Warm, cozy, and a little bit nostalgic—creamy lasagna soup feels like dinner and dessert rolled into one bowl. Imagine the tomato-scented kitchen, bubbling skillet, and that first spoonful of rich, cheesy broth that tastes like your favorite lasagna but faster and easier. If you love comfort food with big flavor, these creamy lasagna soup recipes will feel like a warm hug.
Inside you'll find 22 different takes—from classic creamy lasagna soup to slow-cooker, Instant Pot, vegetarian, vegan, and low-carb versions. Each recipe has exact ingredients, clear step-by-step instructions, and smart serving and storage tips so you get great results every time. Grab your Dutch oven or cast iron skillet and a handy immersion blender if you like extra-smooth broths—both will make these soups easy and satisfying. Pin the ones you love and keep this list handy for cozy weeknights and dinner parties.
1. Classic Creamy Lasagna Soup
This is the baseline for everything cozy: tomato-forward broth, Italian sausage, tender lasagna ribbons, and creamy ricotta swirls. It's rich but balanced—tomato acidity, savory meat, and oozy cheese. You’ll love it on chilly nights or when you crave classic lasagna without the assembly.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy), casings removed
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups low-sodium chicken broth
- 8 ounces dried lasagna noodles, broken into 2-inch pieces
- 1 cup whole milk or half-and-half
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese, plus extra for serving
- 2 teaspoons dried Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Brown the Italian sausage, breaking it up with a spoon, about 6–8 minutes.
- Add the chopped onion and cook until translucent, 4–5 minutes. Stir in garlic and cook 30 seconds until fragrant.
- Pour in the crushed tomatoes and 4 cups chicken broth. Stir in Italian seasoning and bring to a simmer.
- Add broken lasagna noodle pieces. Simmer gently 10–12 minutes, stirring occasionally, until noodles are tender.
- Lower heat to gentle and stir in 1 cup milk and 1 cup shredded mozzarella. Cook 2–3 minutes until cheese melts and broth is creamy.
- Remove from heat and fold in 1/2 cup ricotta for a silky texture. Season with salt and pepper to taste. Let sit 2 minutes before serving.
How to Serve It
Spoon into bowls and top with an extra dollop of ricotta, more shredded mozzarella, and torn basil leaves. Pair with a crisp salad and crusty bread. Store leftovers in the fridge in airtight containers for up to 3–4 days; reheat gently on the stove. This soup makes great make-ahead portions for busy nights.
2. Creamy Chicken Lasagna Soup (Stovetop)
Lean shredded chicken keeps this version lighter but still indulgent. The broth is creamy and aromatic—think garlic, oregano, and a touch of cream. It's ideal when you want something homey but not too heavy. Use shredded rotisserie chicken to speed things up.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts or thighs
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (14-ounce) can diced tomatoes
- 4 cups low-sodium chicken broth
- 6 ounces no-cook lasagna noodles, broken into pieces
- 1 cup half-and-half
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat oil in a large pot over medium heat. Sear chicken 3–4 minutes per side until lightly browned. Remove and set aside.
- Add onion to the pot and cook 4–5 minutes until soft. Add garlic and cook 30 seconds.
- Return chicken to the pot with diced tomatoes and 4 cups chicken broth. Bring to a simmer and cook until chicken registers 165°F and is cooked through, about 12–15 minutes.
- Remove chicken and shred with two forks. Return shredded chicken to pot.
- Add broken lasagna noodles and simmer 8–10 minutes until tender.
- Stir in 1 cup half-and-half and 1/2 cup Parmesan until combined. Season and serve.
How to Serve It
Ladle into bowls and top with extra Parmesan and chopped parsley. Serve with garlic toast. Refrigerate in covered containers up to 4 days, or freeze portions for up to 2 months.
3. Slow Cooker Creamy Lasagna Soup
Let your slow cooker do the work—this version develops deep flavor with minimal fuss. It's perfect for busy days when you come home to a ready-to-eat, creamy lasagna soup. I like adding lasagna pieces near the end to avoid overcooking.
