Easy Creamy Lasagna Soup — A Cozy One-Pot Meal
Easy Creamy Lasagna Soup is the kind of dish that wraps you up in a warm hug on a chilly evening. This comforting, from-scratch soup brings together savory ground beef (use halal-certified ground beef if you want to ensure everything stays fully permissible), brilliant tomato flavor, tender broken lasagna noodles, and a trio of cheeses for a silky, indulgent texture. Whether you’re feeding a family after a busy day or craving something seasonal and satisfying, this soup hits the spot with rich, layered flavors and a creamy finish that tastes like lasagna in spoonable form. If you love hearty comfort food, this recipe is worth trying for its ease, crowd-pleasing taste, and flexible make-ahead simplicity — plus it’s great for fall and winter nights when we all want something warm and nourishing. For other comforting one-pot ideas, try this rich and creamy gnocchi soup for another cozy option.
Ingredients & Equipment
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion (finely diced)
- 1 pound ground beef (80/20) — use halal-certified if desired
- 5 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 2 tablespoons tomato paste
- 25 ounces tomato basil pasta sauce
- 28 ounces diced canned tomatoes
- 4 cups chicken broth (more if you want a thinner soup)
- 2 teaspoons kosher salt (divided or more to taste)
- 12 lasagna noodles (uncooked and broken into 2" pieces)
- ½ cup heavy cream (optional)
- 1 cup shredded mozzarella cheese
- ½ cup parmesan cheese (freshly grated)
- ½ cup ricotta cheese
- 6 tbsp fresh basil (finely chopped)
Helpful notes:
- To keep this strictly halal-friendly, confirm your ground beef and any packaged cheeses are halal-certified if that is important to you. Many brands clearly label this.
- The heavy cream is optional but adds richness; substitute with full-fat coconut milk for a dairy-free twist (note flavor difference).
- If you prefer a lighter soup, increase the chicken broth and reduce the cream and cheeses.
Equipment:
- Large pot or Dutch oven (6-8 quart recommended)
- Wooden spoon or heatproof spatula
- Knife and cutting board
- Measuring cups and spoons
- Cheese grater (if grating fresh parmesan)
- Ladle and bowls for serving
For convenience, a blender or immersion blender can be helpful if you like a smoother base before adding noodles, and a baking tray is useful if you want to toast fresh basil or roast garlic ahead of time.
If you like corn-forward sides with casseroles, check out this classic creamy corn casserole for an easy accompaniment.
Step-by-Step Instructions (with tips)
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes. Tip: cook the onion slowly to develop sweeter, deeper flavor.
Add the ground beef to the pot. Break it up with a spoon and sauté until browned all over and no longer pink, about 6–8 minutes. Drain excess fat if your beef releases a lot; leaving a little adds flavor. Tip: for an extra savory base, let the beef brown undisturbed for a couple of minutes before breaking it up so you get some caramelized bits.
Stir in the minced garlic, red pepper flakes, 1 teaspoon of kosher salt, dried oregano, and tomato paste. Cook for 1–2 minutes until fragrant and the tomato paste darkens slightly — this deepens the tomato flavor. If you like a milder dish, reduce the red pepper flakes.
Add the tomato basil pasta sauce, diced canned tomatoes (with juices), and chicken broth. Stir to combine and bring the pot to a boil. Taste the liquid and adjust seasoning as needed. Tip: if you prefer a smoother base, use an immersion blender to partially blend the tomatoes before adding noodles.
Once boiling, add the broken lasagna noodles to the pot. Stir to separate the noodles so they don’t clump. Add the remaining 1 teaspoon of kosher salt, or more to taste. Reduce the heat to a simmer and cook until the noodles are tender, typically 10–12 minutes depending on the thickness of your noodles. Stir occasionally to keep noodles from sticking to the bottom.
After the noodles are tender, stir in the heavy cream (if using). If the soup seems too thick, add 1–2 cups additional chicken broth to reach your desired consistency — this soup is flexible and forgiving. Pro tip: stirring shredded mozzarella or parmesan right into the hot soup melts them beautifully and makes the broth extra creamy and cheesy.
Ladle the lasagna soup into bowls. Add a dollop of ricotta cheese to each bowl and sprinkle with extra mozzarella and parmesan. Finish with the chopped fresh basil for bright, herbal contrast.
Serve immediately while hot and bubbly. Leftover toppings can be offered so everyone customizes their bowl.
Variation ideas:
- Vegetarian: Replace the ground beef with a hearty blend of mushrooms and lentils; use vegetable broth instead of chicken broth.
- Spicy: Increase red pepper flakes or finish with a drizzle of harissa for heat.
- Roasted garlic: Roast a head of garlic and squeeze the caramelized cloves into the soup with the tomato paste for a sweeter, deeper garlic flavor.
- Pasta swap: If you don’t have lasagna noodles, use broken fettuccine or penne; cook time may vary.
For a similar comforting, stuffed-pasta-in-soup concept, you might enjoy this creamy Tuscan ravioli soup which uses ravioli for a quick shortcut.
Storage, Freezing & Make-Ahead Tips
Storing leftovers:
- Refrigeration: Cool the soup to room temperature, then store in airtight containers for up to 3–4 days. Note that pasta continues to absorb broth in the fridge; the soup will thicken.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water to loosen the consistency. Stir in fresh cheese after warming for maximum creaminess.
Freezing:
- The dairy and pasta can change texture when frozen. If you plan to freeze, store the broth and sauce separately from the cheese and ricotta in freezer-safe containers or heavy-duty zip-top bags. Freeze up to 2–3 months.
