Easy Lasagna Soup (One-Pot, 35 Minutes)

Quick Facts:
Time: 35 minutes • Yield: 6 bowls • Skill: Easy • Method: One-pot, stove top • Diet Tags: High-Protein, Family-Friendly (GF with gluten-free protein pasta)

Introduction

Lasagna Soup is the cozy, reliable, weeknight-ready take on classic lasagna—minus the layering and bake time. This pot brings a creamy tomato base, ruffly protein pasta, and a whipped ricotta finish that quietly adds extra protein thanks to a little whey. The result is silky and satisfying without feeling heavy, perfect for busy nights, meal prep lovers, and anyone craving Pasta Soup Recipes that feel like a hug in a bowl. If Creamy Lasagna Soup and Lasagna Soup With Ricotta are your vibe, this lands right in your sweet spot.

If you’re in a soup season mood, you’ll love the rest of our weeknight-friendly soup recipes.

Why You’ll Love It

• Weeknight-easy: simple order of operations, consistent 35-minute finish.
• Flexible: works with chicken, turkey, or beans.
• Balanced flavor: sweet tomato, savory herbs, and a fresh lemon-herb lift.
• Great leftovers: perfect for lunch boxes.

Easy Lasagna Soup

Lasagna Soup is the cozy, weeknight-friendly version of classic lasagna—no layering or baking needed. With a creamy tomato broth, protein pasta, and whipped ricotta, it’s perfect for busy nights and comforting meals.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 bowls

Course: Main, Soup

Cuisine: American, Italian-American

Calories: 390

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 small yellow onion, diced
• 1 carrot, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.5 tsp dried thyme
• 0.25 tsp red pepper flakes
• 1 can (28 oz) crushed tomatoes
• 4 cups low-sodium chicken broth
• 8 oz high-protein pasta (mafalda corta or broken lasagna sheets)
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 0.5 tsp black pepper
• 1 cup part-skim ricotta
• 0.25 cup unflavored whey protein powder (optional)
• 0.25 cup grated Parmesan cheese
• 2 tbsp chopped parsley
• 1/2 zest of lemon
• 0.5 cup shredded mozzarella (optional)

Equipment

• 5–6 qt Dutch oven For even cooking and soup depth.
• wooden spoon To stir and break up meat without scratching.
• whisk Ideal for whipping ricotta.
• ladle For serving soup easily.
• mixing bowl To mix the ricotta topping.

Method

 

1. Heat oil over medium-high heat in a large Dutch oven. Add ground chicken and cook, breaking it up, until crumbled and opaque.
2. Add onion, carrot, bell pepper, and zucchini. Cook until vegetables are softened and lightly golden around the edges.
3. Stir in garlic, tomato paste, oregano, basil, thyme, and red pepper flakes. Cook for 1 minute until the tomato paste darkens slightly.
4. Pour in crushed tomatoes, chicken broth, bay leaf, salt, and pepper. Bring to a boil, then reduce to a steady simmer.
5. Add pasta and simmer for 7–9 minutes, stirring occasionally, until al dente.
6. In a bowl, whisk ricotta, whey protein, Parmesan, parsley, lemon zest, and a pinch of salt until smooth and fluffy.
7. Taste the soup and adjust salt and pepper as needed. Ladle into bowls, add ricotta dollops, and sprinkle with mozzarella if using.

Nutrition

Calories: 390kcalCarbohydrates: 31gProtein: 32gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 870mgPotassium: 920mgFiber: 4gSugar: 8gVitamin A: 3900IUVitamin C: 32mgCalcium: 280mgIron: 3.2mg

Notes

Store pasta separately if you like a firmer texture. Add extra broth when reheating if soup thickens. Make ricotta topping ahead and refrigerate for up to 2 days. For a lighter version, skip the mozzarella or use Greek yogurt in place of some ricotta.

Tried this recipe?

Let us know how it was!

Ingredients

Soup base

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 small yellow onion, diced
• 1 carrot, diced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 4 cups low-sodium chicken broth
• 8 oz high-protein pasta (mafalda corta or broken high-protein lasagna sheets)
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper

Protein ricotta finish

• 1 cup part-skim ricotta
• 1/4 cup unflavored whey protein powder (optional)
• 1/4 cup grated Parmesan
• 2 tbsp chopped parsley
• Zest of 1/2 lemon
• 1/2 cup shredded mozzarella (optional)

What each ingredient does:
Olive oil browns and carries flavor; chicken provides lean protein; aromatics and veg add sweetness and body; tomato paste deepens savoriness; herbs echo classic lasagna; crushed tomatoes and broth create a silky base; protein pasta boosts macros; ricotta + whey add creamy richness; Parmesan seasons; parsley + lemon zest brighten; mozzarella melts for comfort.

