Easy Creamy Lasagna Soup is a comforting twist on a classic favorite, combining all the flavors of traditional lasagna in a warm, hearty bowl. It’s packed with tender noodles, rich tomato sauce, creamy cheese, and a touch of ground meat, making every spoonful feel like a cozy hug. The creamy broth brings everything together in a smooth and satisfying way that’s perfect for chilly days or anytime you need a little comfort.
One of my favorite things about this soup is how simple it is to make without losing any of the lasagna magic. I love whipping it up on a busy weeknight when I want something filling but don’t want to spend hours in the kitchen. Adding just the right amount of cream or cheese makes it rich without being heavy, and it’s super easy to adjust the spices to fit what you like most. Plus, you get all the cheesy goodness without the fuss of layering a whole lasagna!
I usually serve this soup with a piece of crusty bread on the side—it’s perfect for dipping and soaking up every last bit of the creamy tomato broth. It’s also a crowd-pleaser, so whenever I make it, friends and family always want seconds. This soup reminds me of those cozy nights spent around the table, sharing simple food and good company, and it’s definitely going to be a recipe I keep coming back to again and again.
Key Ingredients & Substitutions
Ground beef or Italian sausage: I like using Italian sausage for a bit more flavor, but ground beef works well too. For a lighter option, try ground turkey or chicken. You can also use plant-based meat substitutes for a vegetarian version.
Bowtie pasta: Bowtie is perfect here because it holds the sauce nicely. If you’re out, rigatoni, penne, or rotini are good substitutes. Avoid very thin pasta as it may get mushy in the soup.
Ricotta and mozzarella cheese: These cheeses give the soup its creamy, cheesy texture. If ricotta isn’t available, cottage cheese or cream cheese can work. For mozzarella, try shredded provolone or Monterey Jack.
Heavy cream: Adds richness and a smooth finish. For a lighter choice, use half-and-half or whole milk, but the soup will be less creamy. Coconut cream is an option for dairy-free cooking.
How Can I Make The Soup Creamy Without Overcooking the Pasta?
Making this soup creamy while keeping the pasta perfect can be tricky but manageable. Here’s how I do it:
- Bring the soup to a boil with all ingredients except cream and cheese first.
- Add the pasta last and cook just until tender, stirring often to prevent sticking.
- Turn off the heat before adding cream, ricotta, and mozzarella. Stir gently to mix.
- Avoid boiling after adding cream and cheese; gentle heat keeps the cream from curdling and the pasta from overcooking.
- If you want to prep ahead, cook pasta separately and add just before serving.
Equipment You’ll Need
- Large soup pot or Dutch oven – I like it because it’s big enough to hold all ingredients and easy to stir.
- Knife and cutting board – for chopping onions, garlic, and herbs; simple tools that make prep faster.
- Measuring cups and spoons – keep everything accurate so the flavors turn out perfect.
- Wooden spoon or ladle – great for stirring without scratching the pot and serving the soup hot.
Flavor Variations & Add-Ins
- Use cooked spinach or kale stirred in at the end for extra greens and color.
- Swap ground beef for shredded cooked chicken or turkey for a different protein option.
- Add a splash of balsamic vinegar or a pinch of red pepper flakes for a flavor boost.
- Top with grated Parmesan, chopped fresh basil, or crushed red pepper for added flavor and presentation.
Easy Creamy Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef (or Italian sausage)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1 can (14.5 oz) diced tomatoes, with juices
- 4 cups beef broth (or chicken broth)
- 1/2 cup tomato sauce
- 8 oz uncooked bowtie (farfalle) pasta
- 1/2 cup heavy cream
- 1/2 cup ricotta cheese (plus extra for serving)
- 1/2 cup shredded mozzarella cheese (plus extra for serving)
- Fresh basil or parsley, chopped, for garnish
- Grated Parmesan cheese for serving
- Baked lasagna noodles or breadsticks for serving (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 25 minutes to cook, making it roughly 35 minutes total. It’s quick and easy to prepare—perfect for a cozy dinner that doesn’t keep you in the kitchen all night.
Step-by-Step Instructions:
1. Cook the Meat and Veggies:
Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook until it’s nicely browned, breaking it apart with a spoon as it cooks (about 5-7 minutes). Drain any extra fat if needed. Then, add the chopped onion and cook until it softens, about 3-4 minutes. Stir in the minced garlic, dried basil, oregano, crushed red pepper flakes (if using), salt, and pepper. Cook for another minute until you can smell the fragrant herbs.
2. Add Tomatoes and Broth:
Pour in the diced tomatoes along with their juices, the tomato sauce, and the beef broth. Stir everything together, then bring the soup to a boil. Once boiling, lower the heat and let it simmer gently for 10 minutes so all the flavors blend together nicely.
3. Cook the Pasta:
Add the uncooked bowtie pasta right into the simmering soup. Cook it according to the package instructions (usually 10-12 minutes), stirring now and then to keep the noodles from sticking together.
4. Make It Creamy:
After the pasta is tender, take the pot off the heat. Stir in the heavy cream, ricotta cheese, and shredded mozzarella until everything is combined and creamy. Taste and adjust the seasoning with more salt and pepper if needed.
5. Serve and Garnish:
Ladle the hot soup into bowls. Top each serving with a dollop of extra ricotta or sour cream, a sprinkle of fresh chopped basil or parsley, and some grated Parmesan cheese. For an extra special touch, serve with a crunchy baked lasagna noodle or breadstick for dipping.
Can I Use Frozen Ground Beef or Sausage?
Yes! Just be sure to thaw it completely in the refrigerator overnight before cooking. This helps it brown evenly and prevents extra moisture from affecting the soup’s texture.
Can I Substitute the Bowtie Pasta with Another Shape?
Absolutely! Penne, rotini, or rigatoni all work well too. Just choose a pasta shape that holds sauce nicely and adjust cooking time according to the package instructions.
How Can I Make This Soup Ahead of Time?
You can prepare the soup through step 4, then cool and refrigerate it for up to 2 days. When reheating, gently warm on the stove and stir in the cream and cheeses just before serving to keep the texture fresh.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating without curdling the cream.
