Creamy, satisfying, and high in protein, this one-pot lasagna soup combines ground beef, broken lasagna noodles, and creamy dairy-free ricotta for a comforting bowl that’s lighter than traditional lasagna. It’s packed with flavor, easy to customize, and ideal for quick weeknight dinners or straightforward meal prep.
If you want a cozy, lasagna-inspired dish that can be naturally gluten-free and dairy-free, this recipe is a perfect match. It’s adapted from a one-pan lasagna skillet idea but transformed into a warm, brothy soup that still delivers the tomato, herb, and cheesy notes you love. Hearty and simple, it’s likely to become a regular in your dinner rotation—especially if you favor fuss-free, one-pot meals.
Why You’ll Love This Lasagna Soup
This one-pot lasagna soup hits all the marks: high-protein, meal-prep friendly, flavorful, and deeply comforting. Ground beef or turkey provides savory depth and protein, bone broth boosts nutrients and minerals, and tomatoes contribute bright acidity and antioxidants like lycopene. A spoonful of ricotta—dairy-free or traditional—adds creaminess without making the soup heavy.
It reheats well, so it’s perfect for busy weeks when you want a ready-to-go, nourishing meal. If you enjoy streamlined one-pan dinners and crave lasagna flavors in a quicker format, this soup delivers the same comfort with less fuss.
Easy to Customize for Any Diet
This recipe is flexible. Keep it dairy-free by using your favorite dairy-free ricotta and mozzarella alternatives, or use traditional cheeses if preferred. Gluten-free lasagna noodles work well, or swap in gluten-free penne or regular noodles for convenience. Reduce the noodle quantity to lighten the dish, or add extra vegetables like spinach or zucchini toward the end of cooking for more color and nutrition.
With a few simple swaps you can tailor the soup to your needs—this healthy, high-protein lasagna soup is cozy, adaptable, and ready to become a new favorite.
Ingredients You’ll Need:
For the Soup:
- Olive oil
- Yellow onion
- Garlic cloves
- Ground beef (or ground turkey)
- Italian seasoning
- Kosher salt
- Freshly ground black pepper
- Tomato paste
- Marinara sauce
- Low-sodium chicken bone broth
- Uncooked gluten-free lasagna noodles, broken into bite-size pieces
For Creaminess & Garnish:
- Dairy-free ricotta (or regular ricotta if not dairy-free)
- Shredded mozzarella or pasteurized goat cheese, optional
- Fresh basil
- Red chili flakes
How To Make Lasagna Soup (High-Protein!)
Sauté the aromatics
Heat olive oil in a large Dutch oven or stockpot over medium heat. Add diced onion and minced garlic, cooking 3–4 minutes until the onion softens.
Brown the beef
Add ground beef, Italian seasoning, ½ teaspoon kosher salt, and freshly ground black pepper. Break the meat into small crumbles and cook until just browned, about 5 minutes.
Build the base
Stir in tomato paste to coat the meat, then add marinara sauce and bone broth. Bring the mixture to a gentle boil over medium-high heat.
Cook the noodles
Add broken lasagna noodles directly to the pot. Stir, reduce heat to medium, and simmer uncovered for 15–18 minutes, stirring every few minutes to prevent sticking. Cook until noodles are al dente.
Finish the soup
Taste and adjust seasoning with the remaining ½ teaspoon salt or more if needed. Stir in half of the ricotta to add creaminess to the broth.
To Serve & Store:
To serve: Ladle soup into bowls and top each serving with a dollop of ricotta, a sprinkle of mozzarella or goat cheese if using, fresh basil, and a pinch of red chili flakes.
To store: Cool completely, then transfer to an airtight container. Refrigerate for 3–4 days. Reheat gently on the stovetop, adding additional broth if the soup has thickened or the noodles absorbed too much liquid.
Recipe Substitutions & Questions
Here are simple swaps and tips to adapt the recipe:
- Protein options: Use ground turkey or chicken, or add a can of white beans for extra protein.
- Dairy-free: Use dairy-free ricotta and shredded cheese alternatives.
- Veggies: Stir in baby spinach or chopped zucchini during the final 5 minutes of cooking.
- Gluten-free swaps: Use gluten-free lasagna noodles or GF penne if you don’t have lasagna sheets.
If you don’t need gluten- or dairy-free options, regular noodles and cheeses work fine.
How do I keep the noodles from getting mushy in lasagna soup?
Simmer the noodles only until al dente—typically 15–18 minutes but follow the package guidance. Stir frequently to prevent sticking. For meal prep, store cooked noodles separately and add them when reheating, or add a splash of broth when warming to refresh their texture.
How can I make lasagna soup thicker or creamier?
For a thicker, creamier soup, stir in additional ricotta or reduce the broth slightly and simmer a few extra minutes uncovered. For a dairy-free option, add more dairy-free ricotta or a small splash of coconut milk for extra richness.
High-Protein & Comforting Soups for Any Night
- Chicken & Wild Rice Soup
- Sausage, White Bean & Kale Soup
- Shredded Chicken Verde Bone Broth Soup
- Roasted Tomato Basil Soup & Grilled Cheese
- Healthy Turkey Taco Chili with Butternut Squash
- Kabocha Curry Cashew Soup (Gluten-Free & Dairy-Free)
Watch the short reel to see the recipe in action.
Lasagna Soup (High-Protein!)
Ingredients
For the Soup:
- 2 tablespoons olive oil
- ½ yellow onion, diced
- 3 garlic cloves, minced
- 1 pound ground beef (or ground turkey)
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 3 cups marinara sauce
- 5 cups low-sodium chicken bone broth
- 8 uncooked gluten-free lasagna noodles, broken into bite-size pieces
For Creaminess & Garnish:
- ½ cup dairy-free ricotta
- ½ cup shredded mozzarella or pasteurized goat cheese, optional
- fresh basil, chopped
- red chili flakes, to taste
Instructions
-
Sauté the aromatics
Heat olive oil in a large Dutch oven or stockpot over medium heat. Add the onion and garlic and cook 3–4 minutes until the onion begins to soften. -
Brown the beef
Add the ground beef, Italian seasoning, ½ teaspoon salt, and pepper. Break the meat into small crumbles and cook until just browned, about 5 minutes. -
Build the base
Stir in tomato paste, then add marinara and broth. Bring to a gentle boil over medium-high heat. -
Cook the noodles
Add broken lasagna noodles to the pot. Reduce heat to medium and simmer uncovered 15–18 minutes, stirring occasionally, until noodles are al dente. -
Finish the soup
Taste and adjust seasoning with the remaining ½ teaspoon salt if needed. Stir in half of the ricotta to make the broth slightly creamy.
To Serve & Store:
-
To serve: Ladle soup into bowls and top with a dollop of ricotta, a sprinkle of cheese if using, fresh basil, and chili flakes.
-
To store: Cool completely before transferring to an airtight container. Refrigerate for 3–4 days and reheat gently with extra broth if needed.
Notes
- For a protein boost: Swap ground turkey or chicken, or add a can of white beans.
- Make it dairy-free: Use dairy-free ricotta and cheese alternatives.
- Veggie add-ins: Stir in spinach or chopped zucchini during the last 5 minutes of cooking.
- Gluten-free swaps: Use gluten-free lasagna noodles or GF penne.
If you don’t need gluten- or dairy-free options, regular noodles and cheeses work well.