Healthy One-Pot Lasagna Soup

This healthy one-pot lasagna soup is rich, cheesy, and high in protein—with over 28g per serving! Made lighter with cottage cheese or ricotta and lean ground beef, it’s cozy, wholesome, and ready in 30 minutes for the easiest weeknight dinner.

5 from 3 votes

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Prep Time 10

Cook Time 20

Total Time 30

Serving servings

Ingredients

1 tablespoon avocado oil
1 large yellow onion, chopped
1 lb ground beef, I like 94% lean but 85% is great too
3 large garlic cloves, minced
2 tablespoon tomato paste
1 teaspoon salt, or to taste
½ teaspoon dried oregano
28 oz jar marinara sauce
15 oz can crushed tomatoes
6 cups chicken stock
9 oz box lasagna noodles, broken into thirds or fourths
10 oz ricotta cheese or cottage cheese
1 cup shredded mozzarella cheese
Grated Parmesan cheese, for garnish
Fresh basil, for garnish

Instructions

Sauté the onion and garlic: Heat 1 tablespoon of oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring often, until soft and translucent. Add the minced garlic and 1 teaspoon of salt, then cook for another 30 seconds until fragrant.
Brown the beef: Add the ground beef and break it apart with a wooden spoon. Cook for 5–7 minutes, stirring occasionally, until browned and no longer pink.
Add the tomato base: Stir in the tomato paste and oregano, cooking for 1–2 minutes to deepen the flavor. Then add the marinara sauce, crushed tomatoes, and chicken stock. Stir well and bring to a gentle boil.
Break up the noodles: While the soup heats, break the lasagna noodles into thirds (about 2 inches long).
If serving later: Stop here and refrigerate the soup without noodles. When ready to serve, reheat and add the noodles to cook fresh.
If serving now or for meal prep: Add the broken noodles to the soup and cook according to the package instructions until tender, about 10–12 minutes.
Make the cheese topping: While the noodles cook, mix the ricotta (or cottage cheese) with shredded mozzarella in a small bowl.
Serve and enjoy: Ladle the hot soup into bowls, top with a spoonful of the cheese mixture, and garnish with Parmesan and fresh basil.

Notes

For best results, use lean ground beef (90/10 or 93/7) to keep this soup hearty but not greasy.

If you prefer a smoother, creamier soup, stir in a few spoonfuls of cottage cheese directly into the pot before serving.

Don’t overcook the noodles — they’ll continue softening as the soup sits.

The soup thickens as it cools; just add a splash of broth when reheating to bring it back to the perfect texture.

For meal prep, store the noodles separately and combine just before eating to keep them firm.

You can freeze the soup without noodles for up to 3 months.

Nutrition

Course Dinner, Lunch

Cuisine American

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