Lasagna Soup — Cozy, Reliable, Weeknight-Ready

Quick Facts: Time: 40 minutes • Yield: 4–6 bowls (or 3 meal-prep dinners for two) • Skill: Easy • Method: One-pot stovetop • Diet: High-protein, can be GF

Introduction

Lasagna Soup solves the craving for layered, bubbly lasagna when you need dinner now. Instead of stacking noodles and waiting on the oven, this one-pot wonder transforms pantry staples into a rich, tomato-basil broth loaded with tender lasagna noodles and a creamy ricotta finish. The best part? It’s naturally built for meal prep—portion the soup into containers, pack extra cheese in a small cup, and you’ve got three nights of low-effort, high-comfort dinners ready to reheat. The texture is exactly what you want: a silky, tomato-forward broth that’s hearty but spoonable, with wavy noodles that catch meaty bits and herbs in every bite. Flavor-wise, it’s all the familiar notes—garlic, oregano, basil, parmesan—no oven required. This recipe is perfect for anyone who wants Easy Fall Soup Recipes, quick Easy Dinner Recipes, or a reliable Pasta Soup Recipe that reheats beautifully mid-week.

Craving more ideas like this? Browse our best lasagna soup recipes for spins you can meal-prep all week.

Why You’ll Love It

• Weeknight-easy: One pot, minimal prep, clear timing.
• Flexible: Swap proteins or add any veg in your fridge.
• Balanced flavor: Tomato sweetness + garlic heat + salty parmesan.
• Great leftovers: Thickens slightly, reheats like a dream.

Lasagna Soup — Cozy, Reliable, Weeknight-Ready

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• Author: Lily
• Total Time: 40 minutes
• Yield: 4–6 bowls

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Description

Lasagna Soup delivers all the cozy, nostalgic flavor of classic lasagna with a fraction of the effort. This one-pot recipe builds a rich tomato-basil broth layered with garlic, oregano, parmesan, and tender broken lasagna noodles that catch all the savory bits. Ground turkey adds lean protein while optional half-and-half provides velvety creaminess. Finished with a generous spoonful of ricotta, it’s hearty, spoonable, and weeknight-fast. It also reheats beautifully, making it ideal for meal prep or fall weeknight dinners.

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Ingredients

• 1 tbsp olive oil

• 1 lb ground turkey or lean ground chicken

• 1 small onion, diced

• 3 cloves garlic, minced

• 2 tbsp tomato paste

• 4 cups low-sodium chicken broth

• 1 can (15 oz) crushed tomatoes

• 1 tsp dried oregano (or Italian seasoning)

• 8–10 dry lasagna noodles, broken into 2-inch pieces (GF if needed)

• ¼ cup grated parmesan, plus more for serving

• ½ cup half-and-half or evaporated milk (optional)

• ½ cup chopped fresh basil (plus extra to finish)

• Kosher salt & black pepper, to taste
  Topping: ricotta (about ½ cup), extra parmesan, basil

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Instructions

1. Heat oil over medium-high. Add turkey; cook until no longer pink, breaking into small pieces.

2. Add onion + pinch of salt; cook 2–3 minutes. Stir in garlic for 30 seconds.

3. Add tomato paste; cook 1 minute until darkened.

4. Add broth, crushed tomatoes, oregano. Bring to gentle boil; reduce heat and simmer 15 minutes.

5. Add broken noodles; cook 10–12 minutes, stirring occasionally, until al dente.

6. Stir in parmesan, half-and-half (if using), and basil. Adjust salt/pepper.

7. Serve with ricotta, extra parmesan, and basil.

Notes

• Use low-sodium broth so you can season at the end.

• Add spinach, zucchini, or mushrooms during simmer.

• For meal prep: store noodles separately so they don’t over-soften.

• Thick soup after chilling? Add a splash of broth on reheat.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: soup recipes
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey or lean ground chicken
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 4 cups low-sodium chicken broth
• 1 can (15 oz) crushed tomatoes
• 1 tsp dried oregano (or Italian seasoning)
• 8–10 dry lasagna noodles, broken into 2-inch pieces (use GF if needed)
• ¼ cup grated parmesan, plus more for serving
• ½ cup half-and-half or evaporated milk (optional for creaminess)
• ½ cup chopped fresh basil (plus extra to finish)
• Kosher salt & black pepper, to taste
• Topping: ricotta (about ½ cup), extra parmesan, basil

What each ingredient does:
Olive oil: blooms aromatics. Ground turkey: savory protein. Onion & garlic: aromatic base. Tomato paste: deep umami. Broth: body and volume. Crushed tomatoes: classic lasagna flavor. Oregano: herby backbone. Lasagna noodles: signature texture. Parmesan: salty richness. Half-and-half: velvety finish. Basil: fresh lift. Ricotta: creamy contrast.

Pro tip: Use low-sodium stock so you can season perfectly at the end.

