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lasagna soup

How to Make Creamy, Dreamy Lasagna Soup at Home

A rich, creamy lasagna soup with bold tomato broth, tender noodles, and melty cheese—comfort food made faster, cozier, and spoon-ready.
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Prep Time 15 minutes
Cook Time 29 minutes
Servings: 6 People
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp Olive oil
  • 1 Medium Yellow onion
  • 4 Garlic cloves
  • 1 Tbsp Tomato paste
  • 1/2 Tsp Red pepper flakes
  • 1 Ib Ground Italian sausage or beef
  • 1 Tsp Dried oregano
  • 1 Tsp Dried basil
  • 5 Cups Low-sodium broth
  • 1 Can (15 oz) Crushed tomatoes
  • 8-10 Sheets Lasagna noodles
  • 1/2 Cup Heavy cream
  • 1/2 Cup Grated Parmesan cheese
  • To taste Salt & cracked black pepper
  • 2 Tbsp Fresh basil, chopped
  • 1 Dollop per bowl Ricotta cheese

Method
 

  1. Sauté Your Aromatics: In a large Dutch oven or pot, heat olive oil. Add onion and cook 5–7 minutes until soft. Stir in garlic, tomato paste, and red pepper flakes.
  2. Brown the Meat: Add sausage or beef. Season with salt, oregano, and basil. Cook until browned, breaking into small pieces.
  3. Build the Broth: Pour in broth and crushed tomatoes. Stir and bring to a boil. Reduce to simmer.
  4. Drop the Noodles: Add broken lasagna noodles. Simmer uncovered for 10–12 minutes, stirring occasionally to prevent sticking.
  5. Finish with Cream & Cheese: Stir in heavy cream and Parmesan. Simmer 2 more minutes. Taste and adjust salt.
  6. Serve Like a Chef: Ladle into bowls. Top each with a dollop of ricotta, cracked pepper, and a scatter of basil. Serve immediately.

Notes

  • Build the Base, Don’t Rush It: Your onions and garlic need time—not heat. Let them melt into the oil before layering flavor.
  • Brown That Tomato Paste: It’s not just color—it’s concentrated umami. Let it go brick red before anything else hits the pot.
  • Break, Don’t Chop the Noodles: Hand-torn pieces give you better bite and hold sauce beautifully. Uniformity isn’t the goal—texture is.
  • Cream Comes Last: Don’t boil it. Stir it in gently after the simmer for silky, not separated results.
  • Finish Like It Matters: Fresh basil, a warm spoonful of ricotta, and cracked pepper turn this into more than soup—it becomes spoonable lasagna.