If you’ve spent any time on Instagram or TikTok lately, you’ve probably seen lasagna soup having its big moment, but here at Workweek Lunch, this cozy one-pot meal has been a member favorite for years. And it makes sense! You get all the nostalgic, cheesy comfort of classic lasagna without the layering, baking, or pile of dishes.
This version delivers tender noodles, a rich tomato broth, plenty of veggies, and that signature lasagna flavor in every spoonful. It’s hearty, flexible, and perfect for busy weeknights or a meal prep Sunday.
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How to Customize This Lasagna Soup
One of the best parts of lasagna soup is how easy it is to customize based on what you already have. Mix and match veggies, proteins, and toppings to make it your own.
Veggies that work well:
- Eggplant
- Mushrooms
- Summer squash
- Cauliflower or broccoli
- Fresh tomatoes
- Spinach, kale, or chard (we’re using kale here)
- Peas
- Artichokes
- Bell peppers
Feel free to raid your fridge or freezer, most vegetables will play nicely here.
Related: The Best Soup Recipes You Can Meal Prep
Protein ideas:
- Ground turkey (as written)
- Ground chicken or beef
- Ground meat alternatives (we love Beyond!)
- White beans for a vegetarian version
- Add 2–3 extra cups of veggies if skipping meat altogether
Topping ideas:
- Homemade croutons (see instructions below!)
- Dollop of ricotta
- Fresh basil
- Parmesan cheese
- Crusty bread
Dietary Swaps (Vegan / Dairy-Free / Gluten-Free)
Dairy-Free:
Swap heavy cream for your favorite unsweetened non-dairy milk. Use vegan shredded cheese for a cheesy finish.
Vegan:
Use plant-based “ground meat” or white beans, vegetable broth, and dairy-free milk/cheese.
Gluten-Free:
Choose gluten-free lasagna noodles when possible. In a pinch, use any large gluten-free pasta shape like shells or rigatoni.
Pro Tip:
Place lasagna noodles in a gallon zip-top bag before breaking them — no crumbs flying everywhere!
Ingredient Notes
- Croutons: Chop any fluffy bread, toss with olive oil, bake at 350°F for 20 minutes.
- Tomatoes: If your soup tastes too acidic, add sugar 1 teaspoon at a time.
- Broth: Chicken, vegetable, or even water works depending on what you have.
- Mozzarella: Optional, but creates that classic lasagna feel.
Pro-tip: An easy way to break the lasagna noodles is to put them in a gallon bag. This keeps all the little pieces from flying all over the place!
How to Store and Reheat
This soup is a meal prep dream because it holds up beautifully.
- Fridge: Lasts up to 5 days.
- Freezer: Store up to 6 months (even longer if using Souper Cubes to prevent freezer burn).
- Reheat: Microwave or warm gently on the stove.
- Croutons: Keep at room temperature to maintain crunch.
For more make-ahead ideas, check out our No-Reheat Meal Prep Recipes and Weekly Meal Planner.
FAQs
Yes. Lasagna soup freezes very well for up to 6 months in an airtight container. If you plan to freeze it, let it cool completely first and store toppings separately. Thaw in the fridge overnight or reheat from frozen on the stovetop.
Over time, the noodles may soften, but they generally hold up well for 4–5 days. If you prefer firmer pasta, cook the noodles separately and add them to each portion before eating.
Absolutely. Swap in white beans, lentils, or a plant-based ground. Increase the veggie amount to keep the soup hearty and filling.
Any large pasta shape works — shells, rigatoni, or broken spaghetti in a pinch. Just adjust cook time based on the pasta you choose.
Add 1 teaspoon of sugar at a time, stir, and taste again. The sweetness balances the tomatoes without making the soup sweet.
Other soup recipes you’ll love:
- Coconut Lentil Soup Recipe
- Easy Chicken Tortilla Soup
- Creamy White Bean Soup
- One-Pot Broccoli Cheddar Soup Recipe
- Thai Coconut Curry Soup With Chicken (One-Pot!)
- Homemade Tomato Soup With Lentils (Freezer-Friendly)
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Easy Lasagna Soup
Ingredients
- 1 TBSP olive oil
- 16 oz ground turkey sub ground chicken or beef
- 1/2 yellow onion chopped small
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/2 tsp garlic powder
- 1 tsp oregano
- 15 oz tomato sauce
- 15 oz can diced tomatoes
- 4 cups chicken broth sub water or veg broth
- 8 lasagna noodles broken into bite-sized pieces
- 1 zucchini cut into thick half-moons
- 4 tsp granulated sugar optional
- 1 cup heavy cream sub milk
- 1 cup shredded mozzarella optional
Instructions
- Heat a soup pot over a medium flame for 1-2 minutes. Add the olive oil, turkey and onion. Cook for 3-5 minutes, then add the salt, pepper, garlic powder, and oregano. Cook until the turkey is completely browned, about 3-5 minutes more. Drain any excessive grease over the sink.
- Add the tomato sauce, diced tomatoes (the whole can), and chicken broth and stir well. Increase the heat and bring to a boil. Add the broken lasagna noodles and stir. Cook for 7 minutes until the pasta is softened, reduce the heat to a gentle boil, and add the zucchini. Cook for another 3-5 min until the noodles are fully cooked and the zucchini is tender. If the soup tastes too sharply acidic (depending on your tomatoes), add the granulated sugar one teaspoon at a time.
- Stir in the heavy cream and mozzarella. Simmer 2-3 minutes until the cheese is fully incorporated. Divide the soup into meal prep containers and let them cool for 15-20 minutes before storing in the fridge or freezer!
Irina Becker says
my absolute favorite soup, very easy, and delicious!!
I appreciate all you do Talia
Dora Erian says
Made this so many times and always delicious! Sometimes, I like to add carrots and green bell peppers as well, and some heat. Love this recipe 😋
Carrie Havranek says
It is a great one, and those additions sound smart and delicious. Thanks for your comment!