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Easy One-Pot Creamy Lasagna Soup for Weeknight Dinners

Overhead view of a hearty bowl of lasagna soup topped with dollops of ricotta, grated cheese, and fresh basil.
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Make this easy one-pot creamy lasagna soup to get all the rich flavor of baked lasagna in a comforting soup form, perfect for busy weeknights.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups beef broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1/2 cup water
  • 8 ounces lasagna noodles, broken into bite-sized pieces
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 cup ricotta cheese, for topping
  • 1/2 cup shredded mozzarella cheese, for topping
  • Salt and black pepper to taste
  • Fresh basil, chopped, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the ground beef or sausage and cook until browned. Drain off any excess fat.
  2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  3. Stir in the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Pour in the beef broth, crushed tomatoes, tomato sauce, and water. Bring the mixture to a simmer.
  5. Add the broken lasagna noodles to the simmering broth. Cook according to the pasta package directions, stirring often to prevent sticking, until the noodles are tender. This usually takes 10 to 12 minutes.
  6. Reduce the heat to low. Stir in the heavy cream and Parmesan cheese until fully combined and the soup is heated through. Do not boil after adding the cream.
  7. Taste the soup and adjust seasoning with salt and pepper as needed.
  8. Ladle the hearty lasagna soup into bowls. Top each serving with a dollop of ricotta cheese, a sprinkle of mozzarella cheese, and fresh basil.

Notes

  • For a richer flavor, use a mix of ground beef and Italian sausage.
  • If you prefer a less creamy soup, reduce the heavy cream to 1/4 cup or omit it entirely.
  • This recipe works well in a slow cooker; brown the meat first, then add all ingredients except the cream and top cheeses, cooking on low for 6-8 hours or high for 3-4 hours. Stir in cream and cheeses before serving.
  • You can use cottage cheese instead of ricotta cheese for a similar texture.

Nutrition

Find it online: https://juliameal.com/easy-one-pot-creamy-lasagna-soup-recipe/