Ingredients
- 1 pound ground beef or turkey
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups low-sodium beef or chicken broth
- 8 ounces lasagna noodles, broken into pieces
- 1 cup heavy cream
- 1 cup shredded mozzarella
- 1/2 cup ricotta
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Brown ground meat and onion in a skillet over medium heat, 6–8 minutes. Transfer to slow cooker.
- Add garlic, crushed tomatoes, and broth to slow cooker. Stir in dried basil.
- Cover and cook on low 6–7 hours or high 3–4 hours.
- About 30 minutes before serving, stir in broken lasagna noodles. Cook until noodles are tender.
- Stir in heavy cream, shredded mozzarella, and ricotta until combined and creamy.
- Adjust seasoning and let rest 5 minutes before serving.
How to Serve It
Top with fresh basil and extra mozzarella. Serve with a simple Caesar salad. Store in the fridge for up to 4 days; reheat gently on the stove to preserve creaminess.
4. Instant Pot Creamy Lasagna Soup
Pressure-cooker fans will love this quick version: big flavor in under 30 minutes. The Instant Pot concentrates tomato and herb flavors, and you can finish with cream for a silky texture. Use the sauté function to brown the meat first.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups low-sodium chicken broth
- 8 ounces lasagna noodles, broken
- 1 cup heavy cream
- 1 cup shredded mozzarella
- 1/2 cup ricotta
- 1 teaspoon Italian seasoning
Instructions
- Set Instant Pot to Sauté and heat oil. Brown sausage and onion 5–6 minutes. Add garlic and cook 30 seconds.
- Cancel Sauté. Add crushed tomatoes, broth, and broken noodles. Stir to combine.
- Seal lid and cook on High Pressure for 5 minutes. Quick release the pressure carefully.
- Stir in heavy cream, mozzarella, and ricotta until cheese melts and soup is creamy.
- Taste and season. Let rest 2–3 minutes before serving.
How to Serve It
Top with fresh basil and extra Parmesan. Serve with warm garlic bread. Refrigerate in sealed containers for up to 4 days; reheat in a saucepan over low heat.
5. Rustic Tomato-Basil Creamy Lasagna Soup
This tomato-basil-forward version highlights bright, fresh flavors and feels like summer in a bowl. The broth is silky and aromatic—use fresh basil and good canned tomatoes for the best result.
Ingredients
- 1 tablespoon olive oil
- 1 small fennel bulb, thinly sliced (optional)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can San Marzano crushed tomatoes
- 4 cups vegetable or chicken broth
- 8 ounces lasagna noodles, broken
- 1 cup heavy cream or half-and-half
- 1 cup torn fresh basil leaves, plus more for garnish
- 1 cup shredded mozzarella
- Salt and pepper to taste
Instructions
- Sauté fennel (if using) and onion in olive oil until soft, 5–6 minutes. Add garlic and cook 30 seconds.
- Add crushed tomatoes and broth; bring to a simmer.
- Stir in broken lasagna noodles and simmer 8–10 minutes until tender.
- Lower heat and stir in cream, mozzarella, and torn basil. Cook 2–3 minutes until creamy.
- Season and let stand 2 minutes before serving.
How to Serve It
Garnish with basil chiffonade and a drizzle of good olive oil. Serve with crusty baguette slices. Leftovers keep up to 3 days refrigerated.
6. Vegetarian Creamy Lasagna Soup (Meatless)
This meatless version uses mushrooms and roasted veggies for umami and texture. It's rich and satisfying without meat—perfect for weeknights or Meatless Mondays.
Ingredients
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 1 medium carrot, diced
- 1 medium zucchini, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 8 ounces lasagna noodles, broken
- 1 cup baby spinach
- 1 cup ricotta
- 1 cup shredded mozzarella
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot. Sauté mushrooms, carrot, zucchini, and onion until softened, 7–8 minutes. Add garlic and cook 30 seconds.
- Add crushed tomatoes and vegetable broth; bring to a simmer.
- Add broken lasagna noodles and cook 8–10 minutes until tender.
- Stir in spinach, ricotta, and mozzarella until wilted and creamy.
