Creamy Tomato Basil Lasagna Soup | Comfort in a Bowl

Quick Info

• Prep Time: 15 minutes
• Cook Time: 25–30 minutes
• Total Time: 40–45 minutes
• Yield: Serves 6
• Course: Dinner / Soup
• Cuisine: Italian-American comfort
• Skill Level: Easy
• Special Equipment: Large Dutch oven or soup pot, ladle, microplane zester

Introduction

When the weather turns nippy and everyone drifts toward the couch with blankets and a movie, I break out the big pot for Creamy Tomato Basil Lasagna Soup. It’s everything we adore about classic lasagna—garlicky tomato sauce, tender noodles, melty cheese—minus the layering and long bake. The first time I made it, my youngest took one spoonful and said, “It tastes like lasagna got a hug.” That pretty much sealed its spot in our winter rotation.

This bowl leans into ripe tomato flavor, fresh basil, and a splash of cream for silkiness. Broken lasagna noodles give that familiar bite, and a ricotta–Parmesan dollop melts into the soup like mini “layers.” It’s weeknight-friendly, pantry-based, and guaranteed to quiet the table for a few happy minutes.

Ingredients

Main Ingredients

• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 1 medium carrot, finely chopped
• 1 rib celery, finely chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp Italian seasoning
• ½ tsp dried basil (or extra Italian seasoning)
• ¼ tsp crushed red pepper flakes (optional, gentle heat)
• 1 (28-oz) can crushed tomatoes (fire-roasted if possible)
• 5 cups low-sodium chicken or vegetable broth
• 8–10 lasagna noodles, broken into bite-size pieces (about 6–7 oz; or use mafaldine/farfalle)
• ½ cup heavy cream (or ¾ cup whole milk + 1 tbsp cream cheese)
• 1 tsp sugar (optional, balances acidity)
• ¾ tsp kosher salt, plus more to taste
• ¼ tsp black pepper
• 2 packed cups baby spinach (optional for color)
• ½ cup torn fresh basil leaves, plus more for serving
• Zest of ½ lemon + 1–2 tsp lemon juice (to brighten)

Cheesy “Lasagna Dollops” (for serving, highly recommended)

• ¾ cup whole-milk ricotta
• ½ cup shredded low-moisture mozzarella
• 3 tbsp finely grated Parmesan
• Pinch salt & pepper

To Finish

• Extra Parmesan, fresh basil ribbons, and cracked black pepper

Optional / Variations

• Protein Boost (still quick): Brown ½ lb Italian sausage in Step 1 or stir in 2 cups shredded rotisserie chicken during the last 3 minutes.
• Vegetarian & Protein-Rich: Add 1 can cannellini beans (rinsed) with the broth.
• Dairy-Light: Swap cream for ¾ cup 2% milk and add 1 tbsp cornstarch slurry to keep it silky.
• Gluten-Free: Use GF lasagna sheets (cook separately) or your favorite GF short pasta.
• Extra Veg: Fold in roasted red peppers or diced zucchini in Step 1.
• Herby Pop: Finish bowls with pesto instead of basil for a fragrant twist.
• Smoky Vibe: Add ¼ tsp smoked paprika with the spices.

Instructions

Step 1: Sauté Aromatics for a Flavor Base

Warm olive oil in a large Dutch oven over medium heat. Add onion, carrot, and celery with a pinch of salt; cook 4–5 minutes until soft and sweet. Stir in garlic, Italian seasoning, dried basil, and red pepper flakes; cook 30 seconds until fragrant. This is the “everyone wanders into the kitchen” moment at our house.

Step 2: Toast the Tomato Paste

Add tomato paste and cook 1 minute, stirring to caramelize slightly. This deepens the sauce like a long-simmered ragu—without the wait.

Step 3: Build the Tomato-Basil Broth

Pour in crushed tomatoes and broth, scraping up any browned bits. Add sugar (if using), salt, and pepper. Bring to a lively simmer.

Step 4: Cook the Noodles Right in the Pot

Stir in the broken lasagna noodles. Simmer 9–11 minutes, stirring occasionally so pieces don’t clump, until just al dente. If the soup thickens too much before the pasta is tender, splash in ½–1 cup hot water.

Step 5: Make It Creamy & Bright

Reduce heat to medium-low. Stir in the cream (or milk + cream cheese). Simmer 2 minutes to meld. Fold in spinach to wilt, then add lemon zest and lemon juice to lift the richness. Taste and adjust salt/pepper and heat.

Step 6: Mix the Cheesy Dollops

In a small bowl, combine ricotta, mozzarella, Parmesan, and a pinch of salt & pepper. (If you love extra-herby, stir in 1 tsp chopped basil or parsley.) These “dollops” melt like little lasagna layers in each bowl.

Step 7: Ladle & Serve

Stir the fresh basil into the pot just before serving. Ladle soup into warm bowls. Add a generous spoonful of the cheese mixture to each and let it soften into the broth. Finish with extra Parmesan, basil ribbons, and plenty of black pepper. We pass a pepper mill and there’s always a quiet chorus of “mmmmm.”

Tips & Variations

• Pasta Timing: Cook noodles just to al dente; they continue softening as the soup rests. Making ahead? Boil the pasta separately and add to bowls, then ladle hot soup over.
• Silk Without Heaviness: A small splash of cream (or milk + a spoon of cream cheese) gives body without turning the soup heavy like Alfredo.
• Cheese Matters: Freshly grated Parmesan melts smoother than pre-shredded blends (which often have anti-caking starch).
• Depth of Flavor: Fire-roasted tomatoes add gentle smokiness. No fire-roasted? Add a pinch of smoked paprika or an extra teaspoon of tomato paste.
• Herb Brightness: Stir in basil at the end to keep its perfume fresh. If you only have dried, use 1 tsp total in Step 1 and finish with lemon for lift.
• Broth Balance: If leftovers thicken, reheat gently with a splash of broth or water and another squeeze of lemon.
• Kid-Friendly: Skip chili flakes in the pot; offer red pepper at the table. I also set out a small bowl of mozzarella so the kids can add their own “snow.”
• Vegetarian Protein: Cannellini beans or tiny lentils make it heartier while keeping it meatless.
• Slow Cooker Adaptation: Sauté aromatics on the stove; transfer to slow cooker with tomatoes and broth. Cook LOW 4–5 hours. Add pasta for the last 25–30 minutes, then finish with cream, basil, and lemon.
• Make-Ahead: Soup keeps 3 days refrigerated. Add cheese dollops at serving so the texture stays dreamy.
• Gluten-Free Pro Tip: GF pasta can shed more starch—cook separately to maintain a clear, silky broth.

Nutrition

(Per serving, with cream and cheese dollop; estimates.)

• Calories: 460
• Protein: 20 g
• Carbs: 55 g
• Fat: 18 g
• Fiber: 6 g
• Sodium: 860 mg
• Sugar: 10 g

Final Thoughts

If your family loves lasagna but your weeknights don’t love the project, this Creamy Tomato Basil Lasagna Soup is the perfect compromise—big cozy flavor, minimal effort, and that irresistible cheesy swirl. It’s the pot I pull out when neighbors drop by or when we need an easy win after a long day. Try it once and I suspect it’ll slide right into your winter rotation alongside chili and chicken noodle.

Save this for creamy tomato basil soup, lasagna soup, comfort in a bowl, 45-minute dinners, and family-friendly pasta soups. From my twinkle-lit, noodle-loving kitchen to yours—buon appetito!