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
- Total Time: 40 minutes
- Yield: 4–6 bowls
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.
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
Instructions
Heat oil over medium-high. Add turkey; cook until no longer pink, breaking into small pieces.
Add onion + pinch of salt; cook 2–3 minutes. Stir in garlic for 30 seconds.
Add tomato paste; cook 1 minute until darkened.
Add broth, crushed tomatoes, oregano. Bring to gentle boil; reduce heat and simmer 15 minutes.
Add broken noodles; cook 10–12 minutes, stirring occasionally, until al dente.
Stir in parmesan, half-and-half (if using), and basil. Adjust salt/pepper.
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
- 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.
- Aromatics (2–3 min): Add onion and a pinch of salt; cook until translucent. Stir in garlic for 30 seconds until fragrant.
- Tomato base (1 min): Stir in tomato paste; let it darken slightly—this concentrates flavor.
- Liquids (15 min simmer): Add broth, crushed tomatoes, and oregano. Bring to a gentle boil, then reduce to medium-low; simmer to meld.
- 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.
- Finish (2–3 min): Stir in parmesan, half-and-half (if using), and basil. Taste and adjust salt, pepper, and acid (see Troubleshooting).
- 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.
