If you’re looking for a warm, comforting meal, you’ve come to the right place. I’m excited to share two amazing lasagna soup recipes that bring big flavor to your kitchen with less fuss. These easy soup ideas are perfect for busy weeknights.
Whether you prefer a lighter, carb-conscious meal or a rich, creamy chicken version, I think you’ll find a new go-to recipe here. Both are simple to make and sure to please everyone at your table.
Jump to Recipe:
Low Carb Lasagna Soup Recipe
This soup offers all the comforting taste of classic lasagna, but without the high carb count. It’s a hearty and satisfying bowl that is perfect for any day you want a warm meal.
Key Ingredients & Tips for Low Carb Lasagna Soup
- Ground Meat: Use lean ground beef or turkey for a flavorful base. Make sure to brown it well before adding other ingredients.
- Ricotta Cheese: Stir in a small scoop of ricotta cheese when serving. It creates creamy pockets that make the soup extra good.
- Zucchini Ribbons: These act as your “noodles.” Use a vegetable peeler to make thin strips, and add them at the end so they don’t get too soft.
What You Need for Low Carb Lasagna Soup
- 1 lb ground beef or turkey
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 4 cups beef broth
- 1 tsp Italian seasoning
- 1 zucchini, thinly ribboned
- 1/2 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- Salt and pepper to taste
⏱️ Time: 40 Minutes🍽️ Yields: 4 Servings
How to Make Low Carb Lasagna Soup
Step 1: Cook Meat and Aromatics
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add minced garlic and ground beef (or turkey) and cook until the meat is browned. Drain any extra fat from the pot.
Step 2: Simmer the Soup Base
Pour in the crushed tomatoes and beef broth. Stir in the Italian seasoning, salt, and pepper. Bring the soup to a gentle simmer, then reduce heat to low, cover, and let it cook for 15 minutes to allow the flavors to combine.
Step 3: Add Zucchini and Serve
Stir the zucchini ribbons into the soup during the last 3-5 minutes of simmering. Cook just until they are tender but still have a little bite. Ladle the hot soup into bowls and top each serving with a dollop of ricotta cheese and a sprinkle of shredded mozzarella cheese. Serve right away.
📝 Final Note
Store any leftover low carb lasagna soup in an airtight container in the refrigerator for up to 3 days. It reheats well on the stovetop or in the microwave.
One Pot White Chicken Lasagna Soup
Get ready for a creamy, comforting chicken soup experience that tastes just like white lasagna. Everything cooks in one pot, which means super easy cleanup, and I know you’ll appreciate that!
Key Ingredients & Tips for One Pot White Chicken Lasagna Soup
- Rotisserie Chicken: This is a real time-saver. Simply shred it and add it to the soup. You can also use leftover cooked chicken breast.
- Noodle Choice: Break regular lasagna noodles into small pieces, or use another small pasta shape like ditalini or mini shells. They cook right in the broth.
- Cream Cheese: This ingredient is key for a wonderfully rich and creamy texture. Make sure to stir it in at the very end until it’s fully melted and smooth.
What You Need for One Pot White Chicken Lasagna Soup
- 6 cups chicken broth
- 1 cup milk (any kind)
- 1 tsp garlic powder
- 1 tsp onion powder
- 8 oz lasagna noodles, broken into small pieces
- 2 cups cooked shredded chicken
- 4 oz cream cheese, softened and cut into cubes
- 1 cup fresh spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and pepper to taste
⏱️ Time: 35 Minutes🍽️ Yields: 6 Servings
How to Make One Pot White Chicken Lasagna Soup
Step 1: Simmer Broth Base
In a large pot, combine the chicken broth, milk, garlic powder, and onion powder. Season with salt and pepper to your liking. Bring the mixture to a gentle boil over medium-high heat.
Step 2: Cook Pasta and Chicken
Add the broken lasagna noodles to the simmering broth. Cook according to package directions until the pasta is almost tender, stirring often to prevent sticking. Stir in the shredded cooked chicken and continue to cook for another 2-3 minutes.
Step 3: Finish Creamy and Serve
Reduce the heat to low. Add the softened cream cheese cubes and fresh spinach to the pot. Stir constantly until the cream cheese has fully melted and the spinach has wilted. Remove the pot from the heat and stir in the Parmesan cheese until combined. Serve hot, with extra Parmesan if you like.
📝 Final Note
If your soup becomes too thick after sitting or reheating, you can thin it out with a splash of extra milk or chicken broth until it reaches your desired consistency.