High Protein Lasagna Soup is a cozy and hearty twist on traditional lasagna that comes in a bowl. Packed with lean ground meat, tomato sauce, tender noodles, and a blend of cheese, this soup has all the comforting flavors of lasagna with an extra boost of protein to keep you full and satisfied.
I love making this soup when I want something warm and filling but quick to whip up. It’s one of those meals where you get all the goodness of classic lasagna without the fuss of layering and baking. Plus, adding extra protein helps me feel energized and ready for whatever comes next in the day.
My favorite way to serve this soup is with a sprinkle of fresh basil and a side of crusty bread for dipping. It’s great for family dinners or meal prep because it reheats so well and tastes even better the next day. If you’re craving comfort food that’s a little lighter but still packed with flavor, this soup is an easy choice that never lets me down.
Key Ingredients & Substitutions
Lean Ground Meat: Using lean beef or turkey boosts protein with less fat. If you prefer plant-based, try textured vegetable protein or lentils for a vegetarian twist.
Lasagna Noodles: Whole wheat noodles add fiber and a nice nutty flavor. Feel free to swap with gluten-free pasta if needed — just watch the cooking time.
Ricotta & Mozzarella Cheese: Part-skim versions keep creaminess without too much fat. For a dairy-free option, nutritional yeast or plant-based cheese works well here.
Tomatoes & Broth: Canned crushed and diced tomatoes create a rich soup base. Use low-sodium broth to control salt, or homemade broth for extra depth.
How Can I Keep the Noodles from Clumping in the Soup?
Noodles sticking together can be frustrating. Here’s how to stop that:
- Break noodles into bite-size pieces before adding.
- Add noodles only after soup is boiling to prevent mushiness.
- Stir gently and often while cooking noodles to keep them separated.
- Cook noodles just until tender; don’t overcook, or they will get mushy.
- If you want to prep in advance, cook noodles separately and add when serving to keep texture.
This way, your soup stays hearty with perfectly tender noodles every time.
Equipment You’ll Need
- Large stockpot or Dutch oven – perfect for cooking all the soup ingredients in one pot and simmering evenly.
- Wooden spoon or silicone spatula – helps you stir the soup without scratching the pot.
- Chef’s knife and cutting board – for chopping onions, garlic, and herbs neatly and quickly.
- Measuring cups and spoons – to get your spices and liquids just right every time.
- Ladle – makes serving your delicious soup easy and mess-free.
Flavor Variations & Add-Ins
- Swap ground turkey for lean ground chicken or Italian sausage for varied protein and richer flavor.
- Add chopped spinach or kale during the last few minutes for extra vitamins and a pop of color.
- Stir in crushed red pepper flakes if you like a little heat in your soup.
- Top with fresh basil or oregano instead of parsley for a more herbal finish.
How to Make High Protein Lasagna Soup?
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey (high protein choice)
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
- 4 cups low-sodium beef or chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 (14-ounce) can diced tomatoes
- 2 cups water
- 4 ounces whole wheat or traditional lasagna noodles, broken into bite-sized pieces
- 1 cup part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh chopped parsley or basil for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook. In about 30 minutes, you’ll have a warm, protein-packed soup ready to enjoy—perfect for a quick and nutritious meal!
Step-by-Step Instructions:
1. Cook the Meat and Vegetables:
Start by heating olive oil in a large pot over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened. Next, add the ground beef or turkey, breaking it up with a spoon as it cooks. Cook until browned and no longer pink. If there’s extra fat, drain it off.
2. Add Flavorings and Liquids:
Stir in the minced garlic, dried oregano, dried basil, crushed red pepper flakes (if you like a little heat), and salt and pepper. Cook for another minute until the garlic is fragrant. Then pour in the broth, crushed tomatoes, diced tomatoes, and water. Stir gently to combine everything.
3. Cook the Noodles and Assemble:
Bring the soup to a boil, then reduce the heat to medium-low. Add the broken lasagna noodles and let the soup simmer uncovered for 10-12 minutes, stirring occasionally to keep the noodles from sticking. When the noodles are tender, remove the pot from heat.
4. Serve with Cheese and Herbs:
Ladle the soup into bowls. Spoon 1-2 tablespoons of ricotta cheese on top of each bowl, then sprinkle shredded mozzarella and grated Parmesan over the cheese. Garnish with chopped fresh parsley or basil for a lovely finish. Serve hot, and enjoy!
Can I Use Frozen Ground Meat for This Soup?
Yes, you can! Just make sure to thaw it completely in the fridge overnight before cooking. Cooking frozen meat directly may cause uneven cooking and affect the texture of the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 5, cool it, and refrigerate for up to 3 days. When ready, reheat gently on the stove and add fresh cheese toppings just before serving for the best taste.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat on the stove over medium heat, stirring occasionally, or microwave in a bowl covered loosely with a lid.
Can I Substitute Different Pasta for Lasagna Noodles?
Yes! Small pasta shapes like penne, rigatoni, or broken spaghetti work well. Just adjust cooking time accordingly and break pasta into smaller pieces for easier eating.
