I know you love a good comforting meal, especially one that brings the flavors of your favorite pasta dish to your bowl with less effort. Today, I’m sharing two amazing lasagna soup recipes that make weeknight cooking simple and incredibly tasty. I think you will find these easy to make.
Whether you are looking for a satisfying low carb option or a creamy, hearty chicken soup all cooked in one pot, these recipes are perfect. I’ve made sure they are straightforward to follow, and I’m sure they will quickly become a favorite in your home.
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Cozy Low Carb Lasagna Soup Recipe
This low carb lasagna soup is a great way to enjoy all the classic lasagna tastes without the pasta. It’s hearty, satisfying, and perfect for a warm dinner.
You’ll appreciate how simple it is to put together, making it an ideal choice for a comforting weeknight meal.
Key Ingredients & Tips for Low Carb Soup
- Ricotta Cheese: This cheese gives the soup a creamy texture and that classic lasagna layer taste. Make sure to use it for the best result.
- Zucchini Ribbons: These are your low carb pasta substitute. Use a vegetable peeler to make thin slices of zucchini. They cook quickly and add great texture.
What You Need for Low Carb Lasagna Soup
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 medium zucchini, thinly sliced into ribbons
- 2 teaspoons Italian seasoning
⏱️ Time: 35 minutes🍽️ Yields: 4 servings
How to Make This Easy Low Carb Soup
Step 1: Cook the Beef and Aromatics
In a large pot or Dutch oven, cook the ground beef over medium-high heat until it is fully browned. Break it apart with a spoon as it cooks. Drain any extra fat from the pot. Add the diced onion and minced garlic to the pot and cook for another 3-5 minutes until the onion is soft.
Step 2: Simmer the Soup and Finish
Pour in the crushed tomatoes and chicken broth. Stir in the Italian seasoning. Bring the soup to a gentle simmer, then reduce the heat to low. Stir in the ricotta cheese and shredded mozzarella until they melt and combine into the soup. Let it simmer for 10 minutes to let the flavors blend. Stir in the zucchini ribbons right before serving, cooking for just 1-2 minutes until they are slightly softened but still have a bite.
📝 Final Note
This low carb lasagna soup actually gets better the day after it’s made, so consider making a bigger batch. Store any leftovers in a sealed container in the fridge for up to 3 days.
Easy One Pot White Chicken Lasagna Soup
This one pot white chicken lasagna soup is creamy, warm, and full of good taste. You will really like how simple it is to cook everything in just one pot, which means less cleaning for you later.
It is a perfect dish for a family dinner when you want something special but easy. I think you’ll add this to your regular meal plan.
Key Ingredients & Tips for One Pot Chicken Soup
- Chicken Thighs: Using boneless, skinless chicken thighs helps keep the chicken juicy and flavorful as it cooks in the soup. You can also use cooked, shredded chicken if you have it ready.
- Broken Lasagna Noodles: Break your lasagna noodles into smaller, bite-sized pieces before you add them to the pot. This makes them easier to eat in soup and ensures they cook evenly.
What You Need for White Chicken Lasagna Soup
- 1.5 pounds boneless, skinless chicken thighs, diced
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 6 lasagna noodles, broken into 1-inch pieces
- 5 ounces fresh spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon dried oregano
- Salt and pepper to taste
⏱️ Time: 40 minutes🍽️ Yields: 6 servings
How to Make This One Pot Chicken Soup
Step 1: Cook Chicken and Aromatics
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced chicken thighs and cook for 5-7 minutes until they are lightly browned. Add the chopped onion and minced garlic to the pot, cooking for another 3-4 minutes until the onion is soft and see-through. Stir in the dried oregano, salt, and pepper.
Step 2: Simmer and Finish the Soup
Pour in the chicken broth and heavy cream. Bring the mixture to a boil. Add the broken lasagna noodles to the pot, making sure they are covered by liquid. Reduce the heat to medium-low and simmer for 10-12 minutes, or until the noodles are tender. Stir in the fresh spinach and Parmesan cheese. Cook for just 1-2 minutes more, until the spinach wilts. Serve hot with extra Parmesan cheese if you like.
📝 Final Note
For an even creamier soup, you can stir in 2-3 tablespoons of cream cheese at the very end until it is fully melted and mixed in. This adds an extra layer of richness.
