Creamy Lasagna Soup Recipe with Garlic Breadsticks Easy Cozy Dinner

There’s something magical about the way the aroma of tomato, bubbling cheese, and savory herbs fills your kitchen on a chilly evening. The first time I made this creamy lasagna soup with garlic breadsticks, I was instantly whisked back to cozy Sunday suppers at my grandma’s house—where lasagna meant hours in the kitchen and a table full of happy, sauce-splattered faces. The scent alone is enough to make you pause mid-stir, close your eyes, and just breathe it in (it’s that good!).

I stumbled upon the idea for this soup on a rainy Saturday when I was craving lasagna but had zero energy for layering noodles and fussing with a casserole. I wanted all that classic lasagna flavor—rich tomato, creamy cheese, hearty noodles—but in a bowl. One spoonful later, I knew this was a keeper. The kind of moment where you just grin at your own genius, wishing you’d thought of it years ago.

Honestly, my family couldn’t stop sneaking tastes straight from the pot. Even the “I don’t like soup” crowd went back for seconds (and thirds). The garlic breadsticks? They disappeared before I even sat down. There’s something about dunking warm, fluffy bread into a creamy, cheesy soup that just feels like a hug from the inside out.

This creamy lasagna soup recipe with garlic breadsticks is dangerously easy, perfect for busy weeknights, snow days, or those times you want to impress company without all the stress. It’s become a staple for family gatherings and cozy nights in, and you’re going to want to bookmark this one. I’ve tested it more times than I can count—in the name of research, of course. If you’re looking for pure comfort in a bowl and a breadstick that’ll make your Pinterest board shine, you’ve found it.

Why You’ll Love This Creamy Lasagna Soup Recipe

Over the years, I’ve tested countless soup recipes (sometimes with a little help from my mini taste-testers and my food-loving neighbors). This creamy lasagna soup with garlic breadsticks stands out for so many reasons—and not just because it makes the house smell like an Italian trattoria. Here’s what makes this recipe a real winner (and why you’ll find yourself making it again and again):

• Quick & Easy: You can have this on the table in under 40 minutes—no layering, no baking, no wrestling with floppy noodles.
• Simple Ingredients: No fancy grocery runs. You probably have most of these ingredients in your pantry or fridge right now.
• Perfect for Cozy Dinners: This is the kind of recipe that turns a regular evening into something special—think snow days, sick days, or just a craving for comfort food.
• Crowd-Pleaser: Both kids and adults gobble this up. It’s got everything folks love about lasagna—just in a spoonable, slurpable form.
• Unbelievably Delicious: The combo of creamy ricotta, melty mozzarella, and a rich tomato broth creates a flavor explosion with every bite.

What really sets this creamy lasagna soup apart from the rest? It’s all about the creamy finish (a blend of ricotta and cream stirred in right at the end), the perfectly cooked noodles, and the way the homemade garlic breadsticks soak up every last drop. I’ve played around with the seasoning, using just the right balance of basil, oregano, and garlic for that true Italian comfort vibe—no bland soup here.

Unlike some lasagna soups that are thin or watery, this one is thick, hearty, and has just the right amount of cheesy stretch. I use a trick I learned in a restaurant kitchen—stirring the ricotta together with a splash of hot broth before adding to the soup for a smooth, creamy texture every time.

If you’re looking for the kind of meal that makes you sigh with happiness, impresses guests without a fuss, and brings your family together around the table, this creamy lasagna soup recipe with garlic breadsticks is it. It’s not just dinner—it’s a memory in the making.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold lasagna flavors in a cozy, creamy soup. You probably have most of these waiting in your pantry or fridge—and if not, I’ll share easy swaps to keep things stress-free. Here’s what you’ll need for both the soup and those irresistible garlic breadsticks:

