Florencia Baldini Last Updated on October 29, 2025I’ll be honest — as an Italian, the idea of lasagna in soup form once made me shake my head. How could something so classic be turned into a bowl of soup? But once I tried it, everything changed. It’s genius. You get all the comforting flavours of traditional lasagna — rich tomato sauce, tender pasta, melted cheese — in a cosy, slurp-worthy version that’s lighter, quicker, and somehow just as satisfying.
This one-pot meal has become one of my favourite high-protein comfort foods. It’s hearty, nourishing, and ready in under 30 minutes. Each serving packs around 40g of protein and is rich in fibre from the vegetables, making it both filling and balanced.
It starts with lean ground beef browned with onion, garlic, and Italian herbs, then simmered in crushed tomatoes, tomato paste, and chicken broth. Broken lasagna noodles cook directly in the pot, soaking up all that flavour. To finish, I stir in a splash of milk and top each bowl with mozzarella, Parmesan, and a spoonful of creamy ricotta. It’s everything you love about lasagna — without the layering, baking, or waiting.
Serve it in big bowls with a slice of garlic bread or a green salad, and you’ve got the kind of meal that makes cold nights instantly better.
Step-By-Step Instructions
Step 1 – Add oil and cook the mince until browned. Step 2 – Break down the mince into small pieces as it cooks. Step 3 – Add chopped onion, carrot, celery, and garlic. Step 4 – Stir in tomato paste and Italian seasoning. Step 5 – Mix until vegetables are coated and fragrant. Step 6 – Add chopped tomatoes and stir well. Step 7 – Pour in chicken stock and bring to a simmer. Step 8 – Add broken lasagna sheets to the pot. Step 9 – Pour in the milk and stir to combine. Step 10 – Stir in fresh basil and top with mozzarella and parmesan.
Tips
- Brown the beef properly: Take your time with this step — it gives the soup depth and richness.
- Use crushed tomatoes and tomato paste: These add a thick, saucy texture similar to baked lasagna.
- Don’t skip the herbs: A mix of oregano, basil, and thyme brings out that authentic Italian flavour.
- For a creamier texture: Stir in a little milk or a spoonful of ricotta cheese right before serving.
- Slow cooker tip: You can also make this in a slow cooker. Brown the beef and onion first, then add all ingredients except the pasta. Stir in the pasta for the last 30 minutes of cooking.
Swaps
Ground beef: Use turkey mince or lentils for a lighter or vegetarian version — both keep it high in protein.
Lasagna noodles: Any short pasta (penne, rigatoni, or broken spaghetti) works well if that’s what you have.
Tomato sauce: Swap for passata or marinara sauce — just check the seasoning and adjust salt to taste.
Chicken broth: Vegetable broth works for a vegetarian version; beef broth adds a deeper flavour.
Mozzarella: You can use grated cheddar or provolone for a slightly stronger taste.
Ricotta cheese: Try cottage cheese or mascarpone for a smoother finish — both melt beautifully.
Storage
Fridge: Let the soup cool to room temperature before transferring it to an airtight container. It keeps for 3–4 days in the fridge. For best results, store the pasta separately or slightly undercook it if you plan to reheat — this helps prevent it from going too soft.
Freezer: Cool completely, then transfer to a freezer-safe container or bag. It freezes well for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove. If the soup was frozen with pasta, add a splash of broth or water when reheating to loosen it, as pasta absorbs liquid during freezing.
More High-Protein Soups
Lasagna Soup
Video
Ingredients
- 200 g lean ground beef
- 1 small yellow onion, finely chopped
- 1 carrot, chopped into small cubes
- 2 celery sticks, chopped into small cubes
- 1 garlic clove, minced
- 1 tbsp tomato paste
- 400 g chopped tomatoes, from a can
- 500-700 ml chicken stock, (I used Oxo cube + water)
- 200 ml semi-skimmed milk
- 1 tbsp of Italian herbs
- 4 lasagna sheet
Instructions
- Heat a drizzle of oil in a large pan and add the mince.
- Cook over medium heat, breaking it up with a spoon, until browned and no longer pink.
- Add the chopped vegetables, Italian herbs, and tomato paste.
- Stir and cook for about a minute to release the flavours, then pour in the tomato sauce and chicken stock. Give everything a good stir and bring to a gentle simmer.
- Break the lasagna sheets into smaller pieces with your hands and add them directly into the pot.
- Let the soup simmer until the pasta is tender.
- Stir in the fresh basil, then sprinkle over the shredded mozzarella and Parmesan.
- Taste and adjust with salt and pepper before serving hot.
Notes
- This recipe makes 2 generous portions.
- Each serving provides around 40g protein and 440 calories.
- Perfect for meal prep — the flavour deepens the next day.
- Serve with garlic bread or a side salad for a complete meal.
It is cold and rainy in Pennsylvania today even for April. I made this soup for the first time and it was so delicious and a perfect meal for hubby and me. I am so glad I chose your recipe out of all the many versions of it out there. Thank you!
Oh, this made my day! There’s nothing better than a warm bowl of soup on a cold, rainy Pennsylvania day — sounds like the perfect cozy dinner for two. Thank you so much for choosing my recipe out of all the options out there, that truly means the world. So glad it hit the spot! 🩷