Easy Creamy Lasagna Soup (One-Pot Recipe)
If you love lasagna but not the effort, this easy creamy lasagna soup delivers all the same rich flavors: savory meat, tender noodles, and a creamy, cheesy finish, all in one pot. It is perfect for busy weeknights, coming together quickly into a cozy, hearty meal that tastes like classic lasagna in every bite. Finished with ricotta and Parmesan, it’s creamy, comforting, and perfect served with some crusty bread.
If you’re in the mood for more cozy pasta recipes, be sure to try my classic lasagna bolognese – truly a labor of love and perfect for special occasions – as well as my ultra-cheesy four cheese lasagna and my easy Instant Pot lasagna for another quicker alternative. And if you’re looking for even more inspiration, browse all my pasta recipes to find your next favorite Italian dinner.
At a Glance
- Flavor: Rich, savory tomato broth with creamy, cheesy finish
- Texture: Hearty and satisfying, with tender lasagna noodles, ground meat and a rich, slightly creamy broth
- Difficulty: Easy
- Cook Time: About 40 minutes
- Servings: 6-8
- Best For: Cozy weeknights, easy family dinners, and when you’re craving lasagna without the work
Why I love this recipe
I love this lasagna soup because it has all the comforting flavors of a classic lasagna without the time or effort. No layering, no baking and no cooking the bolognese for 4+ hours, just one pot and you’re done! It’s rich, cozy, and finished with a ricotta mix for that creamy, cheesy touch. Best of all, it’s simple, satisfying, and perfect for busy weeknights when you want something hearty that the whole family will love.
Ingredients
To make Easy Creamy Lasagna Soup, you will need:
- Ground meat – I like using a mix of beef and pork, as I do in my classic lasagna bolognese. Beef adds richness while pork brings extra tenderness. You can use all beef if preferred.
- Onion, carrot, and celery – This classic base (soffritto) builds deep, savory flavor from the start.
- Garlic – Adds that essential aromatic punch. Fresh is best here!
- Tomato paste – Concentrated flavor that deepens the sauce and adds richness.
- Crushed tomatoes – The base of the soup, giving it that classic Italian lasagna flavor and hearty texture. I’m a fan of San Marzano tomatoes because they’re naturally sweeter and less acidic, but any canned crushed tomatoes will do.
- Broth – Helps create the soup base. You can use chicken or beef broth, depending on what you have.
- White wine – Optional, but highly recommended for deglazing and adding depth. I like using white wine here because it adds brightness and depth without making the soup too heavy. Red wine works too if that’s what you have, it will give the soup a slightly richer, deeper flavor.
- Pasta – Mafaldine or broken lasagna noodles work perfectly to mimic traditional lasagna layers but short pasta shapes like bow ties, penne, or rotini also work well.
- Heavy cream – Adds richness and helps balance the acidity of the tomatoes. It also brings a subtle nod to traditional Bolognese, which is often cooked with milk for a smoother, more rounded sauce. Can be omitted if needed!
- Italian seasoning – A convenient blend of herbs that gives the soup a well-rounded, classic Italian flavor. No Italian seasoning? Use 1/2 teaspoon dried oregano, 1/4 teaspoon dried basil, and 1/4 teaspoon dried thyme instead.
- Parmesan – Brings a salty, nutty depth, both in the soup, ricotta mix and for serving.
- Ricotta and mozzarella cheese – Added on top for that creamy, classic lasagna finish. Use whole milk ricotta, if you can. It’s creamier, richer, and gives you that true “lasagna experience” when dolloped on top of the soup!
- Fresh basil – Adds brightness and a fresh finish.
How to Make Creamy Lasagna Soup
This easy creamy lasagna soup comes together in just one pot, making it perfect for busy weeknights when you want something cozy without the extra work. It’s simple, flexible, and ready in 40 – 45 minutes, with plenty of room to customize! You can make it thicker or more brothy, swap the pasta shape to use whatever you have on hand, or adjust the richness to your liking. The result is a hearty, comforting soup that delivers all the flavors of a classic lasagna with a fraction of the effort.
Recommended tools and equipment: sharp knife and cutting board, a large Dutch oven or soup pot, wooden spoon (and I also love this ground meat chopper), microplane or box grater.
Here’s how I make this easy Creamy Lasagna Soup recipe. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
Step 1: Prep the ingredients
- Dice the veggies, mince the garlic, and have the remaining ingredients measured and ready to go. Since this recipe moves quickly once you start cooking, a little prep up front makes the whole process much easier!
Step 2: Brown the meat
- In a large Dutch oven or soup pot, cook the ground beef and pork until browned, breaking it up with a spoon or meat chopper as it cooks. Once fully cooked, season with salt and pepper, then transfer the meat to a plate and set aside.
