Easy Lasagna Soup (One-Pot, 35 Minutes)

Quick Facts:
Time: 35 minutes • Yield: 5 meal-prep lunches • Skill: Easy • Method: One-pot stovetop • Diet tags: High Protein, Family-Friendly, Budget

Introduction

Lasagna Soup was made for busy weeks: the comfort of saucy noodles and creamy cheese, made fast in one pot, then portioned into grab-and-go lunches. The flavor leans classic—garlic-onion aromatics, tomatoes, and herbs—while the texture hits that sweet spot of brothy-but-hearty, with ricotta providing the cozy finish. It’s perfect for anyone who wants Easy Dinner Recipes that turn into Easy Fall Soup Recipes and meal prep without fuss. Label your containers with macros, stack them in the fridge, and look forward to lunch.

Want riffs and meal-prep variations? Check our Lasagna Soup recipes hub for ideas you can batch this week.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing
• Flexible: swap what’s in your fridge
• Balanced flavor: acid/heat/salt notes
• Great leftovers: reheats beautifully

This one-pot Lasagna Soup is the ultimate cozy, quick meal-prep hero—simmered with tomatoes, herbs, and lean chicken, then finished with creamy ricotta for a comforting, high-protein dish that’s ready in just 35 minutes.

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Course: Dinner, Soup

Cuisine: Italian-American

Calories: 510

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 tbsp olive oil
• 1 small white onion, finely chopped
• 5 cloves garlic, minced
• 1.5 lb ground chicken
• 4.5 cups chicken broth (plus more as needed)
• 1 14.5-ounce can diced tomatoes
• 1 14.5-ounce can crushed tomatoes
• 2 tbsp tomato paste
• 2 tsp dried basil
• 1 tsp Italian seasoning
• 8 uncooked lasagna noodles, broken into pieces
• 1.25 cups shredded mozzarella cheese
• 8 oz ricotta cheese
• 2 tbsp chopped fresh basil
• to taste salt and pepper

Equipment

• Dutch oven or soup pot 5–6 quart size ideal
• wooden spoon Helps break meat into crumbles
• Small mixing bowl For cheese mixture
• Meal-prep containers 2-cup containers with lids
• ladle For portioning soup

Method

 

1. Heat oil over medium in a large pot. Add chopped onion and a pinch of salt; cook until translucent. Stir in minced garlic and cook until fragrant.
2. Add ground chicken and cook, breaking it up with a spoon, until no pink remains. Season lightly.
3. Stir in tomato paste and cook for 30 seconds. Add diced tomatoes, crushed tomatoes, broth, dried basil, and Italian seasoning. Bring to a simmer.
4. Add broken lasagna noodles and simmer for 12–15 minutes, stirring occasionally so noodles don’t clump. Thin with extra broth if needed.
5. In a small bowl, mix ricotta with half the mozzarella and some fresh basil. Set aside.
6. Taste the soup and adjust seasoning with salt and pepper. Ladle into bowls or meal-prep containers. Top with ricotta mixture and remaining mozzarella and basil.

Nutrition

Calories: 510kcalCarbohydrates: 36gProtein: 43gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 130mgSodium: 910mgPotassium: 840mgFiber: 4gSugar: 7gVitamin A: 780IUVitamin C: 12mgCalcium: 340mgIron: 3mg

Notes

Meal-prep friendly: Store soup and ricotta separately. Freeze base (without noodles/dairy) up to 3 months. Add fresh noodles on reheat. Use low-sodium broth to better control salt levels. For added veg, stir in spinach or zucchini at the end.

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Ingredients

• 1 tablespoon olive oil
• 1 small white onion, finely chopped
• 5 garlic cloves, minced
• 1.5 pounds ground chicken
• 4 1/2 cups chicken broth (plus more as needed)
• 1 (14.5-ounce) can diced tomatoes
• 1 (14.5-ounce) can crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons dried basil
• 1 teaspoon Italian seasoning
• 8 uncooked lasagna noodles, broken into pieces
• 1 1/4 cups shredded mozzarella
• 8 ounces ricotta
• 2 tablespoons chopped fresh basil
• Salt and pepper to taste

What each ingredient does:
Oil sautés; onion/garlic build aroma; chicken adds lean protein; broth carries flavor; diced/crushed tomatoes combine texture and body; paste brings umami; herbs give lasagna identity; noodles provide chew; mozzarella melts; ricotta creams; fresh basil brightens; salt/pepper finish.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

Aromatics: Add finely diced carrot for sweetness.
Protein: Ground turkey or lean beef are fine.
Veg: Spinach stirred in at the end; mushrooms sautéed with the onion.
Starch: Any short pasta (8 ounces) if you’re out of lasagna sheets.
Dairy/Fats: Part-skim ricotta or cottage cheese; reduce mozzarella if tracking calories.
Budget/Time: Jarred tomatoes and pre-minced garlic are totally fine.