For the Creamy Lasagna Soup

• Olive oil (for sautéing; I like California Olive Ranch but any quality olive oil works)
• Italian sausage, mild or spicy (casings removed; ground beef or turkey work too)
• Yellow onion, diced
• Carrots, peeled and sliced (adds a touch of sweetness)
• Celery stalks, diced
• Garlic cloves, minced (fresh is best for big flavor!)
• Crushed tomatoes (1 large can, 28 oz / 800g; I like San Marzano style for rich flavor)
• Tomato paste (adds depth)
• Low-sodium chicken broth (or veggie broth for a meatless version)
• Lasagna noodles, broken into bite-size pieces (about 8 oz / 225g; regular or oven-ready’s fine)
• Italian seasoning blend (or mix oregano, basil, thyme, and rosemary)
• Salt and freshly ground black pepper, to taste
• Heavy cream (1/2 cup / 120ml; makes it super creamy—use half-and-half for lighter soup)
• Ricotta cheese (1 cup / 250g; part-skim or whole milk)
• Mozzarella cheese, shredded (1 cup / 100g; for that classic lasagna stretch)
• Parmesan cheese, grated (about 1/2 cup / 50g; adds nutty depth)
• Fresh basil, sliced thin (for garnish, optional but so pretty!)

For the Garlic Breadsticks

• All-purpose flour (2 cups / 250g; bread flour also works for chewier sticks)
• Instant yeast (2 tsp / 7g; or active dry yeast, proofed first)
• Sugar (1 tbsp / 12g; helps the yeast along)
• Salt (3/4 tsp / 4g)
• Warm water (3/4 cup / 180ml; about 110°F / 43°C)
• Olive oil (2 tbsp / 30ml; for soft dough)
• Butter (3 tbsp / 42g, melted; for brushing)
• Garlic powder (1 tsp / 3g)
• Parsley or Italian seasoning (for sprinkling)
• Grated Parmesan (optional, for topping)

If you need gluten-free, simply swap in gluten-free lasagna noodles and a 1:1 gluten-free flour blend for the breadsticks. For dairy-free, use your favorite plant-based cheese and milk (though honestly, the classic version is pure comfort). In the summer, toss in a handful of fresh spinach or zucchini for extra veggie goodness. This creamy lasagna soup recipe with garlic breadsticks truly adapts to whatever you have on hand.

Equipment Needed

You don’t need a fancy kitchen to whip up this creamy lasagna soup recipe with garlic breadsticks. Here’s what I use (and a few alternatives if you’re working with the basics):

• Large soup pot or Dutch oven: A heavy-bottomed pot (5-6 quart) helps prevent scorching and keeps the simmer steady. I use my trusty enameled Dutch oven, but any big pot works fine.
• Wooden spoon or spatula: For stirring the soup and browning the meat.
• Sharp knife and cutting board: For prepping veggies (watch those fingers—ask me how I know!).
• Measuring cups and spoons: Accurate measuring keeps everything balanced, especially for the breadsticks.
• Baking sheet: For the breadsticks; parchment paper helps with easy cleanup.
• Mixing bowls: For the breadstick dough and cheese mixture.
• Whisk: Handy for blending ricotta and cream.
• Rolling pin (optional): For shaping breadsticks; you can also just pat the dough out by hand.
• Ladle: For serving up cozy bowls.

No stand mixer? No problem—just knead the breadstick dough by hand (good for stress relief, honestly). If you don’t have a Dutch oven, use your biggest regular pot. I usually give my wooden spoons a quick rub with mineral oil every month or so to keep them looking nice.

How to Make Cozy Creamy Lasagna Soup with Garlic Breadsticks

1. Make the breadstick dough: In a large bowl, combine 2 cups (250g) flour, 2 tsp (7g) instant yeast, 1 tbsp (12g) sugar, and 3/4 tsp (4g) salt. Stir in 3/4 cup (180ml) warm water and 2 tbsp (30ml) olive oil. Mix until a shaggy dough forms. Knead for 5-7 minutes until smooth and elastic (by hand or with a dough hook). If dough is sticky, sprinkle in a bit more flour.
   
   Let rise, covered, in a warm spot for 30-40 minutes, until doubled.
2. Prep the soup base: While the dough rises, heat 2 tbsp olive oil in a large soup pot over medium heat. Add 1 lb (450g) Italian sausage, breaking it up as it browns (5-6 minutes). Add the diced onion, carrots, and celery. Cook until softened, about 6-8 minutes, stirring occasionally.
   
