Creamy Lasagna Soup
Updated Jan 25, 2026
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When the rich, savory flavors of classic lasagna are transformed into a cozy, one-pot meal, you get this Creamy Lasagna Soup. Made with tender pasta, ground beef, Italian sausage, a rich tomato broth, and plenty of cheese, it delivers all the comfort of traditional lasagna without the hassle of layering.
If you’re looking for a more traditional lasagna, try my Lasagna with Béchamel (no ricotta) or Green Lasagna with Béchamel. Looking for more cozy winter meals? My Classic Beef Chili is another reader favorite and perfect for cold weather.
🐝 Quick Look: Creamy Lasagna Soup Recipe
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 40 minutes
- ⏳ Total Time: 50 minutes
- 🍽 Serves: 6
- ⚡ Calories: ~568 per serving
- 🍳 Cook Method: Stovetop
- 🧂 Main Ingredients: Ground beef, Italian sausage, pasta, marinara sauce, spinach, ricotta
- 👩🍳 Flavor Profile: Rich, creamy tomato broth with savory meat and classic lasagna flavors
- ⭐ Difficulty: Easy. Simple steps with mostly hands-off simmering
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Why You’ll Love This Recipe
- All the flavor of classic lasagna without the layering: This creamy lasagna soup delivers everything you love about traditional lasagna, including rich tomato sauce, savory meat, tender pasta, and plenty of cheese, in an easy one-pot format. Also check out my One Pan Deconstructed Lasagna Orzo.
- Easy, one-pot comfort food: Everything cooks in a single pot, making this an approachable weeknight dinner with minimal cleanup and big payoff. Try my Tortellini alla Vodka Soup for another easy soup recipe that cooks in one pot.
- Perfectly creamy without being heavy: Finished with heavy cream and topped with ricotta, this soup is rich and comforting while still feeling balanced and cozy.
- Made with simple, familiar ingredients: Ground beef, Italian sausage, pasta, marinara sauce, and pantry spices come together for a meal that feels special without being complicated. Check out my Creamy Pepperoni Pizza Pasta for another recipe featuring marinara sauce and other pantry staple ingredients.
- Easy to customize: Adjust the heat, swap the pasta shape, or change the creaminess to suit your taste. You can also pair it with garlic bread, a simple salad, or another cozy soup-season favorite.
Table of Contents
Key Ingredients
See the recipe card below for the complete list of ingredients with exact quantities.
- Pasta: I used Mafalda Corta pasta from Trader Joe’s, which resembles short lasagna noodles and holds up well in soup. Other brands make a similar shape, like this Mafalde Corte from De Cecco.
- Marinara Sauce: I used a 28 ounce jar of I used a 28 ounce jar of Rao’s marinara sauce from Costco. At most grocery stores, you’ll typically find a 24 ounce or 32 ounce jar instead.
- Whole Milk Ricotta: Add a generous dollop of ricotta to each bowl just before serving for the most classic, lasagna-style finish.
Tips and Substitutions
- Cooking for leftovers: If you plan to have leftovers, cook the pasta separately and add it to each bowl when serving. When pasta is cooked directly in the soup, it will continue to absorb the broth as it sits in the fridge, making the soup thicker and more like saucy pasta. The flavor will still be great, but the texture will change.
- Pasta choice: Short pasta shapes work best in soup. Mafalda corta mimics lasagna noodles, but farfalle, fusilli, or broken lasagna sheets also work well.
- Heat level: Adjust the red pepper flakes to taste. Use less for a mild soup or add more for extra heat.
- Italian sausage: Hot or mild Italian sausage both work well. You can also use all ground beef if preferred.
- Creaminess: Use more heavy cream for a richer, creamier soup or slightly less for a lighter version.
- Soup thickness: This soup will thicken as it sits. Add additional broth or water when reheating to loosen the consistency.
How to Make Creamy Lasagna Soup
See the recipe card below for full instructions and exact amounts.
- Cook the ground beef and Italian sausage in a large pot, breaking it into small pieces, until browned and fully cooked.
- Add the chopped onion and cook until softened, then stir in the garlic and seasonings until fragrant.
- Stir in the tomato paste, then add the marinara sauce and chicken broth to create a rich, tomato-based broth.
- Bring the soup to a gentle boil, add the pasta, and simmer until the noodles are tender.
- Stir in the spinach until wilted, then add the heavy cream and season to taste.
- Ladle the soup into bowls and top with ricotta, Parmesan, and fresh herbs before serving.