- Season and serve.
How to Serve It
Top with extra ricotta, chopped basil, and a grind of black pepper. Keeps 3–4 days in the fridge; reheat on the stove or microwave.
7. Vegan Creamy Lasagna Soup (Cashew Cream)
This dairy-free take uses a cashew cream for silkiness and plant-based ricotta for a lasagna-like finish. It's hearty and cozy without dairy or meat—great for vegan guests.
Ingredients
- 1 cup raw cashews, soaked in hot water 30 minutes
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 8 ounces lasagna noodles (use gluten-free if needed), broken
- 1 cup unsweetened almond milk
- 1 teaspoon dried oregano
- 1/2 cup vegan ricotta or blended tofu ricotta
- Fresh basil and nutritional yeast for garnish
- Salt and pepper to taste
Instructions
- Drain soaked cashews and blend with 1 cup almond milk until smooth; set aside.
- Sauté onion in olive oil 4–5 minutes. Add garlic 30 seconds.
- Add crushed tomatoes and broth; bring to a simmer.
- Add broken lasagna noodles and cook 8–10 minutes until tender.
- Stir in cashew cream, oregano, and vegan ricotta; warm through but don't boil. Season to taste.
How to Serve It
Top with basil and a sprinkle of nutritional yeast for a cheesy note. Store in the fridge for 3–4 days; cashew cream may thicken—thin with a little broth when reheating.
8. Keto-Friendly Creamy Lasagna Soup (Low-Carb)
This variation swaps pasta for zucchini ribbons or shirataki noodles and boosts fat with cream and cheese for a low-carb dinner option. It's cozy with a lighter carb profile.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes (use lower sugar if possible)
- 4 cups beef or chicken broth
- 3 medium zucchini, spiralized or thinly sliced into ribbons
- 1 cup heavy cream
- 1 cup shredded mozzarella
- 1/2 cup ricotta
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
Instructions
- Brown the meat and onion in a large pot, 6–8 minutes. Add garlic 30 seconds.
- Stir in crushed tomatoes and broth; simmer 8–10 minutes.
- Add zucchini ribbons and cook 3–4 minutes until just tender.
- Stir in heavy cream, mozzarella, and ricotta until creamy. Season and serve.
How to Serve It
Top with crispy prosciutto or Parmesan shards. Leftovers last 3 days refrigerated; zucchini will soften over time—reheat gently.
9. Cheeseboard-Inspired Creamy Lasagna Soup
Inspired by a cheese board, this version layers multiple cheeses—ricotta, fontina, and Parmesan—for a decadent, melty soup. It’s indulgent and perfect when you’re craving cheesy comfort.
Ingredients
- 1 tablespoon butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can tomato purée
- 4 cups chicken or vegetable broth
- 8 ounces lasagna noodles, broken
- 1 cup ricotta
- 1 cup shredded fontina or provolone
- 1/2 cup grated Parmesan
- 1/2 cup heavy cream
- Fresh thyme or basil for garnish
Instructions
- Melt butter in a pot over medium heat. Sauté onion 5 minutes until translucent. Add garlic 30 seconds.
- Add tomato purée and broth; bring to a simmer.
- Add lasagna pieces and cook 8–10 minutes until tender.
- Stir in ricotta, fontina, Parmesan, and cream until melted and smooth.
- Season with salt and pepper and finish with fresh herbs.
How to Serve It
Serve with a cheese board and crisp crostini. Store in the fridge up to 3 days; cheeses may thicken—thin with a little broth when reheating.
10. Mushroom & Spinach Creamy Lasagna Soup
Earthy mushrooms and bright spinach add great texture and flavor. This version is rich but has a fresh green lift from spinach and lemony brightness if you add a squeeze of lemon.
Ingredients
- 1 tablespoon olive oil
- 10 ounces mixed mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable or chicken broth
- 8 ounces lasagna noodles, broken
- 2 cups baby spinach
- 1 cup ricotta
- 1 cup shredded mozzarella
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Sauté mushrooms and onion in olive oil until golden, 7–8 minutes. Add garlic 30 seconds.
