Lasagna Soup
I’ll be honest… this recipe happened because I was being lazy. I wanted lasagna but absolutely did not want to deal with layering noodles and waiting an hour for it to bake. So I threw everything into a pot instead, and it turned out better than I expected.
This soup has all the flavors you want from lasagna – the rich tomato base, melted cheese, herbs – but it comes together in about 30 minutes with way less effort. Plus, you can actually taste everything instead of it being hidden under layers of pasta and sauce.
The kids love it because they can customize their bowls with as much cheese as they want, and I love it because it’s basically impossible to mess up. Win-win.
This post may contain affiliate links, please read our privacy policy for details.
Shop the Tools
*You can use this gallery to link affiliate products or replace it with LTK or Shop Style widgets.
why you’ll love this recipe:
- All the lasagna flavors without the work – cozy, cheesy, and satisfying in every spoonful.
- One-pot wonder – minimal cleanup and maximum flavor.
- Kid-friendly and customizable – everyone can top their bowl how they like it.
- Perfect for meal prep – make a big batch and freeze individual portions.
- Freezer-friendly – great to stash away and pull out on busy weeknights.
Recipe Tips
Soup too thin? ? Simmer uncovered for an extra 5-10 minutes to let it reduce, or stir in a tablespoon of tomato paste.
Too thick? ? Add extra broth, ½ cup at a time, until you reach your desired consistency.
Want it richer? ? Swap half the broth for heavy cream or add an extra ½ cup of cheese.
Ingredient Swaps:
- No ground turkey ? Use ground beef, Italian sausage, or plant-based ground meat.
- No cottage cheese ? Ricotta, cream cheese, or even Greek yogurt work well for creaminess.
- No fresh basil ? Use 1 tsp dried basil or try fresh spinach for color.
- Gluten-free ? Use gluten-free lasagna noodles or substitute with zucchini noodles.
Meal Prep Tip: I recommend making a double batch so you have plenty on hand for easy dinners all week. Assemble and freeze without the cheese, then add fresh dairy after reheating.
Storage: Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Leave 1–2 inches of headspace in jars if freezing. The pasta will absorb some liquid as it sits, so add extra broth when reheating.
Kid-Friendly Option: Stir in mini pasta shells or elbow noodles instead of lasagna noodles to make it extra fun and easier for little ones to eat. Let kids choose their own toppings – shredded cheese, fresh basil, or even a drizzle of olive oil.
Troubleshooting:
- Noodles are mushy ? Your soup cooked too long. Next time, add noodles in the last 12-15 minutes of cooking.
- Not enough flavor ? Add a pinch of red pepper flakes, extra garlic, or a splash of balsamic vinegar to brighten it up.
- Cheese is clumpy ? Make sure to stir in cottage cheese or ricotta off the heat to prevent curdling.
- Vegetables are too soft ? Add heartier vegetables like bell peppers and zucchini in the last 10 minutes of cooking for better texture.
Frequently Asked Questions
Can I make this vegetarian? Absolutely! Skip the ground meat and add extra vegetables like mushrooms, bell peppers, or even lentils for protein. Use vegetable broth instead of chicken broth, and you’ll have a hearty vegetarian lasagna soup that’s just as satisfying.
Can I use different pasta shapes? Yes! While broken lasagna noodles give you that authentic lasagna feel, you can absolutely use penne, rigatoni, or even rotini. Just adjust the cooking time based on the package directions. Smaller shapes like shells or elbows are perfect for kids.
Can I make this in a slow cooker? Definitely. Brown the meat and sauté the aromatics first, then transfer everything except the cheese and noodles to your slow cooker. Cook on low for 4-6 hours, then add the noodles in the last 30 minutes. Stir in cheese just before serving.
Can I freeze this soup? Yes, but with a caveat. The soup freezes beautifully, but the pasta can get a bit soft when reheated. For best results, freeze the soup base without the noodles, then add fresh pasta when you reheat. If you do freeze it with noodles, just know the texture will be softer.
What if I don’t have cottage cheese? Ricotta is the closest substitute, but you can also use cream cheese (add it slowly to prevent clumping), Greek yogurt for tang, or even a splash of heavy cream for richness. Each will give you a slightly different flavor profile, but all work well.
Try These Recipes Next:
Lasagna Soup
Ingredients
- 1 lb ground turkey or chicken
- 1 onion diced
- 3 garlic cloves minced
- 1 red bell pepper diced
- 1 zucchini diced
- 3 cups marinara sauce
- 8 oz lasagna noodles
- 4 cups chicken bone broth
- 1 tsp Italian seasoning
- ½ cup shredded mozzarella
- Fresh basil
Optional Ricotta Topping:
- 1 1/2 cup ricotta or cottage cheese
- 1/4 cup basil
- 1/2 cup parmesan grated
- salt and pepper to taste
Instructions
- Heat large pot on medium. Add turkey, onion, and garlic. Cook 7–8 min until browned.
- Add bell pepper + zucchini. Cook 3–4 min until softened.
- Stir in marinara, broth, and Italian seasoning. Bring to boil, then reduce heat. Add in the lasagna noodles and simmer 20 min, stirring occasionally.
- Stir in ricotta topping just before serving for creaminess.
- Ladle into bowls. Top with mozzarella and fresh basil.
So delicious!! I love that it tastes amazing but i don’t have to do all the work of a traditional lasagna! This definitely made it into our rotation on a regular basis!!
This soup was so yummy! Great for meal prep and easy dinners. I was able to sub GF free noodles and vegan kite hill for the dairy and worked great