Creamy, cozy, high-protein lasagna soup made in one pot with ground beef, broken lasagna noodles, and dollops of dairy-free ricotta—this bowl has everything you want in a warming dinner. It’s full of flavor, lighter than a traditional lasagna, and ideal for quick weeknight meals or simple meal prep.
If you’re after a lasagna-inspired recipe that’s easy to make and naturally friendly to gluten-free and dairy-free diets, this is it. It started as a skillet lasagna idea and was reimagined as a warm, comforting soup. Hearty, customizable, and straightforward to prepare, it’s likely to become a go-to for busy evenings when you want something nourishing without fuss.
Why You’ll Love This Lasagna Soup
This one-pot lasagna soup hits the marks: high in protein, meal-prep friendly, and deeply satisfying without being heavy.
Using ground beef or turkey with bone broth and gluten-free lasagna noodles upgrades the nutrition while keeping the classic tomato-cheese profile. Bone broth contributes protein and minerals, tomatoes offer antioxidants, and ricotta—dairy-free or traditional—adds a silky finish without making the soup dense.
It’s the ultimate cozy comfort meal and reheats very well, so it’s perfect for planning ahead. If you enjoy simple one-pot dinners, this lasagna-in-a-bowl version is a smart addition to the rotation.
Easy to Customize for Any Diet
This recipe is flexible. Keep it dairy-free with your favorite dairy-free ricotta and mozzarella alternatives, or use traditional cheeses if you prefer. Use gluten-free lasagna noodles or swap in gluten-free penne or regular pasta for convenience. You can also reduce the noodle quantity to make the soup lighter.
Add extra vegetables like spinach or zucchini in the final minutes of cooking for more fiber and color. However you choose to make it, this healthy, high-protein lasagna soup is cozy, filling, and simple to adapt to your tastes.
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
- Shredded mozzarella or pasteurized goat cheese (optional)
- Fresh basil
- Red chili flakes
How To Make Lasagna Soup (High-Protein!)
Sauté the aromatics
Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the diced onion and minced garlic and cook 3–4 minutes, stirring occasionally, until the onion softens.
Brown the beef
Add the ground beef (or turkey), Italian seasoning, ½ teaspoon salt, and black pepper. Break the meat into small crumbles and cook until just browned, about 5 minutes.
Build the base
Stir in the tomato paste until it’s fully incorporated. Add the marinara sauce and bone broth, then bring the mixture to a gentle boil over medium-high heat.
Cook the noodles
Add the broken lasagna noodles directly into the pot. Stir well, reduce heat to medium, and simmer uncovered for 15–18 minutes, stirring every few minutes so the noodles don’t stick, until 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 the soup into bowls and top each serving with a dollop of ricotta, a sprinkle of mozzarella or goat cheese if using, fresh basil, and red chili flakes.
To store: Let the soup cool completely before placing it in an airtight container. Refrigerate for 3–4 days. Reheat gently on the stovetop, adding a splash of extra broth if needed to loosen the consistency.
Recipe Substitutions & Questions
Here are simple swaps and answers to common questions:
- Protein options: Use ground turkey or chicken, or add a can of white beans for extra protein.
- Dairy-free: Use dairy-free ricotta and dairy-free shredded cheese.
- Veggies: Stir in spinach or chopped zucchini in the last 5 minutes of cooking.
- Gluten-free: Use gluten-free lasagna noodles or gluten-free penne.
If you don’t need gluten- or dairy-free options, regular lasagna noodles, ricotta, and mozzarella work just as well.
How do I keep the noodles from getting mushy in lasagna soup?
Simmer the noodles just until al dente, stir every few minutes to prevent sticking, and follow the pasta package timing if it differs. For meal prep, store noodles separately and add them when reheating, or add a splash of broth when reheating to refresh the texture.
How can I make lasagna soup thicker or creamier?
Stir in more ricotta, reduce the broth volume slightly, or let the soup simmer uncovered for an extra 5–7 minutes. For a dairy-free creamier option, add more dairy-free ricotta or a small splash of coconut milk to enrich the broth without altering the tomato flavor.
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 if you want a quick visual of how the recipe comes together.
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 over medium heat. Add onion and garlic and cook 3–4 minutes until softened.
- Brown the beef: Add ground beef, Italian seasoning, ½ teaspoon salt, and pepper. Break meat into small crumbles and cook until browned, about 5 minutes.
- Build the base: Stir in tomato paste. Add marinara and broth, then bring to a gentle boil.
- Cook the noodles: Add broken lasagna noodles, 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 remaining ½ teaspoon salt if needed. Stir in half the ricotta to add creaminess. Serve topped with extra ricotta, shredded cheese if using, basil, and chili flakes.
To Serve & Store:
- To serve: Ladle into bowls and garnish as desired.
- To store: Cool completely, refrigerate in an airtight container for 3–4 days. Reheat on the stovetop, adding broth if needed.
Notes
- For a protein boost: Swap in ground turkey or chicken, or add a can of white beans.
- Dairy-free: Use dairy-free ricotta and shredded 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 gluten-free penne.
If you don’t need gluten- or dairy-free options, regular noodles, ricotta, and mozzarella work well.