Lasagna Soup — High-Protein, One-Pot, 35 Minutes

Quick Facts:
Time: 35 minutes • Yield: 6 bowls • Skill: Easy • Method: One-pot, stove top • Diet Tags: High-Protein, Meal-Prep Friendly (GF with gluten-free protein pasta)

Introduction

Lasagna Soup solves the craving for cozy comfort while keeping your goals on track. Think rich tomato broth, ruffled noodles, and a cloud of creamy ricotta—except here you get a serious protein boost from high-protein pasta and a quick ricotta whip whisked with whey. The texture is brothy-creamy, with tender pasta, juicy bits of chicken, and a silky, cheesy finish. If you need something weeknight-easy, family-friendly, and perfect for prepping lunches, this bowl checks every box. It’s a practical, budget-minded way to fit Easy Fall Soup Recipes and Easy Dinner Recipes into your routine without hovering over the oven for hours.

If you’re building a cozy dinner rotation, browse more Lasagna Soup recipes for weeknights that don’t wreck your routine.

Why You’ll Love It

• Weeknight-easy: one pot, minimal prep, clear timing.
• Flexible: use what’s in your fridge without losing flavor.
• Balanced flavor: bright tomato, savory herbs, gentle heat.
• Great leftovers: reheats beautifully for lunches.

Lasagna Soup — High-Protein, One-Pot, 35 Minutes

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• Author: Lily
• Total Time: 35 minutes
• Yield: 6 bowls

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Description

A cozy, high-protein Lasagna Soup made in one pot in just 35 minutes. Rich tomato broth, tender high-protein pasta, savory ground chicken, and a creamy ricotta-whey topping deliver classic lasagna flavor with a lighter, brothier finish. Perfect for weeknights, meal prep, and family-friendly dinners.

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Ingredients

For the soup

• 1 tbsp olive oil

• 1 lb ground chicken

• 1 small yellow onion, diced

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp dried thyme

• 1/4 tsp red pepper flakes

• 1 (28 oz) can crushed tomatoes

• 4 cups low-sodium chicken broth

• 8 oz high-protein pasta (mafalda corta or broken high-protein lasagna sheets)

• 1 bay leaf

• 1 tsp kosher salt, plus more to taste

• 1/2 tsp black pepper

• 1 zucchini, diced

• 1 carrot, diced

• 1 red bell pepper, diced

Protein ricotta topping

• 1 cup part-skim ricotta

• 1/4 cup unflavored whey protein powder (optional)

• 1/4 cup grated Parmesan

• 2 tbsp chopped parsley

• Zest of 1/2 lemon

• 1/2 cup shredded mozzarella (optional for serving)

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Instructions

1. Prep (2 min): Dice vegetables, mince garlic, measure spices. Heat olive oil in a Dutch oven over medium-high.

2. Brown (5–6 min): Add ground chicken and cook until no longer pink. Add onion, carrot, and bell pepper; cook until softened.

3. Bloom flavor (1 min): Stir in garlic, tomato paste, oregano, basil, thyme, and red pepper flakes; cook 1 minute.

4. Simmer base (10 min): Add crushed tomatoes, broth, bay leaf, zucchini, salt, and pepper. Bring to a boil, then reduce to a simmer.

5. Cook pasta (7–9 min): Add high-protein pasta and simmer until al dente, stirring occasionally.

6. Ricotta whip (2 min): Combine ricotta, whey, Parmesan, parsley, lemon zest, and a pinch of salt.

7. Serve (1–2 min): Adjust seasoning. Ladle soup into bowls and top with ricotta whip and mozzarella.

Notes

• For gluten-free, use high-protein GF pasta.

• Reheat with a splash of broth to restore texture.

• For extra creaminess, blend 1 cup of soup (without pasta) and stir back in.

• For lighter macros, replace part of the ricotta with Greek yogurt.

• Prep Time: 5–8 min
• Cook Time: 27–30 min
• Category: soup recipes
• Method: One-pot, Stovetop
• Cuisine: Italian-American

Ingredients

For the soup

• 1 tbsp olive oil
• 1 lb ground chicken
• 1 small yellow onion, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp dried thyme
• 1/4 tsp red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 4 cups low-sodium chicken broth
• 8 oz high-protein pasta (mafalda corta or broken high-protein lasagna sheets)
• 1 bay leaf
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 zucchini, diced
• 1 carrot, diced
• 1 red bell pepper, diced

Protein ricotta topping

• 1 cup part-skim ricotta
• 1/4 cup unflavored whey protein powder (optional)
• 1/4 cup grated Parmesan
• 2 tbsp chopped parsley
• Zest of 1/2 lemon
• 1/2 cup shredded mozzarella (optional for serving)

What each ingredient does:
Olive oil: promotes browning; ground chicken: lean protein; onion & garlic: savory base; tomato paste: umami depth; dried herbs & flakes: familiar lasagna flavor and gentle heat; crushed tomatoes: body and acidity; broth: loosen and simmer; high-protein pasta: extra protein and perfect bite; bay leaf: aromatic backbone; zucchini, carrot, bell pepper: color, nutrients, sweetness; ricotta + whey: creamy protein finish; Parmesan: nutty salt; parsley + lemon zest: fresh lift; mozzarella: melty finish.
Pro tip: Use low-sodium stock so you can season perfectly at the end.

Want other quick bowls with a similar pantry list? Explore our soup recipes for more one-pot ideas.