Creamy Lasagna Soup FAQs
Yes. This soup can be made ahead, but keep in mind that pasta continues to absorb liquid as it sits. If you plan to make it in advance or expect leftovers, you can cook the pasta separately and add it to each bowl when serving. If the pasta is cooked directly in the soup, it will still taste great, but the texture will become thicker over time.
Creamy lasagna soup naturally thickens as it cools and as the pasta absorbs more broth. To loosen the consistency, add additional chicken broth or water when reheating until it reaches your desired texture. Reheat gently over medium-low heat or in the microwave, stirring occasionally, and avoid boiling after reheating to maintain a smooth, creamy soup.
Short pasta shapes work best for this soup. Mafalda corta is ideal because it resembles short lasagna noodles and holds up well in the broth. Other good options include farfalle, fusilli, or broken lasagna sheets. Avoid very small pasta shapes, which can become too soft as the soup sits.
Yes. Hot or mild Italian sausage both work well in this this soup depending on your heat preference. You can also use all ground beef if you prefer a milder flavor. If using only ground beef, adding a small drizzle of oil when browning helps add richness to the soup and prevents sticking.
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Creamy Lasagna Soup
Equipment
- Dutch Oven or large pot
Ingredients
- ½ pound Ground Beef
- ½ pound Ground Hot Italian Pork Sausage
- 1 Yellow Onion, chopped
- 4 cloves Garlic, minced
- 2 teaspoons Italian Seasoning
- ½ teaspoon Red Pepper Flakes, adjust to taste
- ¼ teaspoon Cinnamon
- 3 tablespoons Tomato Paste
- 28 ounces Marinara Sauce
- 4 cups Reduced Sodium Chicken Broth
- 8 ounces Pasta
- 3 ounces Baby Spinach
- ½ cup Heavy Cream
- Kosher Salt & Black Pepper, to taste
Toppings
- 12 ounces Whole Milk Ricotta Cheese
- Parmesan Cheese, freshly grated (for serving)
- Fresh Parsley and/or Fresh Basil, roughly chopped (for serving)
Instructions
- Brown the meat: 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 small pieces. Cook for about 7 minutes, stirring occasionally, until the meat is browned. The Italian sausage will release enough fat, but if using only ground beef, add a small drizzle of oil before cooking.
- Sauté aromatics: In the same pot, add the chopped onion and cook, stirring occasionally, until softened, about 4 minutes. Add the minced garlic and cook for an additional 2 minutes, stirring frequently. Stir in the Italian seasoning, red pepper flakes, and cinnamon and cook for 1 minute, stirring to combine.
- Build the base: Add the tomato paste and stir until fully combined with the meat. Cook for 2 minutes. Pour in the marinara sauce and chicken broth, stirring well. If the soup is too thick, add more broth or water to reach your desired consistency.
- Cook the pasta: 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.
- Finish the soup: Reduce the heat to low. Stir in the baby spinach until wilted, then pour in the heavy cream and stir until well combined. Season with kosher salt and black pepper to taste.
- Serve: Ladle the soup into bowls and top each serving with a dollop of ricotta, freshly grated Parmesan cheese, and chopped fresh parsley and/or basil.
Video
Notes
- Ground beef: I used 93% lean ground beef. Using a leaner beef helps keep the soup rich without becoming greasy.
- Italian sausage: I used hot Italian sausage for extra flavor, but mild Italian sausage works just as well. You can also use all ground beef if preferred.
- Marinara sauce: I used a 28 ounce jar of Rao’s Marinara Sauce from Costco. If using a standard 24 ounce jar, add about 1/2 cup additional water or broth, adjusting as needed to reach your desired soup consistency.
- Red pepper flakes: Adjust the amount to taste. Use less for mild heat or increase slightly if you prefer a spicier soup.
- Spinach: 3 ounces of baby spinach is roughly a couple large handfuls. This does not need to be exact and can be adjusted based on preference.
- Heavy cream: Use more heavy cream for a richer, creamier soup or slightly less for a lighter version. Add over low heat to keep the soup smooth.
- Pasta shape: Short pasta shapes work best. Mafalda corta mimics lasagna noodles, but farfalle, fusilli, or broken lasagna sheets are great substitutes.
- Thickness over time: The soup will thicken as it sits. Add additional broth or water when reheating to loosen the consistency.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently on the stovetop over medium-low heat or in the microwave. Add additional broth or water as needed to loosen the soup, as it will thicken as it sits. If reheating in the microwave, heat in short intervals, stirring in between.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a fun, tasty recipe! Everything you love in a lasagna in a soup!! So comforting in this cold weather. WILL be making again!
The most comforting soup on a cold day! This soup has all the flavors of lasagna but is faster and less work. I hope you love it!
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.