Name: Creamy Lasagna Soup Recipe (One-Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 lb Italian sausage (mild or hot); 1 small yellow onion, diced; 3 cloves garlic, minced; 5 cups chicken broth; 1 can (15 oz) crushed tomatoes; 8 oz uncooked lasagna noodles, broken into pieces; 1 cup heavy cream; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 tsp dried basil; 1/2 tsp dried oregano; Salt and pepper, to taste; Fresh basil, for garnish (optional)

If You Need Comfort Fast, This Soup Has Your Back

The first time I tried turning lasagna into a soup—think about that for a second—my cousin looked at me like I’d lost my marbles. She ended up having three bowls. True story. I can still remember chasing the dog out of the kitchen ’cause he kept sniffing around for scraps—I mean, this soup smells like a proper Italian grandma’s kitchen (except I’m not Italian, but whatever gets you through the day, right?). Point being, it’s warming, super filling, and just the thing for a chilly weeknight when you forgot to plan ahead or, well, just want something “lasagna-y” without all that stacking and oven time. Honestly, whenever I make it, there’s this brief moment where it looks like a big mess, but hang tight, it turns magic. Oh, and don’t get me started on the cheese pull. Just dreamy.

Why I Keep Coming Back to This Recipe

I make this creamy lasagna soup pretty much every time I crave lasagna (but don’t feel like cleaning up fifteen pots or fighting with slippery noodles). My kids go nuts for it—I mean, putting all the cheesy, saucy, noodle bits in a bowl? Yes, please. Sometimes I even sneak in more spinach for “vitamins” (cue the skeptical teenager side-eye). You know when it’s freezing outside, school’s running late, and you just need dinner on the table before everyone turns into grumpy gremlins? This is my rescue recipe. Plus, you only need one-pot, so there’s less washing up to argue over (my husband still tries to hide form dish duty, though). Full disclosure: once I made it too thick and it was practically a casserole. Still delicious, though.

What You’ll Need (and How I Sub Sometimes)

Olive oil – I use regular old olive oil, but if you’ve only got canola, no judgment. Just use what you have.
Garlic (3 cloves, minced) – Sometimes I cheat with the jarred stuff if I’m in a rush. Fresh does punch things up, though.
Yellow onion (1, diced) – Any onion works, but red kinda sweetens things. Gran didn’t approve, but I like it.
Italian sausage or ground beef (400g, about 14oz) – I’ve even used ground turkey in a pinch. Vegan crumbles work, too… but sausage wins, flavor-wise.
Tomato paste (2 tablespoons)
Diced tomatoes (1 big can, about 28oz)
Chicken or veggie broth (4 cups)
Uncooked lasagna noodles (about 8, broken into shards) – I like the noodle chaos here. You can use bowties or whatever half-bag lurks at the back of your cupboard.
Ricotta cheese (1/2 cup) + mozzarella (a big handful, or 1 cup) + grated parmesan (some for topping)
Heavy cream (a good splash, 1/2 cup-ish)
Spinach (a couple handfuls, optional) – Sometimes I skip it, sometimes I dump in way too much.
Italian seasoning, salt & pepper

Here’s the Play-by-Play (Brace Yourself for Soup Chaos)

Grab your biggest, heavy-bottomed pot—though, confession, I once used a soup pot with a wobbly handle and survived. Heat up a big splash of olive oil over medium heat. Chuck in the onion and sauté about 3-4 mins (until they look tired and soft). Garlic goes in last 30 seconds. Give it a good sniff—smells like dinner already.
Time for sausage or beef. Crumble it in, cook until it’s nicely browned. (Don’t stress if a bit sticks—yay, more flavor.) Drain off excess grease if you feel like it. Now, tomato paste in! Stir to coat everything and cook a minute—supposedly this brings out sweetness. Or at least that’s what some chef on Serious Eats said.
Dump in your diced tomatoes and broth. Stir it up so nothing’s hiding on the bottom. Season with a good shake of Italian seasoning, plus a decent amount of salt and pepper. Bring to gentle boil. (This is where I always sneak a spoonful. Oops.)
Chuck in your lasagna noodles—break them up with your hands, shards are good! Reduce the heat to a steady simmer. Stir now and then so noodles don’t glue together. After about 12 mins, most noodles are soft. If it looks “swampy,” relax: the soup thickens up as it sits.
Once noodles are cooked, say 10-15 mins, toss in spinach if you want to. (Looks weird at first, but wilts in seconds.) Pour in your cream and stir in ricotta plus mozzarella. Now it’s creamy heaven. Let it bubble just another minute, taste and see—you might want more salt. (And more cheese. Always more cheese.)
Ladle into big bowls, hit with more parmesan if you’re feeling swish, and serve immediately. Or, you know, stand there in your slippers and wolf it straight from the pot. I’m not judging.