Substitutions & Swaps

• Aromatics: add celery or sub 1 tsp each onion/garlic powder if needed.
• Protein: ground turkey or plant-based crumbles work; for Chicken Lasagna Soup vibes, keep poultry.
• Veg: mushrooms or spinach are great add-ins; frozen mirepoix saves time.
• Starch: any protein pasta shape works; GF protein pasta for gluten-free.
• Dairy/Fats: cottage cheese can replace ricotta; skip mozzarella to lighten; swap whey with unflavored collagen or omit.

Budget/time savers: rotisserie chicken (shredded) instead of browning meat; use jarred crushed tomatoes and frozen diced peppers.

Equipment Notes

A heavy 5–6 qt Dutch oven or soup pot is ideal for even heat. A wooden spoon helps break up meat and stir noodles without scratching. A small bowl and whisk make quick work of the ricotta protein whip. Ladle and wide bowls for easy serving and photo-ready swirls.

Step-by-Step

1. Prep & heat (2 min): Dice veg, mince garlic, measure spices. Heat olive oil in a Dutch oven over medium-high until shimmering—this prevents sticking.
2. Brown & build base (5–6 min): Add ground chicken, sear, and crumble until no longer pink; browning adds flavor. Stir in onion, carrot, and bell pepper; cook until the onion softens and edges look glossy.
3. Bloom flavor (1 min): Add garlic, tomato paste, oregano, basil, thyme, and red pepper flakes; cook 60 seconds to wake the aromatics and caramelize the paste.
4. Liquids & simmer (10 min): Pour in crushed tomatoes and broth; add bay leaf, zucchini, salt, and pepper. Bring to a boil, then reduce to a steady simmer so flavors concentrate.
5. Pasta time (7–9 min): Stir in high-protein pasta. Simmer, stirring occasionally, until al dente; the noodles should be tender with a little bite.
6. Whip topping (2 min): In a bowl, whisk ricotta, whey (if using), Parmesan, parsley, lemon zest, and a pinch of salt until smooth.
7. Finish & serve (1–2 min): Taste the soup; adjust salt, pepper, or a pinch more red pepper. Ladle into bowls, top with dollops of ricotta whip and a sprinkle of mozzarella. Rest 2 minutes so cheese softens.

Doneness cues: Pasta is fork-tender but not mushy; broth is slightly thickened with glossy surface; vegetables are tender.

Make-Ahead, Storage & Reheating

• Make-ahead: Chop veg and mix the ricotta topping 1–2 days ahead.
• Fridge: Store soup and pasta separately if possible (3–4 days).
• Freeze: Up to 3 months without the pasta; add fresh cooked pasta after thawing.
• Reheat: Gentle stovetop or microwave with a splash of broth or water to loosen; add a fresh dollop of ricotta whip to revive creaminess.

How to Lighten / Make It Creamy

• Lighten: Reduce oil to 2 tsp; use extra veg and fewer noodles; swap part of ricotta with Greek yogurt.
• Creamy: Blend 1 cup of soup (no pasta) and stir back in; or whisk in 2–3 tbsp evaporated milk off heat for silkiness.

Toppings, Garnishes & Finishes

Crunch: garlic croutons or toasted pine nuts.
Fresh: parsley, basil, or thinly sliced scallions.
Tang/Heat: squeeze of lemon, a splash of red wine vinegar, or chili flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Crusty bread, simple arugula salad with lemon, or roasted broccoli. Drinks: sparkling water with citrus or a light red.

Scaling the Recipe

To double, use a larger pot and add pasta in two batches to keep the simmer steady. To halve, keep pasta ratio tight so the broth doesn’t overwhelm. Cool large batches quickly in shallow containers to protect texture.

Nutrition & Dietary Notes

High-protein pasta plus lean chicken delivers a satisfying balance of protein and carbs. Use GF pasta for gluten-free. Dairy can be reduced or swapped with lactose-free ricotta alternatives if needed.

Troubleshooting

Too salty? Add unsalted broth or a squeeze of lemon.
Too bland? Salt slightly and add lemon zest or more Parmesan.
Too watery? Simmer uncovered 3–5 minutes or stir in a spoon of ricotta.
Pasta overcooked? Add a handful of fresh spinach and extra Parmesan for texture and flavor.

FAQs

Can I use frozen/precut ingredients? Yes—frozen mirepoix and peppers work great.
Best protein swaps? Ground turkey or shredded chicken; plant-based crumbles also work.
How do I keep it from drying out? Reheat with extra broth and add fresh ricotta on top.
Dairy-free/gluten-free options? Use GF protein pasta and a dairy-free ricotta alternative; omit whey.
How long does it keep/freeze? 3–4 days refrigerated; up to 3 months frozen without pasta added.

Variations

• Lemony Herb: Finish with lemon juice and chopped dill/parsley.
• Spicy Chipotle: Stir in 1 tsp chipotle in adobo; balance with a touch of honey.
• Creamy Parmesan: Melt in extra Parmesan and a splash of evaporated milk.

Chef Notes / Test Kitchen Tips

Salt in stages—broth and Parmesan add salinity at the end. The biggest improvement came from blooming the tomato paste with spices; it deepens flavor fast. Expect “done” between 18–22 minutes after adding pasta depending on shape.

Conclusion

This high-protein Lasagna Soup brings weeknight ease and gym-friendly macros to a classic comfort bowl. It keeps 3–4 days, reheats like a dream, and makes lunches you’ll actually look forward to. If you loved it, rate it, leave a comment, or share your spin.