One-Pot High-Protein Lasagna Soup + Ricotta Herb Topping
High-Protein, Comforting, One-Pot, Nourishing Whole Foods
This one-pot lasagna soup captures the comforting flavours of traditional lasagna while transforming them into a nourishing, protein-rich meal made from simple whole ingredients. The base begins with a classic aromatic foundation of onion, shallots, garlic, carrots, and celery sautéed in olive oil. These vegetables build natural depth of flavour while contributing fibre and plant compounds that support digestion and overall gut health.
Organic ground chicken provides a lighter, highly digestible source of protein that supports satiety, stable blood sugar, and muscle repair. Ground beef or bison can also be used for a richer flavour while providing additional iron and B-vitamins.
Tomato paste, marinara sauce, and bone broth create a deeply flavoured broth rich in lycopene, an antioxidant associated with cardiovascular and skin health. Cooking the pasta directly in the soup allows the noodles to absorb the tomato broth while gently thickening the base and creating the classic texture you would expect from lasagna.
The dish is finished with a simple ricotta topping mixed with parmesan, parsley, and fresh lemon juice. This adds creaminess, brightness, and an additional boost of protein, creating a balanced bowl that feels hearty and comforting while still being built from nourishing ingredients.
If preferred, the ricotta topping can be omitted to keep the soup dairy-free. The recipe can also easily be made gluten-free by using gluten-free lasagna noodles.
Ingredients (Serves 4–6)
Soup Base
1 tablespoon extra-virgin olive oil
1 sweet onion, finely diced
2 shallots, finely diced
8–10 cloves fresh garlic, minced
2 carrots, finely diced
2 celery stalks, finely diced
(ground beef or bison also work well)
3 tablespoons organic tomato paste
2 bags Shorba chicken bone broth
4 tablespoons Italian seasoning
1 teaspoon paprika
1 teaspoon dried oregano
Sea salt and freshly cracked black pepper to taste
5 lasagna noodles, broken into large pieces
Fresh basil and fresh parsley, for garnish
Ricotta Herb Topping (optional)
¾ cup ricotta cheese
¼ cup grated parmesan
2 tablespoons fresh parsley, finely chopped
Fresh squeeze of lemon juice
Pinch sea salt
Fresh cracked black pepper
Method
Heat olive oil in a large Dutch oven over medium heat.
Add the diced onion, shallots, carrots, and celery. Cook for about 5–6 minutes until softened and lightly golden.
Stir in the minced garlic and cook another minute until fragrant.
Add the ground chicken and cook until browned, breaking it apart with a spoon so it cooks evenly.
Stir in the tomato paste and cook for 1–2 minutes. This step helps deepen the flavour and concentrate the tomato base.
Pour in the marinara sauce and bone broth. Add Italian seasoning, paprika, oregano, sea salt, and black pepper. Stir well and bring the soup to a gentle simmer.
Allow the soup to simmer for about 20 minutes so the flavours fully develop.
Break the lasagna noodles into large pieces and add them to the pot during the final 10 minutes of cooking so they become tender without overcooking.
While the soup finishes cooking, mix the ricotta, parmesan, parsley, lemon juice, salt, and pepper together in a small bowl.
Ladle the soup into bowls and finish each serving with a generous spoonful of the ricotta topping along with fresh basil and parsley.
Serving Suggestions
Serve with toasted sourdough or garlic bread to soak up the tomato broth. A simple arugula salad with olive oil and lemon also pairs well and adds fresh contrast to the rich soup.
This soup stores well and often tastes even better the next day as the flavours continue to deepen.
Notes
Ground chicken was used in this version for a lighter flavour, but ground beef or bison can easily be substituted for a richer, more traditional lasagna profile.
Adding the pasta during the final 10 minutes prevents the noodles from overcooking and becoming too soft.
If planning to store leftovers, the pasta can also be cooked separately and added to each bowl before serving to maintain the best texture.
Recipe by Taylor Robinson – Holistic Health & Wellness Nurse | Nutrition Specialist