Cozy Lasagna Soup
So good I may never make real lasagna again
I don’t say this lightly, but this Lasagna Soup might have officially retired traditional lasagna from my kitchen. It has everything I love about a classic lasagna. Rich tomato flavor, hearty noodles, cheesy goodness. And it does it without layering, baking, or committing half your afternoon to dinner.
My husband loves this one. Like goes back for seconds, asks when I’m making it again kind of loves it. And every time I make it, I’m shocked all over again by how easy it is.
This is one of those meals that feels special and cozy, like something you’d make on a Sunday, but it comes together fast enough for a weeknight. Exactly the kind of recipe I want in rotation during December.
Why this lasagna soup works
This is comfort food that fits real life.
One pot
About 30 minutes start to finish
Feels indulgent without being heavy
Flexible based on what you have on hand
High protein and filling
It’s also one of those recipes that somehow tastes even better the next day, which makes leftovers a win.
Ingredients
Serves 4 to 5
1 lb lean ground turkey or lean ground beef
1 tbsp olive oil
3 cloves garlic, minced
Or 1 tsp garlic powder if you’re short on time
1 tsp Italian seasoning
1/4 tsp red chili pepper flakes
Salt and pepper to taste
1 jar Rao’s Tomato Basil Sauce (24 oz) (or your favorite sauce!)
4 cups chicken or beef broth
8 oz pasta
Broken lasagna noodles OR
Banza gluten free rotini for extra protein
1 cup ricotta cheese or cottage cheese
1/2 cup shredded mozzarella
1/4 cup grated Parmesan
Optional add-ins:
Baby spinach
Fresh basil
How to make it
Heat olive oil in a large pot over medium heat.
Add ground meat and cook until browned. Season with salt and pepper. Drain excess grease.
Add garlic or garlic powder, Italian seasoning & chili pepper flakes. Stir for about 30 seconds until fragrant.
Pour in the Rao’s Tomato Basil Sauce and broth. Stir to combine.
Bring to a gentle simmer.
Add pasta and cook until tender, stirring occasionally so it doesn’t stick.
If using spinach, stir it in during the last few minutes until wilted.
While the soup finishes, mix ricotta or cottage cheese with mozzarella and Parmesan in a small bowl.
Serve hot with a generous spoonful of the cheese mixture on top and fresh basil if you have it.
No layering. No baking. No waiting an hour to eat.
About the cheese
I’ve made this with ricotta cheese and cottage cheese, and both are great.
Ricotta gives you that classic lasagna feel
Cottage cheese adds extra protein and works perfectly without blending
Use what you have. Both melt into the soup beautifully.
Pasta options
Broken lasagna noodles give it that traditional vibe
Banza gluten free rotini adds extra protein and holds up really well in the broth
I’ve used both and honestly love them equally.
Make it your own
Add baby spinach for extra greens
Use fresh basil if you have it.
Swap meats based on preference
Double the recipe for easy leftovers
This is one of those forgiving recipes that tastes good no matter what.
Macros per serving
Based on lean ground turkey, Banza rotini, and cottage cheese
Serves 5
Calories: ~360
Protein: ~32 g
Carbs: ~30 g
Fat: ~12 g
Fiber: ~6 g
Talk about comfort food that still supports your goals!
Final thoughts
This Lasagna Soup feels cozy and special without the effort of real lasagna. It’s the kind of meal you make once and immediately understand why people love soup season.
If you’re short on time, tired of overcomplicating dinner, or just want something warm and satisfying in winter, this one belongs in your rotation.
And yes, I stand by it. I may never make traditional lasagna again. 😜
