Lasagna Soup — Protein-Packed, Weeknight-Ready

Quick Facts:

Time: 40 minutes • Yield: 4–6 bowls • Skill: Easy • Method: One-pot, stove top • Diet tags: High-protein, family-friendly

Introduction

Lasagna Soup is the post-workout comfort you actually have time for. After a hard session, you want something hot, satisfying, and rich in protein—but not a project. This recipe takes classic lasagna flavors (savory meat, herby tomato broth, creamy ricotta) and turns them into a single pot you can ladle into pre-portioned bowls. The texture lands right between cozy pasta soup and deconstructed lasagna, with noodle ribbons, tender beans for extra protein and fiber, and a finishing dollop of creamy cheese for recovery-friendly richness. If you’re feeding athletes, meal-prepping for the week, or just craving hearty soup that won’t derail your evening, this is your new weeknight winner.

Craving more Lasagna Soup recipes or looking to round out the week with comforting soup recipes? Start here.

Why You’ll Love It

• Weeknight-easy: clear timing, minimal prep, one pot.
• Flexible: swap in your favorite broth, noodles, or greens.
• Balanced flavor: bright tomatoes, fragrant herbs, and a creamy finish.
• Great leftovers: holds up beautifully for lunches.

Lasagna Soup — Protein-Packed, Weeknight-Ready

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Print Recipe

Pin Recipe

Description

A cozy, protein-packed lasagna soup built for weeknights: tender turkey, herby tomato broth, beans for extra protein and fiber, ruffly lasagna noodles, and a creamy ricotta finish. All the flavor of classic lasagna in one pot—fast, comforting, and perfect for meal prep.

---

Ingredients

• 1 Tbsp olive oil

• 1 lb lean ground turkey (93%)

• 1 small yellow onion, finely diced

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried basil (or Italian seasoning)

• 2 Tbsp tomato paste

• 4 cups low-sodium chicken broth

• 1 can (14–15 oz) crushed tomatoes

• 1 can (15 oz) cannellini beans, drained and rinsed

• 6–8 dry lasagna noodles, broken into 2-inch pieces

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

• ¼ cup finely grated Parmesan

• ⅓ cup chopped fresh basil or parsley

• ¾ tsp kosher salt, plus more to taste

• Black pepper to taste

• For topping: ¾ cup ricotta, extra Parmesan, basil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Heat olive oil in a Dutch oven over medium-high. Add turkey; cook 3–4 minutes, breaking into small crumbles.

2. Add onion; cook 2–3 minutes until translucent. Stir in garlic, oregano, and basil; cook 30 seconds.

3. Push meat aside; add tomato paste and cook 1 minute until darkened.

4. Add broth and crushed tomatoes; scrape up browned bits. Bring to a boil, then reduce to simmer 12–15 minutes.

5. Add broken noodles and beans; simmer 8–10 minutes, stirring occasionally, until noodles are al dente.

6. Reduce heat; stir in half-and-half, Parmesan, and fresh herbs. Season to taste.

7. Ladle into bowls and top with ricotta, Parmesan, and basil. Let sit 2 minutes so ricotta melts slightly.

Notes

• Add spinach or kale in the last 2–3 minutes.

• Swap turkey for ground chicken or extra beans.

• For creaminess, blend ½ cup soup and stir back in.

• For meal prep, store pasta separately for firmer texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Italian-American
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

• 1 Tbsp olive oil
• 1 lb lean ground turkey (93%)
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried basil (or Italian seasoning)
• 2 Tbsp tomato paste
• 4 cups low-sodium chicken broth
• 1 can (14–15 oz) crushed tomatoes
• 1 can (15 oz) cannellini beans, drained and rinsed
• 6–8 dry lasagna noodles, broken into 2-inch pieces
• ½ cup half-and-half (or evaporated milk)
• ¼ cup finely grated Parmesan
• ⅓ cup chopped fresh basil or parsley
• ¾ tsp kosher salt, plus more to taste
• Black pepper to taste
• For topping: ¾ cup ricotta cheese, plus extra Parmesan and basil

What each ingredient does:
Olive oil: helps sear and bloom aromatics.
Ground turkey: lean, high-protein base.
Onion & garlic: aromatic sweetness and backbone.
Dried oregano/basil: classic lasagna seasoning.
Tomato paste: deepens umami and color.
Broth: fluid base; choose low-sodium for control.
Crushed tomatoes: body and acidity.
Cannellini beans: extra protein and fiber; creamy texture.
Lasagna noodles: signature ruffled ribbons.
Half-and-half: rounds acidity and adds body.
Parmesan: salty, nutty finish.
Fresh herbs: brightness and aroma.
Salt & pepper: balance.
Ricotta: cool, creamy contrast on top.

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

Must-have vs. flexible: Must-have: broth, tomatoes, noodles, protein, ricotta. Flexible: beans (choose chickpeas/white beans), herb mix, dairy choice.

