Name: Healthy One-Pot Lasagna Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lb lean ground turkey; 1 small onion, diced; 3 cloves garlic, minced; 1 zucchini, diced; 1 red bell pepper, chopped; 1 can (14 oz) crushed tomatoes; 4 cups low-sodium chicken broth; 6 oz whole wheat lasagna noodles, broken into pieces; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 teaspoon crushed red pepper flakes; Salt and black pepper to taste; 1 cup baby spinach; 1/3 cup part-skim ricotta cheese (for topping, optional); 2 tablespoons shredded Parmesan cheese (for topping, optional)

So, This One Time With Lasagna Soup…

You know that feeling when you’re just too knackered to layer up an entire tray of lasagna, but you’ve still got the craving? Yep—been there. That’s basically how my Healthy One-Pot Lasagna Soup was born, in a flurry of hungry half-panic and sheer laziness (not to mention that time I realized—halfway through—a proper lasagna would mean, like, three pots plus baking. Who has that patience midweek?). Plus, my kids now refer to it as “liquid lasagna,” which is either genius or slightly unsettling depending on your mood. It’s messy and honest and… well, genuinely delicious.

Why You’ll Love This Cozy Draw-Bridge to Italy

Honestly, I pull out this recipe whenever I want all the things: comfort food, fewer dishes, and a sneaky way to get more veg into my family. My partner also gets weirdly competitive about guessing which veggies I’ve snuck in (hint: the zucchini is basically invisible once it simmers down). I make it on those chilly nights when the oven feels like an enemy. Or lazy Sundays (watching Bake Off reruns while it does its thing on the stove). And it only uses one pot, so the kitchen isn’t trashed for days—which means more time eating, less time scrubbing stuck cheese off, well, everything.

Here’s What You’ll Need

1 tablespoon olive oil (or avocado oil if that’s what you’ve got—honestly, I sometimes just use whatever’s handy, even butter in a pinch)
1 medium onion, chopped
2-3 garlic cloves, minced (I mean, use as much as your heart desires)
1 pound (450g) ground turkey or chicken (I’ve also done it with veggie mince when my vegetarian friend came over—still great!)
1 carrot, diced small (or shredded—my grandma says they cook faster that way, and she’s probably not wrong)
1 zucchini, diced (but skip this if you don’t have any, it’s not a dealbreaker)
1 red bell pepper, chopped
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon chili flakes (if you want some zip)
1 can (28oz) crushed tomatoes (if you only have diced, just blitz them up a bit—no stress)
4 cups (roughly 1 liter) low-sodium chicken or veggie broth
8 ounces (about 250g) whole wheat lasagna noodles, broken into rough pieces (gluten-free works too, and I’ve honestly used penne when I ran out once, though it’s not quite the same vibe)
3 cups baby spinach or kale (I’ve even thrown in frozen spinach—just pop it in at the end)
Salt and pepper, to taste
1/2 cup part-skim ricotta cheese (optional—but oh so good; cottage cheese is a decent backup, don’t @ me)
1/2 cup shredded mozzarella (or as much as makes your soul happy)
Fresh basil, for garnish (only if you’re feeling fancy; parsley works too)

Let’s Make This Thing (yes, you can multitask)

Grab your biggest pot or Dutch oven and heat the oil over medium. Toss in the onion and let it sweat for about 3-5 minutes. This is when the magic starts and my house always smells legit amazing. Add the garlic and stir for another minute—if it starts to stick, don’t worry (I actually like those golden bits).
Stir in your chosen ground meat. Break it up, browning until cooked through. If you’re using veggie mince, just warm through, maybe add a splash of broth if it’s sticking (it sometimes does, no clue why).
Now it’s veggie time! Throw in your carrot, zucchini, and red pepper. Cook for 5 minutes—sometimes mine look a bit sad at this stage, but trust me, they perk up with everything else in the pot.
Sprinkle in the oregano, basil, and chili flakes. Give it all a big stir. Open that can of tomatoes (watch for splatters, ugh), pour it in, and follow with the broth. Scrape up any stuck-on bits (that’s the flavor jackpot).
Crank up the heat to get things bubbling, then drop it to a simmer. This is a good moment to sneak a taste and adjust salt and pepper—never trust the recipe completely, your tastebuds know you best.
Break your lasagna noodles into roughly 2-inch pieces (I go right over the pot—one less plate to wash). Drop them in, give everything a gentle stir. Don’t panic if they seem to stick together at the start—they’ll loosen up as they cook.
Let the soup bubble gently, stirring occasionally so the noodles don’t glue themselves to the bottom. After about 12-15 minutes, the noodles should be tender but not mushy. If it looks thick, just add a splash more broth or water. (This bit sometimes stresses me out, but it always sorts itself.)
Stir in spinach or kale until wilted (frozen takes a couple more minutes, but it works fine). Taste again, fix seasoning if needed.
Ladle into bowls, and dollop with ricotta and sprinkle mozzarella right before serving—so it goes all melty. Scatter fresh basil or parsley if you’ve got it. If not, nobody’s judging.

