Do you love a hearty, comforting soup that the whole family will enjoy? If so, you're going to love this easy one pot lasagna soup recipe!
One Pot Lasagna Soup
This one-pot lasagna soup has all the classic flavors of lasagna, with tender noodles, rich tomato broth, and creamy mozzarella cheese, but without all the fuss of traditional lasagna recipes.
Using a large Dutch oven, you'll sauté onions, ground chicken, and Italian spices to build hearty flavors, then stir in broth, crushed tomatoes, and your favorite type of pasta to create a delicious meal.
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The tender lasagna noodles cook perfectly al dente, and a dollop of ricotta cheese or cottage cheese in a small bowl adds a creamy, irresistible finish.
Whether you’re serving it with garlic bread on chilly nights or enjoying it as a comforting soup after busy weeknights, this easy one-pot lasagna soup is sure to become one of your family’s favorites!
Plus, with simple ingredients and fewer dishes, it's a great recipe that’s perfect for those nights when you need a good idea for dinner fast.
Don't forget to garnish with fresh basil, fresh parsley, and a sprinkle of parmesan cheese for even more flavor!
Make sure try some of my other popular healthy Weight Watcher recipes. Low Calorie Wendy's Frosty, 3 Ingredient Cinnamon Muffins , Mini DASH Chaffles, Air Fryer Beignets and The WW Zero Point Apple Crisp Chips.
Why make this recipe?
You don't want to miss out on this easy one pot lasagna soup recipe!
Weight Watcher Friendly - This one pot lasagna soup recipe is only 3 points on my WW App for one cup of delicious soup.
Since the new Weight Watchers plan is personalized you will have to input the ingredients used into your WW app to get your exact WW points.
Easy to Make - Preparing this healthy lasagna soup recipe requires only a handful of simple ingredients and 30 minutes of cook time.
Customizable Nutrition: You can easily adjust the recipe to fit dietary needs, adding more veggies, whole-grain noodles, or low-fat cheese for a nutrient-packed, satisfying soup.
Ingredients needed and substitutions:
Chicken - We used ground chicken chop meat for this protein rich lasagna soup. You can swap with turkey chop meat, beef or even ground sausage.
Zucchini - Fresh garden zucchini was the vegetable of choice for this lasagna soup. You can add in diced peppers, squash or even carrots. You could leave out the meat altogether and just use veggies for a vegan lasagna soup.
Lasagna Style Noodles - Fresh Cut Lasagna Noodles were used for this lasagna recipe. If you don't have access to fresh pasta you can use Ronzoni lasagna or your favorite brand.
How to Make a Healthier Lasagna Soup
1: Cook the Chicken: In a large pot or Dutch oven, cook ground chicken over medium heat until browned. Drain any excess fat if needed.
2: Add Vegetables and Aromatics: Add the diced onion, garlic and zucchini. Sauté for about 5-7 minutes until veggies soften.
3: Add Broth and Tomatoes: Pour in the crushed tomatoes, vegetable broth, dried basil, oregano, and red pepper flakes. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
4: Add Noodles: Stir in the broken lasagna noodles of fresh lasagna noodles and continue cooking for another 8-10 minutes until the noodles are al dente.
5: Cheese Mixture: In a small bowl, combine the ricotta, mozzarella, and Parmesan cheeses.
6: Serve: Ladle the soup into bowls and top with a spoonful of the cheese mixture. Garnish with fresh basil and enjoy!
Watch the How to Make Lasagna Soup Video Here...
Expert Tips
- Choose Lean Protein: Use chicken chop meat or ground turkey to keep the soup light yet flavorful. These proteins reduce the fat content while providing a great texture.
- Use Whole Wheat or Gluten-Free Noodles: For extra fiber and nutrients, try whole wheat lasagna noodles or a gluten-free alternative. Add them directly to the soup near the end for al dente texture.
- Boost Flavor with Fresh Herbs: Add basil, oregano, and thyme to enhance the Italian flavors. Fresh herbs make a huge difference and can be added toward the end to keep their vibrant taste.
- Opt for Low-Sodium Broth: Use low-sodium chicken or vegetable broth to control the salt levels, allowing the spices and tomatoes to stand out without becoming too salty.
- Sauté the Aromatics: Begin with onions, garlic, and carrots sautéed in a bit of olive oil to build a robust flavor base for the soup. This step adds depth and richness.
- Choose Fresh or No-Sugar-Added Tomatoes: Use either fresh tomatoes or canned tomatoes with no added sugar. This keeps the soup naturally sweet and reduces unwanted sugars.
- Add Baby Spinach or Kale: For a nutritional boost, stir in baby spinach or kale during the last few minutes of cooking. These greens add vitamins and minerals without overpowering the flavor.
- Garnish with Ricotta and Parmesan: Serve each bowl with a spoonful of ricotta cheese and a sprinkle of Parmesan. It adds a creamy, cheesy richness with less overall cheese and fewer calories.
