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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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