- Add crushed tomatoes and broth; bring to a simmer.
- Add lasagna pieces and cook 8–10 minutes until al dente.
- Stir in spinach, ricotta, and mozzarella until wilted and creamy. Season and serve with a lemon wedge if desired.
How to Serve It
Top with extra thyme and grated Parmesan. Refrigerate for up to 3 days.
11. Sausage, Kale & White Bean Creamy Lasagna Soup
This hearty variation adds white beans and kale for fiber and texture. The beans make it filling while the kale holds up well in the broth. It's a great weeknight one-pot meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 8 ounces lasagna noodles, broken
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 2 cups chopped kale, stems removed
- 1 cup ricotta
- 1/2 cup grated Parmesan
- Salt and pepper to taste
Instructions
- Brown sausage and onion in a pot, 6–8 minutes. Add garlic 30 seconds.
- Stir in tomatoes and broth; bring to a simmer.
- Add lasagna pieces and cook 8 minutes until tender.
- Stir in beans and kale; cook 2–3 minutes until kale wilts.
- Add ricotta and Parmesan, stir until creamy. Season and serve.
How to Serve It
Top with extra Parmesan and red pepper flakes. Leftovers keep 3–4 days refrigerated.
12. Creamy Tortellini “Lasagna” Soup (Comfort Crossover)
Switching lasagna noodles for cheese tortellini gives you pockets of molten cheese in every bite. It’s indulgent and quick—perfect when you want a cheat-day feel.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef or chicken broth
- 12 ounces cheese tortellini (fresh or refrigerated)
- 1 cup heavy cream
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- Salt and pepper to taste
Instructions
- Brown meat and onion in a pot, 6–8 minutes. Add garlic 30 seconds.
- Add crushed tomatoes and broth; bring to a simmer.
- Add tortellini and cook according to package, 3–5 minutes until tender.
- Stir in cream and cheeses until melted and smooth. Season and serve.
How to Serve It
Top with extra Parmesan and basil. Store in the fridge up to 3 days; tortellini will soak up broth—add a splash of broth when reheating.
13. Creamy Pumpkin Lasagna Soup (Fall Twist)
Pumpkin adds sweetness and depth for a seasonal twist. A touch of sage and nutmeg pairs nicely, making this a great Halloween or Thanksgiving weeknight treat.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage (optional)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can pumpkin purée (not pie filling)
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 8 ounces lasagna noodles, broken
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg
- 1 teaspoon dried sage
- Salt and pepper to taste
Instructions
- Brown sausage and onion in a pot, 6–8 minutes. Add garlic 30 seconds.
- Add pumpkin purée, crushed tomatoes, broth, nutmeg, and sage. Bring to a simmer.
- Add lasagna noodles and cook 8–10 minutes until tender.
- Stir in heavy cream and warm through. Adjust seasoning and serve.
How to Serve It
Garnish with toasted pumpkin seeds and a sage leaf. Keeps 3 days refrigerated.
14. Creamy Roasted Red Pepper Lasagna Soup
Roasted red peppers add smoky sweetness and a lovely color. Puréeing some of the broth gives it a velvety texture and a restaurant-quality finish.
Ingredients
- 2 large red bell peppers, roasted, peeled, and chopped (or 1 (12-ounce) jar roasted red peppers, drained)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable or chicken broth
- 8 ounces lasagna noodles, broken
- 1 cup heavy cream
- 1/2 cup ricotta
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Roast bell peppers over flame or in oven until charred; peel and chop. (Skip if using jarred.)
- Sauté onion in olive oil 5 minutes; add garlic 30 seconds. Add roasted peppers, tomatoes, and broth. Simmer 10 minutes.
- Use an immersion blender to purée part of the soup for a smoother texture.
- Add lasagna noodles and cook 8–10 minutes. Stir in cream and ricotta. Season and serve.
How to Serve It
Top with basil and a drizzle of good olive oil. Store in the fridge 3–4 days; reheat gently.
