Lasagna Soup — Cozy, Reliable, Weeknight-Ready

Quick Facts:

Time: 40 minutes • Yield: 5 bowls • Skill: Easy • Method: One-pot, stove top • Diet tags: High-protein, family-friendly

Introduction

Lasagna Soup brings the post-workout recovery you crave in a bowl that eats like comfort food. Built with lean meat, ricotta, and an assist from beans, it delivers a protein-forward meal without a sink full of dishes. The broth is tomato-rich and herb-fragrant, noodle ribbons add satisfying chew, and the creamy finish keeps every spoonful indulgent yet balanced. Perfect for busy athletes, parents, students, or anyone who wants a hearty soup that’s as practical for meal prep as it is satisfying after training.

Why You’ll Love It

• Weeknight-easy: one pot, straightforward timing, pantry staples.
• Flexible: use whatever pasta shape and greens you have.
• Balanced flavor: savory base, bright acidity, creamy finish.
• Great leftovers: reheats well with a splash of broth.

Lasagna Soup brings the post-workout recovery you crave in a bowl that eats like comfort food. With lean meat, creamy ricotta, and beans, it’s a high-protein, one-pot meal perfect for weeknights or training recovery.

Print Recipe Pin Recipe

Course: Main Course, Soup

Cuisine: Italian-American

Calories: 440

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 Tbsp olive oil
• 1 lb lean ground chicken or turkey
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 0.5 tsp dried thyme or basil
• 2 Tbsp tomato paste
• 4 cups low-sodium chicken broth
• 1 can (14–15 oz) crushed tomatoes
• 1 can (15 oz) great northern or cannellini beans, drained and rinsed
• 7 dry lasagna noodles, broken into 2–3 inch pieces
• 0.5 cup half-and-half or plain Greek yogurt (tempered)
• 0.33 cup grated Parmesan, plus more for serving
• 0.5 cup chopped fresh basil or parsley
• 0.75–1 tsp kosher salt, to taste
• to taste black pepper
• 0.75–1 cup ricotta cheese, to finish

Equipment

• 5–6 quart Dutch oven or heavy pot Even heat distribution
• wooden spoon For breaking up meat
• ladle For serving
• measuring cup For transferring broth

Method

 

1. Heat oil over medium-high heat in a large pot. Add ground chicken or turkey and break it into small crumbles. Cook until lightly browned.
2. Add diced onion and cook until translucent. Stir in garlic, oregano, and thyme or basil. Cook for 30 seconds until fragrant.
3. Push everything to the sides and add tomato paste to the center of the pot. Cook until the paste darkens in color.
4. Pour in chicken broth and crushed tomatoes. Stir, scraping up any browned bits. Bring to a gentle boil, then reduce to a steady simmer for 10 minutes.
5. Stir in broken lasagna noodles and beans. Maintain a steady simmer, stirring occasionally to prevent sticking. Cook until noodles are al dente.
6. Lower the heat and stir in half-and-half (or yogurt), Parmesan, and half of the herbs. Season with salt and pepper to taste.
7. Ladle soup into bowls. Top each with a generous scoop of ricotta, remaining herbs, and extra Parmesan if desired. Let sit for 1–2 minutes.

Nutrition

Calories: 440kcalCarbohydrates: 35gProtein: 35gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 830mgPotassium: 790mgFiber: 6gSugar: 6gVitamin A: 1050IUVitamin C: 11mgCalcium: 290mgIron: 3.1mg

Notes

Cook noodles directly in the soup for fewer dishes. For a creamy twist, blend a portion of the broth and beans and stir back in. Great for meal prep—just store the soup base separately from the dairy and noodles if freezing.

Tried this recipe?

Let us know how it was!

Ingredients

• 1 Tbsp olive oil
• 1 lb lean ground chicken or turkey
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• ½ tsp dried thyme or basil
• 2 Tbsp tomato paste
• 4 cups low-sodium chicken broth
• 1 can (14–15 oz) crushed tomatoes
• 1 can (15 oz) great northern beans or cannellini beans, drained and rinsed
• 7 dry lasagna noodles, snapped into 2- to 3-inch pieces
• ½ cup half-and-half (or plain Greek yogurt, tempered)
• ⅓ cup grated Parmesan, plus more for serving
• ½ cup chopped fresh basil or parsley
• ¾–1 tsp kosher salt, to taste
• Black pepper, to taste
• To finish: ¾–1 cup ricotta cheese

What each ingredient does:
Olive oil: helps brown and prevents sticking.
Lean ground poultry: high-protein, mild flavor to let herbs shine.
Onion/garlic: foundational savory sweetness.
Oregano/thyme: classic Italian profile.
Tomato paste: concentrates tomato flavor.
Broth: adds body and protein; choose low-sodium.
Crushed tomatoes: acidity and texture.
Beans: extra protein and creamy starch.
Lasagna noodles: signature ruffled edges.
Half-and-half/yogurt: creamy finish; yogurt adds tang.
Parmesan: umami depth and gentle thickening.
Fresh herbs: freshness and aroma.
Salt/pepper: brings it together.
Ricotta: cool, rich contrast in each bowl.