Step 3: Sauté the vegetables
- Add the onion, carrot, and celery to the same pot and cook, stirring occasionally, until softened and lightly caramelized. Don’t rush this step, if you can, as it builds a ton of flavor! Stir in the garlic and cook for another minute, just until fragrant. Season to taste!
Step 4: Cook the tomato paste
- Add the tomato paste and cook for a minute or two, to help deepen the flavor. This gives the soup a richer, more developed base.
Step 5: Deglaze with wine
- Pour in the white wine and scrape up all the browned bits from the bottom of the pot. Let it simmer until mostly reduced. This step is optional, but it adds incredible depth of flavor and helps lift all those delicious browned bits from the bottom of the pot.
Step 6: Add the liquids and seasonings
- Stir in the crushed tomatoes, broth, and Italian seasoning. I also like to add a Parmesan rind here for extra depth and a subtle savory richness – it slowly melts into the soup as it simmers.
- Return the browned meat to the pot, then stir everything together and bring the soup to a gentle simmer.
Step 7: Simmer the soup
- Let the soup simmer for about 15-20 minutes, so the flavors can meld and the broth can develop. This is where it starts tasting less like separate ingredients and more like lasagna in soup form.
Step 8: Add the pasta
- Stir in the mafaldine (broken into 2–3 inch pieces so it’s easier to eat and better distributed throughout the soup) or broken lasagna noodles and cook until almost al dente, stirring occasionally so the pasta doesn’t stick together. The noodles will continue to soften a little as the soup sits.
Step 9: Finish with cream and parmesan
- Stir in the heavy cream (optional) and Parmesan until the soup is creamy and well combined. This gives it that rich, cozy finish that makes it taste extra creamy and special. If you prefer a more brothy soup, you can add more broth at this point to reach your desired consistency.
Step 10: Make the ricotta topping
- In a small bowl, stir together the ricotta, mozzarella, and Parmesan until well combined. Ladle the soup into bowls, then top each serving with a generous dollop of the ricotta mixture and a sprinkle of fresh basil for that creamy, cheesy finish that makes it taste even more like lasagna.
Olivia’s Tips
- Don’t rush the soffritto – Let the onion, carrot, and celery cook until softened and lightly caramelized. This simple step builds a deeper, richer flavor base and makes the soup taste like it simmered all day.
- Use mafaldine if you can get some! Its ruffled edges give you that “lasagna in every bite” feel, and it makes the soup look extra beautiful too. Broken lasagna noodles or short pasta work well too, but mafaldine is narrower and therefore more bite-sized (when broken into 2-3 inch pieces), which makes it work perfectly in a soup. No awkward, floppy, oversized pieces!
- Cook the pasta just shy of al dente – The noodles will keep softening as they sit in the hot broth, so stopping a minute or two early helps keep them from getting too soft.
- Adjust the broth as needed – This soup thickens as it sits, so don’t be afraid to add a splash of broth at the end or when reheating to loosen it up to your liking.
Serving Suggestions
Serve this easy creamy lasagna soup with a generous dollop of the ricotta mixture and a sprinkle of fresh basil on top, it’s what gives it that classic lasagna feel and makes each bowl extra special. For dipping, crusty bread or garlic bread is a must to soak up all that rich, flavorful broth. If you’re looking to make it a more complete meal, you can add a simple green salad on the side to balance the richness, but honestly, the soup and bread are plenty on their own.
If you’re serving this for a group, it’s perfect for casual entertaining! Just set out the soup with the ricotta topping and let everyone customize their bowls with extra Parmesan, red pepper flakes, more herbs, or even a drizzle of olive oil or balsamic glaze.
Variations
- Lightened-Up Version: Swap the beef and pork for ground turkey or ground chicken for a lighter take that’s still hearty and satisfying.
- Extra Protein Boost: Stir in some cottage cheese along with (or instead of) part of the ricotta for a higher-protein option. It blends in beautifully and still keeps that creamy texture.
- Vegetarian Option: Skip the meat and add sautéed mushrooms, zucchini, summer squash, kale or spinach for a veggie-packed version that’s just as comforting.
- Spicy Lasagna Soup: Add red pepper flakes or a bit of spicy Italian sausage for a kick of heat.
Storage and Reheating
This lasagna soup is best enjoyed right away while the pasta is perfectly al dente and the texture is just right. That said, leftovers store well in an airtight container in the refrigerator for up to 3–4 days. Just be aware that the pasta will continue to absorb liquid as it sits, so the soup will thicken and the noodles will soften. When reheating, add a splash of broth or water to loosen it to your desired consistency, then warm gently on the stovetop or in the microwave until heated through.
