Lasagna Soup — Cozy, Protein-Packed, Weeknight-Ready

Quick Facts:
Time: 4 hr 30 min (slow cooker on High; add noodles last 30 min) • Yield: 6 servings • Skill: Easy • Method: Slow cooker, one-pot finish • Diet tags: High-protein, Family-friendly

Introduction

Lasagna Soup is the answer when you want all the comfort of layered pasta but need dinner to cook itself while you get life done. This slow-cooker version uses turkey sausage and high-protein noodles for a hearty tomato base that simmers hands-off, then finishes with creamy ricotta and melty mozzarella. The flavor is classic—savory tomato, Italian herbs, a hint of garlic—while the texture balances tender noodles with a rich, spoonable broth. It’s perfect for families, meal-prep lovers, and anyone craving Easy Dinner Recipes or Easy Fall Soup Recipes without hovering over the stove. Set it, walk away, and return to a kitchen that smells like Sunday—on a Tuesday.

Craving even more Lasagna Soup recipes? You’ll find plenty of weeknight-friendly riffs that pair perfectly with this cozy bowl.

Why You’ll Love It

• Weeknight-easy: minimal prep, clear timing.
• Flexible: swap pasta shapes or greens without fuss.
• Balanced flavor: tomato brightness, herby warmth, gentle heat.
• Great leftovers: reheats beautifully for Healthy Lasagna Soup lunches.

For more comforting bowls with that same balance of ease and flavor, check out our full collection of soup recipes.

Lasagna Soup — Cozy, Protein-Packed, Weeknight-Ready

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• Author: Lily
• Total Time: 4 hours 30 minutes
• Yield: 6 servings

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Description

A cozy, slow-cooked Lasagna Soup that delivers all the classic lasagna comfort with almost no effort. Turkey sausage, marinara, herbs, and high-protein noodles simmer into a rich, tomato-forward broth, then finish with ricotta, mozzarella, and fresh basil for a creamy, satisfying bowl. Weeknight-easy, family-friendly, and great for leftovers.

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Ingredients

• 1 tbsp olive oil

• 1 lb turkey sausage, casings removed

• 1 small onion, diced

• 3 garlic cloves, minced

• 3 cups low-sodium chicken broth

• 2 1/2 cups water

• 2 cups marinara sauce

• 2 bay leaves

• 1 tsp dried oregano

• 1/2 tsp sweet paprika

• Freshly ground black pepper, to taste

• 6 oz high-protein lasagna noodles, broken into pieces (or mafalda)

• 1/2 cup part-skim ricotta

• 3 tbsp grated Parmesan

• 6 tbsp part-skim shredded mozzarella

• 2 tbsp chopped parsley, plus more for serving

• 1/4 cup basil, thinly sliced

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Instructions

1. Heat olive oil in a skillet over medium. Brown the turkey sausage, breaking it up.

2. Add onion; cook until translucent. Stir in garlic until fragrant.

3. Transfer mixture to a slow cooker. Add broth, water, marinara, bay leaves, oregano, paprika, and pepper. Stir.

4. Cover and cook 4 hours on High.

5. Add broken lasagna noodles and parsley. Cook 30 minutes, or until al dente.

6. Mix ricotta and Parmesan in a small bowl.

7. Ladle soup into bowls; top with mozzarella, a spoonful of the ricotta mixture, and basil.

8. Taste and adjust seasoning.

Notes

• Use low-sodium broth to control salt.

• Stir in spinach or zucchini with the pasta if desired.

• Add extra broth when reheating—noodles absorb liquid.

• Freeze the base without pasta for best texture.

• Prep Time: 10 minutes
• Cook Time: 4 hours 20 minutes
• Category: soup recipes
• Method: Slow Cooker
• Cuisine: Italian-American

Ingredients

• 1 tbsp olive oil
• 1 lb turkey sausage, casings removed
• 1 small onion, diced
• 3 garlic cloves, minced
• 3 cups low-sodium chicken broth
• 2 1/2 cups water
• 2 cups marinara sauce
• 2 bay leaves
• 1 tsp dried oregano
• 1/2 tsp sweet paprika
• Freshly ground black pepper, to taste
• 6 oz high-protein lasagna noodles, broken into pieces (or mafalda)
• 1/2 cup part-skim ricotta
• 3 tbsp grated Parmesan
• 6 tbsp part-skim shredded mozzarella
• 2 tbsp chopped parsley, plus more for serving
• 1/4 cup basil, thinly sliced

What each ingredient does:
Olive oil: helps browning. Turkey sausage: lean protein and savory depth. Onion/garlic: aromatic base. Broth/water: body for the soup. Marinara: quick, concentrated tomato flavor. Bay leaf/oregano/paprika: layered herb warmth. Pepper: gentle bite. High-protein noodles: satisfying chew with extra protein. Ricotta/Parmesan/Mozzarella: creamy, salty finish. Parsley/basil: fresh lift.

