Imagine everything you love about a bubbling, cheesy, deeply flavorful pan of lasagna—the tender pasta, the rich tomato-meat sauce, the oozy blend of cheeses—but transformed into a spoonable, steam-rising-from-the-bowl, utterly comforting soup. Welcome to the world of Creamy Lasagna Soup, a recipe that is not just a clever hack for busy nights, but a legitimate culinary triumph in its own right.

This dish is the answer to the eternal weeknight dilemma: the craving for something deeply satisfying and nostalgic, but without the multi-hour commitment of building and baking a traditional lasagna. It distills the soul of the classic into a single pot, ready in under an hour, and delivers that same heartwarming satisfaction with every spoonful. The genius lies in its deconstructed approach. Instead of painstakingly layering, we simmer the essence of lasagna—savory sausage, aromatic herbs, sweet tomatoes, and broken pasta—in a brothy base, then finish it with a luxurious, creamy cheese blend that mimics the rich béchamel or ricotta layer of its baked counterpart.

The result is something greater than the sum of its parts. It’s a hug in a bowl. It’s the perfect meal for a chilly evening, a surefire hit for a casual family gathering, and impressive enough for guests who will marvel at its depth of flavor. This recipe is forgiving, adaptable, and designed for real life. So, grab your favorite Dutch oven or large pot. We’re about to create magic.

The Flavor Foundation: Building Depth from the Start

Great soups are built on layers of flavor, and this Creamy Lasagna Soup is no exception. We start with a classic Italian soffritto base—onions, carrots, and celery—sautéed until sweet and soft. This aromatic trinity provides a crucial flavor foundation that store-bought broth alone cannot. Then comes the garlic and tomato paste, cooked just until it deepens in color and loses its raw edge, concentrating its umami power.

The choice of protein is key. Sweet Italian sausage, removed from its casing, offers fennel seed and garlic notes that are quintessential to lasagna. As it browns, it creates those delicious fond bits on the bottom of the pot—flavor gold that we’ll deglaze. Of course, ground beef or a plant-based alternative work beautifully too.

The liquid component is a blend of chicken broth and crushed San Marzano tomatoes. These tomatoes are less acidic and sweeter than standard varieties, giving the soup a smoother, more robust tomato flavor. The broth and tomatoes simmer with dried herbs—oregano, basil, and a hint of red pepper flakes—allowing the flavors to marry and intensify.

The “Lasagna” Elements: Pasta and The Creamy Finish

For the pasta, we use mafalda or campanelle. These ruffled, flower-shaped pastas are ideal because their nooks and crannies trap the creamy broth beautifully. However, breaking traditional lasagna noodles into rough, uneven pieces is not only authentic but wonderfully fun. It creates different textures and sizes in every bite, just like a deconstructed lasagna should.

Now, for the pièce de résistance: the creamy cheese finish. This is where the soup truly earns its name. We create a simple, whipped ricotta mixture with Parmesan, mozzarella, and a touch of seasoning. A generous dollop of this is stirred into the hot soup just before serving. It doesn’t fully melt in; instead, it creates silky, cheesy pockets and a luxuriously creamy broth that coats every ingredient. It’s the transformative moment that turns a very good tomato-meat soup into an unforgettable Creamy Lasagna Soup.

Ingredients

For the Soup:

1 tablespoon olive oil
1 pound sweet Italian sausage, casings removed
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
6 cups low-sodium chicken broth
1 (28-ounce) can crushed tomatoes (preferably San Marzano)
2 bay leaves
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
8 ounces mafalda pasta, campanelle, or 8 broken lasagna noodles
3 cups fresh baby spinach (optional)

For the Creamy Cheese Mixture:

1 cup whole-milk ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
Pinch of black pepper

For Garnish:

Fresh basil or parsley, chopped
Additional shredded mozzarella and Parmesan
A drizzle of extra virgin olive oil

