How to Make Creamy, Dreamy Lasagna Soup at Home

Introduction

Lasagna soup isn’t just a trend—it’s a flavor bomb, and when done right, it captures everything you love about the classic Italian bake without the assembly line. This version? Rich, silky, spoonable decadence. I developed this recipe for nights when I want comfort food that doesn’t require a casserole dish, but still hits like one. It’s luscious. It’s layered. It’s lasagna—but in a bowl.

Why This Recipe Works

Ingredients for Recipe

2 tbsp olive oil: For sautéing aromatics; choose a bold extra virgin variety.
1 medium yellow onion, finely diced: This is your base flavor—don’t rush it.
4 garlic cloves, minced: Fresh garlic only; let it bloom, not brown.
1 tbsp tomato paste: Intensifies tomato flavor and adds umami punch.
½ tsp red pepper flakes: Adds warmth, not heat—adjust to taste.
1 lb ground Italian sausage or beef: Or use plant-based ground for a meatless version.
1 tsp dried oregano: Pairs beautifully with tomato and cream.
1 tsp dried basil: Adds herbaceous lift throughout the broth.
5 cups low-sodium chicken or vegetable broth: Homemade or good-quality boxed.
1 can (15 oz) crushed tomatoes: Look for fire-roasted if you want smoky depth.
8–10 lasagna noodles, broken into shards: Cooked directly in the soup for flavor bonding.
½ cup heavy cream: Adds silkiness and rounds the acidity.
½ cup grated Parmesan cheese: Umami, salt, and body.
Salt & cracked black pepper: Taste and adjust throughout.
Fresh basil, chopped: Stir in at the end for aromatic freshness.
Dollop of ricotta (per bowl): Optional, but transforms it into spoonable lasagna.

Step-by-Step Instructions

1. Brown the Meat: Add sausage or beef. Season with salt, oregano, and basil. Cook until browned, breaking into small pieces.
2. Build the Broth: Pour in broth and crushed tomatoes. Stir and bring to a boil. Reduce to simmer.
3. Drop the Noodles: Add broken lasagna noodles. Simmer uncovered for 10–12 minutes, stirring occasionally to prevent sticking.
4. Finish with Cream & Cheese: Stir in heavy cream and Parmesan. Simmer 2 more minutes. Taste and adjust salt.
5. Serve Like a Chef: Ladle into bowls. Top each with a dollop of ricotta, cracked pepper, and a scatter of basil. Serve immediately.

Chef’s Insight: Don’t drain the fat—it’s flavor. Unless it’s excessive, keep a little in.

Pro Tips & Common Mistakes to Avoid

Don’t skip the tomato paste. It’s the backbone of the sauce profile.

Break the noodles by hand. Uniform shards hold sauce better than pre-cut pasta.

Garlic burns fast—control your heat. Browned garlic = bitterness.

Don’t over-simmer once cream is added. Gentle heat keeps the emulsion intact.

Serving, Nutrition, Storage, Reheating & Freezing Guide

Serve hot, ideally with a slice of grilled sourdough or garlic toast. One bowl clocks in around 420–480 kcal, depending on protein and toppings. The soup keeps beautifully for 3–4 days in the fridge—reheat slowly on the stove. Freezing? Skip the noodles, freeze the base, and add fresh pasta after thawing for best texture.

This lasagna soup isn’t just a shortcut—it’s a reimagination. With the right aromatics, a little patience, and bold finishes, you’ve got a bowl that delivers all the heart of lasagna with a fraction of the effort. It’s weeknight-friendly, guest-impressive, and frankly, addictive.