Easy Lasagna Soup (One-Pan, 35 Minutes)

Quick Facts: Time: 35 minutes • Yield: 4–5 servings (3 meal-prep dinners) • Skill: Easy • Method: One-pot stovetop • Diet: High-protein, can be GF/DF

Introduction

Lasagna Soup is your answer when you want the big, bold flavors of lasagna on a Tuesday—fast, creamy, and comforting without the baking pan. This version mirrors the TikTok-style one-pot approach: sauté, simmer, finish with ricotta. It’s the same cozy profile (garlic, oregano, basil, parmesan) in a silky tomato broth with wavy noodles that hold onto sauce. And it’s built for meal prep: portion into bowls, chill, and stash ricotta and parmesan in small containers so each reheat tastes freshly topped. If Easy Fall Soup Recipes, Easy Dinner Recipes, and Pasta Soup Recipes live in your rotation, this creamy, reheat-friendly pot will become a weeknight regular.

For more riffs that keep the one-pot spirit, don’t miss our lasagna soup recipes.

Why You’ll Love It

• Weeknight-easy: 35 minutes, one pot, simple steps.
• Flexible: Works with chicken, turkey, or lean beef; add veg freely.
• Balanced flavor: Sweet tomatoes, savory meat, bright basil, and salty cheese.
• Great leftovers: Thickens slightly and tastes richer day two.

This creamy lasagna soup delivers all the comfort of classic lasagna in a weeknight-friendly one-pot format. With wavy noodles, savory tomato broth, ricotta, and basil, it’s perfect for quick dinners or cozy meal prep.

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Course: Dinner, Soup

Cuisine: Italian-American

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

  

• 1 tbsp olive oil
• 1 lb ground chicken or lean ground turkey
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1 tbsp tomato paste
• 1 cup tomato sauce (or puree)
• 3½ cups low-sodium chicken or vegetable broth
• 8 oz lasagna noodles, broken (GF if needed)
• ¼ cup grated parmesan, plus more to serve
• ½ cup ricotta, for serving
• 1 handful fresh basil, chopped
• Salt & pepper, to taste

Equipment

• 5–6 qt Dutch oven or soup pot
• ladle
• wooden spoon
• tongs or spider Optional for handling noodles
• microplane For grating cheese

Method

 

1. Heat oil on medium-high; add ground chicken or turkey. Season lightly and cook, breaking it up, until browned (6–8 minutes).
2. Add diced onion and a pinch of salt; sauté until translucent (2–3 minutes). Stir in garlic and cook for 30 seconds.
3. Add Italian seasoning and tomato paste; stir and let paste darken slightly (1 minute).
4. Pour in broth and tomato sauce; bring to a boil, reduce heat to medium-low, and simmer for 10–12 minutes.
5. Add broken noodles and stir often to prevent sticking. Cook until al dente, about 8–10 minutes.
6. Stir in parmesan and chopped basil. Taste and adjust salt and pepper.
7. Ladle soup into bowls. Top with a spoonful of ricotta and extra parmesan. Let rest 2 minutes before serving.

Nutrition

Calories: 420kcalCarbohydrates: 38gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 670mgPotassium: 690mgFiber: 3gSugar: 6gVitamin A: 850IUVitamin C: 6mgCalcium: 210mgIron: 3mg

Notes

Use low-sodium broth so you can season perfectly at the end. Stir noodles often to prevent sticking. For meal prep, store ricotta separately and reheat with a splash of broth for best texture. Freeze base without dairy or noodles and add fresh when reheating.

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Ingredients

• 1 tbsp olive oil
• 1 lb ground chicken or lean ground turkey
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp Italian seasoning
• 1 tbsp tomato paste
• 1 cup tomato sauce (or puree)
• 3½ cups low-sodium chicken or vegetable broth
• 8 oz lasagna noodles, broken (GF if needed)
• ¼ cup grated parmesan, plus more to serve
• ½ cup ricotta, for serving
• Handful fresh basil, chopped
• Salt & pepper, to taste

What each ingredient does:
Olive oil: carries flavor. Chicken/turkey: lean, tender protein. Onion/garlic: aromatic base. Italian seasoning: herbal backbone. Tomato paste + sauce: concentrated tomato depth. Broth: body and volume. Noodles: signature ruffled texture. Parmesan: savory finish. Basil: freshness. Ricotta: creamy contrast.

