High Protein Lasagna Soup is a comforting bowl that brings all the good flavors of classic lasagna into a warm, cozy soup. It’s packed with lean ground meat, tender noodles, beans for extra protein, and that rich tomato sauce we all love. Plus, there’s plenty of melted cheese to make it feel like a real lasagna, just in a bowl!
I love making this soup when I want something filling but also a little lighter and easy to serve up. It’s perfect for busy nights because it comes together quickly, and the protein keeps you full for a long time. I like to add extra veggies or a handful of spinach whenever I can to sneak in some greens without anyone noticing.
My favorite way to enjoy this soup is with a sprinkle of fresh basil or a little Parmesan on top, and a warm piece of crusty bread to dip in. It always feels like a special treat, but it’s really simple to make. If you’re looking for a meal that’s high in protein but still cozy and satisfying, this lasagna soup is definitely a winner in my book.
Key Ingredients & Substitutions
Ground Meat: Lean ground beef is classic, but ground turkey or chicken works well for a lighter version. If you prefer plant-based, try crumbled tempeh or lentils for protein.
Beans: Cannellini or great northern beans add extra protein and fiber. If you’re short on time, you can skip them or swap with chickpeas.
Lasagna Noodles: Oven-ready noodles save time and break easily for soup. If unavailable, regular lasagna noodles or even broken spaghetti can work.
Cheeses: Part-skim ricotta and mozzarella keep it creamy but balanced. For a dairy-free option, try plant-based cheeses or omit and add a spoonful of coconut yogurt on top.
Broth: Using low-sodium broth lets you control saltiness better. Vegetable or beef broth both give rich flavor.
How Do I Keep the Noodles from Getting Mushy in the Soup?
Lasagna noodles can get soggy if cooked too long in soup, so timing is key. Here’s what helps:
- Break the noodles: Smaller pieces cook faster and blend nicely.
- Add noodles last: Put them in once the soup base is ready, then cook just until tender, about 10-12 minutes.
- Don’t overcook: If you plan to eat leftovers, consider cooking noodles separately and adding them when serving to keep texture perfect.
- Cover and rest: After stirring cheese in, covering the soup lets the flavors meld without sogginess.
Equipment You’ll Need
- Large heavy-bottomed pot or Dutch oven – perfect for browning meat and simmering the soup evenly.
- Wooden spoon or heatproof spatula – easy to stir and break up ground meat without scratching your pot.
- Measuring cups and spoons – keep your seasoning and ingredients balanced every time.
- Ladle – makes serving the soup warm and mess-free.
- Knife and cutting board – for chopping onion, garlic, and fresh herbs with ease.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage to add a spicier, more robust flavor.
- Add chopped spinach or kale during the simmer for extra nutrients and a pop of color.
- Use cottage cheese instead of ricotta for a lighter, lower-fat option with a similar creamy texture.
- Stir in sun-dried tomatoes to boost the tomato flavor and add a pleasant chewiness.
How to Make High Protein Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 4 cups low-sodium beef or vegetable broth
- 1 (15-ounce) can white cannellini beans or great northern beans, drained and rinsed
- 6 oven-ready lasagna noodles, broken into bite-sized pieces
- ½ cup part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil or parsley, finely chopped for garnish
Time Needed
This delicious soup takes about 10 minutes to prepare and 25 minutes to cook, so you’ll have a warm, protein-packed meal ready in about 35 minutes total.
Step-by-Step Instructions:
1. Sauté Aromatics and Brown Meat
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3 to 4 minutes until soft. Add the garlic, Italian seasoning, and red pepper flakes (if you like a little spice). Stir and cook for 1 more minute. Next, add the ground beef or turkey, breaking it up with a spoon. Cook until browned and no longer pink, about 6 to 8 minutes. Drain any excess fat if you prefer.
2. Add Tomatoes, Broth, and Beans
Pour in the crushed tomatoes, broth, and drained beans. Stir to combine. Season with salt and pepper to your taste. Bring everything to a boil, then reduce the heat to a simmer.
3. Cook Noodles and Add Cheeses
Add the broken lasagna noodles to the simmering soup. Cook until noodles are tender, about 10 to 12 minutes. When the noodles are cooked, remove the pot from heat. Drop spoonfuls of ricotta cheese evenly over the soup. Sprinkle with shredded mozzarella and grated Parmesan. Cover the pot and let it sit for 5 minutes so the cheeses melt beautifully.
4. Serve and Garnish
Ladle the soup into bowls and sprinkle fresh chopped basil or parsley over the top. Serve hot, with crusty bread if you like.
Can I Use Frozen Ground Meat for This Soup?
Yes! Just make sure to thaw it completely in the fridge overnight before cooking. This helps it brown evenly and prevents extra moisture from making the soup watery.
Can I Make High Protein Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup up to the point before adding noodles and cheese. Store it in the fridge for up to 3 days, then add fresh noodles and cheeses when reheating to avoid mushy pasta.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove or in a microwave, stirring occasionally to heat evenly.
Can I Substitute Regular Lasagna Noodles?
Yes, if you don’t have oven-ready noodles, break regular lasagna noodles into pieces, but cook them separately until al dente before adding to the soup to prevent them from overcooking.