Pro tip: Keep the pot at a steady simmer after adding pasta to avoid breaking or overcooking the noodles.

Substitutions & Swaps

• Aromatics: add celery or fennel for complexity.
• Protein: ground turkey, shredded chicken, or plant-based ground.
• Veg: swap in mushrooms or spinach; frozen mixed peppers are fine.
• Starch: any protein pasta works; for Tortellini Soup Recipes energy, use cheese tortellini and cook to package time.
• Dairy: Greek yogurt can replace part of the ricotta; omit whey if you prefer.

Budget/time savers: precut mirepoix, jarred minced garlic, or leftover rotisserie chicken.

For more riffs with the same cozy flavor profile, check out our Lasagna Soup recipes.

Equipment Notes

Use a 5–6 qt Dutch oven for even heat and easy stirring. A wooden spoon prevents scratching and helps break up meat. A small whisk is perfect for a fluffy ricotta whip. Wide bowls keep the ricotta dollops centered.

Step-by-Step

1. Sauté & brown: Heat oil over medium-high. Brown chicken until crumbled and opaque; this builds fond for flavor.
2. Add veg: Stir in onion, carrot, bell pepper, and zucchini; cook until softened with lightly golden edges.
3. Bloom: Add garlic, tomato paste, oregano, basil, thyme, and chili flakes; cook 60 seconds, stirring, until the paste darkens.
4. Simmer: Add crushed tomatoes, broth, bay leaf, salt, and pepper. Bring to a boil, then reduce to a steady simmer so flavors meld.
5. Cook pasta: Add high-protein pasta; simmer, stirring occasionally, 7–9 minutes until al dente.
6. Make ricotta whip: In a bowl, whisk ricotta, whey, Parmesan, parsley, lemon zest, and a pinch of salt until smooth and airy.
7. Finish: Taste and adjust salt/pepper. Ladle soup into bowls, add ricotta dollops, and sprinkle mozzarella if using.

Doneness cues: Pasta edges are tender; broth slightly thickened; veg are fork-tender.

Make-Ahead, Storage & Reheating

• Make-ahead: Prep veg and ricotta topping up to 2 days in advance.
• Fridge: 3–4 days; store pasta separate if you like firmer texture.
• Freeze: Up to 3 months without pasta; add freshly cooked pasta after thawing.
• Reheat: Gentle stovetop or microwave with a splash of broth; finish with a fresh ricotta dollop.

How to Lighten / Make It Creamy

• Lighten: Cut mozzarella; add extra veg; use part Greek yogurt in the topping.
• Creamy: Blend a ladle of soup (no pasta) and stir back; or whisk in a spoon of evaporated milk off heat.

Toppings, Garnishes & Finishes

Crunch: garlic croutons or toasted almonds.
Fresh: basil, parsley, or a shower of scallions.
Tang/Heat: lemon squeeze, vinegar splash, or chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Simple greens with lemon vinaigrette, steamed green beans, or warm flatbread. Sparkling water with citrus makes a clean pairing.

Scaling the Recipe

Double ingredients and stagger pasta additions to keep the simmer active. Halve easily by using a smaller pot. Cool big batches quickly and store flat for faster chilling.

Nutrition & Dietary Notes

Protein pasta and lean poultry make this a balanced bowl with staying power. Choose GF protein pasta if needed. Dairy amount is adjustable to your preference.

Troubleshooting

• Too bland? Salt a pinch at a time and add lemon zest or Parmesan.
• Too thin? Simmer a few minutes uncovered or stir in more ricotta.
• Too thick? Add warm broth to loosen.
• Overcooked noodles? Add fresh herbs and a splash of broth to revive.

FAQs

Can I use frozen or precut ingredients? Yes, they’re great time savers.
Which protein works best? Chicken or turkey; beans for vegetarian.
How do I avoid mushy pasta? Cook to al dente and store separate from broth.
Can I make it dairy-free or gluten-free? Use DF ricotta alt and GF protein pasta; omit whey.
How long does it keep? 3–4 days in the fridge; freeze up to 3 months without pasta.

Variations

• Lemony Herb: Add zest/juice of 1/2 lemon and chopped dill.
• Spicy Chipotle: Stir in chipotle puree; finish with lime.
• Creamy Parmesan: Add extra Parmesan and a small splash of evaporated milk.

Chef Notes / Test Kitchen Tips

Brown the chicken well before adding wet ingredients—this is where the flavor begins. Blooming tomato paste with spices is the fastest path to a “simmered all day” taste. Expect pasta to finish between 7 and 9 minutes depending on shape.

Conclusion

For nights when you want the comfort of lasagna without the bake, Lasagna Soup brings creamy, protein-forward satisfaction in one pot. It keeps beautifully for lunches and comes together fast—pin it now, cook it on repeat.