A three-cheese blend and buttered pasta are combined with a vegetable-and-meat tomato sauce to make the best lasagna soup.
When the weather turns cold I always gravitate toward soups. Recently I wandered the grocery aisles for inspiration and came home craving lasagna in soup form. This lasagna soup captures all the comforting flavors of a layered lasagna but in a much easier, quicker bowl.
I prefer to cook the soup and the pasta separately. Separating them keeps the pasta perfectly al dente and prevents it from turning mushy if you plan to have leftovers. If you cook the pasta directly in the soup, it will absorb liquid and soften over time — great for a single meal but not ideal for next-day reheating. Boiling only the amount you need and tossing it with a little butter keeps each serving fresh and flavorful.
The soup itself is hearty enough to stand on its own and is easily adapted to lower-carb diets by omitting the pasta. Don’t skip the cheese mixture though — it’s essential. To echo the texture of lasagna filling, I blend large-curd cottage cheese with shredded mozzarella and grated Romano. A touch of lemon zest, freshly chopped basil and black pepper brightens the mix and brings depth to each spoonful.
Tips for The Best Lasagna Soup Recipe:
- Any curly or short pasta shape works well. You can also break lasagna noodles into larger pieces if you prefer a more authentic texture.
- Lean ground turkey keeps the soup light, but feel free to substitute ground beef, Italian sausage, or a plant-based crumble.
- Cooking the pasta separately preserves texture and lets people choose whether to add noodles for extra carbs.
- Ricotta can replace cottage cheese, but cottage cheese yields a creamier, slightly tangy filling that I prefer.
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The Best Lasagna Soup Recipe
Ingredients
Soup
- 2 tbsp vegetable oil
- 1/2 yellow or sweet onion grated
- 1 zucchini grated
- 1 yellow pepper seeded and chopped
- 1 lb 99% fat free ground turkey
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 tsp red pepper flakes
- 1 15 oz can petit cut diced tomatoes drained
- 1 24 oz jar pasta sauce your favorite brand
- 2 – 3 cups chicken stock
Cheese
- 1 cup large curd cottage cheese
- 1 cup Mozzarella cheese shredded
- 1/2 cup grated Romano or Parmesan cheese
- 1 tbsp fresh basil chopped
- 1 tsp lemon zest
- 1/2 tsp black pepper
Pasta
- 12 oz pasta use your favorite curly pasta or broken lasagna noodles
- 2 tbsp butter
Start Cooking
Instructions
Soup
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Heat the oil over medium heat.
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Add the grated onion and zucchini and cook about 5 minutes, until most of the liquid evaporates.
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Add the yellow pepper and cook about 2 more minutes.
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Add the ground turkey and cook until no longer pink, breaking it up as it cooks.
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Season the vegetables and meat with salt, garlic powder, smoked paprika and oregano.
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Stir in the diced tomatoes, pasta sauce and chicken stock. Use 2–3 cups of stock depending on the desired thickness.
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Bring to a boil, then reduce heat to a simmer. Cover and simmer about 20 minutes to develop the flavors.
Pasta
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In a separate pot, cook the pasta according to package directions. Drain and toss with the butter to prevent sticking. Keep covered until serving.
Cheese
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In a bowl, combine the cottage cheese, Romano and mozzarella. Stir in lemon zest, black pepper and chopped basil. Set aside.
To Serve
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Ladle soup into bowls, stir in some of the buttered pasta, then top each serving with a generous scoop of the cheese mixture. Serve immediately.
Nutrition
More must-make soup recipes:
- Creamy Lemon Chicken Gnocchi Soup
- The Best Taco Soup
- Creamy Chicken Cacciatore Stew
- Beef Vegetable Soup
- Wicked Black Bean and Ghost Pepper Sausage Soup