30-Minute Easy Creamy Lasagna Soup Recipe You’ll Crave

Oh my goodness, let me tell you about my absolute favorite lazy-day lifesaver – this easy creamy lasagna soup! It’s everything you love about classic lasagna, but ready in half the time and with way less fuss. I first made it one rainy Tuesday when my kids were begging for comfort food and I had zero energy for layering noodles. The moment that rich, tomatoey broth hit the cream and cheese? Wow. Now it’s our go-to when we need that cozy lasagna flavor fast. The best part? One pot, thirty minutes, and you’ve got this velvety, soul-warming bowl of happiness that tastes like you spent hours in the kitchen.

Why You’ll Love This Easy Creamy Lasagna Soup

Let me count the ways this soup will become your new weeknight hero:

• Seriously fast – From fridge to table in 30 minutes flat (I’ve timed it during my most hectic evenings!)
• One-pot wonder – No layering, no baking, just one glorious pot to wash
• That luscious texture – The cream and melted cheese create this silky broth that coats every noodle perfectly
• Kid-approved magic – My picky eaters gobble it up while getting hidden veggies from the tomato base
• Better leftovers – The flavors deepen overnight (if you’re lucky enough to have any left!)

Trust me, once you taste that first spoonful, you’ll understand why this is my most requested recipe. You can find more quick dinner ideas on our blog.

Ingredients for Easy Creamy Lasagna Soup

Here’s everything you’ll need to make this cozy masterpiece – I’ve learned through many batches that these exact measurements create the perfect balance:

• 1 lb ground beef (I use 85% lean – that little bit of fat adds amazing flavor)
• 1 medium onion, diced small (about 1 cup – trust me, it disappears into the broth beautifully)
• 3 cloves garlic, minced (fresh is best here – that jarred stuff just doesn’t give the same punch)
• 1 can (28 oz) crushed tomatoes (my secret? San Marzano tomatoes for their sweet, rich flavor)
• 4 cups chicken broth (low-sodium so you can control the salt)
• 2 cups water (sounds boring, but it’s crucial for the right broth consistency)
• 1 tsp dried basil + 1 tsp dried oregano (the classic Italian duo)
• 1/2 tsp salt + 1/4 tsp black pepper (start here – you can always add more)
• 8 lasagna noodles, broken into bite-sized pieces (no need to be perfect – rustic is charming!)
• 1/2 cup heavy cream (this is what makes it luxuriously creamy)
• 1 cup shredded mozzarella (the meltiest cheese for those gooey strands)
• 1/4 cup grated Parmesan (the salty, nutty finishing touch)
• Fresh basil for garnish (optional but oh-so-pretty)

See? Nothing fancy – just good, honest ingredients that work magic together. Now let’s get cooking!

How to Make Easy Creamy Lasagna Soup

Alright, let’s dive into making this dreamy soup! I promise it’s as easy as it is delicious. Just follow these simple steps, and you’ll have a pot of comfort ready before you know it.

Browning the Meat

First, grab your favorite big pot (I use my trusty Dutch oven) and crank the heat to medium. Toss in that ground beef and break it up with your wooden spoon – get it nice and crumbly. Once it’s browned (about 5 minutes), tilt the pot and spoon out most of the fat (leave about a tablespoon for flavor). Now toss in those diced onions and minced garlic. Oh, that smell! Cook until the onions turn translucent, about 3 minutes. This step builds so much flavor!

Building the Soup Base

Here’s where the magic starts! Pour in your crushed tomatoes, chicken broth, and water. Sprinkle in those dried herbs, salt, and pepper. Give it a good stir – I love watching the colors swirl together. Bring everything to a lively boil (you’ll hear it bubbling happily), then we’re ready for the noodles.

Cooking the Noodles

Break those lasagna noodles right into the pot – no need to be neat! I just grab small handfuls and snap them over the soup. Stir well so they’re all submerged. Now reduce the heat to a gentle simmer and set your timer for 10 minutes. Check a noodle at 8 minutes – you want them tender but still with a little bite (they’ll keep cooking slightly off the heat).