Instructions

Prepare the Creamy Cheese Mixture: In a medium bowl, combine the ricotta, mozzarella, Parmesan, garlic powder, salt, and pepper. Stir until well blended. Cover and refrigerate until ready to use.
Brown the Sausage: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the Italian sausage, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Use a slotted spoon to transfer the sausage to a plate, leaving the drippings in the pot.
Sauté the Aromatics: Reduce the heat to medium. Add the diced onion, carrot, and celery to the pot. Cook, stirring occasionally, for 6-8 minutes, until the vegetables have softened.
Build Flavor: Add the minced garlic, tomato paste, oregano, dried basil, and red pepper flakes (if using) to the pot. Cook for 1-2 minutes, stirring constantly, until the tomato paste darkens slightly and the garlic is fragrant.
Deglaze and Simmer: Pour in about 1/2 cup of the chicken broth to deglaze the pot, scraping up any browned bits from the bottom. This is pure flavor. Add the remaining broth, crushed tomatoes, bay leaves, browned sausage, salt, and pepper. Stir well to combine.
Bring to a Boil, then Simmer: Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover partially, and let it simmer for 15-20 minutes to allow the flavors to meld.
Cook the Pasta: Increase the heat to medium-high to return the soup to a steady simmer. Stir in the broken pasta. Cook according to package directions, stirring occasionally to prevent sticking, until the pasta is al dente (usually 10-12 minutes for broken lasagna noodles).
Final Touches: If using, stir in the fresh spinach until just wilted, about 1-2 minutes. Remove the bay leaves. Taste and adjust seasoning with additional salt and pepper if needed.
Serve: Ladle the hot soup into deep bowls. Add a large, generous dollop (about 1/4 cup) of the chilled creamy cheese mixture to the center of each bowl. The heat of the soup will gently warm it, creating creamy pockets. Garnish with fresh basil, extra cheese, and a drizzle of olive oil. Serve immediately.

Tips for the Perfect Bowl

Cheese Choice is Crucial: For the creamiest result, use whole-milk ricotta. Part-skim can be grainy. Freshly grated Parmesan and mozzarella from a block melt and incorporate far better than pre-shredded cheeses, which contain anti-caking agents.
Pasta Precautions: To prevent the pasta from absorbing all the broth and becoming mushy, serve the soup immediately after the pasta is cooked. If you plan on having leftovers, cook the pasta separately and add it to individual bowls when serving, storing the soup and pasta separately.
Broth Control: The soup will thicken as it sits, especially with the pasta. Have an extra cup of broth on hand to thin it out when reheating leftovers to the perfect consistency.
Deglaze Thoroughly: Don’t rush the step of scraping the browned bits (fond) from the bottom of the pot after browning the sausage and vegetables. This is where a huge amount of caramelized, savory flavor resides.

Creative Variations & Serving Suggestions

This recipe is a wonderful canvas for customization:

Protein Swap: Use ground beef, turkey, or chicken. For a vegetarian version, use plant-based crumbles or an extra can of rinsed cannellini beans.
Vegetable Boost: Stir in sliced mushrooms with the onions, or add diced zucchini in the last 5 minutes of cooking.
Spicy Kick: Use hot Italian sausage and increase the red pepper flakes to 1/2 teaspoon.
Creamier Version: For an even richer soup, stir in 1/2 cup of heavy cream during the last 2 minutes of cooking.
The Bread Imperative: Serving this soup without bread is almost a crime. A side of warm, crusty garlic bread, buttery breadsticks, or a pile of toasted crostini is essential for dipping and savoring every last drop.

A Nod to Tradition: The Soul of Italian Cucina Povera

While “Lasagna Soup” might sound like a modern internet trend, its spirit is deeply rooted in the Italian philosophy of cucina povera—”the cooking of the poor.” This style is all about creating extraordinary, satisfying meals from humble, readily available ingredients. It’s about resourcefulness and maximizing flavor through technique, not expensive components. Transforming leftover bits of pasta, cheese, and tomato sauce into a nourishing, communal soup is a time-honored tradition. This recipe honors that spirit by taking familiar, affordable ingredients and, through a bit of care and layered cooking, elevating them into a dish that feels both special and deeply comforting. It’s a reminder that the best meals aren’t always the most complicated, but rather those made with intention and served with joy.

Creamy Lasagna Soup

All the classic flavors of lasagna in a comforting, creamy one-pot soup ready in under an hour.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 6 bowls

Course: Main Course, Soup

Cuisine: American, Italian

Calories: 520