Some Notes From the (Occasionally Chaotic) Test Kitchen

If you forget to break up the noodles before adding, a quick bash with a wooden spoon mid-cook is fine (done it more times than I care to admit).
I sometimes make this ahead—actually, it seems to taste even better on day two, maybe it’s the flavors getting cozy?
The noodle situation: if you let it sit for ages, they’ll keep soaking up liquid and it gets more stew-y, which isn’t bad, just maybe not “soupy” anymore.
Low on energy? Skip the chopping—use pre-chopped veggies or even a frozen mirepoix (no shame).

Fun (and Less-Fun) Variations I’ve Tried

Vegetarian: Use veggie mince or lentils. Once I tried crumbled tofu… was a bit odd, but if that’s your thing, go for it.
No Pasta: Tried swapping noodles for thinly sliced zucchini. Tasted good but… not really lasagna soup anymore—more like ratatouille’s Italian cousin?
Tomato-Free: My friend can’t do tomatoes, so I subbed in roasted red peppers and extra broth. It ended up surprisingly tasty, just not super lasagna-y.
Mega Cheesy: Went full cheese-monster mode with cheddar once (not traditional, but my uncle was happy).

Do You Really Need a Dutch Oven?

I swear by my Dutch oven because it heats so evenly (and just feels a bit posh, tbh), but if all you’ve got is a big soup pot or even an electric slow cooker, it still works. I tried making it in a heavy wok once—eh, serviceable in a pinch, though the noodles climbed up the sides. Improvisation keeps things interesting, yeah?

How to Store and Reheat (Assuming You Have Leftovers)

In the rare chance that there are any leftovers: just let your soup cool, bung it in an airtight container, and pop it in the fridge for up to three days. The noodles will soak up more broth, so add a splash when reheating. Or freeze it for about a month (maybe label it though—I once thought it was chili and got a weird surprise). But, honestly, if your crowd is like mine, it disappears before I’ve even packed lunch for the next day.

How I Like to Serve It (Besides Just in a Ladle)

We mostly just eat this in big, chipped bowls with a hunk of crusty bread (or garlic toast, if we’re feeling fancy). Sometimes I put out extra herbs, or even a bowl of those little mozzarella pearls for the kids—they love dunking them in. Oh, and if you’re feeling extra, a sprinkle of homemade vegan parm is ace (I found this recipe on Serious Eats ages ago).

Lessons Learned After Several Fumbles (Or: My Pro Tips)

Don’t rush the noodle-cooking stage—I’ve tried cranking the heat to “save time” and ended up with a big clumpy mess. Lesson learned.
Actually, let the soup sit for five minutes before serving. Everything comes together and the cheese gets gooey (trust me).
If it’s too thick, don’t panic, just add a bit more broth until it’s right for you. Soup should be forgiving, like a good mate.
I once skipped seasoning at the end—big mistake. Taste as you go!

FAQ From Real-Life Kitchen Conversations

Q: Can I make this in a slow cooker?
Yep! Just brown the meat and onions first (I know it’s another pan but worth it!), then dump everything (except noodles and cheese) into the slow cooker and cook on low for 6-7 hours. Stir in noodles about 30 minutes from the end. It’s a bit more hands-off, which is nice.

Q: How do I keep the noodles from getting soggy?
Well, honestly, they always soften a bit more after sitting. If you’re a texture perfectionist, cook the noodles separately and add them right before serving. Sometimes I intend to… but usually just go all-in, as it’s easier.

Q: Any tips if I want it spicier?
Go wild with chili flakes or even slice in a fresh chili. My neighbor, Jess, swears by a dash of giardiniera (that zesty Chicago veg mix)—sounds odd but actually great.

Q: What to serve on the side?
We do salad or just raid the fridge for whatever’s lingering. Garlic knots, if I’m feeling ambitious or, ya know, store-bought ones in a pinch. No judgment here!

(One last thing: if you want more cozy, soup-y inspo, check out these lovely recipes from Half Baked Harvest. They basically got me through winter, not even joking.)

Healthy One-Pot Lasagna Soup