Equipment Notes

Use a 5–6 quart Dutch oven or soup pot. A wooden spoon helps break meat into small crumbles. Meal-prep containers (2-cup) with tight lids make portioning tidy; add condiment cups for ricotta dollops.

Step-by-Step

1. Sauté aromatics: Heat oil over medium. Cook onion with a pinch of salt until translucent. Add garlic; cook until fragrant.
2. Brown meat: Add ground chicken; cook, breaking up, until no pink remains. Season lightly.
3. Build body: Stir in tomato paste; cook 30 seconds. Add diced tomatoes, crushed tomatoes, broth, dried basil, and Italian seasoning; bring to a simmer.
4. Cook noodles: Add broken noodles; simmer 12–15 minutes, stirring so they don’t clump. Thin with broth if it thickens.
5. Cheese mixture: Combine ricotta, 1/2 the mozzarella, and some fresh basil.
6. Season & finish: Taste; adjust salt/pepper. Ladle into bowls or containers; top bowls with the ricotta mixture and finish with remaining mozzarella and basil.

Cues: Fork-tender but not mushy noodles; soup visibly thickened; bright tomato aroma.

Make-Ahead, Storage & Reheating

• Make-ahead: Cook base and meat; undercook noodles by a minute.
• Fridge: Store soup and ricotta separately; keeps 3–4 days.
• Freeze: Freeze the soup without noodles and dairy up to 3 months. Add fresh noodles on reheat.
• Reheat: Warm gently; add a splash of broth or water to loosen and a fresh spoon of ricotta to finish.

For more batch-friendly comfort, head to our soup recipes collection and pick your next pot.

How to Lighten / Make It Creamy

• Lighten: Swap half the ricotta with cottage cheese; add extra chopped spinach for volume.
• Creamy: Blend 1 cup of the soup and stir back in, or temper ricotta with hot broth and swirl in off heat.

Toppings, Garnishes & Finishes

Crunch: Tiny garlic croutons.
Fresh: Basil ribbons or parsley.
Tang/Heat: Lemon squeeze, flakes, or a drizzle of chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with mixed-greens salad, roasted green beans, or warm flatbread. Sip sparkling water with citrus or a light, nonalcoholic spritz.

Scaling the Recipe

Double ingredients; increase pot size; add noodles gradually to prevent clumping. Halving works well—keep timings, check noodles early. Cool big batches quickly in shallow pans before lidding.

Nutrition & Dietary Notes

Protein-forward from chicken and cheese; contains gluten and dairy—use gluten-free pasta and dairy-free cheeses as needed.

Troubleshooting

• Too salty: Add broth or water; finish with lemon and fresh basil.
• Too bland: Season, then add a splash of acid and fresh herbs.
• Too watery: Simmer uncovered 3–5 minutes or fold in more ricotta.
• Overcooked noodles: Add a bit of fresh broth and a handful of new noodle pieces.

FAQs

Can I use frozen onions? Yes; sauté until moisture cooks off.
Best veg add-ins? Spinach, zucchini, or mushrooms.
Keep noodles from overcooking? Undercook slightly and cool quickly before packing.
Dairy-free/gluten-free? Use dairy-free ricotta/mozzarella and gluten-free lasagna sheets.
Shelf life? 3–4 days in the fridge; freeze base up to 3 months without noodles/dairy.

Variations

• Lemony Herb: Finish with lemon zest/juice and dill-parsley.
• Spicy Chipotle: Add chipotle in adobo; balance with a little honey and lime.
• Creamy Parmesan: Finish with grated Parmesan and a splash of evaporated milk off heat.

Chef Notes / Test Kitchen Tips

The biggest difference maker is when you add noodles and how you reheat. Add noodles only once the broth is at a steady simmer, and for meal prep, cook them just shy of tender. Expect a done window of 12–15 minutes depending on noodle brand. Label each container with portions and macros, keeping the ricotta in a separate cup so it stays fresh.

Conclusion

For a fast, satisfying meal plan, this Lasagna Soup delivers all the classic feels with one pot and 35 minutes. Portion it, chill it, and enjoy cozy bowls all week. If it becomes a staple, save the recipe and share the love.