Creamy Lasagna Soup

A bowl of Creamy Lasagna Soup with lasagna noodles, Parmesan cheese and a tomato sauce.

A bowl of this Creamy Lasagna Soup will melt all your worries away.

Creamy Lasagna Soup

After the crush of cooking at Thanksgiving, I love making a “big batch” meal. Something that is reasonably healthy and offers the option of not cooking for a while. This Creamy Lasagna Soup is ALWAYS providing bonus points because it’s a one-pot meal that doesn’t require a ton of attention. This take on the classic lasagna soup definitely hits that spot with a creamy tomato soup base filled with all the classic lasagna flavors.

Lasagna soup is apparently a pretty well know thing according to the internet. It actually surprised me and my college self who thought I had just invented THE coolest thing ever. The soup is exactly a lazy person’s way out of cooking, assembling, and baking the classic lasagna recipe. Here we do everything right in the dutch oven and layer each ingredient in so we don’t need any extra pots. It’s great.

Why You’ll Love this Creamy Lasagna Soup:

  • It makes a lot – Great for meal prepping and freezes well, this soup will give you a good 6-8 servings. Great to share if you have a lot of families over or meal prep with several lunch containers.
  • The lazy way out of a full lasagna bake – Super specific but I stand by it. This a great way of getting all the cozy, warm flavors of the classic lasagna recipe but without the daunting task of cooking, assembly, and baking to a finished product.
  • Hands-off method – You’ll need one large soup pot or dutch oven, and some patience for the simmer time and you are all set. I love the hands-off nature of the recipe but keeping all the stove-top-warming-home-smells of this soup.
A wooden ladle sitting on top of a bowl of Creamy Lasagna Soup. The soup is made with lasagna noodles, Parmesan cheese and a tomato sauce.

Top this lasagna off with good ol’e Parmesan cheese.

The Process

First, we’ll add some oil to a hot dutch oven or large soup pot and begin by frying some diced onions. Once the onion becomes translucent (but not brown) we’ll go ahead and add our ground meat. Stir the meat to cook it through while breaking it up into smaller chunks.

A picture of a wooden spoon in a bowl of diced onions. The diced onions and spoon are in a dutch oven.

Remember to fry up your onions.

Next, add in your seasonings. I like adding them in here so they have a chance to toast in the heat a bit and give some more character to the soup. We’ll add salt, oregano, garlic powder, onion powder, thyme, red chili pepper flakes, and dried parsley. Fry them all with the ground meat and onion mixture for another minute or two until fragrant.

A bowl of tomato sauce cooking in a dutch oven.

Make sure all the whole tomatoes get busted.

Now, we’ll lower the heat some (a medium-low) and add in our large can of whole tomatoes, chicken broth, and can of tomato paste. Give the whole thing a good stir, breaking and blending the tomato paste and whole tomatoes into the mixture. Place the lid on and allow the soup to simmer for about 20 minutes.

A picture of a dutch oven with a lid on it.

Place the lid on the soup pot and let it cook.

While the soup is simmering, we’ll break up the noodles. I would recommend using half a box here – I’ve tried the full box and it’s great but VERY noodly. If you’d prefer more of a stew consistency that is a great option. If you’re hoping for more soup – go for half a box. I just break up the noodles by hand, dry.

After the time is up, the mixture should be a little thicker. Add about 1-2 cups of water, allow it to come back to a simmer, and add in the noodles. Allow the noodles to cook in the soup according to the package instructions (usually about 10-12 minutes). Be sure to mix the soup around frequently to prevent the noodles from sticking to the bottom and/or each other.

A picture of lasagna noodles cooking in a pot of tomato sauce.

Toss your (split in half) lasagna noodles.

Once the noodles are done, remove the pot from the heat. Here, I like to add frozen mixed peppers. The soup should be hot enough that the peppers will melt and incorporate within about 2-3 minutes. Finally, add a few dollops of ricotta cheese, parmesan, and salt to taste, and add red pepper flakes.

Dish it out into bowls with additional cheese and you’re all set!

A bowl of lasagna noodles in a tomato sauce with Parmesan cheese on top.

Your Creamy Lasagna Soup is ready to go.

If you’re looking for another vegetarian option, you should try my Vegan Pumpkin Enchiladas.

If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.

Creamy Lasagna Soup

A soup version of the classic lasagna bake!
Cook Time 1 hour
Total Time 1 hour
Course Dinner, Lunch
Cuisine American, Italian
Servings 6 people

Equipment

  • Dutch Oven

Ingredients
  

  • 1/2 pkg Lasagna Noodles
  • 28 oz Whole Tomatoes (canned)
  • 1 lbs Ground Chicken
  • 28 oz Chicken broth
  • 2 cups Frozen Mixed Peppers
  • 1/2 cup Ricotta Cheese
  • 1 small Purple Onion
  • 2 tsp Garlic Powder
  • 1/2 tsp Oregano
  • 1/2 tsp Thyme
  • 1/2 tsp Parsley
  • Salt (to taste)
  • Red Pepper Flakes (for topping)
  • Parmesan cheese (for topping)

Instructions
 

For the Creamy Lasagna Soup:

  • Add some oil to a hot dutch oven or large soup pot and fry the diced onions. Once the onion becomes translucent (but not brown) add the ground meat. Stir the meat to cook it through while breaking it up into smaller chunks.
  • Next, add in salt, oregano, garlic powder, onion powder, thyme, red chili pepper flakes, and dried parsley. Fry them all with the ground meat and onion mixture for another minute or two until fragrant.
  • Lower the heat (medium-low) and add in the whole tomatoes, chicken broth, and the can of tomato paste. Give the whole pot a good stir, blending the tomato paste into the mixture and breaking the whole tomatoes into pieces. Place the lid on and allow the soup to simmer for about 20 minutes.
  • While the soup is simmering, we'll break up the noodles in half. I just break up the noodles by hand, dry.
  • Add about 1-2 cups of water, allow it to come back to a simmer, and add in the noodles. Allow the noodles to cook in the soup according to the package instructions (usually about 10-12 minutes). Be sure to mix the soup around frequently to prevent the noodles from sticking to the bottom and/or each other.
  • Once the noodles are done, remove the pot from the heat and add the frozen mixed peppers. Finally, add in the ricotta cheese, parmesan, salt to taste, and red pepper flakes.
  • Dish it out into bowls with additional cheese and enjoy!
Keyword Chicken, Lasagna, Soup, tomatoes
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