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This Easy Lasagna Soup recipe is everything you love about traditional lasagna without all the work. A flavorful tomato broth is studded with Ground chicken, vegetables and tender lasagna noodles. Top it off with creamy ricotta cheese and parmesan for an incredible lazy lasagna soup that only takes 40 minutes to prepare. If you love the comfort of Italian food but love the ease of one pot cooking, then this one pot lasagna soup is for you.
Italian food is so comforting, and lasagna is a favorite of mine. There are times when I crave the flavor but don’t have the time to layer and bake, so this easy lasagna soup recipe is a great alternative. Enjoy the rich tomato flavor of traditional lasagna without all the hassle. Get your garlic bread ready because this one pot lasagna soup is prepared in just 40 minutes from start to finish.
If you love dishes with rich tomato sauce, you’ll want to try my Creamy Tomato Basil Chicken Pasta, Beef Stew with Tomato Sauce or Easy Baked Spaghetti.
Why You’ll Love This Lasagna Soup Recipe
- It has a classic flavor. There is no denying the lasagna influence in this soup. With ground meat, tomatoes and italian seasoning, this soup tastes just like the real thing.
- It’s made in one pot. This soup is made in one pot from start to finish. With fewer dishes, cleaning up is a breeze.
- It’s so easy. All you need to do is brown the meat and the aromatics. Then it’s basically dump and go and this lazy lasagna soup is ready in just 40 minutes.
Lasagna Soup Ingredients
- Ground Chicken – ground chicken is lean and packed with protein. It’s a great choice to cut calories and fat, but you could certainly use ground turkey, ground beef or ground pork.
- Olive Oil – or use your favorite light, neutral tasting oil.
- Vegetables – chopped yellow onion, celery and garlic are my go-to favorites but feel free to add your favorite veggies.
- Chicken broth – or use water.
- Tomatoes – a combination of tomato paste and crushed tomatoes create a flavorful broth for this lazy lasagna soup.
- Seasonings – head to the pantry and grab bay leaf, oregano, Italian seasonings, rosemary, thyme, basil, ground black pepper and salt.
- Lasagna Noodles – use regular or oven ready lasagna noodles—no need to precook them.
- Cheese – a dollop of ricotta and a sprinkle of parmesan will make the lasagna soup recipe creamy and delicious.
- Basil – a garnish of fresh basil adds flavor and color.
How To Make Lasagna Soup
- Cook the chicken: Heat a heavy bottom pot; add oil followed by ground chicken, break it up the chicken and cook for 5 minutes.
- Cook the vegetables: Add the onion, celery and garlic and cook for 4-5 minutes until the onion softens.
- Add broth and season: Stir in the chicken broth, crushed tomatoes, bay leaf, oregano, Italian seasonings, rosemary, thyme, basil, black pepper and salt. Bring it to a boil.
- Add the noodles: Add the lasagna noodles; cover and cook the soup for 12-15 minutes until the pasta is cooked through on a medium flame.
- Top with cheese and serve: Once done, serve the lasagna soup in a bowl topped with a spoonful of ricotta cheese, parmesan cheese and garnished with fresh basil.
Tips To This Homemade Lasagna Soup
- Fully cook the ground chicken until it is no longer pink.
- Swap the ground chicken for your favorite ground meat if you prefer.
- Add more vegetables such as carrots, bell peppers, spinach or kale.
- Do you like your food a little spicy? Add red pepper flakes for a bit of spice.
- Break the noodles into bite-sized pieces before stirring them into the broth.
- Use your favorite pasta in place of the lasagna noodles.
- If you prefer a thinner soup, add additional water or broth.
- The leftover soup will absorb a lot of liquid as it sits. Add additional water or broth when reheating to reach the desired texture.
Frequently Asked Questions
Yes. Begin by cooking the ground chicken and vegetables in a skillet. Transfer everything to the crockpot along with the chicken broth, tomatoes and seasonings. Cover and cook for 6-8 hours on low or 2-3 hours on high. 30 minutes before serving, stir in the broken noodles. Cover and check the noodles for doneness in 15 minutes. Ladle into bowls and top with ricotta and parmesan before serving.
This lasagna soup is made with ground chicken so it is leaner than soup made with ground beef. Lasagna soup also has much less cheese than traditional lasagna so you can reduce the amount of calories and fat.
To freeze this soup, I recommend freezing before adding the noodles. Freeze in an airtight container for up to 3 months. To serve, thaw overnight in the fridge then reheat on the stovetop. When the soup has heated through add the lasagna noodles and simmer until they are tender.
It’s important to always check individual ingredients to be sure they do not contain gluten. If you replace the lasagna noodles with gluten free noodles this soup will be gluten free.
Store the soup for up to 3 days in a covered dish in the fridge. Reheat on the stovetop or in the microwave. The lasagna noodles will continue to absorb liquid so you will want to add a little extra broth or water when reheating.
This lasagna soup recipe is a complete meal, but it pairs perfectly with a green salad. And be sure to make some Homemade Roasted Garlic Bread, Cheesy Cauliflower Breadsticks or Artisan Bread for soaking up all the brothy goodness.
More Easy Soup Recipes
- Creamy Homemade Tomato Soup
- Vegetable Minestrone Soup
- Easy Tuscan White Bean Soup
- The Best Lemon Chicken Rice Soup
- Chicken Enchilada Soup
I hope you enjoy all the recipes I share with you, including this delicious Easy Lasagna Soup recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Easy Lasagna Soup
Ingredients
- 1 tablespoon olive oil
- 1 lb ground chicken
- ½ medium yellow onion, chopped
- 1 stalk celery, sliced
- 1 teaspoon garlic, minced
- 3 cups chicken broth
- 2 tablespoon tomato paste
- 1 28 oz. can crushed tomatoes
- 1 piece bay leaf
- ½ teaspoon dried oregano
- ½ teaspoon Italian seasonings
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 8 pieces uncooked lasagna noodles, broken into random pieces
- 2 tablespoon ricotta, to serve
- 2 tablespoon parmesan cheese, to serve
- Fresh basil, to garnish
Instructions
- Heat a heavy bottom pot; add oil followed by ground chicken, break it up the chicken and cook for 5 minutes.
- Add the onion, celery and garlic and cook for 4-5 minutes until the onion softens.
- Stir in the chicken broth, crushed tomatoes, bay leaf, oregano, Italian seasonings, rosemary, thyme, basil, black pepper and salt. Bring it to a boil.
- Add the lasagna noodles; cover and cook the soup for 12-15 minutes until the pasta is cooked through on a medium flame.
- Once done, serve the lasagna soup in a bowl topped with a spoonful of ricotta cheese, parmesan cheese and garnished with fresh basil.
Notes
- Fully cook the ground meat until it is no longer pink.
- Swap the ground chicken for your favorite ground meat.
- Add more vegetables such as carrots, bell peppers, spinach or kale.
- Do you like your food a little spicy? Add red pepper flakes for a bit of spice.
- Break the noodles into bite-sized pieces before stirring them into the broth.
- Use your favorite pasta in place of the lasagna noodles.
- If you prefer a thinner soup, add additional water or broth.
- The leftover soup will absorb a lot of liquid as it sits. Add additional water or broth when reheating to reach the desired texture.
So easy. So delicious.
Thanks so much for the review Jen. Glad you enjoyed it.