Freezing
This soup can be frozen, but for best results, I recommend freezing it without the pasta, since noodles can become soft and mushy after thawing. Let the soup cool completely, then transfer to freezer-safe containers and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight and reheat on the stovetop. For the best texture, cook the pasta separately and add it to the soup before serving. You can also cook the pasta directly in the soup – just add a bit more broth as needed since the noodles will absorb some of the liquid.
Frequently Asked Questions
Yes, but keep in mind that the pasta will continue to absorb liquid as it sits, making the soup thicker and the noodles softer. For best results, you can cook the soup base ahead and add the pasta when reheating, or simply add more broth when warming it up if you don’t mind the texture change in the pasta.
Mafaldine (broken into 2-3 inch lenght pieces) is my favorite because its ruffled edges mimic lasagna layers and hold onto the sauce beautifully. That said, broken lasagna noodles or short pasta shapes like penne, rotini, or bow ties all work well.
Yes, but it’s best to freeze it without the pasta, since noodles can become mushy after thawing. Add freshly cooked pasta when reheating for the best texture.
For a creamier soup, add a bit more heavy cream or extra cheese at the end. If you prefer it more brothy, simply stir in more broth until you reach your desired consistency.
Yes! For the Instant Pot, use the sauté function to brown the meat and cook the vegetables, then add the remaining ingredients (except the pasta, cream, and cheeses), seal, and cook on high pressure for about 5 minutes. Quick release, then stir in the pasta and use sauté mode to cook until tender before finishing with the cream and cheese. For the slow cooker, add everything except the pasta, cream, and cheeses and cook on low for 6–8 hours or high for 3–4 hours. Stir in the pasta during the last 20–30 minutes of cooking, then finish with the cream and cheese before serving.
More Cozy Soup Recipes
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Easy Creamy Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 pound ground pork
- Salt and black pepper, to taste
- 1 onion, diced
- 1 large carrot, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1/2 cup dry white wine, optional
- 1 can (28-ounce) crushed tomatoes
- 6 cups chicken or beef broth, plus more as needed
- 1 teaspoon Italian seasoning
- Parmesan rind, optional
- 10 ounces mafaldine or lasagna noodles, broken into 2–3 inch pieces
- 1/4 to 1/2 cup heavy cream, optional
- 1/3 cup grated Parmesan cheese
Ricotta Topping:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- Pinch of salt
- Black pepper, to taste
- Fresh basil, for serving
Instructions
- Heat the olive oil in a large Dutch oven or soup pot, over medium heat. Add the ground beef and pork and cook until browned, breaking it up with a spoon as it cooks. If there is excess grease in the pot, carefully spoon off or drain most of it. Season with salt and pepper. Transfer to a plate and set aside.
- In the same pot, add the onion, carrot, and celery. Cook, stirring occasionally, until softened and lightly caramelized. Don’t rush this step, if you can – it builds a ton of flavor. Stir in the garlic and cook for another minute, just until fragrant. Season to taste.
- Add the tomato paste and cook for about a minute, stirring often so it doesn't burn, until it darkens slightly and coats the vegetables.
- If using, pour in the white wine, scraping any browned bits from the bottom of the pot, and let it simmer for 2 to 3 minutes, or until slightly reduced.
- Add the crushed tomatoes, broth, Italian seasoning, and Parmesan rind, if using. Return the browned meat to the pot, stir to combine and bring to a boil. Once boiling, lower the heat to a gentle simmer.
- Let the soup simmer, partially covered, for 15 to 20 minutes so the flavors can meld and the broth can develop.
- Stir in the mafaldine or broken lasagna noodles and cook, stirring often, until almost al dente, about 1 to 2 minutes less than what the package says.
- Stir in the heavy cream, if using, and the grated Parmesan until the soup is creamy and well combined. If you prefer a more brothy soup, add a splash more broth until it reaches your desired consistency. Taste and adjust seasoning as needed.
- In a small bowl, stir together the ricotta, mozzarella, Parmesan, a pinch of salt, and black pepper to taste until well combined.
- Ladle the soup into bowls, then top each serving with a generous dollop or two of the ricotta mixture and a sprinkle of fresh basil. Serve hot.
Notes
- Servings: This recipe makes about 6 hearty servings, or up to 8 smaller portions.
- Pasta tip: Cook the pasta just shy of al dente as it will continue to soften in the hot soup.
- Consistency: The soup will thicken as it sits since the pasta absorbs liquid. Add more broth when reheating to loosen it to your liking.
- Storage & reheating: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to bring it back to the right consistency.
- Freezing: Freeze the soup without the pasta for best results, then add freshly cooked pasta when serving.
- Cream is optional: Omit for a lighter soup or use 1/4 to 1/2 cup depending on how rich and creamy you want the soup.
