Love classic lasagna flavors but want a simpler way to enjoy them? I get it! Sometimes, you want that comforting pasta and sauce experience without all the layering and baking. That’s why I’m sharing two fantastic lasagna soup recipes that bring all those beloved tastes right into your bowl.
Whether you prefer a traditional tomato-based soup or something rich and creamy, I’ve got you covered. These lasagna soups are easy to make and perfect for a warm, satisfying meal any day of the week. Let’s make some soup!
Jump to Recipe:
Hearty Three Cheese Lasagna Soup Recipe
This soup gives you all the delicious taste of a classic lasagna in a warm bowl. It’s packed with a rich tomato base, ground meat, and three kinds of cheese for pure comfort.
Key Ingredients & Tips for Lasagna Soup
- Ricotta Cheese: Don’t skip this! A dollop of ricotta stirred in at the end adds a wonderful creamy texture and that classic lasagna feel.
- Ground Meat: I like to use ground beef or Italian sausage. Make sure to brown it well to get a deep, full flavor in your soup.
- Broken Lasagna Noodles: Break your lasagna noodles into smaller, bite-sized pieces before cooking. This makes them much easier to eat in a soup.
What You Need for Three Cheese Lasagna Soup
- 1 tbsp olive oil
- 1 lb ground beef or Italian sausage
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 6 lasagna noodles, broken into 2-inch pieces
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped, for garnish
⏱️ Time: 45 Minutes🍽️ Yields: 6 servings
How to Make Three Cheese Lasagna Soup
Step 1: Cook the Meat and Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the ground beef or sausage and cook, breaking it up with a spoon, until browned. Drain any excess fat. Add the chopped onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Simmer the Lasagna Soup Base
Pour in the crushed tomatoes, tomato sauce, and beef broth. Add the oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Bring the soup to a gentle boil, then reduce heat to low, cover, and let it simmer for 15-20 minutes to let the flavors blend.
Step 3: Add Pasta and Cheeses
Stir the broken lasagna noodles into the simmering soup. Cook for 8-10 minutes, or until the pasta is tender. Remove the pot from the heat. Stir in the Parmesan cheese and mozzarella cheese until melted and smooth. To serve, ladle the hot soup into bowls and top each serving with a dollop of ricotta cheese and a sprinkle of fresh parsley.
📝 Final Note
This soup is great with a side of crusty bread for dipping. Leftovers store well in the fridge for up to 3 days; add a little more broth when reheating if it’s too thick.
Creamy White Lasagna Soup Recipe
For a different take on lasagna, try this creamy white version! It features tender chicken, a rich white sauce, and pasta, making it a truly comforting meal.
Key Ingredients & Tips for Creamy Lasagna Soup
- Cream Cheese: This is what gives the soup its amazing creamy texture. Make sure it’s softened at room temperature before you add it to prevent lumps.
- Fresh Spinach: Stir in fresh spinach at the very end. It wilts quickly and adds a nice pop of color and extra nutrients.
- Nutmeg: A tiny pinch of ground nutmeg really enhances the creaminess and depth of flavor in white sauces.
What You Need for White Creamy Lasagna Soup
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
- 6 lasagna noodles, broken into 2-inch pieces
- 5 oz fresh spinach
- Fresh parsley, chopped, for garnish
⏱️ Time: 40 Minutes🍽️ Yields: 6 servings
How to Make Creamy White Lasagna Soup
Step 1: Cook Chicken and Veggies
Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced chicken breast and cook until browned and cooked through. Remove chicken and set aside. Add the chopped onion to the pot and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Build the Creamy Soup Base
Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer. Add the softened cream cheese, Parmesan cheese, and nutmeg. Stir continuously until the cheeses are fully melted and the soup is smooth and creamy. Season with salt and pepper to your liking.
Step 3: Finish with Pasta and Spinach
Return the cooked chicken to the pot. Add the broken lasagna noodles and cook for 8-10 minutes, or until the pasta is tender. Finally, stir in the fresh spinach and cook until just wilted, about 1-2 minutes. Ladle the hot soup into bowls, garnish with extra Parmesan and fresh parsley, and serve right away.
📝 Final Note
If you don’t have chicken, you can use cooked turkey or omit meat entirely for a vegetarian option. This soup is best enjoyed fresh, but leftovers can be refrigerated for 2-3 days.
