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Boursin Cheese Lasagna Soup Recipe (Creamy, 1 Pot, Under 1 Hour)

By Matt Price

Oct 11, 2025, Updated Mar 18, 2026

Lasagna Soup Recipe – All the Cozy, Cheesy Lasagna Flavor in A Bowl

This boursin cheese lasagna soup has everything you love about a classic lasagna — rich tomato sauce, hearty ground beef, creamy ricotta, and melty mozzarella — all simmered together in one comforting pot. It’s a cozy weeknight dinner that tastes like home, ready in under an hour!

Why You’ll Love This Lasagna Soup Recipe

If you’ve ever craved lasagna but didn’t want to deal with the layers, this recipe is for you. My Lasagna Soup takes all the best parts of traditional lasagna — the savory beef ragu, creamy cheeses, and Italian herbs — and turns them into a warm, spoonable meal. It’s perfect for busy nights when you want comfort food without the fuss of oven-baking.

What makes this recipe shine is the combination of Boursin cheese, ricotta, and mozzarella, which creates a velvety finish that feels restaurant-worthy but totally doable at home.

Watch Me Make This Cheesy Lasagna Soup

Ingredients for Lasagna Soup

• 2 lbs ground beef
• 1 diced onion
• 1 tablespoon Italian paste (or tomato paste)
• 1 teaspoon beef bouillon powder (adjust to taste)
• All-purpose seasoning (salt, pepper, garlic & onion powder), to taste
• ½ teaspoon red pepper flakes (optional, for heat)
• 1 pinch white sugar
• 2 tablespoon minced garlic
• 4 cups beef broth
• 28 oz tomato sauce
• 14 oz diced or crushed tomatoes
• 2.5 oz Boursin cheese (garlic & herbs), room temperature
• ½ cup shredded mozzarella cheese
• 1 cup ricotta
• ¼ cup grated Parmesan
• Fresh basil & parsley, diced (for garnish)
• 8 lasagna noodles, broken into 2–3” pieces

Step-by-Step Lasagna Soup Instructions

Step 1: Prep the Ingredients

Start by dicing your onion, garlic, basil, and parsley so everything’s ready to go. This soup moves quickly once it’s cooking!

In a small bowl, make your cheese mixture: combine 2.5 oz Boursin, 1 cup ricotta, ¼ cup Parmesan, and ½ cup mozzarella. Add a pinch of Italian seasoning, a dash of red pepper flakes if you like spice, and stir until smooth. Refrigerate this until you’re ready to serve.

Step 2: Brown the Beef and Aromatics

Heat a large Dutch oven over medium-high heat. Add 2 lbs ground beef and cook until fully browned, about 6–8 minutes. Drain excess fat, leaving about a tablespoon for flavor.

Next, stir in the diced onion and cook for 3–4 minutes, then add 2 tablespoon minced garlic and sauté for another 30–45 seconds until fragrant.

Step 3: Build the Tomato Base

Add 1 tablespoon Italian paste and stir to coat the beef mixture — let it toast for 1 minute to develop flavor. Then, pour in 28 oz tomato sauce, 14 oz diced tomatoes, and 4 cups beef broth.

Stir well to combine, then mix in 1 pinch of sugar, ½ teaspoon red pepper flakes, and a light sprinkle of AP seasoning. Add 1 teaspoon beef bouillon powder and bring the mixture to a gentle simmer.

Step 4: Simmer & Season

Lower the heat to medium-low and let the soup simmer for 8–10 minutes. This helps the flavors deepen and balance. Taste the broth and adjust seasoning if needed — remember that the cheese mixture will add saltiness later.

Step 5: Add the Lasagna Noodles

Break 8 lasagna noodles into 2–3 pieces each and stir them into the pot. Simmer uncovered for 8–12 minutes, stirring occasionally to prevent sticking. Cook until the noodles are tender but still slightly firm (al dente).

Step 6: Serve It Up

Once the noodles are ready, ladle the soup into bowls. Add 1–2 tablespoons of the cheese mixture right in the center of each bowl. The warmth from the soup melts it into creamy perfection. Garnish with fresh basil and parsley for that classic Italian finish.

Serving Suggestions

Serve this Lasagna Soup with:

• Garlic bread or toasted baguette slices
• Caesar salad or simple mixed greens
• A sprinkle of extra Parmesan for extra richness

Why This Recipe Works

This dish is everything I love about comfort food — rich, hearty, and deeply satisfying. The tomato base builds flavor from simple pantry staples, while the Boursin and ricotta combo brings a creamy, luxurious touch that makes every spoonful irresistible.

