Quick Facts:
Time: 35 minutes • Yield: 5 servings (4–5 lunches) • Skill: Easy • Method: One-pot stovetop • Diet tags: High Protein, Meal Prep, Family-Friendly
Introduction
Lasagna Soup is the fix for “what’s for lunch?” when you want cozy pasta flavor without weekend-long cooking marathons. This one-pot version leans on lean ground chicken, pantry tomatoes, and ruffled noodle pieces for all the satisfaction of a slice—without the layering. The broth is rich and tomato-forward; the texture is hearty from noodles and crumbles; the finish is creamy thanks to a dollop of ricotta-mozzarella. If you’re cooking for busy weeks, feeding a family, or chasing balanced macros, this soup checks the boxes. It portion-packs like a dream, labels easily, and holds beautifully for 4–5 days of lunches.
Building a weekly rotation? Browse our Lasagna Soup recipes for more cozy, high-protein spins.
Why You’ll Love It
- Weeknight-easy: One pot, minimal chopping, clear timing.
- Flexible: Swap proteins or noodles with what’s in your pantry.
- Balanced flavor: Bright tomatoes, savory aromatics, herbs, and a creamy finish.
- Great leftovers: Thickens slightly in the fridge and reheats beautifully.
Lasagna Soup — Meal-Prep, Macro-Friendly, Weeknight-Ready
- Total Time: 35 minutes
- Yield: 5 servings
Description
Cozy, high-protein Lasagna Soup made in one pot with ground chicken, tomatoes, broth, lasagna noodle pieces, and a creamy ricotta–mozzarella topping. Meal-prep friendly, reheats beautifully, and packs bold tomato-herb flavor with minimal effort.
Ingredients
1 tablespoon olive oil
1 small white onion, finely chopped
5 garlic cloves, minced
1.5 pounds ground chicken
4 1/2 cups chicken broth
1 (14.5-ounce) can diced tomatoes
1 (14.5-ounce) can crushed tomatoes
2 tablespoons tomato paste
2 teaspoons dried basil
1 teaspoon Italian seasoning
8 uncooked lasagna noodles, broken into bite-size pieces
1 1/4 cups shredded mozzarella cheese
8 ounces ricotta cheese
2 tablespoons fresh basil, chopped
Salt and pepper to taste
Instructions
Heat olive oil in a large Dutch oven over medium. Add onion and a pinch of salt; cook until tender and glossy.
Add garlic; cook 30–60 seconds until fragrant.
Add ground chicken; cook 5–6 minutes, breaking into crumbles, until no longer pink. Season lightly.
Stir in tomato paste to bloom. Add diced tomatoes, crushed tomatoes, broth, dried basil, and Italian seasoning. Scrape the pot to release fond.
Bring to a simmer. Add lasagna noodle pieces and cook 12–15 minutes, stirring occasionally, until tender. Add extra broth if needed.
Meanwhile, mix ricotta, half the mozzarella, and 1 tablespoon basil.
Taste soup and adjust salt and pepper.
Serve with a scoop of ricotta mixture and remaining mozzarella + basil. Rest 1 minute before eating.
Notes
Under-cook noodles by 1–2 minutes for meal prep.
Add spinach or zucchini for extra volume.
Cottage cheese can replace ricotta.
For creamy texture, temper ricotta with warm soup before swirling in.
Store 3–4 days; add broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-Pot Stovetop
- Cuisine: Italian-American
Ingredients
In order of use:
- 1 tablespoon olive oil
- 1 small white onion, finely chopped
- 5 garlic cloves, minced
- 1.5 pounds ground chicken
- 4 1/2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 1 teaspoon Italian seasoning
- 8 uncooked lasagna noodles, broken into bite-size pieces
- 1 1/4 cups shredded mozzarella cheese
- 8 ounces ricotta cheese
- 2 tablespoons fresh basil, chopped
- Salt and pepper to taste
What each ingredient does:
Olive oil: starts the sauté. Onion: sweetness and body. Garlic: aromatic depth. Ground chicken: lean protein boost. Broth: savory backbone. Diced + crushed tomatoes: texture plus richness. Tomato paste: concentrated umami. Dried basil + Italian seasoning: classic herby profile. Lasagna noodles: signature ruffled bite. Mozzarella: melty pull. Ricotta: creamy finish. Fresh basil: pop of freshness. Salt/pepper: balance.
Must-have vs. flexible: Must-haves are the onion, garlic, tomatoes, broth, noodles, and some form of creamy cheese. Flexible: the specific protein, herb blend, and mozzarella vs. ricotta ratio.
Pro tip: Use low-sodium broth so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: Add diced carrot or celery for extra sweetness and body.
- Protein: Use ground turkey or lean beef; plant-based crumbles also work.
- Veg: Stir in baby spinach at the end; zucchini is great for bulk.
- Starch: Any short pasta (penne, rotini) can replace lasagna pieces.
- Dairy: Cottage cheese can stand in for ricotta; lactose-free ricotta works too.
- Budget/time: Use jarred crushed tomatoes and boxed broth; pre-minced garlic speeds prep.
Equipment Notes
A heavy 5–6 quart Dutch oven or soup pot is ideal for even heat and easy simmering. Use a wooden spoon to break up the meat. A ladle and a measuring cup help portion into meal-prep containers (2-cup capacity is perfect). A small bowl is handy for mixing the ricotta topping.
