You know that moment when you want comfort food but your schedule screams “absolutely not”? This soup is the cheat code. All the cheesy, saucy, noodle-y magic of lasagna—minus the layering, waiting, and anxiety.
It’s rich, hearty, and wildly satisfying, yet weeknight-fast. Make it once, and watch it become your “I crushed dinner” flex.
The Secret Behind This Recipe
Lasagna soup works because it deconstructs the classic into a faster, more efficient format. Instead of baking layers, you simmer flavors together: browned sausage (hello umami), tomatoes, broth, and seasonings.
Then you finish with a creamy touch and a dollop of ricotta for that signature lasagna bite. The genius? Cooking the pasta directly in the broth—it releases starch, naturally thickening the soup. Add three-cheese topping (ricotta, mozzarella, Parmesan) at the end for a melty swirl that feels like a restaurant trick, but it’s just smart timing.
What You’ll Need (Ingredients)
- 1 lb Italian sausage (mild or hot; remove casings if using links)
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 can (28 oz) crushed tomatoes
- 6 cups chicken broth (low sodium preferred)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 8–10 lasagna noodles, broken into bite-size pieces (or use mafalda/campanelle)
- 1 cup heavy cream (or half-and-half for lighter)
- 1 cup shredded mozzarella
- 1/3 cup grated Parmesan
- 1 cup ricotta
- 2 tablespoons olive oil
- Salt and black pepper to taste
- Fresh basil or parsley, chopped, for garnish
Step-by-Step Instructions
- Brown the sausage: Heat olive oil in a large pot over medium-high.
Add sausage, breaking it up with a spoon. Cook until browned and crispy bits form, 6–8 minutes. Spoon off excess fat if needed.
- Sauté aromatics: Add onion and a pinch of salt.
Cook 3–4 minutes until translucent. Stir in garlic and tomato paste; cook 1–2 minutes until the paste darkens slightly and smells sweet (that’s flavor).
- Build the base: Pour in crushed tomatoes and chicken broth. Add oregano, basil, red pepper flakes, and a few grinds of black pepper.
Stir and bring to a boil.
- Add the noodles: Reduce to a strong simmer and add broken lasagna noodles. Cook 10–12 minutes, stirring occasionally so they don’t clump or stick to the bottom.
- Make it creamy: When noodles are just shy of al dente, stir in the heavy cream. Simmer 2 more minutes.
Taste and adjust salt—this is where it wakes up.
- Cheese finish: Kill the heat. Stir in mozzarella and Parmesan until melted and velvety. The soup should be thick-ish and glossy.
If it’s too thick, add a splash of broth; too thin, simmer 2 more minutes.
- Serve with ricotta: Ladle into bowls and top each with a generous dollop of ricotta. Swirl if you want that marbled “I totally meant to do that” look.
- Garnish: Finish with chopped basil or parsley and a final dusting of Parmesan. Optional drizzle of good olive oil if you’re feeling fancy (IMO, worth it).
Storage Instructions
- Fridge: Store in airtight containers for up to 4 days.
Note: the pasta will continue to absorb liquid.
- Best practice: If you expect leftovers, cook noodles separately and add to each bowl as you serve. Store soup and pasta apart.
- Freezer: Freeze the soup base (no pasta, no dairy) up to 3 months. Thaw, reheat, then add cooked noodles, cream, and cheeses at the end.
- Reheat: Warm gently on the stove.
Add a splash of broth or water to loosen, then refresh with a sprinkle of Parmesan.
Benefits of This Recipe
- Weeknight fast: Ready in about 30 minutes with minimal chopping.
- Budget-friendly: Pantry staples, big portions, big flavor.
- Customizable: Swap proteins, adjust spice, or make it lighter. Your kitchen, your rules.
- Kid-approved comfort: All the familiar lasagna vibes without the wait.
- One-pot cleanup: Fewer dishes, more minutes back in your life—FYI, that’s the real win.
Common Mistakes to Avoid
- Overcooking the pasta: It keeps softening in hot soup. Aim for just al dente in the pot, perfect in the bowl.
- Skipping the tomato paste toasting: Raw paste tastes flat.
A quick toast unlocks sweetness and depth.
- Adding cheese over high heat: Boiling soup can split dairy. Turn off the heat before adding cream and cheeses.
- Under-salting: Broth and tomatoes vary. Taste at the end and season like you mean it.
- Too many noodles: The soup thickens as it sits.
Resist the urge to dump the whole box—8–10 broken sheets is plenty.
Mix It Up
- Protein swaps: Use ground turkey, beef, or plant-based crumbles. Add pancetta for smoke or mushrooms for a meaty vibe.
- Veggie boost: Stir in spinach, zucchini, or roasted red peppers in the last 2–3 minutes.
- Herb twist: Sub Italian seasoning, or finish with fresh thyme and basil for a brighter profile.
- Spice level: Go Calabrian chili or extra red pepper if you like heat. Or skip it—no judgment.
- Lighter version: Half-and-half instead of cream, part-skim cheeses, and extra broth for a looser soup.
- Gluten-free: Use GF lasagna sheets or short GF pasta; monitor cook time closely.
- Noodle alternatives: Mafalda corta, bowties, or broken pappardelle for rustic charm.
FAQ
Can I make this ahead?
Yes—make the soup base without noodles or dairy and refrigerate up to 3 days.
Reheat, then add pasta to cook, followed by cream and cheeses just before serving.
What if I only have marinara sauce?
Use it! Replace crushed tomatoes and some of the tomato paste with marinara and adjust salt. Reduce the oregano/basil to avoid over-seasoning.
Will half-and-half curdle?
It’s stable if you keep the heat low.
Turn off the burner before stirring it in and avoid boiling after adding dairy.
How can I make it spicier?
Double the red pepper flakes, use hot Italian sausage, or add a spoon of Calabrian chili paste. Layer heat at the beginning and finish with a dab on top.
Is ricotta necessary?
It’s the lasagna effect in one scoop. If you’re out, mix cottage cheese with a little Parmesan and a pinch of salt—surprisingly great, IMO.
Can I use pre-shredded cheese?
You can, but block cheese melts silkier.
Pre-shredded has anti-caking agents that can make the soup slightly grainy.
In Conclusion
This Easy Creamy Lasagna Soup takes the soul of Sunday lasagna and compresses it into a weeknight-friendly powerhouse. It’s rich without being fussy, customizable without being chaotic, and absolutely crowd-pleasing. Keep the pantry staples on hand, break a few noodles, and call it dinner.
Fast, cozy, and kind of addictive—don’t say I didn’t warn you.
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