Cheesy Lasagna Soup
Lasagna, but make it a soup! This Cheesy Lasagna Soup is everything you love about the classic layered pasta—meaty, tomato-rich, cheesy, and comforting—but served in a cozy, creamy bowl.
If you’ve never had lasagna in soup form, prepare to be hooked. It’s fast, filling, and easy to adapt. You still get all the good stuff: savory beef and pork, tomato sauce, melty mozzarella, and pasta—but without all the layering and baking.
This version is extra indulgent thanks to the addition of heavy cream and a combination of cheeses that melt into a luscious broth. It’s the kind of meal that makes everyone at the table ask for seconds—and yes, it makes fantastic leftovers too.
One day, my son came home excitedly asking me to make lasagna soup—something he’d seen on social media. Intrigued by the idea, I decided to create my own version, capturing the rich, comforting flavors of classic lasagna but without the layers. The result was a hearty bowl of cheesy, saucy goodness packed with all the lasagna essentials. Needless to say, both my kids had an absolute feast, and this fun twist on a family favorite quickly became a hit in our home!
So, what is lasagna soup? Lasagna soup is a delightful twist on the classic Italian dish. It’s taking all the comforting flavors and transforming them into a warm and hearty soup that will leave you craving more.
What Is Cheesy Lasagna Soup?
Cheesy Lasagna Soup is a comforting, one-pot soup that combines the savory flavors of classic lasagna—ground beef, tomatoes, garlic, herbs, and cheese—in a rich tomato-based broth.
Instead of layering the ingredients in a baking dish, everything is simmered together in a pot and finished with pasta and melty cheese. It’s like your favorite pasta casserole… but soup!
Why you’ll love this soup
- Creamy + Cheesy = Irresistible – A combination of mozzarella, Parmesan, and heavy cream makes this soup rich, velvety, and totally satisfying.
- Classic Lasagna Flavors, No Fuss – All the savory goodness of lasagna without the layering or baking.
- One Pot, Family-Friendly Meal – Easy cleanup and guaranteed to please picky eaters (your kids will ask for it by name).
- Flexible and Freezer-Friendly – Customize the cheese, pasta, or protein—and freeze leftovers for a quick weeknight win.
Ingredients and substitutes
- Ground Beef + Pork – Classic lasagna flavor. You can use just beef or substitute with Italian sausage for extra flavor.
- Onion + Garlic – Essential aromatics that form the savory base.
- Crushed Tomatoes + Tomato Paste – The tomato combo creates richness and depth. Don’t skip the paste!
- Broth – Beef or chicken both work. Choose low-sodium if you want more control over seasoning.
- Italian Seasoning + Red Pepper Flakes – For flavor and a gentle kick (adjust to taste).
- Broken Lasagna Noodles – No need to pre-boil. Drop them in raw. You can also use mafalda, rotini, or shells.
- Heavy Cream – Adds creaminess. Use half-and-half if you prefer it lighter.
- Mozzarella + Parmesan – The cheese blend that gives this soup its signature richness.
- Fresh Parsley or Basil – Adds freshness and color at the end.
Step-by-step: Lasagna Soup
1. Brown the Meat
In a large pot or Dutch oven, heat oil over medium-high. Add ground beef and pork. Cook until browned, breaking it up as it cooks. Drain excess fat if needed.
2. Add Aromatics
Stir in chopped onions and garlic. Sauté for 2–3 minutes until softened.
3. Add Tomatoes and Broth
Mix in crushed tomatoes, tomato paste, and broth. Stir well to combine.
4. Season the Soup
Add Italian seasoning, red pepper flakes, salt, and black pepper. Let everything simmer for 1 minute to toast the spices.
5. Simmer the Soup
Bring the pot to a boil, then reduce to low. Cover and simmer for 15–20 minutes to let the flavors develop.
6. Cook the Pasta
Stir in the broken lasagna noodles and let them cook in the soup for 10–12 minutes, until tender but not mushy.
7. Add Cheese and Cream
Once the pasta is cooked, stir in mozzarella, Parmesan, chopped parsley, and heavy cream. Taste and adjust seasoning as needed.
8. Serve and Top with Cheese
Ladle into bowls and top each with extra mozzarella and Parmesan. Garnish with fresh parsley or basil if you like.
Tips for Success
- Use good-quality tomatoes and broth—they’re the foundation of flavor.
- Break lasagna noodles into manageable bite-sized pieces so they don’t clump.
- Add the cream at the end and do not boil after that—it can curdle.
- Stir often after adding pasta to prevent it from sticking to the bottom.
- Let the soup sit for 10 minutes before serving—it thickens beautifully.
- Make a double batch and freeze half before adding the cream and cheese.
Serving Suggestions
- Serve with crusty bread or garlic toast to soak up the broth.
- Add a simple green salad for balance.
- Top with extra shredded cheese or a dollop of ricotta for extra decadence.
Storage and Make-Ahead Tips
- Make ahead: Soup keeps well in the fridge for 3–4 days.
- Freeze: Store in freezer-safe containers for up to 2 months (without cream/cheese).
- Reheat: Gently reheat on the stovetop or microwave. Add more broth if it thickens too much.
