This soup has the ground beef, tomato, noodles and melted cheese of a pan of lasagna, cooked in one large pot in 45 minutes. You break the dry noodles straight into the broth, so there is no separate pot of pasta and nothing to layer. The recipe makes 6 bowls.
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The cream, cheese and spinach go in at the very end. If you want to swap anything, the beef and the noodles are the two easiest places to do it, and both are covered below.
What Goes in the Pot
The full amounts are in the recipe card at the bottom. These are the ingredients that decide how the soup turns out.
- Ground beef (1 pound): the savory base. Brown it well with the onion and garlic before any liquid goes in. Ground turkey works for a lighter pot.
- Chicken broth (6 cups): the liquid for the soup and for cooking the noodles. If you use low-sodium broth, you will need to season at the end.
- Crushed tomatoes (15 ounces) and tomato paste (2 tablespoons): the tomatoes bring the acidity that cuts through the cream, and the paste gives a stronger tomato flavor and a little more body.
- Dried basil (2 teaspoons) and oregano (1 teaspoon): these are what make it taste like lasagna and not plain tomato soup.
- Lasagna noodles (8 ounces): use uncooked noodles and break them into pieces so they cook evenly in the broth.
- Heavy cream (1 cup): this turns the tomato broth creamy.
- Mozzarella (1 cup) and Parmesan (1/2 cup): mozzarella melts into the soup, and Parmesan adds salt and sharpness. Save a little extra Parmesan for the top.
- Fresh spinach (1 cup): chop it and stir it in last. It wilts in the hot soup.
Tips for a Better Pot
Take your time with the beef. Browning it thoroughly adds more flavor than anything else in this recipe, so let those caramelized bits form before you pour in the broth.
Break the noodles small. Smaller pieces cook evenly and fit on a spoon.
Adjust the thickness. For a thicker soup, use less broth or let it simmer a little longer so the liquid reduces.
Season last. Taste once the cheese has melted, then add salt if it needs it, especially with low-sodium broth. A pinch of red pepper flakes adds heat, and fresh basil or parsley brightens the bowl just before serving.
Ways to Change It
- More vegetables: add zucchini or bell peppers.
- More heat: add red pepper flakes or diced jalapeños.
- Vegetarian: replace the beef with lentils or mushrooms, or a plant-based ground, and use vegetable broth.
- Gluten-free: use gluten-free pasta or spiralized zucchini or squash in place of the lasagna noodles, and check the label on the broth and other packaged ingredients.
What to Serve With It
The soup is rich, so a side salad with a light vinaigrette works well next to it. Warm garlic bread is the other obvious choice, because it covers the lasagna flavors and you can dip it in the broth. Add extra Parmesan to each bowl at the table. If you are pouring wine, a Chianti or Merlot suits the beef and tomato.
How Long It Takes
Prep takes 15 minutes for chopping and measuring, and cooking takes 30 minutes, including the 20-minute simmer. That is 45 minutes in total. Chop the onion, garlic and spinach ahead of time and the evening version goes even faster.
Nutrition per Serving
Each bowl has approximately 400 calories, 24 grams of fat (12 grams saturated), 30 grams of carbohydrates, 2 grams of fiber, 4 grams of sugars, 20 grams of protein and 800 milligrams of sodium. These are estimates. If you are watching your salt, low-sodium broth is the easiest change.
FAQ
Can I make Easy Creamy Lasagna Soup ahead of time?
Yes. It keeps in the refrigerator for up to three days. Reheat it gently on the stovetop and add a splash of broth if it has thickened too much.
Is this soup gluten-free?
Not as written, but it can be with gluten-free lasagna noodles. Check the labels on the chicken broth and any other packaged ingredients too.
Can I freeze this soup?
Yes. Portion it into airtight containers, leave some space at the top for expansion, and freeze for up to three months. Thaw it in the refrigerator before reheating.
What can I substitute for ground beef?
Ground turkey is the closest swap and makes a lighter soup. A plant-based ground works for a vegetarian version, with the cream and cheese left as they are.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Easy Creamy Lasagna Soup
Ingredients
Instructions
In a large pot, brown the ground beef with onions and garlic until cooked.
Add chicken broth, crushed tomatoes, tomato paste, basil, oregano, and lasagna noodles.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Stir in heavy cream, mozzarella, Parmesan, and spinach.
Heat through until cheese is melted and soup is creamy. Serve hot.
Notes
For extra flavor, add red pepper flakes.
Substitute ground turkey for a lighter version.
Nutrition
| Serving Size | 1 bowl |
|---|---|
| Calories | 400 calories |
| Sugar Content | 4 grams |
| Sodium Content | 800 milligrams |
| Fat Content | 24 grams |
| Saturated Fat Content | 12 grams |
| Unsaturated Fat Content | 8 grams |
| Trans Fat Content | 1 gram |
| Carbohydrate Content | 30 grams |
| Fiber Content | 2 grams |
| Protein Content | 20 grams |
| Cholesterol Content | 70 milligrams |