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–+ servings

Easy Lasagna Soup

Lasagna Soup is the cozy, weeknight-friendly version of classic lasagna—no layering or baking needed. With a creamy tomato broth, protein pasta, and whipped ricotta, it's perfect for busy nights and comforting meals.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 bowls
Course: Main, Soup
Cuisine: American, Italian-American
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground chicken
  • 1 small yellow onion, diced
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp dried thyme
  • 0.25 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 8 oz high-protein pasta (mafalda corta or broken lasagna sheets)
  • 1 bay leaf
  • 1 tsp kosher salt, plus more to taste
  • 0.5 tsp black pepper
  • 1 cup part-skim ricotta
  • 0.25 cup unflavored whey protein powder (optional)
  • 0.25 cup grated Parmesan cheese
  • 2 tbsp chopped parsley
  • 1/2 zest of lemon
  • 0.5 cup shredded mozzarella (optional)

Equipment

  • 5–6 qt Dutch oven For even cooking and soup depth.
  • wooden spoon To stir and break up meat without scratching.
  • whisk Ideal for whipping ricotta.
  • ladle For serving soup easily.
  • mixing bowl To mix the ricotta topping.

Method
 

  1. Heat oil over medium-high heat in a large Dutch oven. Add ground chicken and cook, breaking it up, until crumbled and opaque.
  2. Add onion, carrot, bell pepper, and zucchini. Cook until vegetables are softened and lightly golden around the edges.
  3. Stir in garlic, tomato paste, oregano, basil, thyme, and red pepper flakes. Cook for 1 minute until the tomato paste darkens slightly.
  4. Pour in crushed tomatoes, chicken broth, bay leaf, salt, and pepper. Bring to a boil, then reduce to a steady simmer.
  5. Add pasta and simmer for 7–9 minutes, stirring occasionally, until al dente.
  6. In a bowl, whisk ricotta, whey protein, Parmesan, parsley, lemon zest, and a pinch of salt until smooth and fluffy.
  7. Taste the soup and adjust salt and pepper as needed. Ladle into bowls, add ricotta dollops, and sprinkle with mozzarella if using.

Nutrition

Calories: 390kcalCarbohydrates: 31gProtein: 32gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 870mgPotassium: 920mgFiber: 4gSugar: 8gVitamin A: 3900IUVitamin C: 32mgCalcium: 280mgIron: 3.2mg

Notes

Store pasta separately if you like a firmer texture. Add extra broth when reheating if soup thickens. Make ricotta topping ahead and refrigerate for up to 2 days. For a lighter version, skip the mozzarella or use Greek yogurt in place of some ricotta.

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