Frequently asked questions
Absolutely! While the recipe calls for mozzarella and Parmesan cheese, feel free to experiment with different types of cheese to add your unique twist. Cheddar, Gouda, or even a bit of blue cheese can all add an extra layer of flavor to this delicious soup.
Yes, you can! In fact, making this soup a day ahead can enhance the flavors even more. Prepare the soup according to the recipe, cool it completely, and refrigerate it in an airtight container. When you’re ready to serve, gently reheat it on the stove or microwave, stirring occasionally until heated.
Yes! Freeze before adding cream and cheese. Thaw and reheat, then stir in cream and cheese just before serving.
Absolutely. Rotini, penne, shells, or mafalda noodles work great.
Let it simmer uncovered to reduce, or add a spoonful of cream cheese or more Parmesan for a thicker, richer texture.
Yes. Skip the meat and use veggie broth. Add mushrooms or lentils for extra substance.
You can use half-and-half or even evaporated milk, but the result will be a little less rich.
Cheesy Lasagna Soup
If you're a fan of creamy and cheesy soups, get ready to have your taste buds tantalized like never before. Prepare yourself for a culinary adventure as we unveil the secret to creating the creamiest, most indulgent, cheesy lasagna soup you've ever experienced.
Video
Ingredients
- 1 lb (500 g) lean Ground beef
- ½ lb (250 g) lean Ground pork
- 1 large Onion finely chopped
- 5 large Garlic minced
- 28 oz (800 g) canned crushed tomatoes
- 2 tbsp (30 g) Tomato paste
- 1 tbsp (5 g) Italian seasoning
- ¼ tsp Red pepper flakes (adjust to your spice preference)
- 6 cups (1.5 liters) Beef or chicken broth
- ½ tsp Salt to taste
- ½ tsp Black pepper powder
- 8 sheets Broken lasagna noodles
- ¼ cup (25 g) Grated Parmesan cheese
- ½ cup (60 g) shredded mozzarella cheese
- ¼ cup Parsley chopped
- ½ cup (120 ml) Heavy cream
- ¼ cup (25 g) Grated Parmesan cheese
- ¼ cup (30 g) Shredded Mozzarella cheese
Method
- Brown the Meat: Heat some oil over medium-high heat in a large pot or Dutch oven. Add the ground beef and ground pork. Cook, breaking it apart with a spoon, until the meat is browned and no longer pink. Drain any excess fat if necessary.1 lb lean Ground beef, ½ lb lean Ground pork
- Sauté Onions and Garlic: Add the finely chopped onion and minced garlic to the pot with the browned meat. Cook for 2-3 minutes until the onions become translucent.1 large Onion, 5 large Garlic
- Add Tomatoes and Broth: Add the crushed tomatoes and tomato paste to the pot. Stir well to combine with the meat and onions. Pour in the beef or chicken broth and stir again.28 oz canned crushed tomatoes, 2 tbsp Tomato paste, 6 cups Beef or chicken broth
- Season the Meat: Stir in the dried herbs and red pepper flakes. Season with salt and pepper. Cook for an additional minute to toast the spices.1 tbsp Italian seasoning , ¼ tsp Red pepper flakes , ½ tsp Salt, ½ tsp Black pepper powder
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, allowing the flavors to meld.¼ cup Grated Parmesan cheese, ½ cup shredded mozzarella cheese
- Cook Lasagna Noodles in the Soup: Add the broken lasagna noodles directly to the simmering soup. Stir occasionally and let them cook in the soup for 10-12 minutes or until tender.8 sheets Broken lasagna noodles , ¼ cup Parsley
- Finish the Soup: Now, add the cheese and parsley, followed by the heavy cream. Taste and adjust seasoning and consistency, adding more salt or water as necessary.½ cup Heavy cream
- Serve: Add some grated parmesan and mozzarella cheese to individual serving bowls. Ladle the Cheesy Lasagna Soup into bowls. Sprinkle extra grated Parmesan cheese and fresh basil or parsley on top when serving.¼ cup Grated Parmesan cheese, ¼ cup Shredded Mozzarella cheese
Notes
Tips for Success
- Use good quality tomatoes and broth—they’re the foundation of flavor.
- Break lasagna noodles into manageable bite-sized pieces so they don’t clump.
- Add the cream at the end and do not boil after that—it can curdle.
- Stir often after adding pasta to prevent it from sticking to the bottom.
- Let the soup sit for 10 minutes before serving—it thickens beautifully.
- Make a double batch and freeze half before adding the cream and cheese.
Nutrition
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What a creamy and delicious lasagna soup recipe! I love that you used both ground beef and ground pork! Bookmarked to try!
Talk about comfort food! I actually prefer this recipe to standard lasagna. Super satisfying!
I am so ready for finding out all the secrets of this lasagna soup. It is so cheesy – just how I like my soup to be!
Your lasagna soup recipe was a delightful surprise! The creaminess and rich cheesy flavor really brought a cozy touch to my kitchen. I appreciate the clear and easy-to-follow instructions, making the whole cooking process a breeze. This dish has definitely earned a spot in my regular meal rotation.
Enjoyed this for dinner tonight and it was a savory success! Hearty, bold and delicious; my whole family loved it!