Lasagna Soup

By Gina Caputo

Lasagna Soup

Recipes for lasagna soup started trending in early Fall 2023 and once I saw that, I couldn't believe I'd never thought of converting one of my favorite, complex and time-consuming dishes into a SOUP so we could enjoy it's flavors more than once or twice a year! AND I could make it healthier and in alignment with my nutrition goals! 

I added extra veggies, extra protein everywhere I could and gave a nod to my Southern Italian ancestors who always put hard-boiled eggs in our lasagna. It's the recipe that was handed down to me so I converted it into a soup, egg and all!


  • 2 Tbsp extra virgin olive oil
  • 1 small yellow onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2-3 cloves of garlic, minced
  • Pinch of red pepper flakes (optional)
  • 1 lb ground chicken thighs
  • 1 lb ground chicken sausage (if not available, use another 1lb ground chicken thighs)
  • 2 28 oz cans crushed tomatoes (my favorite brand is Muir Glen)
  • 1 tsp sea salt + more to taste
  • 32 oz chicken bone broth or your preferred broth
  • 8 oz pasta noodles (I like protein noodles like Pastabilities or Brami)
  • 15 oz low-fat ricotta cheese
  • Grated mozzarella cheese (optional)
  • ¼ cup finely chopped Italian parsley
  • 1 hard boiled egg per person (optional) 


  1. Place a large stock pot over medium heat and add olive oil
  2. When it glistens, add diced onion, carrots, celery. Stir to combine and then stir occasionally while the vegetables soften, anywhere from 5-10 minutes depending on your dice size
  3. Add garlic and red pepper flakes if using, stir to combine
  4. Once vegetables are soft, add the 2 lbs of ground chicken and break up completely with a wooden spoon and stir to combine with vegetables.
  5. When chicken is fully cooked, add 2 cans of crushed tomatoes and salt.
  6. Stir and let the flavors combine for about 5 minutes over medium heat.
  7. Add the broth and bring to bubbling.
  8. Add the noodles and cook until al dente or your desired consistency.
  9. Add the ricotta cheese and stir to combine for another 2-3 minutes until the cheese is warmed through.
  10. Serve with a ladle in bowls, add grated mozzarella cheese on top if you’d like along with a big pinch of chopped Italian parsley.
  11. Southern Italian lasagna has hard boiled eggs in it so if you love eggs and want a little extra protein, cut a hard boiled egg in half and serve on top of your soup or slice one over the top or crumble the egg and yolk, however you’d like!