Step-by-Step
- Prep aromatics (2–3 min): Group onion, garlic, dried herbs together. Pre-crack noodles into 1–2-inch pieces.
- Sauté base (5 min): Warm olive oil over medium heat. Add onion with a pinch of salt; cook to tender and glossy. Add garlic; cook 30–60 seconds until fragrant. Color equals flavor—don’t rush.
- Brown protein (5–6 min): Add ground chicken. Break into crumbles. Cook until no longer pink; lightly season with salt and pepper.
- Build broth (1 min): Stir in tomato paste and bloom briefly. Add diced tomatoes, crushed tomatoes, chicken broth, dried basil, and Italian seasoning. Scrape the bottom to release fond.
- Simmer & cook noodles (12–15 min): Bring to a steady simmer. Add noodle pieces. Cook, stirring occasionally so nothing sticks, until noodles are just tender. If soup thickens too much, splash in extra broth.
- Cheese mixture (while noodles cook): In a bowl, combine ricotta, half the mozzarella, and 1 tablespoon chopped basil.
- Finish (1–2 min): Taste the soup. Adjust salt, pepper, and a pinch more basil if desired. Ladle into bowls; top with a scoop of cheese mixture and a sprinkle of remaining mozzarella and basil.
- Rest & serve (1 min): Let bowls sit a minute so the cheese warms into the soup.
Doneness cues: Noodles are fork-tender but not mushy; broth is vibrant red with light bubbling; meat crumbles are cooked through.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the soup base and protein up to 2 days ahead. For best texture, undercook the noodles by 1–2 minutes. Mix the ricotta topping fresh.
- Fridge: Portion 1½–2 cups per container; add a dollop of ricotta mixture in a separate small cup. Keep 3–4 days.
- Freeze: Freeze soup without noodles and dairy up to 3 months; add fresh noodles when reheating.
- Reheat: Warm gently on the stove or microwave, stirring halfway. Add a splash of broth or water to loosen; finish with ricotta and basil.
How to Lighten / Make It Creamy
- Lighten: Use part broth/part water, add diced zucchini or spinach for volume, and swap half the ricotta with cottage cheese.
- Creamy: Stir a small ladle of hot soup into the ricotta to loosen, then swirl back in; or blend 1 cup of soup and stir it back for body. If adding dairy directly, remove from a strong boil to prevent curdling.
Toppings, Garnishes & Finishes
Crunch: Garlic croutons or toasted pine nuts.
Fresh: Basil ribbons, chopped parsley, or sliced green onion.
Tang/Heat: Lemon squeeze, a few chili flakes, or chili oil.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Simple green salad with vinaigrette, roasted broccoli, or warm bread. For drinks, try sparkling water with citrus or a light-bodied red grape juice spritzer.
Craving more cozy bowls? Explore our full soup recipes collection for simple sides and mains to pair.
Scaling the Recipe
To double, use a larger pot (7–8 quarts) and cook noodles in two additions to keep them from clumping. To halve, keep simmer time the same; watch noodles, which may cook faster in a smaller volume. Cool large batches quickly in shallow containers.
Nutrition & Dietary Notes
High in protein from lean meat and cheese; good calcium from ricotta/mozzarella. Contains gluten (noodles) and dairy; use gluten-free noodles and dairy alternatives if needed.
Troubleshooting
- Too salty? Add more broth, a splash of water, or a pinch of sugar; finish with fresh basil.
- Too bland? Add salt incrementally, then a squeeze of lemon and extra basil.
- Too watery? Simmer uncovered 3–5 minutes or stir in a spoon of ricotta.
- Overcooked noodles? Add fresh broth and a handful of new noodle pieces to restore bite.
FAQs
Can I use frozen/precut ingredients? Yes—frozen chopped onions and garlic paste work great; just sauté off extra moisture.
Best protein swaps? Ground turkey or lean beef; plant-based crumbles if desired.
How do I keep it from drying out? Add a splash of broth when reheating; store noodles slightly undercooked.
Dairy-free or gluten-free? Use dairy-free ricotta/mozzarella and gluten-free lasagna sheets.
How long does it keep/freeze? 3–4 days refrigerated; up to 3 months frozen without noodles/dairy.
Variations
- Lemony Herb: Finish with lemon zest/juice and extra parsley.
- Spicy Chipotle: Stir in chipotle in adobo; balance with a touch of honey and lime.
- Creamy Parmesan: Melt in grated Parmesan and a splash of evaporated milk off heat.
Chef Notes / Test Kitchen Tips
Salt in stages—after the noodles cook and you add cheese, flavors concentrate. Expect a window of doneness for noodles between 12–15 minutes; check early, then every minute. For meal prep, portion the soup while hot and cool uncovered 10 minutes before sealing to avoid condensation.
Conclusion
This Lasagna Soup works because it’s simple, satisfying, and built for the real world. Batch it on Sunday, label macros on each container, and you’ve got 4–5 lunches that reheat like a hug. It keeps 3–4 days; just add a splash of broth and a dollop of ricotta before eating. If it hits the spot, save it, rate it, and make your next busy week easier.
