I developed an Easy Creamy Lasagna Soup that mixes ground beef, Italian herbs, cream, and lasagna noodles into a quick Homemade Lasagna Soup ready in half the usual time.

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I love when weeknight dinners surprise me, and this bowl did exactly that. It tastes like lasagna but somehow faster, and my picky eaters actually asked for seconds.

I threw in ground beef and torn lasagna noodles to get that familiar texture and feel, and it turns into something spoonable and dangerously easy. This is my take on Homemade Lasagna Soup, the kind that makes you wonder how it can be both comforting and kind of clever at the same time.

I promise it’s simple, a little messy, and way more satisfying than you expect.

Ingredients

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Ground beef: Rich in protein and iron, adds savory fat and flavor, makes soup hearty not sweet.
Lasagna noodles: Provide carbs and texture, soak up sauce, gives pasta feel without big effort.
Crushed tomatoes: Bring acidity, vitamin C and fiber, brighten the broth with tangy tomato flavor.
Cream cheese or ricotta: Adds creaminess and calcium, softens acidity, makes soup smooth and slightly rich.
Mozzarella and Parmesan: Cheesy meltiness and salty umami, boost protein and calcium, sprinkle more for garnish.
Onion and garlic: Give aromatic depth, small amounts of fiber and antioxidants, not sweet but savory.
Olive oil and beef broth: Olive oil gives healthy fats, broth adds beefy depth and extra sodium, taste and body.

Ingredient Quantities

1 lb ground beef (80/20)

1 tbsp olive oil

1 medium yellow onion, diced

3 cloves garlic, minced

1 tsp Italian seasoning

1/2 tsp dried oregano

1/4 tsp red pepper flakes (optional)

1 tsp kosher salt, plus more to taste

1/2 tsp black pepper

2 tbsp tomato paste

1 (28 oz) can crushed tomatoes

4 cups beef broth

8 oz lasagna noodles (dried or fresh), broken into pieces

4 oz cream cheese, softened or 1/2 cup ricotta

1/2 cup heavy cream or half and half

1 cup shredded mozzarella, plus extra for serving

1/4 cup grated Parmesan, plus extra for serving

Fresh basil or parsley, chopped for garnish (optional)

How to Make this

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1. Heat 1 tablespoon olive oil in a large pot over medium high heat, add 1 pound ground beef, 1 teaspoon kosher salt and 1/2 teaspoon black pepper and brown, breaking it up as it cooks; drain most fat but leave a little in the pot.

2. Add the diced medium yellow onion and cook 4 to 5 minutes until soft, then stir in 3 minced garlic cloves, 1 teaspoon Italian seasoning, 1/2 teaspoon dried oregano and 1/4 teaspoon red pepper flakes if using, cook about 30 to 60 seconds until fragrant.

3. Stir in 2 tablespoons tomato paste and cook about 1 minute to deepen the flavor.

4. Pour in the 28 ounce can crushed tomatoes and 4 cups beef broth, scrape up any browned bits from the bottom and bring the mixture to a simmer.

5. Add the 8 ounces broken lasagna noodles, stir so they dont clump and simmer uncovered 10 to 12 minutes until noodles are al dente, stirring occasionally. For Instant Pot: after step 4 add noodles, seal and cook on high pressure 4 minutes then quick release carefully. For slow cooker: transfer the sauce to the slow cooker after step 4, cook on low 3 to 4 hours, then add broken noodles in the last 45 to 60 minutes so they dont get mushy.

6. When noodles are tender reduce heat to low and stir in 4 ounces softened cream cheese or 1/2 cup ricotta until smooth, then add 1/2 cup heavy cream and 1 cup shredded mozzarella and 1/4 cup grated Parmesan, stir until melted and creamy; taste and add more salt or pepper if needed.

7. If the soup is too thick thin it with extra beef broth or water a little at a time, if it seems too thin simmer a few minutes to reduce, and dont forget to stir so the cheese blends smoothly.

8. Ladle into bowls, top with extra shredded mozzarella and grated Parmesan and chopped fresh basil or parsley if you like, serve with crusty bread and enjoy.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven, big enough for simmering the whole soup
2. Wooden spoon or silicone spatula for breaking up the beef and stirring
3. Slotted spoon or spider to skim fat and lift noodles out if needed
4. Chef knife for dicing the onion and chopping basil or parsley
5. Cutting board
6. Measuring cups and spoons for broth, cream and seasonings
7. Can opener for the crushed tomatoes
8. Colander to drain noodles or excess fat
9. Box grater or microplane for the Parmesan and extra mozzarella

FAQ

Q: Can I make this vegetarian? A: Yeah, totally. Swap the ground beef for diced mushrooms, lentils, or a plant-based crumble and use vegetable broth instead of beef. Brown the mushrooms first so they dont go soggy, and season well so it still tastes savory.

Q: I dont have cream cheese, can I use ricotta or skip the dairy? A: Yes — ricotta (about 1/2 cup) works great in place of cream cheese, and you can use half and half or coconut milk if you need dairy free. If you skip the creamy cheese, the soup will be less rich so add a splash more broth or simmer down to concentrate flavors.

Q: My soup is too thin or too thick, how do I fix it? A: To thicken, simmer uncovered a bit longer so liquid reduces, or stir in more cream cheese or a small slurry of cornstarch and water. If its too thick, add extra broth or water a little at a time until you like the consistency.

Q: Can I freeze leftovers and how should I reheat them? A: You can freeze cooled soup up to 3 months, but for best texture leave out the cream and fresh cheeses before freezing. Freeze in airtight containers, thaw overnight, then gently reheat on the stove and stir in cream and cheeses at the end so they stay creamy.

Q: How long do I cook the lasagna noodles in the soup? A: Broken dried noodles usually need 8 to 12 minutes in simmering soup, fresh ones just 3 to 6. If you want perfect texture, cook the noodles separately and add them when serving so they dont soak up all the broth.

Q: Can I make this in a slow cooker or Instant Pot? A: Yes. For slow cooker brown the beef first, then add everything except dairy and cook 3 to 4 hours on high or 6 to 8 on low, add noodles near the end. For Instant Pot brown meat with sauté, add tomatoes broth and seasonings, pressure cook 5 minutes, quick release, then stir in broken noodles and simmer on sauté until tender. Add cheeses last for creaminess.

Easy Creamy Lasagna Soup Recipe Substitutions and Variations

Ground beef: swap for ground turkey, Italian sausage or a plant based crumble
Cream cheese or ricotta: use mascarpone, plain Greek yogurt or blended cottage cheese
Lasagna noodles: use broken spaghetti, penne or ziti, or wide egg noodles
Beef broth: use chicken broth, vegetable broth or water plus a bouillon cube or paste

Pro Tips

– Get big flavor from browning. Really let the beef get a deep brown color and don’t stir it every second, those browned bits are gold. Drain most of the fat but leave a little behind for flavor, it helps the sauce taste richer.

– Keep the noodles from going gluey. Add them slowly and stir now and then so they dont clump, and aim to pull them off heat a minute or two before they’re perfect since they’ll keep softening in the hot soup.

– Make the cheese silky. Soften the cream cheese first, or whisk a few spoonfuls of hot broth into it before mixing it into the pot so you don’t get lumps. If things still look grainy, a quick whirl with an immersion blender smooths it out.

– Brighten and balance at the end. A tiny splash of vinegar or a squeeze of lemon cuts tomato heaviness, and a pinch of sugar can tame bitterness. Taste before serving and add herbs last so they stay fresh.