top of page

Viral Lasagna Soup

The ultimate cozy fall and winter meal! This viral lasagna soup has all the flavorings and comfort of traditional lasagna without all the work of layering. The best part is, you only need one pot to make it!




viral lasagna soup



This viral lasagna soup is perfect comfort on a cold winter day. This cozy dish features everything you love about lasagna in one steaming bowl of delicious comfort! It's been flying around the internet for quite some time now, I just had to finally try it. I was pleasantly surprised to see just how easy this was to throw together. One pot = less dishes for this tired mama! If you've followed me for a while, you know I'm always serving up healthier ways to enjoy some of your favorite classics, so of course I had to put my own spin on this viral lasagna soup too - all without sacraficing any flavor!






Viral Lasagna Soup


Ingredients:

Ricotta Filling

  • 1 1/2 C low fat ricotta

  • 1/3 C shredded parmesan

  • salt & pepper, to taste


Lasagna Soup

  • 1 lb. 93% lean ground beef or turkey (we used turkey for this recipe)

  • 4 C low sodium chicken broth

  • 16 oz. lasagna sheets, broken in thirds

  • 1/2 C whole milk or heavy cream

  • 1/2 onion, chopped

  • 1/3 C shredded mozarella

  • 2 TBSP. fresh parsley, chopped

  • 2 TBSP. fresh basil, chopped

  • 1 TBSP. olive oil

  • 1 TBSP. minced garlic

  • 1 1/2 tsp. Italian seasoning

  • 1 tsp. red pepper flakes (optional)

  • 1/2 tsp. garlic powder

  • 1/2 tsp. onion powder

  • Salt & pepper, to taste


Directions:
  1. In a small bowl, mix together the ricotta, parmesan, salt and pepper until smooth. Set aside.

  2. In a large pot or dutch oven like this one, add olive oil, minced garlic and onion. Sautee over medium heat for 2-3 minutes or until fragrant.

  3. Add ground turkey or beef and season with Italian seasoning, red pepper flakes, garlic powder, onion powder, salt and pepper. Cook throroughly.

  4. Once the met is fully cooked, add the marinara sauce, milk or cream and chicken broth. Mix well and bring to a slow boil.

  5. Add the broken lasagna pieces and cook 14-16 minutes or until the pasta is fully cooked. Make sure each piece is submerged in the sauce to ensure the noodles cook evenly throughout.

  6. Add the chopped basil, parsley and mozarella. Mix together.

  7. Serve in a bowl with dollops of the riccota and parmesan mixture on top, extra chopped basil and parsley, and enjoy!

Total servings: 8

Macros per serving (not incuding ricotta topping): 312 cals | 12g fat | 30g carbs | 21g protein



Craving more soups like this? Try these recipes out!






Calorie Saving Tips:


I always try to incorporate small changes to recipes to keep everything a bit more balanced. If you're watching your calories or just trying to eat a bit lighter in general, there are a few additional swaps you can make for this recipe.

  • Sub whole milk or cream for 2% milk

  • Sub 93% lean ground turkey or beef for fat free ground turkey or beef

  • Sub regular lasagna noodles for chickpea lasagna noodles for higher protein

  • Opt for low fat verses of the cheeses


How to store viral lasagna soup:


What I love most about this recipe, outside of just how easy it is, is it saves really well! Store in an airtight container for up to 5 days for an easy leftover night.








bottom of page