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

Substitutions & Swaps

• Aromatics: add celery or grated carrot for sweetness.
• Protein: swap in lean beef or plant-based crumbles.
• Veg: wilt spinach, diced zucchini, or mushrooms in the simmer.
• Pasta: mafalda corta or shells if no lasagna sheets.
• Dairy: dairy-free ricotta or a swirl of unsweetened almond cooking cream.

Equipment Notes

• Required: 5–6 qt Dutch oven or soup pot, ladle, wooden spoon.
• Nice: spider or tongs for noodles; microplane for cheese.
• Cleanup: a light oil spray prevents tomato stains; soak pot while you eat.

Step-by-Step

1. Brown meat (6–8 min): Heat oil on medium-high; add ground chicken; season lightly; break up until browned. Browning builds savory depth.
2. Aromatics (2–3 min): Add onion and a pinch of salt; sauté until translucent. Stir in garlic for 30 seconds.
3. Season + paste (1 min): Sprinkle Italian seasoning; stir in tomato paste and let it darken slightly.
4. Liquids (10–12 min): Pour in broth and tomato sauce; bring to a boil, reduce to medium-low, and simmer so flavors concentrate.
5. Pasta (8–10 min): Add broken noodles; stir often so they don’t stick. Cook to al dente—fork-tender with a tiny bite.
6. Finish (1–2 min): Stir in parmesan and basil; taste and adjust salt and pepper.
7. Serve: Ladle into bowls, top with ricotta and a sprinkle of parmesan. Rest 2 minutes so the ricotta softens into the broth.

Doneness cues: Noodles flexible with a firm center; broth glossy orange-red from cheese; basil aromatic.

Make-Ahead, Storage & Reheating

• Make-ahead: Cook soup base (no noodles) up to 2 days ahead; chill.
• Fridge: 3–4 days; keep extra broth handy to loosen.
• Freeze: Up to 3 months without noodles or dairy. Reheat to a simmer, add fresh noodles until tender, then finish with cheese.
• Reheat: Low simmer on stovetop with a splash of broth, or microwave in short bursts, stirring.

How to Lighten / Make It Creamy

• Lighten: Skip parmesan in the pot; finish with fresh basil and lemon.
• Creamy: Blend ½ cup soup (no noodles) until smooth and stir back; or add a small splash of evaporated milk off heat. Temper dairy before adding.

Toppings, Garnishes & Finishes

• Crunch: Olive-oil croutons, toasted walnuts, or crispy shallots.
• Fresh: Basil ribbons, parsley, or chives.
• Tang/Heat: Red wine vinegar or chili flakes for a kick.
  Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Pair with toasted bread, chopped Italian salad, or roasted green beans. Sparkling water with citrus balances the savory richness.

Scaling the Recipe

Double in a larger pot; add noodles gradually to avoid clumping. For half batches, keep simmer time the same; pasta hydration doesn’t scale linearly.

Nutrition & Dietary Notes

Solid protein, energizing carbs. Make it GF with gluten-free noodles; dairy-free with DF ricotta and skipping parmesan in the pot.

Troubleshooting

• Too salty? Add water/broth and a squeeze of lemon.
• Flat flavor? Salt to taste, then add a touch more oregano and fresh basil.
• Too thin? Simmer uncovered 3–5 minutes; or stir in a spoon of tomato paste.
• Overcooked pasta? Cook and store noodles separately; add per serving.

FAQs

Can I use frozen veggies? Yes—spinach, onions, or bell peppers go straight in.
Best swaps for protein? Ground turkey or lean beef; plant-based crumbles work.
How do I keep it from drying out when reheated? Add broth as you warm; keep heat moderate.
Can I make it dairy-free/gluten-free? Yes—use DF ricotta and GF pasta.
How long does it keep/freeze? 3–4 days chilled; freeze base up to 3 months.

Variations

• Lemony Herb: Finish with lemon zest/juice and dill + parsley.
• Spicy Chipotle: Chipotle in adobo + a touch of honey; lime to balance.
• Creamy Parmesan: Extra parmesan and a small splash of cream off heat.

Chef Notes / Test Kitchen Tips

Stir noodles frequently for even cooking, and salt in layers. Expect a done-window of 8–10 minutes for noodles; pull sooner for meal-prep firmness.

Conclusion

This weeknight lasagna soup brings big flavor with small effort—and it’s tailor-made for meal prep. Portion, chill, and reheat with a splash of broth; it stays cozy for days. When you make it, share your favorite add-ins—spinach, extra basil, or a chili-flake kick.

If this became a weeknight favorite, you’ll love what’s next in our soup recipes.