I grew up in a house where Sundays meant bubbling pots and second helpings. This High Protein Lasagna Soup brings that same cozy energywith way less fuss. It’s taking over Pinterest for a reason: it’s got that slow-simmer taste, but it’s a 30-minute deal. No layers, no bake, just a big, warm splash of comfort you’ll crave.
This bowl’s got everything: tender pasta, hearty tomato broth, creamy ricotta swirls, and lean ground turkey giving it extra staying power. Think lasagna meets soup night in the best way. Pantry-ready and weeknight-approved. Full details in the blog!
We grew up stretching ground beef with pantry staplesand flavor. This one’s a modern spin, but rooted in that same practical magic. I tested it with a few twists (hint: the herbs matter). You’ll love the secret that takes it next-level.
Why You’ll Love This High Protein Lasagna Soup
This High Protein Lasagna Soup has all the nostalgic flavors of the lasagna your grandmother used to bake, but in a simpler, weeknight-friendly form! Here’s why it’s a keeper:
Healthy & hearty: Packed with 26g of protein per serving, thanks to lean ground beef and nourishing broth.
Cozy simplicity: Skip the layering and bakingthis soup packs all that flavor into one comforting bowl.
Beginner-friendly: With just one pot and pantry staples, it’s an easy way to bring a touch of homemade magic to the table.
Quick to make: It’s ready in under an hour, making it perfect for busy days when you’re craving comfort food fast.
Key Ingredients & Substitutions
Let’s break down the star players of this soup and how to tweak them for your preferences:
Ingredient
Role
Substitution Ideas
1 lb Ground Beef
Main protein source
Swap for ground turkey or chicken for a leaner option.
Reginetti Pasta or Broken Lasagna Noodles
Gives it that lasagna feel
Any short pasta like rotini or bowties works great.
28 oz Crushed Tomatoes
Rich, tomatoey base
Use diced tomatoes blended if needed.
Parmesan & Ricotta Cheese
Creamy, cheesy topping
Use shredded mozzarella or cottage cheese if needed!
How to Make High Protein Lasagna Soup: Step-by-Step
Let’s get cooking! This recipe is foolproofand surprisingly fun to make. Here’s how:
Sauté the beef: Heat olive oil in a large pot (medium-high heat). Add the ground beef and cook for 10 minutes, breaking it up as it browns.
Cook aromatics: Toss in the minced onion and garlic. Stir for 2-3 minutes until they turn fragrant and soft.
Add tomato base: Stir in the crushed tomatoes, spices, broth, and water. Bring to a gentle boil while stirring now and then.
Cook the pasta: Add the raw pasta and cook it for half the recommended time on the package. Stir occasionally to keep it from sticking.
Let it rest: Remove the soup from heat and give the pasta another 5 minutes to finish cooking in the warm broth.
Serve it up: Discard the bay leaf, ladle the soup into bowls, and top with a dollop of ricotta and sprinkle of Parmesan.
Pro Tip: Slightly undercooking the pasta prevents it from getting mushy as it sits in the hot soup.
Make-Ahead, Serving & Storage Tips
Whether you’re meal prepping or storing leftovers, this soup stays cozy every time:
Make-ahead: You can make the soup base ahead of time (skip the pasta). Boil and stir in fresh pasta right before serving.
Leftovers: Store soup in an airtight container for up to 3 days in the fridge. Reheat on the stove or in the microwave.
Freezing: Freeze soup without the pasta for best results. Add freshly cooked pasta when ready to serve.
Storage Method
Timeframe
Best Practices
Refrigerator
3 days
Store in a sealed container and stir well when reheating.
Freezer
3 months (without pasta)
Freeze in smaller portions for easy reheating.
Troubleshooting & Helpful Tips
If you run into a bump or two while making this High Protein Lasagna Soup, I’ve got you covered:
Soup too thick? Add a splash of water or beef broth to thin it out.
Pasta overcooked? Cooking the pasta separately and stirring it into the soup before serving avoids this issue.
Too bland? Adjust the salt, toss in a little more oregano, or add a sprinkle of crushed red pepper for extra kick.
Pro Tip: The soup tastes even better the next day! Store it overnight for deeper, richer flavors.
Expert Insight: The Benefits of a High Protein Lasagna Soup
Incorporating lean meats, beans, and dairy makes this HIGH PROTEIN LASAGNA SOUP both satisfying and nutritious. Protein supports muscle repair and keeps you full longer, making it an excellent choice for a balanced, comforting meal with the familiar flavors of traditional lasagna in a hearty soup form.
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The Journey to My Perfect High Protein Lasagna Soup
This high protein lasagna soup took many attempts to balance hearty flavor without heaviness. I learned the hard way that layering spices and choosing the right beans made all the difference. After lots of tweaking and tasting, this recipe is the trusted result of patience and real kitchen lessons.
FAQs ( Best Lasagna Soup Recipe )
How much protein does high protein lasagna soup contain?
