Lasagna Soup Remix

Lasagna soup has been trending for a while…. and for good reason. It’s rich, cheesy, comforting, and perfect for cooler weather. But traditional versions can also be heavy, carb-loaded, and leave you ready for a nap instead of your next task.

That’s why I wanted to remix it and give it a lighter, high-protein twist that still hits all the same notes. This version uses lean ground beef, red and green bell peppers, and high-protein red lentil pasta to keep things filling and balanced. The broth gets creamy from a little ricotta and Greek yogurt, so you get all that indulgent flavor without the extra calories or fat.

It’s hearty, satisfying, and still feels like a hug in a bowl — but one that fits perfectly into a healthier routine. Whether you’re meal prepping for the week or just want something warm and cozy on a chilly fall night, this is one of those “healthy doesn’t have to be boring” meals.

And shout out to my girl Dana for sending me the original lasagna soup inspo — you already know I had to come back and make it lighter for this little health journey I’m on before 2026. If you’ve been looking for that perfect fall comfort meal that keeps you on track, this is it.

Find the full step-by-step recipe below!

What you’ll need: (Serves 4–6)

Protein & Veggies

• 1 lb lean ground turkey or ground chicken

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 ½ cups fresh spinach

Broth & Flavor Base

• 4 cups low-sodium chicken broth

• 1 (14 oz) can crushed tomatoes

• 1 (6 oz) can tomato paste

• 1 tsp Italian seasoning

• ½ tsp crushed red pepper flakes (optional)

• Salt and black pepper to taste

Creamy & Protein Boost

• 1 ½ cups cooked red lentil rotini pasta

• ¼ cup part-skim ricotta or cottage cheese (stirred in for creaminess)

• ½ cup shredded part-skim mozzarella (for topping)

• 2 tbsp plain Greek yogurt (optional, for extra creaminess)

• Fresh basil for garnish

What to do:

1. Cook the pasta:

   
   

   Start by cooking your red lentil rotini according to the package directions. Drain and set aside.

2. Brown the meat:

   
   

   In a large pot, brown your ground turkey or chicken over medium heat until no longer pink. Drain any excess fat.

3. Add aromatics:

   
   

   Toss in your diced onion, garlic, and both bell peppers. Sauté for about 3–5 minutes, until softened and fragrant.

4. Build the base:

   
   

   Stir in crushed tomatoes, tomato paste, chicken broth, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a simmer for about 10 minutes to deepen the flavor.

5. Add spinach:

   
   

   Stir in the spinach and let it wilt.

6. Cream it up:

   
   

   Lower the heat and stir in ricotta (or cottage cheese) and Greek yogurt if using. Mix well until creamy.

7. Combine & finish:

   
   

   Add the cooked red lentil pasta into the soup. Let everything simmer together for another 2–3 minutes so the flavors can marry.

8. Serve:

   
   

   Spoon into bowls, top with mozzarella and a little fresh basil, and serve warm.

Pro Tip: If you like it extra thick, let it simmer uncovered for a few minutes before serving.