Easy Creamy Lasagna Soup Recipe (Ready in 30 Minutes!)

Look, I’ll be honest with you—lasagna is amazing, but who has the time or energy to layer noodles, cheese, and sauce after a long day? Not me, that’s for sure.

That’s exactly why I created this creamy lasagna soup. It’s got all the rich, cheesy, tomatoey goodness you crave from traditional lasagna, but in a fraction of the time. We’re talking 30 minutes from start to finish, and only one pot to clean. Yes, you read that right—one pot.

This soup saved my Tuesday nights. It’s become my go-to when I want something that feels indulgent but doesn’t require me to spend two hours in the kitchen. Plus, my family devours it every single time, which is always a win in my book.

Why You’ll Love This Creamy Lasagna Soup

It’s ridiculously quick. Thirty minutes. That’s less time than it takes to preheat your oven for actual lasagna. You’ll have dinner on the table before you can even scroll through your social media feed. 🙂

One pot = minimal cleanup. I don’t know about you, but I hate doing dishes. This soup keeps everything in one pot, which means less scrubbing and more time for Netflix.

All the lasagna flavor, none of the fuss. You get the same rich, cheesy, Italian flavors without dealing with layering or waiting forever for it to bake. It’s basically lasagna’s cool, laid-back cousin.

Crazy customizable. Want to add veggies? Go for it. Prefer ground beef over sausage? Do your thing. Need it vegetarian? Easy swap. This recipe adapts to whatever you’ve got in your kitchen.

Comfort food that actually fills you up. This isn’t some wimpy soup. Between the pasta, protein, and cheese, this bowl will keep you satisfied for hours. It’s hearty, warming, and exactly what you need on a chilly evening.

Leftovers taste even better. IMO, this soup gets better the next day when all those flavors have had time to meld together. Pack it for lunch and watch your coworkers get jealous.

Ingredients You’ll Need

For the Soup Base:

• 1 lb Italian sausage (mild or spicy, your call)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth (or vegetable broth)
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional, but I love the kick)
• Salt and black pepper to taste

For the Pasta:

• 8 lasagna noodles, broken into pieces (about 2-inch chunks)

For the Creamy Finish:

• 1 cup heavy cream
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil for garnish

Key Ingredient Notes

Italian sausage: This is where most of the flavor comes from. I usually go with mild, but if you like heat, grab the spicy version. You can also use ground beef or turkey if that’s what you have on hand.

Lasagna noodles: Don’t worry about getting fancy. Regular lasagna noodles work perfectly—just break them up before adding them to the pot. If you want to use another pasta shape, go for it (more on that in the FAQ).

Heavy cream: This is what makes the soup rich and creamy. You could use half-and-half if you want something lighter, but FYI, it won’t be quite as indulgent.

Ricotta cheese: The secret weapon. It gives you that authentic lasagna vibe and makes every spoonful feel extra special. Don’t skip it!

Fresh basil: A must for garnish. It adds a pop of color and fresh flavor that brings everything together.

How to Make Creamy Lasagna Soup (Step-by-Step)

Step 1: Sauté the Aromatics

Heat a large pot or Dutch oven over medium-high heat. Add the Italian sausage and break it up with a wooden spoon as it cooks. You want it nice and browned—about 5-7 minutes.

Once the sausage is cooked through, toss in the diced onion. Sauté for another 3-4 minutes until the onion turns translucent and starts to soften. Add the minced garlic and cook for another minute until it’s fragrant. Your kitchen should smell absolutely amazing right about now.

Step 2: Build the Soup Base

Stir in the tomato paste and let it cook for about a minute—this deepens the flavor and gets rid of that raw taste. Now add your crushed tomatoes, chicken broth, Italian seasoning, dried basil, and red pepper flakes (if using).

Give everything a good stir and bring the mixture to a boil. Once it’s bubbling, reduce the heat to medium-low and let it simmer for about 5 minutes. This lets all those flavors get cozy with each other.

Step 3: Add the Pasta

Break your lasagna noodles into bite-sized pieces (roughly 2 inches) and add them to the pot. Stir them in so they’re submerged in the liquid. Let the soup simmer for 10-12 minutes, stirring occasionally, until the noodles are tender but not mushy.

Pro tip: Keep an eye on those noodles. You want them al dente because they’ll continue to soften as the soup sits.

Step 4: Make It Creamy

Once the pasta is cooked, reduce the heat to low. Stir in the heavy cream and ricotta cheese. Mix everything together until the ricotta is evenly distributed throughout the soup. It should look rich, creamy, and absolutely irresistible.

Season with salt and black pepper to taste. Give it a quick taste test—does it need more seasoning? A pinch more Italian seasoning? Trust your palate here.

Step 5: Finish with Cheese

Remove the pot from the heat and stir in the shredded mozzarella and grated Parmesan. The residual heat will melt the cheese into gooey, stretchy perfection.

Ladle the soup into bowls, top with fresh basil and an extra sprinkle of Parmesan if you’re feeling fancy, and dig in!

Serving Suggestions

This soup is pretty complete on its own, but here are some ideas to take it over the top:

Garlic bread: Is there anything more perfect than dunking crusty garlic bread into creamy soup? I think not. Toast up some slices and watch them disappear.

Simple side salad: A fresh Caesar or arugula salad with lemon vinaigrette balances out all that richness. Plus, it makes you feel like you’re eating a balanced meal. :/

Extra cheese on top: Because there’s no such thing as too much cheese. Add a handful of mozzarella or Parmesan right before serving for maximum cheesy goodness.

Crusty Italian bread: If garlic bread feels like too much effort (I get it), just grab a good loaf of Italian bread for dipping.

Wine pairing: A glass of Chianti or Pinot Noir pairs beautifully with this soup if you’re in the mood for something special.

Storage and Reheating Tips

Refrigerator: Store leftover soup in an airtight container in the fridge for up to 4 days. The pasta will absorb some of the liquid as it sits, so you might need to add a splash of broth or cream when reheating.

Freezer: Honestly? I wouldn’t freeze this one. Cream-based soups and pasta don’t always freeze well—the texture can get weird when you thaw and reheat it. If you must freeze it, leave out the cream and cheese, freeze the base, and add those fresh when you reheat.

Reheating: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally. Add a bit of broth or cream if it’s too thick. You can also microwave individual portions, but stovetop reheating keeps the texture better.

Final Thoughts

And there you have it—easy creamy lasagna soup that tastes like it took way more effort than it actually did. This is the kind of recipe that makes you look like a kitchen genius without breaking a sweat.

Whether you’re feeding a hungry family on a Tuesday night or meal-prepping for the week ahead, this soup delivers big on flavor and comfort. It’s warm, cheesy, filling, and honestly? It might just become your new favorite way to enjoy lasagna.

Give it a try and let me know what you think. Happy cooking!

— Kip