Substitutions & Swaps

• Aromatics: add celery or grated carrot; sub shallot for onion.
• Protein: ground turkey, chicken, or lean beef; plant-based crumbles work.
• Veg: spinach, zucchini, mushrooms; stir in during simmer.
• Starch: mafalda corta, penne, or shells if you don’t have lasagna sheets.
• Dairy/Fats: skip half-and-half; finish with a small knob of butter or extra-virgin olive oil; dairy-free ricotta or a spoon of cashew cream for serving.
• Budget/time: use jarred marinara in place of crushed tomatoes + tomato paste for speed.

Equipment Notes

• Must-have: heavy 5–6 qt pot or Dutch oven, ladle, wooden spoon.
• Nice-to-have: pasta spider for scooping noodles, microplane for parmesan.
• Sizing: a 10–12 inch pot base gives space to break noodles without clumping.

Step-by-Step

1. Brown & build flavor (6–8 min): Heat oil on medium-high. Add turkey; break into small pieces until no longer pink. Browning adds savory depth.
2. Aromatics (2–3 min): Add onion and a pinch of salt; cook until translucent. Stir in garlic for 30 seconds until fragrant.
3. Tomato base (1 min): Stir in tomato paste; let it darken slightly—this concentrates flavor.
4. Liquids (15 min simmer): Add broth, crushed tomatoes, and oregano. Bring to a gentle boil, then reduce to medium-low; simmer to meld.
5. Pasta cook (10–12 min): Add broken lasagna noodles. Stir occasionally to prevent sticking. Cook until just al dente. Visual cue: noodles bend easily with firm center.
6. Finish (2–3 min): Stir in parmesan, half-and-half (if using), and basil. Taste and adjust salt, pepper, and acid (see Troubleshooting).
7. Serve: Ladle into bowls, add a heaping spoon of ricotta, more parmesan, and basil. Rest 2 minutes so the cheese softens into the broth.

Doneness cues: Noodles are tender but not mushy; surface shows light oil droplets from parmesan and dairy; aroma is garlicky and sweet-tomato.

Make-Ahead, Storage & Reheating

• Make-ahead: Cook soup base through the simmer; cool and refrigerate up to 3 days. Boil noodles separately day-of and add on reheat.
• Fridge: 3–4 days. The soup thickens—add a splash of broth to loosen.
• Freeze: Up to 3 months without noodles. Thaw, reheat to a simmer, add fresh noodles.
• Reheat: Stovetop low heat, splash in broth or water; microwave in short bursts, stirring once.

How to Lighten / Make It Creamy

• Lighten: Skip half-and-half; add extra basil and a handful of spinach for body.
• Creamy: Blend ½ cup of the soup (no noodles) and stir back in; or swirl in yogurt off heat. Temper dairy first to avoid curdling.

Toppings, Garnishes & Finishes

• Crunch: Garlic croutons or toasted pine nuts.
• Fresh: Basil, parsley, or scallions.
• Tang/Heat: Lemon squeeze, red wine vinegar, or chili flakes.
  Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm bread, arugula-parmesan salad, or simple roasted broccoli. Sparkling water with lemon or a crisp white complements the tomato-basil profile.

Scaling the Recipe

To double, use a larger 7–8 qt pot and add noodles in batches so they don’t clump. To halve, keep simmer times the same; pasta water absorption remains similar.

Nutrition & Dietary Notes

High-protein from turkey and dairy; good carbs from pasta; calcium from parmesan and ricotta. Use GF noodles if needed; dairy-free swaps noted above.

Troubleshooting

• Too salty? Add a splash of water/broth or a squeeze of lemon.
• Too bland? Add salt to taste, a pinch of sugar for tomatoes, and fresh basil.
• Too watery? Simmer 3–5 min uncovered, or stir in a parmesan rind next time during simmer.
• Overcooked pasta? Add fresh cooked noodles to each reheat; store them separately.

FAQs

Can I use frozen or precut veg? Yes—frozen spinach or mirepoix goes straight in.
Best protein swaps? Lean beef, chicken, or turkey; plant-based crumbles work.
How do I keep it from drying out? Reheat gently with extra broth.
Dairy-free/gluten-free? Use DF ricotta alternative and GF lasagna noodles.
How long does it keep/freeze? 3–4 days chilled; 3 months frozen without noodles.

Variations

• Lemony Herb: Finish with lemon zest/juice and dill + parsley.
• Spicy Chipotle: Stir in minced chipotle and a touch of honey; finish with lime.
• Creamy Parmesan: Add extra parmesan and a splash more half-and-half.

Chef Notes / Test Kitchen Tips

Salt in stages—especially before adding dairy—then taste again after basil and cheese. Noodles finish between 10–12 minutes; pull at the first sign of tenderness for best meal-prep texture.

Conclusion

This soup delivers lasagna comfort with weeknight timing and meal-prep convenience. Portion it, chill it, and remember: it keeps 3–4 days and reheats beautifully. If you make it, leave a note on how you riffed it—more basil, extra heat, or extra creamy?

When you’re ready for the next cozy bowl, we’ve got plenty more soup recipes waiting.