15. Spinach & Artichoke Creamy Lasagna Soup
Inspired by the beloved dip, this soup swaps in artichoke hearts and spinach for a tangy, cheesy variation on lasagna flavors.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14-ounce) can artichoke hearts, drained and chopped
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken or vegetable broth
- 8 ounces lasagna noodles, broken
- 2 cups baby spinach
- 1 cup ricotta
- 1 cup shredded mozzarella
- Juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Sauté onion in olive oil until soft, 4–5 minutes. Add garlic 30 seconds.
- Add artichoke hearts, crushed tomatoes, and broth; bring to a simmer.
- Add lasagna pieces and cook 8–10 minutes until tender.
- Stir in spinach, ricotta, mozzarella, and lemon juice until combined. Season and serve.
How to Serve It
Serve with lemon wedges and extra Parmesan. Keeps 3 days refrigerated.
16. Creamy Beef & Roasted Garlic Lasagna Soup
Roasted garlic adds a mellow, sweet depth to the broth, and shredded slow-braised beef makes it rich and satisfying. It’s a great dinner when you want something robust.
Ingredients
- 1 head garlic, halved and roasted
- 1 tablespoon olive oil
- 1 pound chuck roast, cut into chunks (or ground beef)
- 1 medium onion, diced
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef broth
- 8 ounces lasagna noodles, broken
- 1 cup heavy cream
- 1/2 cup ricotta
- 1 teaspoon rosemary, chopped
- Salt and pepper to taste
Instructions
- Roast garlic at 400°F for 30–35 minutes until soft. Squeeze roasted garlic into a bowl and mash.
- Brown beef chunks in a pot with olive oil, 6–8 minutes. Remove and set aside. Sauté onion 4–5 minutes.
- Add crushed tomatoes, beef broth, roasted garlic, and beef. Simmer until beef is tender, 1–1.5 hours (or use pre-cooked shredded roast).
- Add lasagna noodles and cook 8–10 minutes. Stir in cream and ricotta. Season and serve.
How to Serve It
Garnish with parsley and grated Parmesan. Refrigerate up to 4 days.
17. Seafood-Inspired Creamy Lasagna Soup (Shrimp)
Shrimp keeps things light but indulgent. Add shrimp at the end so they stay tender. The creamy tomato broth pairs nicely with seafood and bright citrus notes.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups seafood or chicken broth
- 8 ounces lasagna noodles, broken
- 1 pound shrimp, peeled and deveined
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan
- Zest and juice of 1/2 lemon
- Salt and pepper to taste
Instructions
- Sauté onion in olive oil 4–5 minutes. Add garlic 30 seconds.
- Add crushed tomatoes and broth; bring to a simmer.
- Add lasagna noodles and cook 8 minutes until almost tender.
- Add shrimp and cook 2–3 minutes until pink and cooked through.
- Stir in cream, Parmesan, lemon zest, and juice. Season and serve.
How to Serve It
Top with fresh parsley and extra lemon. Best eaten the same day; refrigerate leftovers for 1–2 days.
18. Ricotta-Stuffed Meatball Creamy Lasagna Soup
Mini ricotta-stuffed meatballs add a fun lasagna-meets-soup twist. The surprise of creamy centers makes this one extra comforting and perfect for family dinners.
Ingredients
- 1 pound ground beef or pork
- 1/2 cup breadcrumbs
- 1 egg
- 2 tablespoons chopped parsley
- 1/2 cup ricotta (for stuffing)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 8 ounces lasagna noodles, broken
- 1/2 cup shredded mozzarella
- Salt and pepper to taste
Instructions
- Mix ground meat, breadcrumbs, egg, parsley, salt, and pepper. Form 1-inch meatballs, pressing 1 teaspoon ricotta into center of each.
- Brown meatballs in olive oil 2–3 minutes per side in batches; set aside.
- Sauté onion in the same pot 4–5 minutes, add garlic 30 seconds. Add crushed tomatoes and broth and bring to a simmer.
- Add lasagna noodles and cook 5 minutes. Gently add meatballs and cook 6–8 minutes until meatballs are cooked through and noodles tender.
- Stir in mozzarella and finish with chopped parsley.
