Lasagna soup is the kind of comfort food that makes weeknights feel a little easier. You get all the cozy flavors of classic lasagna—tomato, garlic, herbs, and that creamy, cheesy finish—without the layering or long bake time. Better yet, with a few smart swaps, you can keep it light while still tasting indulgent.
This version offers several healthy variations that don’t sacrifice flavor or satisfaction. Whether you’re feeding picky eaters or eating more plants, there’s a bowl here for you.
Why This Recipe Works
This soup borrows the best parts of lasagna—savory broth, tender noodles, and a ricotta-style topping—and simplifies the process into one pot. Swapping in lean protein and piling on vegetables boosts nutrients without changing the taste you love.
Using whole-wheat or chickpea lasagna noodles adds fiber and keeps you fuller longer. A dollop of light ricotta (or a dairy-free blend) stirred in at the end gives you that creamy finish without relying on heavy amounts of cheese.
Shopping List
- Aromatics: Yellow onion, garlic, carrot, celery
- Protein options (choose one): Lean ground turkey or chicken, extra-lean ground beef, Italian chicken sausage, or lentils (green or brown) for a plant-based option
- Vegetables: Zucchini, baby spinach or kale, mushrooms (optional), bell pepper (optional)
- Tomato base: Crushed tomatoes (28 oz), low-sodium tomato sauce (15 oz), tomato paste (optional, for extra richness)
- Broth: Low-sodium chicken or vegetable broth
- Noodles: Whole-wheat or chickpea lasagna noodles, broken into bite-size pieces
- Herbs and spices: Dried oregano, dried basil, crushed red pepper, black pepper, bay leaf
- Cheesy finish: Part-skim ricotta or cottage cheese, grated Parmesan, shredded part-skim mozzarella (optional)
- Olive oil: Extra-virgin for sautéing
- Fresh finishers: Fresh basil or parsley, lemon (optional, for brightness)
- Salt: Preferably kosher or sea salt
Instructions
- Sauté the aromatics. Warm 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery.
Cook 5–7 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- Brown the protein (or prep plant-based). If using meat, add it to the pot, season with a pinch of salt and pepper, and cook until no longer pink, breaking it up as it browns. If using lentils, rinse 3/4 cup and set aside to add with the broth.
- Add the tomato base. Stir in crushed tomatoes, tomato sauce, and 1 tablespoon tomato paste if you want deeper flavor.
Add 5–6 cups low-sodium broth, 1 bay leaf, 1 teaspoon oregano, 1 teaspoon basil, a pinch of crushed red pepper, and black pepper to taste.
- Simmer and add vegetables. Bring to a gentle simmer. Add sliced mushrooms, chopped zucchini, and diced bell pepper (if using). If using lentils, add them now.
Simmer 15–20 minutes, until vegetables are tender and lentils (if used) are nearly cooked.
- Add the noodles. Break lasagna noodles into bite-size pieces and stir into the pot. Simmer another 8–12 minutes, stirring occasionally so they don’t stick. Cook until al dente.
Add more broth as needed to reach your desired soupiness.
- Finish with greens and adjust seasoning. Stir in a few big handfuls of spinach or chopped kale. Cook 1–2 minutes until wilted. Taste and season with salt and pepper.
For brightness, add a squeeze of lemon.
- Make the “lasagna” dollop. In a small bowl, combine 3/4 cup part-skim ricotta (or blended cottage cheese) with 2–3 tablespoons grated Parmesan and a pinch of black pepper. Stir until creamy.
- Serve. Ladle soup into bowls and top each with a spoonful of the ricotta mixture. Add a sprinkle of mozzarella if you want extra stretch and a few torn basil leaves for freshness.
Storage Instructions
For best results, store the soup and noodles separately.
If the noodles sit in the broth, they’ll keep soaking up liquid and turn mushy. Keep the soup in an airtight container up to 4 days in the fridge. Cook fresh noodles when reheating, or add a splash of broth to loosen it if already combined.
The ricotta mixture keeps well in a sealed container for 3–4 days.
Freeze the soup base (without noodles or greens) for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove. Add fresh greens and freshly cooked noodles before serving.
Why This is Good for You
- Lean protein or legumes: Supports muscle repair and keeps you satisfied without excess saturated fat.
- High fiber: Whole-wheat or chickpea noodles plus vegetables help with steady energy and digestion.
- Lighter dairy swaps: Part-skim ricotta or blended cottage cheese provides creaminess with less fat and more protein.
- Sodium smart: Low-sodium broth and controlled seasoning let you tailor the salt level to your needs.
- Micronutrients galore: Tomatoes, greens, and mixed veggies add potassium, vitamin C, vitamin K, and antioxidants.
What Not to Do
- Don’t overcook the noodles. They will continue to soften in hot broth.
Pull them when just al dente.
- Don’t skip seasoning in layers. A pinch of salt with the aromatics and protein builds flavor so you avoid oversalting at the end.
- Don’t add the greens too early. Spinach and kale should go in at the end to keep color and nutrients.
