Want a dinner that feels like a million bucks but costs less than ten? This Creamy Beef Lasagna Soup is my secret weapon. It gives you all the cozy, cheesy layers of a classic lasagna without the fuss or the high price tag. If you love this style of meal, you should also try my Hearty Beef One-Pot Lasagna Soup for another easy, family-friendly option.
You don’t need expensive ingredients to eat well. This one-pot wonder is proof. It uses smart, affordable staples to create a meal that will have everyone asking for seconds. Let’s get into how to make it.
Recipe Overview
Here’s the quick look at what you’re making. It’s simple, fast, and feeds a crowd.
- Cuisine: Italian-Inspired
- Category: Soup / Main Dish
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6 hearty bowls
Why This Recipe Saves You Money
I build my recipes around a few key money-saving ideas. This soup is a perfect example of that philosophy in action.
First, it uses ground beef. This is often one of the most affordable proteins, especially when you buy in bulk. You can even swap in ground turkey if it’s on sale.
Creamy Beef Lasagna Soup Recipe
The Budget-Friendly Ingredient List
How to Make It (Step-by-Step)
Notes
Enjoy your homemade Creamy Beef Lasagna Soup Recipe!
Nutrition Information
Second, we break lasagna noodles right in the pot. This is a huge win. You skip buying fancy pasta and use up broken pieces from other boxes. No waste at all.
Finally, the creamy factor doesn’t come from cups of heavy cream. We use a block of cream cheese. It adds incredible richness for a fraction of the cost. A little goes a very long way here.
My Tips for Smart Shopping on a Budget
How you shop is just as important as how you cook. These are my go-to strategies for keeping costs low every single week.
Always buy your ground beef in larger family packs. Divide it into one-pound portions at home and freeze what you don’t use right away. The price per pound is always better.
Choose store-brand canned goods. Diced tomatoes, tomato sauce, and beef broth taste identical to name brands. This small switch saves dollars over time.
Invest in big containers of dried Italian seasoning and garlic powder. They last for months and cost pennies per use compared to fresh herbs for a soup like this.
For the cheese, a pre-shredded Italian blend is fine and saves time. But if you really want to save, buy a block of mozzarella and grate it yourself. You’ll get more cheese for your money.
The Budget-Friendly Ingredient List
Here is everything you need. Check your pantry first—you might already have half of it.
- 1 tablespoon olive oil
- 1 pound lean ground beef (minced meat)
- 1 yellow onion, diced
- 4 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 tablespoon dried Italian seasoning
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 (28-ounce) can diced tomatoes, with their juices
- 1 (15-ounce) can tomato sauce
- 6 cups beef broth
- 8 regular lasagna noodles, broken into bite-sized pieces
- 1 (8-ounce) block cream cheese, softened and cubed
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh basil or parsley for garnish (optional)
How to Make It (Step-by-Step)
This is where the magic happens. In about 40 minutes, you’ll have a pot of pure comfort food ready to go.
- Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and onion. Cook until the beef is browned and the onion is soft. This takes about 7-8 minutes. Drain any excess fat if needed.
- Add the garlic, Italian seasoning, salt, and pepper to the pot. Stir and cook for just one minute until it smells amazing. This wakes up the dried herbs.
- Pour in the diced tomatoes, tomato sauce, and beef broth. Give everything a good stir. Bring the soup to a lively boil.
- Once boiling, add the broken lasagna noodles. Lower the heat to a steady simmer. Let it cook for about 10-12 minutes, stirring occasionally, until the noodles are tender.
- Turn the heat down to low. Now, add the cubed cream cheese. Stir slowly and constantly until it melts completely into the soup. This creates that wonderful, velvety base. For a different creamy take, check out this Creamy Italian Chicken Lasagna Soup.
- Finally, turn off the heat. Stir in the mozzarella and Parmesan cheese until they melt. Taste and add more salt or pepper if you like. Let the soup sit for 5 minutes to thicken up nicely.
- Ladle into bowls and garnish with extra Parmesan and fresh herbs if you have them. Dinner is served!
How to Use Up Every Last Bit (No Waste!)
I hate throwing food away. Here’s how to make sure every part of your meal plan gets used.
If you have leftover soup, it stores beautifully. Let it cool and keep it in the fridge for up to 4 days. The noodles will soak up more broth, so you may need to add a splash of water or broth when reheating.
This soup also freezes well for busy nights. However, freeze it without the noodles for best results. Cook the noodles fresh when you reheat the thawed soup base.
Use any extra tomato sauce from the can in a quick omelet the next morning. Or mix it with a little mayo for a tasty sandwich spread.
If you have leftover cream cheese, use it on bagels. Or, mix it with a little powdered sugar and milk for a fruit dip. It’s a perfect snack.
Nutrition Notes
This is a hearty, filling meal. Here’s a basic look at what’s in a serving.
- Calories: ~480
- Protein: 28g (Great for keeping you full!)
- Carbohydrates: 35g
- Fat: 25g
- Fiber: 3g
These are estimates. Your exact numbers will depend on the specific brands of ingredients you choose.
Common Questions About This Recipe
Here are answers to the questions I get asked most about this dish.
Can I make this in a slow cooker?
Absolutely. Brown the beef and onion first for best flavor. Then add everything except the noodles, cream cheese, and shredded cheeses to the slow cooker. Cook on low for 6-7 hours. In the last 30 minutes, add the broken noodles. Once they’re tender, stir in the cheeses and cream cheese until melted.
What can I use instead of cream cheese?
If you don’t have cream cheese, try using 1 cup of whole milk ricotta. Stir it in at the end just like the cream cheese. It will give you a similar creamy texture and tangy flavor. Full-fat coconut milk is a non-dairy option, but it will change the flavor profile. For a completely meat-free version that’s just as creamy, my Vegetarian Creamy Lasagna Soup is a dreamy alternative.
My soup got too thick. How can I fix it?
No problem! This happens as the noodles sit. Simply add a bit more beef broth, water, or even a splash of milk when you reheat it. Stir until it reaches your perfect soup consistency. You are in control.
This creamy lasagna soup is more than a recipe. It’s a strategy for eating incredibly well without stressing your wallet. It proves that comfort food doesn’t have to be complicated or expensive.
The next time you need a surefire hit for dinner, remember this pot. It’s warm, satisfying, and smart on your budget. I hope it becomes a regular in your home like it is in mine.
Let me know your own money-saving twists for this recipe in the comments below! Did you try a different cheese or add extra veggies? Please leave a rating!