Notes from My Messy Kitchen

If you leave the noodles sitting too long, they’ll soak up all the broth and you’ll get “pasta stew”—which is kinda awesome, honestly, but not quite soup.
I thought I could use low-fat cheese to make it “healthier”—eh, tastes kinda sad. Full-fat does make a difference here.
Forgot to thaw your meat? Just brown it a bit longer. No one’s noticed yet.
I’ve tried adding mushrooms… once. Never again. It just went weirdly soggy.

Stuff I’ve Messed With: Variations & Flops

Veggie version: swap sausage out for lentils or those plant-based crumbles. It works!
Extra greens: kale wilts in, though it’s a bit chewier. My kid calls it “soupy leaf lasagna.”
Sneaky veg: I’ve blitzed in a roasted red pepper, but honestly, it made it kind of orange—so, not my fave look.
Spicy: toss in a pinch of chili flakes if you like it hot. I sometimes regret this.

Equipment? Mostly Just a Big Pot (But Don’t Panic)

A big soup pot or Dutch oven is best, but I’ve done this in a deep frying pan when all else failed (bit risky, but it’s doable if you watch the bubbling mess)
Ladle’s nice, but you can 100% just scoop with a mug. Did that once camping. Made it feel rustic, if a bit weird.
A wooden spoon’s my go-to, but the back of a fork does in a pinch.

How Long Can You Keep This? (Not That There’s Ever Leftovers)

Supposedly, you could keep creamy lasagna soup in the fridge for 3 days, tightly covered. But—and I say this with love—in my house, it barely makes it past the first night. Reheat gently on the stove or even zap it in the microwave, adding a splash of broth or even milk if it’s thickened up crazy-much. Freezing? People say you can, but I find the noodles get a bit mushy, so I don’t bother anymore.

How I Like to Serve It Up

Honestly, just in a ginormous bowl with crusty garlic bread to mop up the cheesy bits at the bottom (pro move: broil the bread with a dab of butter and garlic salt). At my house, we sometimes just eat it standing around the kitchen; my partner dunks literally everything. If you want to get “fancy,” sprinkle with fresh basil or a drizzle of chili oil, but most nights, we barely make it to the table before digging in.

The Little Things I’ve Learned (the Hard Way)

Don’t try to rush those noodles—undercooked pasta in soup is the worst. I once went for a quick version and crunched my way through dinner, so now I wait till they’re just right (I still eat the crunchy bits sometimes though—old habits die hard).
Letting the soup sit 10min before eating makes the flavors really cozy up together.
I’ve forgotten to salt the meat before. It’s not a disaster, but it’s better when you remember.

Wait, I Get These Questions All the Time

Can I make this ahead of time?: You totally can, just keep the noodles separate if you want to avoid them turning squishy. (If you don’t mind, just make the whole thing, honestly.)
Is it okay to use gluten-free noodles?: Yep! They tend to break up more, but nobody has ever complained in my house. If anything, it made it feel more like “lasagna stew,” which is fun.
What if I don’t have ricotta?: I’ve used cottage cheese in a pinch—blitz it up a bit and no one will notice. Or, leave it out, and just add a little extra cream and mozzarella.
How spicy is it?: Not spicy unless you go rogue and add hot sausage or chili flakes. My kids are spice wimps so I leave those out, but hey, you do you!
Where can I find other great soup ideas?: Actually, Soup Addict has a wild variety of creamy soups if you’re hunting.

Right. If you’ve made it this far without running for your pot, I tip my hat! Don’t let those lasagna noodles boss you around; make it your own. And hey, if you invent a better version, let me know—I think good food’s meant for sharing.

Creamy Lasagna Soup Recipe (One-Pot)