Creamy, cozy, high-protein lasagna soup made in one pot with ground beef, broken lasagna noodles, and dollops of dairy-free ricotta—this bowl truly has it all. It’s packed with flavor, lighter than the classic, and perfect for quick weeknight dinners or easy meal prep.

This is probably one of the coziest soups I’ve ever made, and if you’ve been looking for a healthy lasagna-inspired recipe that’s naturally gluten-free and dairy-free friendly, you’re in the right place. It’s a spin-off of the One Pan Lasagna Skillet my friend Carissa (@broccyourbody) and I made, but in warm, ultra-comforting soup form. Hearty, filling, and super customizable, this is about to become a staple in your dinner rotation—especially if you love healthy one-pot meals.

Why You’ll Love This Lasagna Soup

This one-pot lasagna soup checks every box: high-protein, meal-prep friendly, flavorful, and deeply satisfying.

Using ground beef (or turkey), bone broth, and gluten-free lasagna noodles gives it a nutritious upgrade while still delivering that classic cheesy, tomato-rich lasagna flavor. Bone broth adds extra protein and minerals, while tomatoes bring antioxidants like lycopene, and ricotta—whether dairy-free or traditional—adds creaminess without weighing it down.

It’s the ultimate cozy comfort food and not that it needs to, but it totally earns bonus points because it reheats really well—making it perfect for busy weeks when you want something warm and nourishing ready to go. There’s just nothing better than a one pan meal, especially when it’s lasagna, but in high-protein soup form.

Easy to Customize for Any Diet

Another reason this recipe is on repeat? It’s incredibly easy to customize.

Keep it dairy-free with your favorite DF ricotta and mozzarella alternatives, or load it up with extra cheese if that’s your thing. Use gluten-free lasagna noodles (I love Jovial) or swap in GF penne (or any regular noodle, doesn’t have to be GF) for a quicker option. Or, use less noodles if you want to lighten it up—you got options!

You can also bump up the veggies with spinach or zucchini during the last few minutes of cooking. However you make it, this healthy, high-protein lasagna soup is a must-try—cozy, hearty, and guaranteed to become a new classic. Let me know what you think below and don’t forget to tag me on IG when you make it!

Ingredients You’ll Need:

For the Soup:

• Olive oil
• Yellow onion
• Garlic cloves
• Organic ground beef (or ground turkey)
• Italian seasoning
• Kosher salt
• Freshly ground black pepper
• Tomato paste
• Marinara sauce
• Low-sodium chicken bone broth (I like Kettle & Fire)
• Uncooked gluten-free lasagna noodles (I used Jovial)

For Creaminess & Garnish:

• Dairy-free ricotta (I like Kite Hill)
• Shredded mozzarella or pasteurized goat cheese, optional
• Fresh basil
• Red chili flakes

How To Make Lasagna Soup (High-Protein!)

Sauté the aromatics
Heat the olive oil in a large Dutch oven or stockpot over medium heat.

Add the onion and garlic and cook for 3–4 minutes, stirring occasionally, until the onion begins to soften.

Brown the beef

Add the ground beef, Italian seasoning, ½ teaspoon salt, and pepper. Use a wooden spoon or meat masher to break the meat into small crumbles.

Cook until just browned, about 5 minutes.

Build the base
Stir in the tomato paste until fully combined with the meat.

Add the marinara and broth, then bring to a gentle boil over medium-high heat.

Cook the noodles
Add the broken lasagna noodles directly to the pot.

Stir well, reduce the heat to medium, and simmer uncovered for 15–18 minutes, stirring every few minutes so the noodles don’t stick. Cook until the noodles are al dente.

Finish the soup
Once the noodles are cooked, taste and adjust seasoning with the remaining ½ teaspoon salt or more if needed.

Stir in half of the ricotta to make the broth slightly creamy.

To Serve & Store:

To serve: ladle the soup into bowls. Top each with a dollop of ricotta, a sprinkle of mozzarella or goat cheese, fresh basil, and chili flakes.

To store: cool completely before transferring to an airtight container. Refrigerate for 3–4 days. Reheat gently on the stovetop, adding extra broth if needed to loosen.

Recipe Substitutions & Questions

I’ve got you covered with some swaps, substitutions and answers to some FAQ’s here:

• For a protein boost: Swap in ground turkey or chicken. Add a can of white beans for even more protein.
• Make it dairy-free: Use DF ricotta and mozzarella alternatives.
• Veggie add-ins: Stir in spinach or chopped zucchini during the last 5 minutes of cooking.
• Gluten-free swaps: Use Jovial GF lasagna noodles or GF penne if you don’t have lasagna sheets.

Also, if no gluten or dairy intolerances, feel free to use regular noodles, ricotta and mozzarella.

To make this one-pot lasagna soup, I used me @allclad 13-inch pan, but you can find all of my kitchen/cooking essentials (& more!) on my Amazon Storefront.

How do I keep the noodles from getting mushy in lasagna soup?

To avoid mushy noodles, simmer them just until al dente (usually 15–18 minutes, but follow the box instructions), and stir every few minutes so they don’t stick. If you’re planning to meal prep lasagna soup, store the noodles separately and add them when reheating, or simply stir in a splash of broth to loosen the texture.

How can I make lasagna soup thicker or creamier?

If you want a thicker or extra creamy lasagna soup, stir in additional ricotta, reduce the broth slightly, or let it simmer uncovered for 5–7 more minutes. For a dairy-free version, try adding extra dairy-free ricotta or a splash of coconut milk for richness without changing the flavor.

High-Protein & Comforting Soups for Any Night:

• Chicken & Wild Rice Soup
• Sausage, White Bean & Kale Soup    
• Shredded Chicken Verde Bone Broth Soup
• Roasted Tomato Basil Soup & Grilled Cheese
• Healthy Turkey Taco Chili with Butternut Squash
• Kabocha Curry Cashew Soup (Gluten-Free & Dairy-Free)

Click here to watch the reel I made of this recipe 🙂