Imagine curling up on a cool autumn evening with a bowl of something rich, comforting, and homey. That’s exactly what this Creamy Tomato Basil Lasagna Soup delivers. It captures all the layers of flavor you love in lasagna—tomato richness, cheesy creaminess, aromatic basil—without the tedious layering or baking. Just one pot, big cozy flavor, and zero fuss.
Whether it’s a busy weeknight after soccer practice, a lazy Sunday supper, or hosting friends for a comfort-food feast, this soup brings warmth, depth, and ultimate pickle-in-your-leather-coat satisfaction.
Reasons you’ll fall in love with this recipe:
-
All the cozy, indulgent feel of lasagna in soup form
-
Velvety, comforting texture that warms from the inside out
-
Satisfying one-pot format—minimal cleanup required
-
Fantastic for meal prep or serving a crowd
-
Easily adaptable for lighter or dietary versions
Ingredients
Makes about 6–8 servings
Prep Time: ~15 minutes
Cook Time: ~35 minutes
Total Time: ~50 minutes
For the soup base:
-
2 tablespoons extra-virgin olive oil
-
1 pound (450 g) ground turkey or beef (or plant-based swap)
-
1 medium onion, finely diced
-
3 cloves garlic, minced
-
1 teaspoon dried basil
-
1 teaspoon dried oregano
-
½ teaspoon dried thyme (optional)
-
¼ teaspoon crushed red pepper flakes (optional, for warmth)
-
Pinch of salt and freshly ground black pepper
-
2 tablespoons tomato paste
-
1 (28-ounce) can crushed tomatoes
-
1 (14-ounce) can diced tomatoes (optional for texture)
-
1 cup low-sodium chicken or vegetable broth
-
½ cup heavy cream or half-and-half (for lighter touch)
-
1 cup whole-milk ricotta cheese
-
6 ounces lasagna noodles, broken into chunks
-
1 cup shredded mozzarella cheese
-
½ cup freshly grated Parmesan cheese
-
¼ cup chopped fresh basil (plus extra for garnish)
How to make this cozy elixir:
Start by heating the olive oil in a heavy pot over medium heat. Add the ground meat and cook until nicely browned, breaking it up into bite-sized crumbles. If you’re using plant-based meat, keep an eye to avoid over-browning. Then stir in diced onion and sauté until translucent—but not too golden—around three to four minutes. Add minced garlic along with the dried basil, oregano, thyme, and red pepper flakes (if using) and let the aromas sing for about 30 seconds.
Now, stir in the tomato paste and let it cook for about a minute. Watch how it darkens and clings to the bottom—that’s flavor being developed! Next, pour in the crushed tomatoes (and diced ones, if using) along with the broth, and bring everything to a gentle simmer.
Break in the lasagna noodles, nestling them into the simmering broth. Let them cook until just al dente—usually eight to ten minutes, depending on your choice of noodles, stirring occasionally to prevent sticking. Adjust seasoning with salt and pepper as needed.
When the noodles are nearly done, lower the heat and stir in the ricotta cheese until it melds into the soup, followed by the heavy cream, creating a smooth, creamy swirl. Sprinkle in the mozzarella and Parmesan, stirring until every cheesy strand melts into the mixture. Finish by folding in the fresh basil to capture that bright Italian aroma.
Cooking tips & tweaks for your comfort zone:
-
Craving more veggies? Toss in chopped spinach, roasted red peppers, zucchini, or mushrooms during the simmer.
-
Want it lighter? Skip the cream and use part milk/part broth.
-
Gluten-free? No problem—just use gluten-free lasagna or pasta bites.
-
In a hurry? Use oven-ready noodle strips and layer ‘em in during the final simmer stage.
-
Make it extra cheesy? Stir in more mozzarella at the end or broil an individual bowl with extra on top for a bubbly crown.
How to store and reheat:
Refrigerate leftovers in sealed containers for up to four days. Because the noodles soak up liquid, add a splash of broth or milk as you gently reheat on the stovetop or in the microwave. For freezing, it’s best to freeze the soup base without noodles. Thaw, reheat, then add fresh noodles and ricotta swirl when ready to serve.
Frequently asked questions
Can I make this vegetarian or vegan?
Absolutely. Swap in plant-based ground “meat,” use vegetable broth, and choose dairy-free alternatives for ricotta, mozzarella, and Parmesan.
Can I prep ahead?
Yes! Make through the broth stage, cool, and refrigerate. When you’re ready, simmer, add noodles, swirl in cheese, and serve.
What if the soup gets too thick?
Stir in more broth or milk until you find your desired comfort-friendly consistency.
Can I add more herbs?
Yes! Fresh basil gives brightness. You can also add a sprig of rosemary or a pinch of dried fennel seeds for extra Italian depth.
Nutritional snapshot (approximate per serving):
Calories: ~450–500
Protein: ~20–22g
Carbs: ~35–40g
Fat: ~20–22g
Fiber: ~4–5g
(Note: heavier if using cream, lighter if swapped.)
Why this soup satisfies deeply:
You get it all—savory meat, creamy cheese, herby brightness, and noodle comfort—without the fuss of lasagna. It’s dreamy in every slurp, and it warms your stomach and soul. Ideal for curling up with a blanket, watching leaves fall, or gathering around for meaningful dinner chatter.
Save & share this recipe
Pin this under “Fall Comfort Food,” “Soup Night Win,” or “One‑Pot Wonders.” Tag your cozy snapshot using #CreamyTomatoBasilLasagnaSoup, and let me know how you warm up your home with this bowl of comfort.
