High Protein Lasagna Soup is a cozy and comforting twist on the classic lasagna you know and love, but in a warm, hearty bowl. This soup is packed with protein-rich ground meat, tender pasta, melty cheese, and tomato goodness that all come together perfectly. It’s like your favorite lasagna but quicker to make and super satisfying on chilly days.
I love how this soup feels like a warm hug on a busy weeknight. It’s simple to make and fills you up without feeling heavy. I usually add a bit of extra cheese on top and sprinkle some fresh basil or parsley to brighten it up. It’s a real crowd-pleaser, and I find it’s even better the next day, so it makes great leftovers too!
My favorite way to enjoy this soup is with a side of crusty bread for dipping. It’s perfect for when you want all the flavors of lasagna without the fuss of layers and baking. This soup has become a go-to in my kitchen because it’s tasty, nourishing, and brings that comforting feeling we all crave from a hearty meal.
Key Ingredients & Substitutions
Ground Meat: Lean ground beef is great for protein and flavor, but ground turkey or chicken make lighter options that still pack protein. For a veggie twist, try plant-based crumbles.
Lasagna Noodles: Breaking these into small pieces makes the soup easy to eat. No lasagna noodles? Use broken spaghetti or other pasta shapes you have.
Ricotta Cheese: Adds creaminess and richness. If you want fewer calories or dairy-free, try plain Greek yogurt or a dairy-free ricotta substitute.
Vegetables (Carrots, Celery, Onion): These build the soup’s flavor base. If you don’t have celery, zucchini or bell peppers can work well too.
How Can You Make the Soup Flavorful and Balanced?
Layering flavors is key for this soup. Start by browning meat well to get good color—that adds depth. Then, sauté veggies to soften them and release sweetness.
- Use good quality crushed tomatoes and tomato paste for a rich sauce base.
- Add dried herbs early to let flavors infuse while simmering.
- Simmer the soup after adding broth to marry all ingredients.
- Don’t forget to season with salt and pepper gradually, tasting as you go.
This step-by-step attention makes your soup taste like layered lasagna in every bite! Adding fresh herbs and cheese at the end brightens and finishes the dish perfectly.
Equipment You’ll Need
- Large pot or Dutch oven – I prefer this for even heat and space to simmer all ingredients together.
- Cutting board and sharp knife – for chopping vegetables and herbs easily.
- Measuring spoons and cups – to ensure accurate seasoning and broth measurements.
- Stirring spoon or ladle – for mixing and serving the soup.
- Optional: Bowls and garnishing tools – for topping and serving with cheese and herbs.
Flavor Variations & Add-Ins
- Swap ground beef for turkey or chicken – makes the soup lighter but still high in protein.
- Add chopped spinach or kale – for extra greens and nutrients. Stir in during the last 5 minutes of simmering.
- Use different cheeses like mozzarella or pepper jack – for varying cheese flavor and meltiness.
- Spice it up with red pepper flakes or a dash of hot sauce – if you like some heat in your soup.
High Protein Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound lean ground beef or turkey
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, finely diced
- 1 celery stalk, finely diced
- 4 cups low-sodium beef or chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 (6-ounce) can tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 6 lasagna noodles, broken into bite-sized pieces
Toppings:
- ½ cup part-skim ricotta cheese or plain Greek yogurt
- ½ cup freshly grated Parmesan cheese
- Chopped fresh parsley or basil, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 30 minutes to cook. Total time is about 40 minutes, perfect for a hearty weeknight dinner that doesn’t take all day.
Step-by-Step Instructions:
1. Cook the Meat and Vegetables:
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef or turkey. Break it up with a spoon and cook until browned, about 5 to 7 minutes. Drain excess fat if needed.
Next, add the chopped onion, minced garlic, diced carrots, and celery. Sauté everything together for 4 to 5 minutes until the vegetables are soft and fragrant.
2. Add Tomatoes, Broth, and Seasonings:
Stir in the crushed tomatoes, tomato paste, and broth. Mix well to combine all the ingredients.
Sprinkle in the dried basil, oregano, thyme, salt, and pepper. Bring the soup to a boil, then lower the heat and let it simmer for 15 minutes. This step helps all the lovely flavors come together.
3. Cook the Pasta and Finish the Soup:
Break the lasagna noodles into bite-sized pieces and add them to the simmering soup. Keep the pot uncovered and stir occasionally as it cooks. Cook for about 10 minutes, or until the pasta is tender.
Taste the soup and add more salt or pepper if you like.
4. Serve and Garnish:
Ladle the soup into bowls. Top each bowl with a spoonful of ricotta cheese or Greek yogurt, sprinkle with grated Parmesan, and scatter some fresh parsley or basil on top for a fresh finish.
Serve your High Protein Lasagna Soup while hot. It’s wonderful with crusty bread for dipping!
Can I Use Frozen Ground Meat for This Soup?
Yes, you can! Just be sure to thaw it completely in the refrigerator overnight before cooking. This ensures even browning and proper cooking.
Can I Make High Protein Lasagna Soup Ahead of Time?
Absolutely! Prepare the soup fully, then cool and refrigerate it for up to 3 days. Reheat gently on the stove, stirring occasionally. If the pasta absorbs too much liquid, add a splash of broth or water when reheating.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze the soup in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Substitute Different Pasta or Make It Gluten-Free?
Yes! You can use other pasta shapes you like or gluten-free pasta. Just adjust the cooking time according to the pasta’s package instructions to avoid overcooking.