- Don’t boil aggressively after adding dairy. High heat can cause curdling. Add the ricotta mixture to bowls, not the pot.
- Don’t store noodles in the soup. Keep them separate to avoid mushiness and a thick, gummy broth.
Alternatives
- Vegetarian: Use lentils, white beans, or crumbled plant-based Italian sausage. Vegetable broth works beautifully.
- Gluten-free: Choose gluten-free lasagna noodles or use brown rice pasta.
Chickpea lasagna sheets are a great option.
- Dairy-free: Blend soft tofu or a cashew cream with nutritional yeast, lemon, and garlic powder for a ricotta-style topping.
- Low-carb: Replace half the noodles with sliced zucchini “ribbons” or cabbage strips added in the last 5 minutes.
- Extra veggies: Add diced eggplant with the zucchini, or stir in riced cauliflower during the last few minutes for more body.
- Spice it up: Use hot Italian chicken sausage or add Calabrian chile paste with the tomato base.
- Herb-forward: Finish with a swirl of pesto instead of mozzarella for a bright, basil-heavy twist.
FAQ
Can I make this in a slow cooker?
Yes. Sauté the aromatics and brown the protein first, then transfer to the slow cooker with tomatoes, broth, and vegetables (except greens). Cook on Low for 5–6 hours.
Stir in broken noodles for the last 30–40 minutes, then add greens before serving. Add the ricotta mixture to individual bowls.
How do I keep the broth from getting too thick?
Add broth gradually and keep an extra cup on hand for thinning as the noodles cook. Remember that noodles continue to absorb liquid as the soup sits, so add a splash when reheating.
What can I use instead of ricotta?
Blended cottage cheese is a great swap.
For dairy-free, blend soaked cashews with a little water, lemon juice, nutritional yeast, salt, and garlic powder for a creamy, ricotta-like topping.
Which noodles hold up best?
Whole-wheat or chickpea lasagna sheets are sturdy and hold their shape well. If using gluten-free rice noodles, cook them separately and add to bowls to prevent breakage and mushiness.
Can I add more protein without adding meat?
Absolutely. Use a mix of lentils and white beans, or stir in a scoop of plain Greek yogurt to individual bowls for extra protein (add after the soup is off heat to avoid curdling).
How do I make it kid-friendly?
Skip the crushed red pepper, chop vegetables finely, and go a little heavier on the mozzarella topper for familiarity.
You can also use mini pasta shapes if lasagna noodles feel too big.
Is this freezer-friendly?
Yes, with a tweak. Freeze the soup base without noodles or greens. Add freshly cooked noodles and greens after reheating for the best texture.
In Conclusion
Healthy lasagna soup doesn’t have to be a compromise.
With smart swaps, balanced seasoning, and a creamy topping, you get the same cozy experience in a lighter, weeknight-friendly package. Mix and match the variations to fit your pantry and goals, and keep extra broth on hand to hit your ideal consistency. One pot, big flavor, and a bowl that tastes like comfort—without the heavy feel.
Healthy Lasagna Soup Variations That Don’t Skimp on Flavor – Cozy, Lighter Takes You’ll Actually Crave
Ingredients
Method
- Sauté the aromatics. Warm 1 tablespoon olive oil in a large pot over medium heat. Add chopped onion, carrot, and celery. Cook 5–7 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant.
- Brown the protein (or prep plant-based). If using meat, add it to the pot, season with a pinch of salt and pepper, and cook until no longer pink, breaking it up as it browns. If using lentils, rinse 3/4 cup and set aside to add with the broth.
- Add the tomato base. Stir in crushed tomatoes, tomato sauce, and 1 tablespoon tomato paste if you want deeper flavor. Add 5–6 cups low-sodium broth, 1 bay leaf, 1 teaspoon oregano, 1 teaspoon basil, a pinch of crushed red pepper, and black pepper to taste.
- Simmer and add vegetables. Bring to a gentle simmer. Add sliced mushrooms, chopped zucchini, and diced bell pepper (if using). If using lentils, add them now. Simmer 15–20 minutes, until vegetables are tender and lentils (if used) are nearly cooked.
- Add the noodles. Break lasagna noodles into bite-size pieces and stir into the pot. Simmer another 8–12 minutes, stirring occasionally so they don’t stick. Cook until al dente. Add more broth as needed to reach your desired soupiness.
- Finish with greens and adjust seasoning. Stir in a few big handfuls of spinach or chopped kale. Cook 1–2 minutes until wilted. Taste and season with salt and pepper. For brightness, add a squeeze of lemon.
- Make the “lasagna” dollop. In a small bowl, combine 3/4 cup part-skim ricotta (or blended cottage cheese) with 2–3 tablespoons grated Parmesan and a pinch of black pepper. Stir until creamy.
- Serve. Ladle soup into bowls and top each with a spoonful of the ricotta mixture. Add a sprinkle of mozzarella if you want extra stretch and a few torn basil leaves for freshness.