- To freeze a complete soup, allow extra liquid (broth) so the texture remains pleasant on reheating; thaw overnight in the refrigerator, then reheat on low, stirring in cheeses at the end.
Make-ahead:
- You can prepare the meat-and-tomato base up to 2 days ahead and store in the fridge. When ready to serve, reheat, add broth and noodles, and finish with cheeses.
- Alternatively, brown the meat and sauté the aromatics, then freeze the base. Thaw and finish with fresh stock and noodles.
Portioning advice:
- This recipe yields roughly 6–8 servings depending on bowl size. Divide into 2–3 cup portions if packing lunches or for meal prep. Keep ricotta and extra mozzarella separate if sending single portions for best texture.
For another make-ahead soup idea with cozy, bean-based flavor, see this creamy bean soup inspiration.
How to Use / Serve This Dish
Serving suggestions:
- Add a simple green salad dressed with lemon and olive oil to cut through the richness.
- Offer crusty bread or garlic naan for dipping and make the meal feel even more homey.
- For a lighter finish, serve with roasted vegetables such as zucchini, bell peppers, or a tray of balsamic-roasted carrots.
Creative variations:
- Assemble as a skillet dinner: after browning beef and seasoning, layer broken noodles and sauce in an oven-safe skillet and finish under the broiler with extra mozzarella for a bubbly top.
- Stuffed-bowl presentation: spoon warm soup into bowls and nestle a spoonful of ricotta mixed with chopped herbs in the center — guests can swirl it into their bowls.
- Kid-friendly twist: blend half the soup into a smooth bisque (if children prefer less texture), then stir in small noodle shapes and cheese.
Garnish ideas:
- Fresh basil (always classic), chopped parsley, or a scattering of microgreens.
- A pinch of smoked paprika or a drizzle of seasoned olive oil for extra aroma.
Frequently Asked Questions
Q: Can I make this recipe with ground turkey or chicken?
A: Yes — swap the ground beef for ground turkey or chicken for a lighter version. If using ground poultry, watch for dryness; cook gently and add an extra tablespoon of olive oil if needed. Confirm poultry is halal-certified if that’s important to you.
Q: How long will leftovers keep in the fridge?
A: Stored in airtight containers, leftovers are best eaten within 3–4 days. Reheat slowly and add a splash of broth or water to loosen the soup as the noodles absorb liquid over time.
Q: Can I use fresh lasagna noodles or no-boil lasagna noodles?
A: Yes. Fresh lasagna noodles will cook more quickly (check after 4–6 minutes), and no-boil noodles may work but follow package guidance and ensure they become tender in the broth. Break them into 2" pieces as directed for easier eating.
Q: My soup is too thick after reheating — what can I do?
A: Stir in warm chicken broth (or water) a little at a time until you reach the desired consistency. If you prefer, add a tablespoon of cream for richness and to bring the texture back to silky.
Conclusion
Easy Creamy Lasagna Soup brings all the cozy, layered flavors of traditional lasagna into a spoonable, weeknight-friendly format that’s perfect for seasonal dinners and family gatherings. It’s forgiving, adaptable, and easy to make halal-friendly by choosing halal-certified beef and cheeses. If you’re inspired to try different takes or want more lasagna-soup ideas, take a look at this flavorful Easy Creamy Lasagna Soup – Lena’s Kitchen for another home-cook perspective, this refined version from a national source at Creamy Lasagna Soup Recipe – NYT Cooking, or a lighter twist with a white base in this Creamy White Lasagna Soup – Our Balanced Bowl. I hope this recipe warms your kitchen and your heart—if you try it, please come back and tell me how you made it your own or share a photo so others can get inspired. Happy cooking!
Easy Creamy Lasagna Soup
Ingredients
Base Ingredients
- 1 tbsp olive oil
- 1 medium onion (finely diced)
- 1 lb ground beef (80/20) use halal-certified if desired
- 5 cloves garlic (minced)
- 0.5 tsp red pepper flakes reduce for milder flavor
- 1 tsp dried oregano
- 2 tbsp tomato paste
- 25 oz tomato basil pasta sauce
- 28 oz diced canned tomatoes
- 4 cups chicken broth add more for thinner soup
- 2 tsp kosher salt divided or more to taste
- 12 pieces lasagna noodles (broken into 2" pieces)
- 0.5 cup heavy cream (optional) substitute with full-fat coconut milk
Cheese Ingredients
- 1 cup shredded mozzarella cheese
- 0.5 cup parmesan cheese (freshly grated)
- 0.5 cup ricotta cheese
Garnish Ingredients
- 6 tbsp fresh basil (finely chopped)
Instructions
Preparation
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the finely diced onion and cook until soft and translucent, about 5–7 minutes.
- Add the ground beef to the pot. Sauté until browned and no longer pink, about 6–8 minutes. Drain excess fat if necessary.
- Stir in the minced garlic, red pepper flakes, kosher salt, dried oregano, and tomato paste. Cook for 1–2 minutes until fragrant.
Cooking
- Add the tomato basil pasta sauce, diced tomatoes, and chicken broth. Stir to combine and bring to a boil. Adjust seasoning as needed.
- Once boiling, add the broken lasagna noodles. Stir to separate, then reduce heat to a simmer and cook until noodles are tender, about 10–12 minutes.
- Stir in the heavy cream (if using) and adjust consistency with additional broth if necessary.
Serving
- Ladle the soup into bowls. Add a dollop of ricotta cheese, sprinkle with mozzarella and parmesan, and finish with fresh basil.
- Serve immediately while hot and bubbly.
