Lasagna Soup — Cozy, Reliable, Weeknight-Ready

Quick Facts:
Time: 35 minutes • Yield: 6 bowls • Skill: Easy • Method: One-pot stovetop • Diet tags: High-protein, veggie-forward, family-friendly

Introduction

Lasagna Soup solves the “I want lasagna but I’m short on time” problem in the most satisfying way. Instead of layering noodles and waiting on the oven, this ultra-comforting soup builds a creamy tomato base right on the stove, then swirls in ricotta for that classic lasagna finish. Here’s the twist: we blend carrots and zucchini into the sauce, adding body and natural sweetness without weighing things down. The result is a weeknight-easy bowl that still tastes like slow-cooked comfort. Expect tender ribbons of noodles, gentle heat from Italian seasoning, and a rich broth that clings to every bite. It’s perfect for families, meal prep, and anyone who wants big cozy flavor on a busy night.

Craving more cozy bowls like this? Browse all of our Lasagna Soup recipes for spins from classic to extra-creamy.

Why You’ll Love It

• Weeknight-easy: One pot, minimal prep, clearly timed steps.
• Flexible: Swap noodles, add spinach, or change the protein.
• Balanced flavor: Tomato richness + sweet veg + herb lift.
• Great leftovers: Thickens slightly and reheats beautifully.

Lasagna Soup — Cozy, Reliable, Weeknight-Ready

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

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Description

A weeknight-friendly soup that delivers all the comfort of classic lasagna without the layering or baking. Vegetables are blended into the broth for body and natural sweetness, ground chicken adds lean protein, and a creamy ricotta finish makes every bowl cozy and satisfying.

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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 garlic cloves, minced

• 2 tbsp tomato paste

• 1 (28-oz) can crushed tomatoes

• 5 cups low-sodium chicken broth

• 1 lb ground chicken

• 1 tsp dried oregano

• 1 tsp Italian seasoning

• 1/4 tsp red pepper flakes (optional)

• 8 oz lasagna noodles, broken into bite-size pieces

• 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

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Instructions

1. Sauté the base (5 minutes): Heat olive oil in a large pot over medium. Add onion, carrots, and zucchini with a pinch of salt; cook until onion is translucent.

2. Bloom flavors (1 minute): Stir in garlic, oregano, Italian seasoning, and red pepper flakes. Add tomato paste and cook 30–60 seconds.

3. Blend the veg (2 minutes): Transfer sautéed vegetables and tomato paste to a blender with 1 cup broth. Blend until smooth.

4. Brown the protein (4–5 minutes): In the same pot, cook ground chicken, breaking it apart, until no longer pink. Season with salt and pepper.

5. Build the soup (10 minutes): Return the puree to the pot along with crushed tomatoes and remaining broth. Bring to a lively simmer.

6. Cook the noodles (8–10 minutes): Add broken lasagna noodles, stirring occasionally to prevent sticking. Simmer until just shy of al dente.

7. Finish creamy (2–3 minutes): Reduce heat. Stir in half-and-half, Parmesan, and basil. Taste and adjust seasoning.

8. Serve: Ladle into bowls and top with ricotta and extra basil.

Notes

• Use low-sodium broth to control seasoning.

• Add spinach or kale at the end for extra greens.

• Swap ground chicken for turkey, beef, or plant-based crumbles.

• For make-ahead: cook soup without noodles and add them when reheating.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: soup recipes
• Method: One-pot Stovetop
• Cuisine: Italian-American

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 garlic cloves, minced
• 2 tbsp tomato paste
• 1 (28-oz) can crushed tomatoes
• 5 cups low-sodium chicken broth
• 1 lb ground chicken
• 1 tsp dried oregano
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• 8 oz lasagna noodles, broken into bite-size pieces
• 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

What each ingredient does:
Olive oil: starts the sauté. Onion: savory base. Carrots & zucchini: body, sweetness, nutrients. Garlic: aromatic punch. Tomato paste: deep tomato backbone. Crushed tomatoes: saucy body. Broth: thins to soup while staying flavorful. Ground chicken: lean protein. Oregano & Italian seasoning: classic lasagna notes. Red pepper flakes: subtle warmth. Lasagna noodles: that signature bite. Half-and-half: gentle creaminess. Parmesan: umami and salt. Basil: freshness. Ricotta: creamy finish.

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

Substitutions & Swaps

• Aromatics: Add celery for extra aroma.
• Protein: Ground turkey or lean beef work; lentils or plant-based crumbles for meat-free.
• Veg: Spinach or chopped kale can be stirred in at the end.
• Starch: Use mafalda corta, rotini, or cheese tortellini instead of lasagna noodles.
• Dairy: For dairy-lighter, replace half-and-half with evaporated milk or skip and finish with extra olive oil.

Budget/time savers: Use pre-diced mirepoix, jarred minced garlic, or broken no-boil noodles.