A typical serving of high protein lasagna soup contains about 25-30 grams of protein, depending on the ingredients used. The protein comes mainly from ground turkey or beef, ricotta cheese, mozzarella, and sometimes added protein powder. This makes it an excellent choice for those looking to increase their daily protein intake while enjoying a comforting meal. You can boost the protein even further by using lean ground turkey and adding extra ricotta cheese.
Can I make lasagna soup in a slow cooker?
Yes, lasagna soup works wonderfully in a slow cooker! Brown your meat and saute the onions first, then add everything except the pasta and cheese to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. Add the pasta during the last 30 minutes and stir in the cheese just before serving. This method is perfect for busy weeknights when you want a hands-off approach to dinner.
What type of pasta works best in lasagna soup?
Broken lasagna noodles are traditional, but any sturdy pasta shape works well in this soup. Try penne, rigatoni, or rotini as they hold up nicely and catch the flavorful broth. If you’re making a high protein version, consider using protein pasta made from lentils or chickpeas for an extra nutritional boost. Cook the pasta separately and add it to individual bowls to prevent it from getting mushy if you have leftovers.
How long does homemade lasagna soup last in the refrigerator?
Properly stored lasagna soup will keep in the refrigerator for 3-4 days in an airtight container. For best results, store the pasta separately from the soup base to prevent it from becoming mushy. You can also freeze the soup (without pasta) for up to 3 months. When reheating, add fresh pasta or reheat the pasta separately and combine just before serving for the best texture.
Can I make lasagna soup vegetarian and still keep it high protein?
Absolutely! You can create a delicious high protein vegetarian lasagna soup by using plant-based protein sources. Replace the meat with lentils, crumbled firm tofu, or plant-based ground meat alternatives. Add extra ricotta cheese, cottage cheese, or even a scoop of unflavored protein powder to boost the protein content. Beans like cannellini or white kidney beans also work wonderfully and add both protein and fiber to make the soup more filling.
Conclusion
This High Protein Lasagna Soup comes together in under an hour with simple pantry ingredients, yielding a rich, hearty bowl that feels like a warm hug from a homemade family recipe. You’ll love how the tender pasta, savory broth, and creamy cheese swirl into every spoonfulcomfort meets convenience effortlessly.
Feel free to swap ground turkey for beef or try a sprinkle of crushed red pepper for a gentle kick. Store leftovers without pasta for easy reheating, and add fresh noodles just before servinga trick I picked up to keep the texture just right. This soup fits perfectly into kitchen routines craving wholesome, cozy meals.
Give it a try and share your photos or favorite twists! Did this soup remind you of any beloved family dishes? Pass it along to someone who appreciates nourishing, homemade goodnessyou’ll wanna make it again and again.
Yesica Andrews
High Protein Lasagna Soup: Easy Cozy Comfort Food
This high protein lasagna soup is a comforting and easy-to-make meal perfect for cozy nights. Packed with flavorful ground beef, hearty crushed tomatoes, and cheesy goodness, this protein lasagna soup comes together in under an hour and satisfies cravings for classic lasagna in a warm, delicious soup form. Enjoy this lasagna soup as a healthy dinner option that everyone will love.
2 cups reginetti pasta or broken lasagna noodles (about 5 oz)
¼ cup ricotta cheese (optional, for serving)
¼ cup grated Parmesan cheese (optional, for serving)
Method
Heat olive oil in a large pot over medium-high heat for 3 minutes.
Add ground beef and cook for 10 minutes until browned.
Add minced onion and garlic; sauté for 2-3 minutes until translucent.
Add crushed tomatoes, bay leaf, dried basil, parsley, oregano, black pepper, red pepper flakes (if using), beef broth, and water. Stir and cover the pot.
Bring to a boil, stirring occasionally to prevent sticking.
Add raw pasta, stir, reduce heat to medium, and cook uncovered for half the recommended pasta cooking time, stirring occasionally.
Remove pot from heat and let soup sit uncovered for 5 minutes to finish cooking the pasta.
Discard bay leaf.
Serve topped with ricotta and Parmesan cheese if desired.
For Instant Pot: Sauté beef, onion, and garlic in Instant Pot for 13 minutes.
Add tomatoes, spices, broth, and water; stir well.
Add pasta, press into liquid without touching bottom.
Seal Instant Pot, cook on high pressure for 2 minutes, quick release.
Discard bay leaf, top with cheeses, and serve.
For Crockpot: Brown beef, onion, and garlic on stovetop; transfer to crockpot.
Add tomatoes, spices, broth, and water; cook on high 3-4 hours or low 6-8 hours.
Add raw pasta in the last hour, stir, cover, and cook on high.
Discard bay leaf, top with cheeses, and serve.
Notes
For best texture, slightly undercook the pasta as it will continue cooking after heat is off. The stovetop method is preferred to prevent mushy pasta. You can omit red pepper flakes if you prefer no spice or adjust to taste. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently adding extra broth if needed.
