Easy Lasagna Soup (One-Pot, 30 Minutes)

Quick Facts:
Time: 30 minutes • Yield: 6 bowls • Skill: Easy • Method: One-pot stovetop • Diet tags: Family-friendly, meal-prep-friendly

For more 30-minute dinners, browse our quickest soup recipes.

Introduction

Lasagna Soup is your shortcut to that melty, saucy, noodle-rich comfort everyone craves—without turning on the oven. We take a creamy tomato base and blend carrots and zucchini right into it, so the soup is naturally sweet and velvety while packing extra veggies your family won’t even notice. For nights when you want things even faster, a bag of cheese tortellini stands in for broken lasagna noodles and cooks directly in the pot. The result is a cozy, weeknight-ready bowl that tastes like it simmered all afternoon but lands on the table in about half an hour.

Why You’ll Love It

• Weeknight-easy: 30 minutes, one pot, straightforward timing.
• Flexible: Use lasagna noodles or tortellini; swap proteins.
• Balanced flavor: Tomato richness, creamy finish, fresh herbs.
• Great leftovers: Reheats smoothly with a splash of broth.

Easy Lasagna Soup (One-Pot, 30 Minutes)

This cozy Lasagna Soup delivers all the flavor of traditional lasagna in just 30 minutes and one pot. With a creamy tomato broth, hidden veggies, and your choice of tortellini or noodles, it’s a weeknight dinner win.

Print Recipe Pin Recipe

Course: Main Course, Soup

Cuisine: Italian-American

Calories: 510

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped (about 1 cup)
• 1 medium zucchini, chopped (about 1 cup)
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 jar (24 oz) marinara sauce
• 4 cups low-sodium chicken broth
• 1 lb ground chicken
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• 12 oz cheese tortellini (or 8 oz broken lasagna noodles)
• 1/2 cup half-and-half
• 1/4 cup grated Parmesan, plus more for serving
• 1/2 cup chopped fresh basil, plus more for topping
• 1 cup ricotta for serving
• Kosher salt and black pepper, to taste

Equipment

• Dutch oven or heavy soup pot
• immersion blender or countertop blender
• wooden spoon
• ladle
• measuring cups

Method

 

1. Warm olive oil over medium heat. Add onion, carrots, and zucchini with a pinch of salt; cook until the onion turns translucent.
2. Stir in garlic, oregano, Italian seasoning, and red pepper flakes. Add tomato paste and cook until it darkens slightly and smells sweet.
3. Scoop the veg and paste into a blender with 1 cup broth and blend until smooth and velvety.
4. Add ground chicken to the empty pot; cook, breaking it into small bits, until no longer pink. Season lightly.
5. Return the blended base to the pot with marinara and remaining broth. Bring to a steady simmer so flavors marry.
6. Add tortellini (or noodles). Stir occasionally so nothing sticks. Cook 4–6 minutes for tortellini or 8–10 minutes for noodles.
7. Lower heat and stir in half-and-half, Parmesan, and basil. Taste and adjust salt and pepper.
8. Ladle into bowls, top with ricotta, extra basil, and more Parmesan if desired.

Nutrition

Calories: 510kcalCarbohydrates: 38gProtein: 30gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 105mgSodium: 950mgPotassium: 620mgFiber: 4gSugar: 8gVitamin A: 5800IUVitamin C: 10mgCalcium: 260mgIron: 3mg

Notes

Make-ahead tip: Cook the soup base without pasta up to 2 days ahead. Add pasta fresh when reheating. For dairy-free, skip the half-and-half and Parmesan; stir in olive oil for richness. To lighten, blend in more veggies instead of cream.

Tried this recipe?

Let us know how it was!

Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, chopped (about 1 cup)
• 1 medium zucchini, chopped (about 1 cup)
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (24-oz) jar marinara sauce
• 4 cups low-sodium chicken broth
• 1 lb ground chicken
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• 12 oz cheese tortellini (or 8 oz broken lasagna noodles)
• 1/2 cup half-and-half
• 1/4 cup grated Parmesan, plus more for serving
• 1/2 cup chopped fresh basil, plus more for topping
• 1 cup ricotta for serving
• Kosher salt and black pepper, to taste

What each ingredient does:
Olive oil: even sauté. Onion: savory base. Carrots & zucchini: body and gentle sweetness. Garlic: aroma. Tomato paste & marinara: concentrated tomato depth and convenience. Broth: thins to soup while staying rich. Ground chicken: lean protein. Oregano/Italian seasoning: classic lasagna profile. Red pepper flakes: warmth. Tortellini/noodles: hearty bite. Half-and-half: silkiness. Parmesan: savory backbone. Basil: freshness. Ricotta: creamy finish.

