High Protein Lasagna Soup is a hearty and comforting twist on classic lasagna, packed with all the flavors you love but in a warm, cozy bowl. It’s loaded with ground meat, beans, and plenty of cheese, making it a perfect protein boost that feels like a hug on a chilly day. The rich tomato base and tender pasta pieces bring everything together just like traditional lasagna, but much quicker and simpler to enjoy.
I love making this soup when I want something filling but don’t want to fuss with layers and baking. It’s an easy way to get the lasagna taste without the wait, and it always hits the spot. Plus, I find it’s a great way to sneak in extra veggies, and I often add spinach or zucchini for some color and extra nutrients. It’s the kind of recipe that feels like a little kitchen win every time.
One of my favorite ways to serve this soup is with a big crusty piece of bread for dipping and a sprinkle of extra Parmesan on top. It’s simple, satisfying, and perfect for sharing with family or friends. Whenever I make this soup, it quickly becomes a favorite go-to for weeknight dinners, especially when I want something both tasty and packed with protein.
Key Ingredients & Substitutions
Ground Beef or Turkey: I like using lean ground beef for rich flavor, but ground turkey is a great leaner option. You could also try ground chicken or a plant-based meat substitute to keep it high protein.
Beans: Kidney or cannellini beans add protein and fiber. If you don’t have these, black beans work too. They also add nice texture and help stretch the soup.
Lasagna Noodles: Whole wheat noodles add fiber and a nutty flavor, but you can use regular or gluten-free lasagna noodles. Breaking them into bite-sized pieces helps them fit nicely in the soup.
Cheeses: Part-skim ricotta, mozzarella, and Parmesan bring creamy, melty goodness without too much fat. For a dairy-free option, use vegan cheese or nutritional yeast for that cheesy flavor.
How Do I Avoid Overcooking the Noodles in Lasagna Soup?
Noodles can get mushy quickly in soup, so timing is key:
- Add broken noodles only after the soup base is boiling.
- Simmer on medium-low, uncovered, just until noodles are tender—usually 10-12 minutes.
- Turn off the heat as soon as noodles are done to prevent overcooking.
- If making ahead, cook noodles separately and add before serving, or keep noodles and soup separate.
- Breaking noodles into bite-sized pieces helps them cook evenly and fit better in a spoon.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the meat, simmering the soup, and boiling noodles all in one place.
- Wooden spoon or silicone spatula – great for stirring the soup without scratching your pot.
- Chef’s knife and cutting board – essential for dicing onions and garlic quickly and safely.
- Measuring cups and spoons – to keep your seasonings and liquids accurate for consistent flavor.
- Ladle – handy for serving the hot soup into bowls neatly.
Flavor Variations & Add-Ins
- Swap ground beef or turkey with Italian sausage for a spicier, more robust flavor.
- Add chopped spinach or kale for extra greens and nutrients that blend well in the tomato base.
- Stir in mushrooms for a meaty texture and earthy taste that pairs nicely with the beans.
- Use different cheeses like provolone or fontina for a richer, meltier topping experience.
High Protein Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef or chicken broth
- 1 (14 oz) can crushed tomatoes
- 1 (14 oz) can tomato sauce
- 1 (15 oz) can kidney beans or cannellini beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
- 6 oz whole wheat or high-protein lasagna noodles, broken into bite-sized pieces
For the Cheese Topping:
- 1 cup part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh parsley or basil, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and roughly 25 minutes to cook. In just under 40 minutes, you’ll have a warm, filling soup ready to enjoy!
Step-by-Step Instructions:
1. Cook the Aromatics and Meat:
Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 3-4 minutes. Stir in the garlic and cook for 30 seconds until fragrant. Add the ground beef or turkey, breaking it apart with a spoon. Cook until the meat is browned and cooked through. Drain excess fat if necessary.
2. Build the Soup Base:
Pour in the broth, crushed tomatoes, and tomato sauce. Stir well. Add the beans, dried basil, oregano, red pepper flakes (if you like a little heat), plus salt and pepper. Bring everything to a boil.
3. Cook the Noodles:
Once boiling, add the broken lasagna noodles. Reduce heat to medium-low and simmer uncovered for 10-12 minutes, or until noodles are tender but not mushy.
4. Add the Cheese and Serve:
Turn off the heat. Drop spoonfuls of ricotta cheese gently into the soup and swirl around to create creamy pockets. Ladle soup into warm bowls and sprinkle mozzarella and Parmesan on top so they melt from the residual heat. Garnish with fresh parsley or basil. Serve warm with crusty bread if you like!
Can I Use Frozen Ground Meat for This Soup?
Yes! Just make sure to fully thaw the ground beef or turkey in the fridge overnight before cooking. This helps it cook evenly and safely.
Can I Make High Protein Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup fully but cook the noodles separately and add them just before serving to prevent sogginess. Store soup and noodles in separate airtight containers in the fridge for up to 3 days.
What’s the Best Way to Store Leftovers?
Keep leftovers in airtight containers in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. Add a splash of broth if it gets too thick.
Can I Substitute Different Cheeses?
Yes, you can swap mozzarella and Parmesan for other melting cheeses like provolone or fontina. For a dairy-free version, try vegan cheeses or sprinkle nutritional yeast for cheesy flavor.