Adding Cream and Cheese

This is the best part! Turn the heat way down to low – we don’t want the cream to curdle. Slowly pour in the heavy cream while stirring. Now sprinkle in the mozzarella and Parmesan, stirring gently until everything melts into creamy perfection. Taste and adjust seasoning if needed. Oh my, that velvety texture!

Tips for the Best Easy Creamy Lasagna Soup

After making this soup more times than I can count, I’ve picked up some tricks that take it from good to amazing:

• Fresh herb magic: Swap dried basil for 1/4 cup fresh at the end – the flavor difference is incredible!
• Salt smart: Always taste before adding salt – canned tomatoes and broths vary in sodium.
• Noodle know-how: Undercook pasta slightly – it keeps absorbing liquid as the soup sits.
• Cream control: Heat on low when adding dairy to prevent that dreaded curdling.
• Cheese upgrade: Try half mozzarella, half fontina for next-level creaminess.
• Crispy garnish: Toast some lasagna noodle pieces in olive oil for crunchy toppings.

Little tweaks make this already-perfect soup even more special – but honestly, it’s divine every time! If you want to see how we use tomatoes in other ways, check out our tomato recipes.

Variations for Easy Creamy Lasagna Soup

One of my favorite things about this recipe? How easily you can switch it up! Here are my go-to twists when I’m feeling creative (or just cleaning out the fridge):

• Lighter option: Swap ground beef for lean turkey or chicken – still packs great flavor!
• Veggie boost: Toss in a handful of spinach or kale during the last 2 minutes of cooking.
• Mushroom love: Sauté sliced mushrooms with the onions for earthy depth.
• Spicy kick: Add red pepper flakes or a dash of hot Italian sausage.
• Dairy-free: Use coconut milk instead of cream and skip the cheese (sad, but still tasty!).

The beauty? Every version keeps that same comforting, creamy soul – just with your personal twist!

Storing and Reheating

Here’s the good news – this soup actually gets better the next day! Just let it cool completely, then pop it in an airtight container in the fridge. It’ll keep beautifully for up to 3 days (though mine never lasts that long). When reheating, go low and slow – warm it gently on the stove over medium-low heat, stirring occasionally. If it thickens up too much, just splash in a little broth or water to loosen it. Microwave works too, but stop and stir every 30 seconds to keep that creamy texture perfect.

Nutritional Information

Okay, let’s talk numbers – but remember, these are estimates (your exact ingredients may vary a bit). A serving of this cozy soup clocks in around 420 calories, with a good balance of 24g protein and 35g carbs to keep you satisfied. It’s got 22g fat (10g saturated from all that delicious cheese and cream), but hey – comfort food is about joy, not just numbers! Sodium comes in around 900mg, so go easy if you’re watching salt. Pro tip: Using low-sodium broth and skipping extra salt helps. Most importantly? Every creamy, noodle-filled bite is worth it!

FAQs About Easy Creamy Lasagna Soup

I get so many questions about this recipe – here are the ones that pop up most often from my friends and readers:

• Can I use milk instead of cream?
  

  You can, but the soup won’t be as rich. Whole milk works in a pinch (about 3/4 cup since it’s thinner), but the cream gives that signature velvety texture. Half-and-half is a great middle ground!

  
  
• Do I need to pre-cook the lasagna noodles?
  

  Nope! That’s the beauty – they cook right in the broth. Just break them up so they cook evenly (and fit on your spoon!). The starch they release helps thicken the soup, too.

  
  
• Can I freeze this soup?
  

  I don’t recommend it – the dairy can separate when thawed, and the noodles get mushy. It’s so quick to make fresh, and keeps great in the fridge for 3 days.

  
  
• What if my soup gets too thick?
  

  Easy fix! Just stir in a splash of broth or water when reheating. The noodles keep absorbing liquid, so I often add about 1/4 cup extra broth to leftovers.

  
  
• Can I use no-boil lasagna noodles?
  

  Absolutely! They work the same, but may need 1-2 minutes less cooking time. Check for doneness early to avoid overcooking.

  
  

Got more questions? Just ask – I love talking about this soup almost as much as I love eating it! You can also check out our Pinterest for more inspiration.

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