Equipment Notes

A heavy 5–6 qt Dutch oven or soup pot gives even heat and a steady simmer. A blender (immersion or countertop) makes quick work of the veggie puree. A ladle, wooden spoon, and measuring cups are all you need. If doubling, choose a wider pot to keep a gentle simmer without splattering.

Step-By-Step

1. Sauté the base (5 minutes): Heat olive oil over medium. Add onion, carrots, and zucchini with a pinch of salt. Cook until the onion turns translucent; this builds sweetness.
2. Bloom flavors (1 minute): Stir in garlic, oregano, Italian seasoning, and red pepper flakes. When fragrant, add tomato paste and cook 30–60 seconds to caramelize its sugars.
3. Blend the veg (2 minutes): Transfer the sautéed veg and tomato paste to a blender with 1 cup broth; blend until silky. This puree becomes your creamy, veggie-boosted sauce.
4. Brown the protein (4–5 minutes): In the same pot, add ground chicken. Cook, crumbling, until no longer pink. Season with salt and pepper.
5. Build the soup (10 minutes): Return the puree to the pot with crushed tomatoes and remaining broth. Bring to a lively simmer; this melds flavors.
6. Cook the noodles (8–10 minutes): Stir in broken lasagna noodles. Maintain a steady simmer and stir occasionally so pieces don’t stick. Cook until just shy of al dente.
7. Finish creamy (2–3 minutes): Reduce heat to low. Stir in half-and-half, Parmesan, and basil. Taste and adjust salt, pepper, and heat.
8. Serve: Ladle into bowls and top with a generous spoonful of ricotta and extra basil.

Doneness cues: Noodles are tender with a slight bite; soup is lightly creamy and aromatic; surface shimmers with a few tiny bubbles.

Make-Ahead, Storage & Reheating

• Make-ahead: Cook soup without noodles up to 2 days ahead. Chill, then reheat and cook noodles directly in the soup with an extra 1/2–1 cup water or broth.
• Fridge: 3–4 days in a sealed container. Noodles continue to soften.
• Freeze: Freeze the base without noodles or dairy up to 3 months. Add noodles and dairy after reheating.
• Reheat: Warm gently on the stove, adding a splash of broth or water to loosen. Re-season with salt and a squeeze of lemon if needed.

How to Lighten / Make It Creamy

• Lighten: Skip half-and-half and finish with olive oil; add extra zucchini for body.
• Extra Creamy: Blend an additional 1 cup of the soup, then stir in ricotta off heat. Temper dairy by stirring in a small ladle of hot soup first.

Toppings, Garnishes & Finishes

Add crunch with garlic croutons or toasted pine nuts. Add freshness with basil, parsley, or scallions. For tang and heat, finish with lemon, red wine vinegar, or chili flakes. A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Serve with warm bread, a simple green salad, or roasted broccoli. For drinks, try sparkling water with citrus or a crisp white.

Scaling the Recipe

To double, use an 8-qt pot and brown the protein in two batches. Add noodles gradually so the simmer stays steady. To halve, keep the same noodle-to-liquid ratio and reduce simmer time slightly.

Nutrition & Dietary Notes

High-protein and veggie-forward with fiber from carrots and zucchini. Contains wheat and dairy; use GF pasta and dairy alternatives if needed.

Troubleshooting

• Too salty: Add more crushed tomatoes, a splash of water, or a squeeze of lemon.
• Too bland: Salt in small increments, then add Parmesan and basil.
• Too thin: Simmer uncovered a few minutes; add extra Parmesan.
• Overcooked noodles: Add fresh broth and a few torn basil leaves; finish with ricotta to revive texture.

FAQs

Can I use frozen/precut ingredients? Yes—frozen diced onions or veg blend work well; add directly to the pot.
Best protein swaps? Ground turkey, lean beef, or plant-based crumbles.
How do I keep it from drying out? Add a splash of broth when reheating; stop simmering once noodles are just tender.
Dairy-free or gluten-free? Use a creamy oat or coconut milk and a dairy-free ricotta; choose GF lasagna sheets.
How long does it keep/freeze? 3–4 days chilled; freeze base (no noodles/dairy) up to 3 months.

Still deciding what to cook this week? Skim our most saved soup recipes for fast inspiration.

Variations

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

Chef Notes / Test Kitchen Tips

Salt in stages—after browning, after simmering, and after adding dairy—to avoid overseasoning. The soup is typically “done” between 18–22 minutes after liquids go in, depending on noodle shape and pot size. Stir the noodles a few times so they cook evenly and don’t clump.

Conclusion

This Lasagna Soup brings big lasagna energy to busy nights with a veggie-boosted base and a creamy ricotta finish. It keeps well for 3–4 days and is easy to refresh with a splash of broth. If it helps you get a cozy, balanced dinner on the table, save this recipe and make it your new fall and winter staple.