Description

This Rich & Cheesy Creamy Lasagna Soup brings all the flavors of classic lasagna into a comforting, cozy bowl. Perfect for chilly evenings, busy weeknights, or whenever you crave cheesy, savory comfort, this soup combines tender noodles, creamy cheeses, and a flavorful tomato broth. Inspired by traditional homemade lasagna, it’s a faster, easier way to enjoy all the richness and warmth of this beloved dish without spending hours in the kitchen.

Ingredients

Scale

1 tablespoon olive oil
1 pound ground chicken or lean ground beef
1 large onion, diced
3 garlic cloves, minced
1 teaspoon dried Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt, or to taste
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
4 cups low-sodium chicken or beef broth
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
8–10 lasagna noodles, broken into large bite-sized pieces
1 cup heavy cream or half-and-half
1 1/2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese

For the ricotta topping:

1 cup ricotta cheese
1/3 cup freshly grated Parmesan cheese
1 teaspoon dried parsley or fresh chopped parsley (optional)
Pinch of salt and pepper

Optional garnishes:

Extra shredded mozzarella
Fresh basil, chopped
Crushed red pepper flakes

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Instructions

Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add ground chicken or beef and cook until browned, breaking it apart as it cooks.
Stir in the onion and cook until softened, about 3–4 minutes.
Add garlic, Italian seasoning, basil, oregano, salt, pepper, and crushed red pepper flakes. Cook 1 minute until fragrant.
Stir in tomato paste until the meat mixture is fully coated.
Add crushed tomatoes and broth, stirring to combine.
Bring the soup to a boil, then reduce heat to medium.
Add broken lasagna noodles to the pot and stir well.
Cook, stirring occasionally, until noodles are tender, about 12–15 minutes.
Reduce heat to low and stir in cream, mozzarella, and Parmesan until melted and smooth.
In a small bowl, mix ricotta, Parmesan, parsley, salt, and pepper.
Ladle soup into bowls and top each serving with a scoop of ricotta mixture.
Garnish with fresh basil or extra cheese if desired. Serve warm.

Notes

Adjust consistency by adding more or less broth.
For extra vegetables, add sautéed spinach, zucchini, or mushrooms.
Mix extra mozzarella into ricotta for richer topping.
Let soup rest for a few minutes before serving to thicken slightly.

Prep Time: 10 minutes
Cook Time: 30–35 minutes