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Creamy Lasagna Soup

Creamy lasagna soup with ground beef, broken lasagna noodles, and ricotta dollops simmered in a rich, creamy tomato broth. One-pot comfort that cooks fast and tastes like classic lasagna—without layering or baking.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb ground beef
  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cup beef broth
  • 1 tbsp tomato paste
  • 8 lasagna noodles broken into pieces
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 0.5 tsp red pepper flakes
  • salt to taste
  • black pepper to taste
Cheese Topping
  • 1 cup whole milk ricotta dollops
  • 1 cup shredded mozzarella
  • 0.5 cup grated parmesan
  • 2 tbsp fresh basil chopped (for serving)

Equipment

  • 1 Dutch oven

Method
 

Brown the meat and build the tomato broth
  1. Heat a large Dutch oven over medium-high heat, then add the ground beef and cook, breaking it apart, until browned; drain excess fat.
  2. Add the diced onion and cook until softened, then stir in the minced garlic and cook for 1 minute more.
  3. Stir in the tomato paste, crushed tomatoes, beef broth, Italian seasoning, and red pepper flakes, then bring the mixture to a boil.
Simmer the noodles and finish creamy
  1. Add the broken lasagna noodles and simmer for 12–15 minutes, stirring occasionally, until the noodles are tender.
  2. Reduce heat to low and stir in the heavy cream, then simmer for 3–4 minutes until warmed through and slightly thickened.
  3. Season with salt and black pepper to taste.
Serve with cheese topping
  1. Ladle the soup into bowls, then top each with a dollop of ricotta, a sprinkle of mozzarella and parmesan, and fresh basil.

Notes

Pro tip: break the lasagna noodles into small pieces so they cook evenly and thicken the broth as they simmer. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove with a splash of broth. Freezing is not recommended because the dairy can separate. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly thinner).