Creamy Lasagna Soup
Updated Nov 02, 2025, Published on Dec 21, 2024
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When the rich, savory flavors of a classic lasagna are transformed into a comforting soup, you get this indulgent creamy lasagna soup recipe that's perfect for a chilly day. You can savor all the flavors of lasagna—tomato, meat, tender pasta, and plenty of cheese—without the hassle of layering the ingredients.
Keep reading to learn how to make this easy one-pot creamy lasagna soup recipe!
Watch how to make it here!
What ingredients do I need to make this creamy lasagna soup?
- 1/2 lb Ground Beef, I used 93% lean ground beef
- 1/2 lb Ground Hot Italian Pork Sausage, can also use mild sausage or only ground beef
- 1 Yellow Onion, chopped
- 4 cloves Garlic, minced
- 2 tsp Italian Seasoning
- 1/2 tsp Red Pepper Flakes, adjust to taste or omit
- 1/4 tsp Cinnamon
- 3 tbsp Tomato Paste
- 28 oz Marinara Sauce, I used 1 Jar of Rao's (see note 1)
- 4 cups Reduced Sodium Chicken Broth, add additional broth/water as needed
- 8 oz Pasta, I used the shape Mafalda Corta from Trader Joe's (see note 2)
- 3 oz Baby Spinach, or a couple large handfuls
- 1/2 cup Heavy Cream, use more for a creamier soup or less for a lighter soup
- Kosher Salt & Black Pepper, to taste
Toppings
- 12 oz Ricotta
- Parmesan Cheese, freshly grated to serve
- Fresh Parsley and/or Fresh Basil, roughly chopped to serve
Recipe Tip
Planning to have leftovers? Cook the pasta separately and add the desired amount to each bowl when serving. If you cook the pasta directly in the soup, it will absorb the broth as it sits in the fridge, making the dish more like saucy pasta than soup. It will still taste delicious, but the texture will change!
How do I make this comforting soup recipe?
Add the ground beef and Italian sausage to a Dutch oven or large pot over medium heat. Use a wooden spoon or potato masher to break the meat into smaller pieces. Cook for about 7 minutes, stirring occasionally, until the meat is browned. The Italian sausage will release enough fat, but if you're using only ground beef, add a drizzle of oil before cooking.
In the same pot, sauté the chopped onion, stirring occasionally, until softened, about 4 minutes. Add the minced garlic and cook for an additional 2 minutes, stirring frequently. Then, stir in the Italian seasoning, red pepper flakes, and cinnamon. Cook for 1 more minute, stirring to combine
Add the tomato paste and stir until it’s fully combined with the meat. Cook for 2 minutes. Then, pour in the marinara sauce and chicken broth. If the mixture is too thick, add more broth or water to reach your desired consistency.
Bring the soup to a gentle boil, then add the uncooked pasta. Reduce the heat to medium-low and cook, stirring occasionally, for about 10 minutes or until the pasta is fully cooked.
Reduce the heat to low. Stir in the baby spinach until it wilts. Next, pour in the heavy cream and stir until well combined. Season with kosher salt and black pepper to taste.
Ladle the soup into bowls. Top each serving with a dollop of ricotta, freshly grated Parmesan cheese, and chopped fresh parsley or basil.
Craving more lasagna? Try out these recipes!
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Creamy Lasagna Soup
Equipment
- Dutch Oven or large pot
Ingredients
- 1/2 lb Ground Beef, I used 93% lean ground beef
- 1/2 lb Ground Hot Italian Pork Sausage, can also use mild sausage or only ground beef
- 1 Yellow Onion, chopped
- 4 cloves Garlic, minced
- 2 teaspoon Italian Seasoning
- 1/2 teaspoon Red Pepper Flakes, adjust to taste or omit
- 1/4 teaspoon Cinnamon
- 3 tablespoon Tomato Paste
- 28 oz Marinara Sauce, I used 1 Jar of Rao's (see note 1)
- 4 cups Reduced Sodium Chicken Broth, add additional broth/water as needed
- 8 oz Pasta, I used the shape Mafalda Corta from Trader Joe's (see note 2)
- 3 oz Baby Spinach, or a couple large handfuls
- 1/2 cup Heavy Cream, use more for a creamier soup or less for a lighter soup
- Kosher Salt & Black Pepper, to taste
Toppings
- 12 oz Whole Milk Ricotta Cheese
- Parmesan Cheese, freshly grated to serve
- Fresh Parsley and/or Fresh Basil, roughly chopped to serve
Instructions
- Add the ground beef and Italian sausage to a Dutch oven or large pot over medium heat. Use a wooden spoon or potato masher to break the meat into smaller pieces. Cook for about 7 minutes, stirring occasionally, until the meat is browned. The Italian sausage will release enough fat, but if you're using only ground beef, add a drizzle of oil before cooking.1/2 lb Ground Beef, 1/2 lb Ground Hot Italian Pork Sausage
- In the same pot, sauté the chopped onion, stirring occasionally, until softened, about 4 minutes. Add the minced garlic and cook for an additional 2 minutes, stirring frequently. Then, stir in the Italian seasoning, red pepper flakes, and cinnamon. Cook for 1 more minute, stirring to combine.1 Yellow Onion, 4 cloves Garlic, 2 teaspoon Italian Seasoning, 1/2 teaspoon Red Pepper Flakes, 1/4 teaspoon Cinnamon
- Add the tomato paste and stir until it’s fully combined with the meat. Cook for 2 minutes. Then, pour in the marinara sauce and chicken broth. If the mixture is too thick, add more broth or water to reach your desired consistency.3 tablespoon Tomato Paste, 28 oz Marinara Sauce, 4 cups Reduced Sodium Chicken Broth
- Bring the soup to a gentle boil, then add the uncooked pasta. Reduce the heat to medium-low and cook, stirring occasionally, for about 10 minutes or until the pasta is fully cooked.8 oz Pasta
- Reduce the heat to low. Stir in the baby spinach until it wilts. Next, pour in the heavy cream and stir until well combined. Season with kosher salt and black pepper to taste.3 oz Baby Spinach, 1/2 cup Heavy Cream, Kosher Salt & Black Pepper
- Ladle the soup into bowls. Top each serving with a dollop of ricotta, freshly grated Parmesan cheese, and chopped fresh parsley or basil.12 oz Whole Milk Ricotta Cheese, Parmesan Cheese, Fresh Parsley and/or Fresh Basil
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We tried the lasagna soup tonight and it was delicious! Very much a warm and comforting soup for our cold snowy night. Easy to make and very tasty. Another great Carol Bee cooks recipe.