Pro tip: Cook noodles in the soup at a gentle simmer; stir occasionally so they don’t stick.

Substitutions & Swaps

• Aromatics: onion → shallot or leeks; add a pinch of red pepper flakes for heat.
• Protein: ground chicken, extra-lean turkey, or shredded rotisserie chicken stirred in at the end.
• Veg add-ins: baby spinach, kale, or diced zucchini in the last 3 minutes.
• Pasta: mafaldine, rotini, or broken tagliatelle work; adjust time.
• Dairy options: evaporated milk for stability; tempered yogurt for tangy creaminess.
• Time savers: jarred minced garlic and pre-diced onion; quick-cook pasta.

Equipment Notes

Use a 5–6-quart Dutch oven or heavy pot for even heat. A wooden spoon for breaking meat, a ladle for serving, and a measuring cup for transferring broth will keep workflow simple. If your pot is very wide, keep the simmer low to reduce evaporation.

Step-by-Step

1. Brown the Meat: Heat oil over medium-high. Add ground chicken/turkey; break into small crumbles. Cook until lightly browned. Browning = flavor.
2. Soften Aromatics: Stir in onion; cook until translucent. Add garlic and dried herbs; cook 30 seconds until fragrant.
3. Bloom Tomato Paste: Push everything to the sides, add tomato paste to the center, and cook until it deepens in color—this prevents raw tomato flavor.
4. Build the Broth: Add broth and crushed tomatoes, scraping up any browned bits. Bring to a gentle boil; reduce to a steady simmer for 10 minutes to meld flavors.
5. Add Pasta & Beans: Stir in broken lasagna noodles and beans. Keep heat at a steady simmer, stirring every couple of minutes so noodles don’t clump. Cook to al dente.
6. Cream & Cheese: Lower the heat. Stir in half-and-half (or tempered yogurt), Parmesan, and half of the fresh herbs. Taste and season with salt and pepper.
7. Serve & Finish: Ladle into bowls. Add a generous scoop of ricotta; top with remaining herbs and extra Parmesan if you like. Let sit for 1–2 minutes so ricotta softens into the soup.

Cues: Noodles curled and tender; broth slightly thick; surface glossy with tiny parmesan specks; aroma herby and savory.

Make-Ahead, Storage & Reheating

• Make-ahead: Cook the soup base without noodles up to 2 days ahead; chill.
• Fridge: 3–4 days in sealed containers; noodles will soften over time.
• Freeze: Freeze base (no noodles/dairy) up to 3 months; add fresh cooked noodles and dairy after reheating.
• Reheat: Warm over medium, adding ¼–½ cup broth or water to loosen; finish with a touch of dairy to restore creaminess.

How to Lighten / Make It Creamy

• Lighten: Use extra beans and reduce dairy by ⅓; add a squeeze of lemon to brighten.
• Extra Creamy: Blend ½–1 cup of soup (beans + broth) and stir back in; add dairy off heat to prevent curdling.

Toppings, Garnishes & Finishes

Crunch with croutons or toasted walnuts; freshness from basil, parsley, or lemon zest; a little heat from chili flakes or chili oil.
A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with a crisp side salad, garlicky green beans, or roasted carrots. For drinks, try sparkling citrus water or a light red chilled slightly.

Scaling the Recipe

Double ingredients, keep the pot wide, and simmer gently so noodles stay submerged. For half batches, reduce simmer time slightly to prevent over-reduction.

Nutrition & Dietary Notes

Protein from poultry + beans supports recovery; fiber from beans aids fullness. Contains gluten and dairy—use GF pasta and a suitable dairy alternative if needed.

Troubleshooting

• Too salty: Add liquid and a squeeze of lemon.
• Too bland: Salt, a pinch more Parmesan, and fresh herbs.
• Too thin: Simmer uncovered a few minutes or stir in a spoon of Parmesan.
• Overcooked noodles: Add a handful of freshly cooked noodles to restore bite.

FAQs

Can I use frozen or precut ingredients? Yes—frozen chopped onions and pre-minced garlic work well.
Best swaps for beans? Chickpeas or small white beans.
How do I keep it from drying when reheating? Add a splash of broth and reheat gently.
Dairy-free or gluten-free? Use GF noodles and a dairy alternative for the finish.
How long does it keep? Up to 4 days in the fridge; freeze base (no pasta/dairy) for up to 3 months.

Variations

• Lemony Herb: Finish with lemon juice/zest and dill + parsley.
• Spicy Chipotle: Stir in minced chipotle and a touch of honey; finish with lime.
• Creamy Parmesan: Extra Parmesan + a small splash of cream for luxe texture.

Chef Notes / Test Kitchen Tips

Season in layers—after the broth simmers and again after adding dairy. Keep the simmer gentle once noodles are in; vigorous boiling breaks them. Rest the bowls briefly after topping so ricotta softens and swirls in naturally.

Conclusion

If you’re craving big comfort with serious protein, this Lasagna Soup is the weeknight plan that never lets you down. It’s satisfying, reheats beautifully, and portions easily for busy days. Save this recipe to your training-day rotation and share how you made it your own.

Before you go, save a couple of our crowd-pleasing Lasagna Soup recipes and add these weeknight soup recipes to your meal plan.