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

Substitutions & Swaps

• Aromatics: Add bell pepper for subtle sweetness.
• Protein: Turkey or lean beef; white beans for a meat-free option.
• Veg: Stir in chopped spinach at the end until just wilted.
• Pasta: Any short cut pasta works; adjust simmer time.
• Dairy tweaks: Use evaporated milk for stability, or skip dairy and finish with extra-virgin olive oil.

Budget/time savers: Jarred marinara, frozen chopped veg, and store-brand tortellini keep costs low.

Equipment Notes

A 5–6 qt Dutch oven or heavy soup pot gives the best simmer. An immersion blender keeps everything in one pot; a countertop blender also works (vent the lid). A wooden spoon, ladle, and measuring cups are all you need.

Step-By-Step

1. Sauté & soften (5 minutes): Warm olive oil over medium heat. Add onion, carrots, and zucchini with a pinch of salt; cook until the onion turns translucent.
2. Bloom & concentrate (1–2 minutes): Stir in garlic, oregano, Italian seasoning, and red pepper flakes. Add tomato paste and cook until it darkens slightly and smells sweet.
3. Blend the base (2 minutes): Scoop the veg and paste into a blender with 1 cup broth and blend until smooth and velvety.
4. Brown the protein (4–5 minutes): Add ground chicken to the empty pot; cook, breaking it into small bits, until no longer pink. Season lightly.
5. Simmer (8 minutes): Return the blended base to the pot with marinara and remaining broth. Bring to a steady simmer so flavors marry.
6. Cook the pasta (4–6 minutes with tortellini; 8–10 with lasagna noodles): Add tortellini (or noodles). Stir occasionally so nothing sticks.
7. Finish creamy (2 minutes): Lower heat and stir in half-and-half, Parmesan, and basil. Taste and adjust salt and pepper.
8. Serve: Ladle into bowls, top with ricotta, extra basil, and more Parmesan if you like.

Doneness cues: Tortellini float and are tender; broth is creamy-looking; noodles are soft but not mushy.

Make-Ahead, Storage & Reheating

• Make-ahead: Cook the soup without pasta up to 2 days ahead. Reheat, then simmer pasta directly in the soup with a splash of extra broth.
• Fridge: 3–4 days in sealed containers.
• Freeze: Freeze the base (no pasta/dairy) up to 3 months. Add fresh pasta and dairy after thawing and warming.
• Reheat: Warm gently on the stove; add broth or water to loosen and brighten with lemon.

How to Lighten / Make It Creamy

• Lighten: Skip half-and-half; add more blended veg for body.
• Creamier: Stir in extra ricotta off heat or blend a cup of soup and return it to the pot. Temper dairy to prevent curdling.

Toppings, Garnishes & Finishes

Crunch with herbed croutons or toasted almonds. Fresh lift with basil or parsley. Tang/heat from lemon, vinegar, or chili oil. A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with garlic bread, chopped Italian salad, or roasted green beans. Pair with sparkling water and citrus or a light red.

Scaling the Recipe

Double in an 8-qt pot; brown meat in batches. For half batches, keep the same liquid-to-pasta ratio. Cool leftovers quickly in shallow containers.

Nutrition & Dietary Notes

Protein-rich with added vegetables. Contains wheat and dairy; choose GF pasta and dairy substitutes as needed.

Troubleshooting

• Too salty: Add water/broth or a little extra tomato; balance with acid.
• Too bland: Add salt in small pinches, extra Parmesan, and basil.
• Too thick: Loosen with broth; simmer gently.
• Overcooked pasta: Refresh with broth and finish with ricotta.

FAQs

Can I use frozen/precut veg? Yes—add frozen veg straight to the pot.
Best swaps for tortellini? Any short pasta or broken lasagna sheets.
How do I keep dairy silky? Add off heat, and temper with a ladle of hot soup.
Dairy-free/gluten-free options? Use creamy non-dairy milk and ricotta alternative; GF pasta cooks a bit quicker.
How long does it keep? 3–4 days chilled; base freezes 3 months without pasta/dairy.

Variations

• Lemony Herb: Finish with lemon zest/juice and dill/parsley.
• Spicy Chipotle: Add minced chipotle and balance with a touch of honey and lime.
• Creamy Parmesan: Stir in extra Parmesan and a splash more half-and-half.

Chef Notes / Test Kitchen Tips

The move that changes everything: blending the sautéed veg with a bit of broth. It thickens the soup naturally, so you can use less dairy and still get a lush finish. Expect a done window around 16–20 minutes after liquids go in if using tortellini; 20–24 minutes if using lasagna noodles. Stir pasta occasionally for even cooking.

Conclusion

Fast, creamy, and full of cozy flavor, Lasagna Soup gives you all the comfort of the classic with a stealthy veggie upgrade. It’s weeknight-reliable, scales easily, and holds up well for lunches. Save this one now so your next chilly evening practically takes care of itself.

Save this for busy nights and peek at our most-saved Lasagna Soup recipes next.