- Cook Noodles Separately for Storage: If you’re planning to store leftovers, cook the noodles separately and add them to individual bowls when reheating. This prevents the noodles from getting soggy in the soup.
- Store Leftovers Properly: Let the soup cool before transferring it to airtight containers, storing it in the fridge for up to 4 days. For longer storage, freeze it (without noodles) for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove, adding fresh-cooked noodles for best texture.
Are you a Weight Watcher?
If you follow my Blog you probably already know I am a lifetime member of Weight Watchers and I like to point all of my Recipes with the WW Points System.
This Weight Watchers friendly lasagna soup recipe is only 3 Points on my Weight Watchers points app for a one wholesome cup of soup.
Weight Watchers has a new individualized program right now to make it easier to enjoy the foods you love and still lose weight.
Just plug the ingredients into your WW app to confirm the points for your individual program.
If you want to see the old Purple, Blue and Green WW Food Lists for each plan just click Here… For a list of the 2025 Free WW Food list click here..
Make sure you check out my Newbie WW Tips and Tricks Guide if you are just getting started.
I used to go back and forth between the Purple Plan and the Blue Plan prior to the new program and whenever I hit a plateau I did my own 30 Day Low Carb Meal Plan which jumpstarts the Fat Burning again, so if you feel stuck try it!
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The Easiest One Pot Lasagna Soup Family Recipe
- Total Time: 45 Minutes
- Yield: 8 Cups 1x
- Diet: Low Calorie
Description
Do you love a hearty, comforting soup that the whole family will enjoy? If so, you're going to love this easy one pot lasagna soup recipe!
Ingredients
-
- 1 lb lean ground chicken
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 zucchini, diced
- 1 (28 oz) can crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- ½ cup uncooked lasagna noodles (broken into pieces)
- ½ cup part-skim ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil for garnish
- Salt and pepper to taste
Instructions
- Cook the Chicken: In a large pot or Dutch oven, cook ground chicken over medium heat until browned. Drain any excess fat if needed.
- Add Vegetables and Aromatics: Add the diced onion, garlic and zucchini. Sauté for about 5-7 minutes until veggies soften.
- Add Broth and Tomatoes: Pour in the crushed tomatoes, vegetable broth, dried basil, oregano, and red pepper flakes. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
- Add Noodles: Stir in the broken lasagna noodles and continue cooking for another 8-10 minutes until the noodles are al dente.
- Cheese Mixture: In a small bowl, combine the ricotta, mozzarella, and Parmesan cheeses.
- Serve: Ladle the soup into bowls and top with a spoonful of the cheese mixture. Garnish with fresh basil and enjoy!
Notes
-
Choose Lean Protein: Use chicken chop meat or ground turkey to keep the soup light yet flavorful. These proteins reduce the fat content while providing a great texture.
-
Use Whole Wheat or Gluten-Free Noodles: For extra fiber and nutrients, try whole wheat lasagna noodles or a gluten-free alternative. Add them directly to the soup near the end for al dente texture.
-
Boost Flavor with Fresh Herbs: Add basil, oregano, and thyme to enhance the Italian flavors. Fresh herbs make a huge difference and can be added toward the end to keep their vibrant taste.
-
Opt for Low-Sodium Broth: Use low-sodium chicken or vegetable broth to control the salt levels, allowing the spices and tomatoes to stand out without becoming too salty.
-
Sauté the Aromatics: Begin with onions, garlic, and carrots sautéed in a bit of olive oil to build a robust flavor base for the soup. This step adds depth and richness.
-
Choose Fresh or No-Sugar-Added Tomatoes: Use either fresh tomatoes or canned tomatoes with no added sugar. This keeps the soup naturally sweet and reduces unwanted sugars.
-
Add Baby Spinach or Kale: For a nutritional boost, stir in baby spinach or kale during the last few minutes of cooking. These greens add vitamins and minerals without overpowering the flavor.
-
Garnish with Ricotta and Parmesan: Serve each bowl with a spoonful of ricotta cheese and a sprinkle of Parmesan. It adds a creamy, cheesy richness with less overall cheese and fewer calories.
-
Cook Noodles Separately for Storage: If you’re planning to store leftovers, cook the noodles separately and add them to individual bowls when reheating. This prevents the noodles from getting soggy in the soup.
-
Store Leftovers Properly: Let the soup cool before transferring it to airtight containers, storing it in the fridge for up to 4 days. For longer storage, freeze it (without noodles) for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove, adding fresh-cooked noodles for best texture.
- Prep Time: 5 Minutes
- Cook Time: 40 Minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: bowl
- Calories: 193
- Sugar: 3.8 g
- Sodium: 165.6 mg
- Fat: 8 g
- Carbohydrates: 12.5 g
- Protein: 18.5 g
- Cholesterol: 60.8 mg
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Nancy
My kids love this soup!