   Add garlic and cook just until fragrant, about 1 minute. Don’t let it brown!
3. Simmer the soup: Stir in 2 tbsp tomato paste, then add 1 can (28 oz / 800g) crushed tomatoes and 6 cups (1.4L) chicken broth. Sprinkle in 2 tsp Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle boil, then reduce to a simmer. Let it bubble away for 10 minutes, uncovered.
   
   If you like a thicker soup, simmer a bit longer; for a thinner soup, add extra broth.
4. Shape and bake the breadsticks: Punch down the risen dough. On a lightly floured surface, pat or roll into a rectangle about 8 x 12 inches (20 x 30cm). Cut into 8 strips. Twist gently and place on a parchment-lined baking sheet. Cover and let rise for 10-15 minutes while the oven preheats to 400°F (200°C). Brush with melted butter mixed with 1 tsp garlic powder and sprinkle with herbs and Parmesan. Bake for 12-15 minutes, until golden.
5. Cook the noodles: Add 8 oz (225g) broken lasagna noodles directly to the simmering soup. Cook, stirring often so they don’t stick, for 8-10 minutes or until just tender.
   
   If the soup thickens too much, add a splash of broth or water.
6. Make it creamy: In a small bowl, whisk together 1/2 cup (120ml) heavy cream and 1 cup (250g) ricotta cheese. Ladle in a bit of hot broth, whisking until smooth and warmed through. Stir this mixture into the soup along with 1 cup (100g) shredded mozzarella and 1/2 cup (50g) grated Parmesan. Stir until everything is melted and dreamy.
   
   Taste and adjust seasoning with more salt and pepper if needed.
7. Serve: Ladle the creamy lasagna soup into bowls. Top with extra cheese and fresh basil if you like. Pass the warm garlic breadsticks at the table—don’t forget to dunk!

Troubleshooting tip: If your noodles soak up too much broth (it happens!), just add a bit more stock before serving. If your soup looks curdled after adding cheese, don’t panic—just keep stirring gently over low heat.

For efficiency, start the soup while the breadstick dough rises, and everything should finish around the same time. Trust me, the hardest part is waiting for it all to cool enough to eat.

Cooking Tips & Techniques for the Best Creamy Lasagna Soup

• Browning is your friend: Take your time browning the sausage and veggies. That’s where the “lasagna” flavor really comes alive. I learned this the hard way after a rushed batch tasted kind of flat.
• Don’t overcook the noodles: Add them just before you’re ready to finish the soup. Overcooked noodles can turn mushy (been there, done that). Set a timer if you’re easily distracted like me.
• Ricotta trick: Tempering the ricotta and cream with a splash of hot soup keeps everything silky smooth. Dumping it in cold can lead to a grainy texture.
• Multitasking: While the soup simmers, shape and bake your breadsticks. The timing lines up perfectly if you start the dough first.
• Adjust consistency: This soup thickens as it sits. For leftovers, add a bit of broth when reheating to get it back to that perfect creamy texture.
• Fresh herbs: A sprinkle of fresh basil just before serving really brightens the flavor. If you don’t have fresh, a little dried basil or parsley works in a pinch.

One time, I forgot to stir my noodles and ended up with a big pasta clump—don’t be like past me! Gently stir every few minutes and keep an eye on things. If you want a vegetarian version, just skip the sausage and use vegetable broth—it’s still super hearty. Trust your taste buds; they’ll tell you if you need a pinch more salt or cheese.

Variations & Adaptations

There’s no one way to enjoy this creamy lasagna soup with garlic breadsticks. Here are some favorite twists and swaps we’ve tried in my kitchen (and loved!):

• Vegetarian version: Skip the sausage and load up on extra veggies like zucchini, mushrooms, and spinach. Use vegetable broth for a meatless soup that’s just as cozy.
• Low-carb adaptation: Swap out the lasagna noodles for sliced zucchini “noodles” or low-carb pasta. Still creamy and delicious—just lighter.
• Spicy kick: Use hot Italian sausage and add a pinch of red pepper flakes to the soup base. My spice-loving husband gives this version two thumbs up!
• Dairy-free option: Use your favorite dairy-free cheeses and unsweetened plant milk in place of cream. The flavor is still fantastic (tried it for a friend with allergies and she was thrilled).
• Different breadsticks: Try adding shredded cheddar to the dough for a cheesy twist, or sprinkle with sesame seeds for crunch.

