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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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