liquid over time. Reheat gently on the stove and add a splash of broth to loosen things up.

Q Can I make this in a slow cooker or Instant Pot?
A Yes you can. For a slow cooker brown the meat and aromatics first then add the rest and cook on low for 3 to 4 hours. Add noodles near the end so they do not disintegrate. In an Instant Pot use the sauté function for browning then pressure cook on high for 6 minutes and quick release. Add noodles and cook on sauté until tender.

Q Can I freeze it?
A Technically yes but noodles get sad in the freezer. Freeze without the noodles for best texture, then add fresh pasta when reheating. Or freeze small portions for emergency cozy pops.

Q How can I make it vegetarian?
A Skip the meat and use hearty mushrooms, lentils, or a plant based ground meat. Increase seasoning and add a splash of soy sauce or miso for umami depth.

Q Do I have to use ricotta and Parmesan?
A You do not have to, but cheese makes the soup sing. Ricotta gives creaminess and Parmesan adds savory zip. If you skip them, add extra cream and a pinch of nutritional yeast if you want a cheesy note without dairy.

Q Can I make it creamier without adding more cheese?
A Yes add a bit more heavy cream or a splash of cream cheese and whisk until smooth. A quick trick is blending a cup of the soup and stirring it back in. Instant silk.

Q Is this kid friendly?
A Usually yes. Leave out the crushed red pepper and keep the tomato flavor balanced. Kids often love the noodle factor.

Final Thoughts

This soup is proof that comfort food does not have to be complicated. It gives you lasagna vibes with less fuss and more spoonable joy. Make it your own, add some greens at the end, or pile on the cheese like you earned it today.

Now go impress someone or yourself with your new culinary skills. You have earned it.

Easy Creamy Lasagna Soup