Steam curls from the pot, fragrant steam heavy with tomato and garlic as I ladled the first bowl of Easy Creamy Lasagna Soup. After three rounds of tweaking, I discovered that sizzling the garlic for just 30 seconds before adding broth deepened the aroma. The silky broth, dotted with tender noodle bits, first caught my eye with its glossy sheen, and the soft bubbling along the sides promised warmth in every spoonful.
Why You’ll Love Easy Creamy Lasagna Soup
- A hearty spin on traditional lasagna, all in one bowl.
- Ready in just 30 minutes from start to finish.
- Creamy texture balanced by bright tomato and herbs.
- A nod to classic Italian comfort food, perfect for chilly nights.
A Little Background
On a drizzly Sunday afternoon, I first simmered this soup to chase away the chill. Over four seasons of testing, it morphed into a staple when fresh pasta felt too fussy. Each batch taught me how a bay leaf’s subtle earthiness and just the right pinch of red pepper sparks real depth.
Key Ingredients for Easy Creamy Lasagna Soup
- 1 pound ground beef: Provides rich savor; swap for ground turkey to lighten it up.
- 1 small onion, chopped: Builds sweetness; dice finely for even cooking.
- 1 (14.5-ounce) can diced tomatoes, undrained: Delivers tangy depth and body.
- 8 lasagna noodles, broken: Chunky texture; use whole-wheat for a nutty twist.
- ½ cup half-and-half: Creates silkiness; heavy cream makes it extra lush.
How to Make Easy Creamy Lasagna Soup
- Warm a large pot over medium heat. Add 1 pound ground beef; crumble and cook until browned, about 5 minutes.
- Stir in chopped onion and cook until translucent, about 3 minutes. Add 3 cloves minced garlic, 1 teaspoon Italian seasoning, ¼ teaspoon crushed red pepper flakes, and 1 bay leaf; cook until fragrant, about 30 seconds.
- Pour in 4 cups beef broth, 1 (14.5-ounce) can diced tomatoes with juices, and 3 tablespoons tomato paste. Bring to a boil, then stir in broken lasagna noodles. Reduce heat and simmer until noodles are tender, about 10–12 minutes.
- Remove and discard bay leaf. Stir in ½ cup half-and-half and ¼ cup grated Parmesan cheese. Season with salt and pepper, ladle into bowls, and top with shredded mozzarella and fresh basil.
Pro Tips & Troubleshooting
- During my second trial, I found rinsing broken noodles under cold water stopped them from sticking during pauses.
- If the soup tastes flat, boost acidity with a splash of red wine vinegar or a squeeze of lemon juice.
- Swap in Italian sausage for a spicier twist, or stir in roasted red peppers for color variation.
- To halve the recipe, use ½ pound beef, 4 noodles, and adjust broth to 2 cups—cooking times remain the same.
Storage & Make-Ahead Guide
Let soup cool for about 15 minutes (I learned this keeps the noodles from turning mushy), then refrigerate in sealed containers within 2 hours. It stays fresh 3–4 days in the fridge and up to 3 months in the freezer. Reheat gently on the stove over medium-low until it’s steaming—heat to 165°F for food safety.
Serving Suggestions
Drizzle extra-virgin olive oil and scatter torn basil leaves over each bowl. Serve alongside garlic-butter croutons or a crisp green salad for contrast. A wedge of Parmesan on the side lets everyone sprinkle to taste.
Frequently Asked Questions
- How long does lasagna soup take to make? About 30 minutes total: 10 minutes prep and 20 minutes cooking.
- Can I substitute ground turkey for beef? Yes. Ground turkey works well—just brown it fully before adding aromatics.
- What cheese is best for lasagna soup? A blend of Parmesan for savory depth and mozzarella for meltiness gives the ideal texture.
- How do I thicken lasagna soup? Stir in a slurry of 1 tablespoon cornstarch mixed with cold water, simmer until slightly reduced.
- Can I freeze lasagna soup? Absolutely. Cool fully, portion into freezer-safe containers, and freeze up to 3 months.
- How should I reheat leftover lasagna soup? Thaw in the fridge overnight, then warm gently on the stove until it reaches 165°F.
Final Thoughts
Every spoonful of Easy Creamy Lasagna Soup brings together layers of flavor and texture—from the silky broth to the tender noodles. It’s my go-to when I want Italian vibes without the fuss of assembling a casserole. I can’t wait to hear your tweaks and see your bowlfuls—drop a photo or comment below!
More Recipes You’ll Love
- Lasagna Soup Recipe – a classic take with robust tomato and beef flavors
- Creamy Alfredo Lasagna Soup – indulgent Alfredo base for extra richness
- Olive Garden Chicken Gnocchi Soup – pillowy gnocchi in a savory Italian broth
- Loaded Baked Potato Soup – hearty and creamy, perfect for pairing with bread
Easy Creamy Lasagna Soup
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 small onion chopped
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 0.25 teaspoon crushed red pepper flakes
- 1 bay leaf
- 4 cups beef broth
- 1 can (14.5 ounces) diced tomatoes undrained
- 3 tablespoons tomato paste
- 0.5 cup half-and-half
- 0.25 cup grated Parmesan cheese
- salt and pepper to taste
Toppings
- 1 cup shredded mozzarella cheese
- fresh basil leaves for garnish
Instructions
Preparation
- Heat a large pot over medium heat.
- Add ground beef and cook, breaking up with a spoon, until browned, about 5 minutes.
Building Flavor
- Stir in chopped onion and cook until translucent, about 3 minutes.
- Add minced garlic, Italian seasoning, red pepper flakes, and bay leaf; cook until fragrant, about 30 seconds.
Simmering
- Pour in beef broth, diced tomatoes with juices, and tomato paste; bring to a boil.
- Stir in broken lasagna noodles, reduce heat, and simmer until noodles are tender, about 10 to 12 minutes.
- Remove bay leaf and stir in half-and-half and Parmesan until smooth.
Serving
- Ladle soup into bowls and top with shredded mozzarella and fresh basil.