Whether you’re cooking for a family dinner or meal prepping for the week, this soup hits the spot every time. Looking for more? Try my creamy cajun chicken alfredo soup.

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Print & Download Lasagna Soup Recipe

Lasagna Soup

Matt Price

This Lasagna Soup has everything you love about a classic lasagna — rich tomato sauce, hearty ground beef, creamy ricotta, and melty mozzarella — all simmered together in one comforting pot. It’s a cozy weeknight dinner that tastes like home, ready in under an hour!

5 from 4 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner Recipes, Main Course, Pasta, Soups & Stews

Cuisine American

Servings 8 servings

Calories 571 kcal

Equipment

Large Dutch Oven or Heavy Bottomed Pot

Wooden Spoon or Spatula

Chef's Knife & Cutting Board

Meausring Cups & Spoons

Ladle for serving

Ingredients

  

1x2x3x

• ▢ 2 lbs ground beef
• ▢ 1 diced onion
• ▢ 1 tablespoon Italian paste or tomato paste
• ▢ 1 teaspoon beef bouillon powder adjust to taste
• ▢ All-purpose seasoning salt, pepper, garlic & onion powder, to taste
• ▢ ½ teaspoon red pepper flakes optional, for heat
• ▢ 1 pinch white sugar
• ▢ 2 tablespoon minced garlic
• ▢ 4 cups beef broth
• ▢ 28 oz tomato sauce
• ▢ 14 oz diced or crushed tomatoes
• ▢ 2.5 oz Boursin cheese garlic & herbs, room temperature
• ▢ ½ cup shredded mozzarella cheese
• ▢ 1 cup ricotta
• ▢ ¼ cup grated Parmesan
• ▢ Fresh basil & parsley diced (for garnish)
• ▢ 8 lasagna noodles broken into 2–3” pieces

Instructions

 

Step 1: Prep the Ingredients

• Start by dicing your onion, garlic, basil, and parsley so everything’s ready to go. This soup moves quickly once it’s cooking!
• In a small bowl, make your cheese mixture: combine 2.5 oz Boursin, 1 cup ricotta, ¼ cup Parmesan, and ½ cup mozzarella.
• Add a pinch of Italian seasoning, a dash of red pepper flakes if you like spice, and stir until smooth.
• Refrigerate this until you’re ready to serve.

Step 2: Brown the Beef and Aromatics

• Heat a large Dutch oven over medium-high heat.
• Add 2 lbs ground beef and cook until fully browned, about 6–8 minutes.
• Drain excess fat, leaving about a tablespoon for flavor.
• Next, stir in the diced onion and cook for 3–4 minutes, then add 2 tablespoon minced garlic and sauté for another 30–45 seconds until fragrant.

Step 3: Build the Tomato Base

• Add 1 tablespoon Italian paste and stir to coat the beef mixture — let it toast for 1 minute to develop flavor.
• Then, pour in 28 oz tomato sauce, 14 oz diced tomatoes, and 4 cups beef broth.
• Stir well to combine, then mix in 1 pinch of sugar, ½ teaspoon red pepper flakes, and a light sprinkle of AP seasoning.
• Add 1 teaspoon beef bouillon powder and bring the mixture to a gentle simmer.

Step 4: Simmer & Season

• Lower the heat to medium-low and let the soup simmer for 8–10 minutes. This helps the flavors deepen and balance.
• Taste the broth and adjust seasoning if needed — remember that the cheese mixture will add saltiness later.

Step 5: Add the Noodles

• Break 8 lasagna noodles into 2–3 pieces each and stir them into the pot.
• Simmer uncovered for 8–12 minutes, stirring occasionally to prevent sticking.
• Cook until the noodles are tender but still slightly firm (al dente).

Step 6: Serve It Up

• Once the noodles are ready, ladle the soup into bowls. Add 1–2 tablespoons of the cheese mixture right in the center of each bowl.
• The warmth from the soup melts it into creamy perfection.
• Garnish with fresh basil and parsley for that classic Italian finish.

Notes

Serving Suggestions

Serve this Lasagna Soup with:

• Garlic bread or toasted baguette slices
• Caesar salad or simple mixed greens
• A sprinkle of extra Parmesan for extra richness

Nutrition

Calories: 571kcalCarbohydrates: 33gProtein: 33gFat: 34gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 114mgSodium: 1323mgPotassium: 949mgFiber: 3gSugar: 7gVitamin A: 908IUVitamin C: 13mgCalcium: 202mgIron: 5mg

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