Some meals instantly make you feel at home, no matter where you are — and lasagna has always been one of those dishes for me. It’s warm, comforting, rich, and full of love, but let’s be honest… sometimes we want those flavors without all the layering and baking. That’s exactly where this Cheesy Creamy Lasagna Soup comes in.
I first started making lasagna soup on a chilly evening when I was craving something cozy but didn’t have the time or energy for a traditional lasagna. One pot, simple ingredients, and a little creativity later, this soup became a regular in my kitchen. It has everything you love about classic lasagna — savory beef, tender noodles, rich tomato flavor, and plenty of creamy cheese — all in a warm, spoonable bowl.
At Maison Recipes, I believe comfort food should be approachable and joyful. This soup is proof that you can capture deep, nostalgic flavors with far less effort, while still serving something that feels special. If you love cozy dinners that bring everyone to the table, this one is made for you.
Why Make This Recipe
You’ll fall in love with this lasagna soup because:
- All the flavor of lasagna, half the work
- One-pot meal — easy prep and easy cleanup
- Rich, creamy, and cheesy without being heavy
- Family-friendly comfort food
- Perfect for cold nights or busy weeknights
- Great for leftovers and meal prep
If you love soups that feel hearty, satisfying, and deeply comforting, this recipe belongs in your rotation.
How to Make Cheesy Creamy Lasagna Soup
Ingredients
For the Soup Base:
- 1 lb (450 g) ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp dried basil
Liquids:
- 4 cups beef broth
- 1 (24 oz) jar crushed tomatoes or tomato sauce
- 1 cup milk or cream
Pasta:
- 8 lasagna noodles, broken into bite-size pieces
Cheesy Finish:
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
Optional Garnish:
- Fresh parsley or basil
- Extra mozzarella or Parmesan
Directions
Step 1: Brown the Beef
- Heat olive oil in a large pot over medium-high heat.
- Add ground beef and cook until browned, breaking it apart.
- Drain excess fat if needed.
Step 2: Build the Flavor
- Add diced onion and cook until soft.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Season with salt, pepper, Italian seasoning, paprika, and basil.
Step 3: Add Liquids and Noodles
- Pour in beef broth and crushed tomatoes.
- Bring to a gentle simmer.
- Add broken lasagna noodles and stir well.
- Simmer uncovered for 10–12 minutes, stirring occasionally, until noodles are tender.
Step 4: Make It Creamy and Cheesy
- Lower heat to medium-low.
- Stir in softened cream cheese until melted.
- Add milk or cream and stir gently.
- Stir in mozzarella and Parmesan until smooth and creamy.
- Simmer 2–3 minutes — do not boil.
Step 5: Serve
Ladle into bowls and garnish with fresh herbs and extra cheese.
How to Serve Cheesy Creamy Lasagna Soup
This soup is delicious served with:
- Garlic bread or breadsticks
- Crusty artisan bread
- Simple green salad
- Roasted vegetables
- Grilled cheese sandwiches
It’s filling enough to be a full meal, but sides make it even cozier.
How to Store Cheesy Creamy Lasagna Soup
- Refrigerate: Store in an airtight container for up to 4 days.
- Reheat: Warm gently on the stove or microwave. Add a splash of broth or milk if thickened.
- Freeze: Freeze without pasta for best texture, up to 2 months. Add fresh noodles when reheating.
Tips to Make the Best Lasagna Soup
- Break noodles evenly so they cook uniformly.
- Soften cream cheese first to prevent lumps.
- Stir often while noodles cook to avoid sticking.
- Use freshly grated cheese for the creamiest texture.
- Keep heat low after adding dairy to avoid curdling.
- Adjust thickness easily with broth or milk.
Variations
- Chicken Lasagna Soup: Swap beef for cooked shredded chicken.
- Vegetable Lasagna Soup: Add zucchini, spinach, or mushrooms.
- Extra cheesy: Add ricotta or more mozzarella.
- Spicy version: Add chili flakes or cayenne.
- Low-carb: Replace noodles with zucchini ribbons.
- Dairy-free: Use dairy-free cream cheese and cheese alternatives.
FAQs
1. Can I use different pasta instead of lasagna noodles?
Yes! Mafalda, bowtie, rotini, or penne work beautifully.
2. Will the soup thicken as it sits?
Yes — the noodles absorb liquid. Add broth when reheating.
3. Can I make this ahead of time?
Absolutely. It tastes even better the next day.
4. Is this soup very heavy?
It’s creamy but balanced — comforting without being overwhelming.
Conclusion
This Cheesy Creamy Lasagna Soup is everything comforting food should be — warm, rich, familiar, and incredibly satisfying. It brings all the cozy flavors of classic lasagna into an easy one-pot soup that’s perfect for busy nights, family dinners, or whenever you need a bowl of comfort.
I hope this recipe finds a special place in your kitchen and becomes one of those meals everyone asks for again and again. Enjoy every creamy, cheesy spoonful — and happy cooking!
Cheesy Creamy Lasagna Soup
Equipment
- Large Pot
- Wooden spoon or spatula
Ingredients
Soup Base
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp dried basil
Liquids
- 4 cups beef broth
- 24 oz crushed tomatoes or tomato sauce
- 1 cup milk or cream
Pasta
- 8 lasagna noodles, broken into bite‑size pieces
Cheesy Finish
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
Optional Garnish
- fresh parsley or basil
Instructions
- Heat olive oil in a large pot over medium‑high heat. Add ground beef and cook until browned, breaking it apart. Drain excess fat if needed.
- Add diced onion and cook until soft. Stir in garlic and cook until fragrant, about 30 seconds. Season with salt, pepper, Italian seasoning, paprika, and basil.
- Pour in beef broth and crushed tomatoes. Bring to a gentle simmer.
- Add broken lasagna noodles and stir well. Simmer uncovered for 10–12 minutes, stirring occasionally, until noodles are tender.
- Lower heat to medium‑low. Stir in softened cream cheese until melted. Add milk or cream and stir gently. Stir in mozzarella and Parmesan until smooth and creamy. Simmer 2–3 minutes — do not boil.
- Ladle into bowls and garnish with fresh herbs and extra cheese.