Personally, I love stirring in a handful of chopped spinach right at the end for a pop of green (and to sneak in extra veggies for my kids). If you want to use a slow cooker, brown the meat and veggies first, then transfer everything except the noodles and dairy. Add those in the last 30 minutes so nothing gets overcooked.

Serving & Storage Suggestions

For the best experience, serve your creamy lasagna soup piping hot—straight from the pot, ladled into deep bowls. I like to garnish with a generous sprinkle of extra mozzarella, a dusting of Parmesan, and a few ribbons of fresh basil. If you’re feeling fancy, a drizzle of good olive oil on top is lovely.

The garlic breadsticks are perfect for dunking, but they also make a great side for salads or antipasto platters. Pair your soup with a crisp green salad and a glass of red wine for a cozy Italian-inspired dinner.

Leftover soup will keep in the refrigerator for up to 4 days. It thickens as it sits, so just add a splash of broth or water when reheating. Breadsticks are best fresh but can be stored in an airtight container at room temperature for 2-3 days—just warm them in the oven for a few minutes to bring back the softness.

If you want to freeze the soup, do so before adding noodles and cheese for best results. When ready to eat, thaw, heat, and add noodles and dairy at the end. The flavors deepen overnight, so leftovers are often even tastier the next day!

Nutritional Information & Benefits

Each hearty bowl of creamy lasagna soup (about 2 cups) contains approximately:

• 450 calories
• 20g protein
• 18g fat
• 45g carbohydrates
• 3g fiber

Key benefits come from high-protein Italian sausage, antioxidant-rich tomatoes, and the calcium in cheese. You can lighten things up with lean ground turkey or low-fat dairy. For gluten-free folks, just use gluten-free pasta and flour for those breadsticks. Potential allergens include wheat, milk, and eggs, so check your ingredient labels if you have sensitivities.

Personally, I love that this recipe packs veggies into a comforting meal that feels like a treat but offers real nourishment. It’s a soul-soother and a body-booster all in one bowl.

Conclusion

So, why should you try this creamy lasagna soup recipe with garlic breadsticks? Because it’s everything you love about classic lasagna—rich, cheesy, and full of flavor—without any of the fuss. It’s cozy, comforting, and perfect for making memories around the table (or curled up on the couch with a big bowl, let’s be honest).

Don’t be afraid to make it your own—swap in your favorite veggies, try different cheeses, or spice things up. This recipe has become a regular in our house, and I hope it brings just as much warmth and joy to yours.

If you give it a try, I’d love to hear how it goes! Leave a comment below, share your tweaks, or tag me in your Pinterest creations. There’s nothing better than sharing good food with good people. Cozy up, grab a breadstick, and enjoy every creamy, cheesy bite—you deserve it!

FAQs About Creamy Lasagna Soup with Garlic Breadsticks

Can I make this lasagna soup ahead of time?

Absolutely! For best results, cook the soup base ahead but wait to add the noodles and cheese until you reheat and serve. This keeps the noodles from getting mushy.

Can I freeze creamy lasagna soup?

Yes, but freeze without the noodles and cheese. Thaw, reheat, and add noodles and dairy just before serving for the best texture.

What’s the best way to reheat leftovers?

Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to thin if it’s thickened. Stir often to prevent sticking or separation.

Can I use different pasta shapes?

Sure! Any short pasta (like rotini, penne, or shells) works well. Just cook until al dente and enjoy.

How can I make the breadsticks gluten-free?

Use a 1:1 gluten-free flour blend in place of the all-purpose flour for the breadsticks. Check your yeast and other ingredients to be sure they’re gluten-free, too.

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