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

Substitutions & Swaps

• Aromatics: shallot for onion; garlic powder in a pinch.
• Protein: ground turkey or chicken works; meatless crumbles for vegetarian.
• Veg: stir in chopped spinach or zucchini with the pasta.
• Starch: mafalda, campanelle, or protein-enriched penne.
• Dairy/fats: cottage cheese instead of ricotta; a splash of olive oil for extra silk.
• Budget/time savers: use pre-chopped onion/garlic; jarred marinara.

Equipment Notes

A 5–6-quart slow cooker handles a full batch. Use a heavy skillet to brown the sausage before transferring to the crock. A ladle and sturdy spoon make serving easy. If you have a Dutch oven, you can finish the pasta directly in it for one-pot serving.

Step-by-Step

1. Brown & build flavor: Heat oil in a skillet. Brown turkey sausage, breaking it up. Add onion and cook until translucent; stir in garlic until fragrant. Browning concentrates flavor and prevents a greasy soup.
2. Load the slow cooker: Transfer sausage mix to the slow cooker. Add broth, water, marinara, bay leaves, oregano, paprika, and pepper. Stir well.
3. Set & forget: Cover and cook 4 hours on High. The long, gentle simmer melds tomato, herbs, and turkey.
4. Add pasta: About 30 minutes before serving, stir in broken high-protein lasagna noodles and chopped parsley. Cook covered until noodles are al dente—tender with a slight bite.
5. Mix the topping: Combine ricotta and Parmesan.
6. Finish & serve: Ladle soup into bowls, top with mozzarella and a spoonful of ricotta mixture, and sprinkle with basil.
7. Taste & adjust: Add salt, pepper, or a splash of broth to balance.

Doneness cues: Noodles are flexible with a firm bite; broth is tomato-red and aromatic; cheese softens into creamy ribbons.

Make-Ahead, Storage & Reheating

Make the base (everything except pasta and toppings) 1–2 days ahead; chill. Cook pasta fresh in the hot soup before serving. Store leftovers up to 3–4 days; the noodles absorb broth, so add a splash of stock when reheating. Freeze the soup without pasta up to 3 months; add freshly cooked noodles after thawing. Reheat gently until steaming.

How to Lighten / Make It Creamy

• Lighten: Use extra-lean turkey and add chopped spinach to boost volume.
• Creamy: Stir in an extra spoon of ricotta off heat; or whisk a little ricotta with warm broth and swirl it in to prevent clumping.

Toppings, Garnishes & Finishes

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

Sides & Pairings

Crusty bread, a crisp green salad, or roasted broccoli. For drinks, sparkling water with lemon, or a light red or crisp white if you like.

Scaling the Recipe

To double, use a 7–8-quart slow cooker and brown sausage in batches. Add pasta in two additions to avoid clumping. For a half batch, reduce all ingredients proportionally and check pasta a few minutes early.

Nutrition & Dietary Notes

High in protein thanks to turkey sausage and protein-enriched noodles. Contains gluten and dairy; use gluten-free pasta and dairy-free toppings if needed.

Troubleshooting

• Too salty? Add more broth or a squeeze of lemon.
• Too bland? Pinch of salt plus basil and a little Parmesan.
• Too watery? Simmer uncovered 10 minutes or add a spoon of ricotta.
• Overcooked pasta? Add fresh broth and a handful of spinach for texture.

FAQs

Can I use frozen/precut ingredients? Yes, pre-chopped onions and frozen spinach work well—add spinach with the pasta.
Best protein/veg swaps? Ground turkey or chicken; zucchini, mushrooms, or spinach.
How do I keep it from drying out? Add broth as the pasta absorbs liquid.
Dairy-free/gluten-free? Use dairy-free topping and gluten-free pasta.
How long does it keep/freeze? 3–4 days in the fridge; 3 months in the freezer (base only).

Variations

• Lemony Herb: Finish with lemon zest/juice and extra dill/parsley.
• Spicy Chipotle: Stir in chipotle and adobo with a touch of honey and lime.
• Creamy Parmesan: Melt more Parmesan and a splash of milk off heat.

Chef Notes / Test Kitchen Tips

Salt in stages—after the pasta goes in, taste again; the starch changes salinity. Pasta is best added near the end so it doesn’t turn mushy. Expect it to be done between 25–35 minutes after stirring in, depending on shape.

Conclusion

This Lasagna Soup delivers the cozy flavor you want with the weeknight ease you need. It keeps well for 3–4 days, so make a batch and enjoy lunches too. If this hits the spot, leave a comment and share a photo of your bowl.