Substitutions & Swaps

• Aromatics: sub shallot for onion; add a pinch of chili flakes for heat.
• Protein: ground chicken works; leftover shredded chicken is fine—add after simmering to avoid dryness.
• Veg: toss in baby spinach or chopped kale in the last 2–3 minutes.
• Starch: any short pasta (mafaldine, rotini) works if lasagna sheets are out.
• Dairy/fats: lactose-free half-and-half or a splash of cashew cream at the end.
• Budget/time savers: use pre-chopped onion/garlic, and bottled passata for smoother broth.

Equipment Notes

A heavy 5–6-quart Dutch oven or soup pot keeps heat even and prevents scorching. A sturdy wooden spoon helps break up meat. A ladle, tongs for the noodles, and a small bowl for the ricotta topping make serving tidy. If your pot is smaller, simmer with the lid cracked to control splatter.

Step-by-Step

1. Heat & Sear (3–4 min): Warm oil over medium-high. Add turkey and break into small crumbles. Browning develops flavor—don’t rush.
2. Aromatics (2–3 min): Add onion; cook until translucent. Stir in garlic, oregano, and basil; cook 30 seconds until fragrant.
3. Tomato Base (1 min): Push meat to the edges; add tomato paste to the center and cook, stirring, until it darkens slightly—this blooms umami.
4. Liquids & Simmer (12–15 min): Pour in broth and crushed tomatoes; scrape up browned bits. Bring to a boil, then reduce to a steady simmer.
5. Pasta & Beans (8–10 min): Stir in broken lasagna noodles and cannellini beans. Stir occasionally so noodles don’t clump. Cook until noodles are just al dente.
6. Creamy Finish (2–3 min): Lower heat. Stir in half-and-half, Parmesan, and fresh basil. Taste and adjust salt/pepper.
7. Serve: Ladle into bowls. Top each with a heaping spoon of ricotta and a sprinkle of Parmesan and basil. Rest 2 minutes so the ricotta softens into the soup.

Doneness cues: noodles curled and tender; broth slightly thickened; surface speckled with herbs; internal temp steaming hot.

Make-Ahead, Storage & Reheating

• Make-ahead: Cook the broth base through step 4 up to 2 days ahead. Cool and refrigerate.
• Fridge: 3–4 days. The pasta continues to soften; keep cooked noodles separate if you prefer firmer texture.
• Freeze: Up to 3 months—but freeze without pasta and dairy. Add fresh cooked noodles and dairy when reheating.
• Reheat: Warm gently on the stove with a splash of broth or water to loosen; stir in a touch of dairy to revive creaminess.

How to Lighten / Make It Creamy

• Lighten: Use extra beans for body, reduce dairy by half, and finish with lemon zest for brightness.
• Creamy: Blend ½ cup of the soup (beans + broth) and stir back in for silkiness; add dairy off heat to avoid curdling.

Toppings, Garnishes & Finishes

Crunch: garlic croutons or toasted pine nuts.
Fresh: basil, parsley, or chopped scallions.
Tang/Heat: squeeze of lemon, a drizzle of chili crisp, or a pinch of red pepper flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.

Sides & Pairings

Great with a chopped green salad, roasted broccoli, or warm flatbread. For drinks, try sparkling water with lemon or a crisp white.

Scaling the Recipe

To double, use a wider Dutch oven so noodles stay submerged. Keep simmer gentle to avoid breaking noodles. To halve, reduce simmer times by a minute or two; flavor concentrates faster in smaller batches.

Nutrition & Dietary Notes

High-protein from turkey + beans; fiber from legumes and tomatoes. Contains gluten from noodles and dairy from ricotta/Parmesan—use gluten-free noodles and a dairy alternative if needed.

Troubleshooting

• Too salty? Add more broth or a splash of milk; a squeeze of lemon can help.
• Too bland? Add a pinch of salt, a splash of vinegar or lemon, and a handful of fresh herbs.
• Too watery? Simmer uncovered 3–5 minutes; or stir in a tablespoon of grated Parmesan.
• Overcooked pasta? Add a handful of fresh cooked noodles just before serving for texture.

FAQs

Can I use frozen/precut ingredients? Yes—precut onions and frozen spinach work well; add spinach at the end.
Best protein swaps? Ground chicken or extra beans.
How do I keep it from drying out? Add ¼–½ cup broth when reheating.
Dairy-free or gluten-free options? Use lactose-free/plant-based cream and GF lasagna noodles.
How long does it keep/freeze? 3–4 days in the fridge; freeze the base (no dairy/pasta) up to 3 months.

Variations

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

Chef Notes / Test Kitchen Tips

Bloom the tomato paste before adding liquids—it’s the smallest step that makes the biggest flavor leap. Keep heat moderate and stir the noodles frequently so they cook evenly and don’t clump.

Conclusion

This Lasagna Soup delivers the big, cozy flavor you crave after a workout with the protein you need to recover. It holds beautifully for 3–4 days, so portion a few bowls for grab-and-go meals. If this becomes a weeknight staple for you, leave a note on how you riffed it—and don’t forget to save the pin for your next training day.