How to Serve It
Serve with garlic bread. Leftovers last 3 days refrigerated; meatballs hold up well.
19. Zucchini & Ricotta Low-Carb Creamy Lasagna Soup
Zucchini ribbons replace pasta for a fresh, low-carb take. Ricotta adds that lasagna feel while keeping the soup light and vibrant.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey or chicken
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 3 medium zucchini, spiralized or thin ribbons
- 1 cup ricotta
- 1 cup shredded mozzarella
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Brown ground meat and onion 6–8 minutes. Add garlic 30 seconds.
- Add crushed tomatoes and broth; simmer 8–10 minutes.
- Add zucchini ribbons and cook 3–4 minutes.
- Stir in ricotta and mozzarella until creamy. Season and serve.
How to Serve It
Top with fresh oregano and extra Parmesan. Refrigerate 3 days.
20. Creamy Tomato-Basil with Pesto Swirl
A spoonful of pesto brightens the rich tomato base and adds herbal freshness. The swirl makes for a pretty presentation and bold flavor contrast.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken or vegetable broth
- 8 ounces lasagna noodles, broken
- 1 cup heavy cream
- 1/2 cup shredded mozzarella
- 1/4 cup basil pesto (store-bought or homemade)
- Salt and pepper to taste
Instructions
- Sauté onion 4–5 minutes then add garlic 30 seconds.
- Add crushed tomatoes and broth; simmer.
- Add lasagna pieces and cook 8–10 minutes until tender.
- Stir in cream and mozzarella until smooth. Serve with a spoonful of pesto swirled on top.
How to Serve It
Garnish with torn basil and serve with grilled bread. Store up to 3 days.
21. Taco-Inspired Creamy Lasagna Soup (Fusion)
Looking for playful fusion? This version borrows taco spices and toppings—think cumin, chili powder, avocado, and tortilla chips—while keeping the lasagna-cheesy comfort.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups beef or chicken broth
- 8 ounces lasagna noodles, broken
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 cup cheddar or Mexican blend shredded cheese
- 1/2 cup sour cream or Greek yogurt for serving
- Salt and pepper to taste
Instructions
- Brown beef and onion 6–8 minutes; add garlic 30 seconds.
- Stir in crushed tomatoes, broth, chili powder, and cumin; simmer 8–10 minutes.
- Add lasagna pieces and cook 8–10 minutes.
- Stir in cheese until melted and smooth. Serve topped with sour cream, avocado, cilantro, and crushed tortilla chips.
How to Serve It
Serve with lime wedges and tortilla chips. Refrigerate 3 days.
22. Mediterranean Veggie Creamy Lasagna Soup
This Mediterranean take uses roasted eggplant, olives, and a sprinkle of feta to bring briny, savory notes to the creamy tomato base.
Ingredients
- 1 tablespoon olive oil
- 1 medium eggplant, diced and roasted
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 8 ounces lasagna noodles, broken
- 1/2 cup Kalamata olives, sliced
- 1/2 cup crumbled feta (for topping)
- 1 cup ricotta or Greek yogurt
- Salt and pepper to taste
Instructions
- Roast diced eggplant at 400°F for 20–25 minutes until golden.
- Sauté onion in olive oil 4–5 minutes. Add garlic 30 seconds. Add roasted eggplant, crushed tomatoes, and broth.
- Add lasagna pieces and cook 8–10 minutes until tender.
- Stir in ricotta or Greek yogurt and olives. Heat through and season. Serve topped with crumbled feta.
How to Serve It
Garnish with fresh oregano and lemon zest. Keeps 3 days refrigerated.
Creamy lasagna soup really covers all moods—speedy weeknight meals, cozy slow-cooker dinners, vegan swaps, and even low-carb options. Try a few and save the ones you love—pinning helps you find them again when you need comfort fast. Which version are you trying first: classic, Instant Pot, or the vegan cashew-cream? Share this with someone who loves cozy soups, and consider grabbing a good Dutch oven if you plan on making these often—it's my go-to for smooth, even simmering and finishes soups beautifully.
