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Easy Lasagna Soup (One-Pot, 30 Minutes)

This cozy Lasagna Soup delivers all the flavor of traditional lasagna in just 30 minutes and one pot. With a creamy tomato broth, hidden veggies, and your choice of tortellini or noodles, it's a weeknight dinner win.
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Course: Main Course, Soup
Cuisine: Italian-American
Calories: 510
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, chopped (about 1 cup)
  • 1 medium zucchini, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 jar (24 oz) marinara sauce
  • 4 cups low-sodium chicken broth
  • 1 lb ground chicken
  • 1 tsp dried oregano
  • 1 tsp Italian seasoning
  • 1/4 tsp red pepper flakes (optional)
  • 12 oz cheese tortellini (or 8 oz broken lasagna noodles)
  • 1/2 cup half-and-half
  • 1/4 cup grated Parmesan, plus more for serving
  • 1/2 cup chopped fresh basil, plus more for topping
  • 1 cup ricotta for serving
  • Kosher salt and black pepper, to taste

Equipment

  • Dutch oven or heavy soup pot
  • immersion blender or countertop blender
  • wooden spoon
  • ladle
  • measuring cups

Method
 

  1. Warm olive oil over medium heat. Add onion, carrots, and zucchini with a pinch of salt; cook until the onion turns translucent.
  2. Stir in garlic, oregano, Italian seasoning, and red pepper flakes. Add tomato paste and cook until it darkens slightly and smells sweet.
  3. Scoop the veg and paste into a blender with 1 cup broth and blend until smooth and velvety.
  4. Add ground chicken to the empty pot; cook, breaking it into small bits, until no longer pink. Season lightly.
  5. Return the blended base to the pot with marinara and remaining broth. Bring to a steady simmer so flavors marry.
  6. Add tortellini (or noodles). Stir occasionally so nothing sticks. Cook 4–6 minutes for tortellini or 8–10 minutes for noodles.
  7. Lower heat and stir in half-and-half, Parmesan, and basil. Taste and adjust salt and pepper.
  8. Ladle into bowls, top with ricotta, extra basil, and more Parmesan if desired.

Nutrition

Calories: 510kcalCarbohydrates: 38gProtein: 30gFat: 27gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 105mgSodium: 950mgPotassium: 620mgFiber: 4gSugar: 8gVitamin A: 5800IUVitamin C: 10mgCalcium: 260mgIron: 3mg

Notes

Make-ahead tip: Cook the soup base without pasta up to 2 days ahead. Add pasta fresh when reheating. For dairy-free, skip the half-and-half and Parmesan; stir in olive oil for richness. To lighten, blend in more veggies instead of cream.

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