High Protein Lasagna Soup is like all the best parts of lasagna packed into a warm, cozy bowl. It’s loaded with hearty ground meat, tender noodles, lots of cheese, and a rich tomato base that feels like a big, comforting hug. This soup has that perfect blend of textures and flavors you’d expect from a classic lasagna but made so much faster and easier to enjoy anytime.
I love making this soup when I want a meal that’s filling but doesn’t leave me feeling weighed down. The extra protein from the meat and cheese keeps me going strong, while the noodles and sauce remind me of my favorite homemade lasagna dinners. It’s one of those recipes I turn to when I’m craving something familiar but need a quick, satisfying lunch or dinner.
My favorite way to serve this soup is with a simple green salad and a piece of crusty bread to soak up all the delicious broth. It’s great for cold evenings or when I want to impress friends with minimal effort. Plus, it reheats beautifully, so I usually make a big batch and enjoy it for several meals.
Key Ingredients & Substitutions
Ground Beef or Turkey: Lean ground beef gives rich flavor and protein, but ground turkey is a lighter option that still packs protein. For a vegetarian twist, try lentils or plant-based crumbles.
Lasagna Noodles: Breaking the noodles helps them fit better in soup. Whole wheat adds fiber and nutrition. For a gluten-free version, use gluten-free pasta or gluten-free lasagna noodles broken into pieces.
Cheeses: Ricotta adds creaminess and a classic lasagna touch. Mozzarella melts perfectly, giving gooey texture. Parmesan boosts flavor with a salty punch. You can swap part-skim cheeses for full-fat for richness or use dairy-free versions if needed.
Herbs and Spices: Dried oregano and basil are staples for Italian flavor. Fresh basil as garnish brightens each bite. If you like spice, red pepper flakes add a nice kick but can be left out if you prefer mild flavors.
How Do You Keep the Noodles from Getting Mushy?
Preventing mushy noodles in soups can be tricky since they cook right in the broth. Here’s how to keep them just right:
- Break noodles into smaller pieces so they cook evenly.
- Add the noodles after the broth has simmered, not too early.
- Stir occasionally to stop noodles from sticking to the bottom.
- Cook noodles just until tender, about 8-10 minutes, then remove from heat promptly.
- If making ahead, undercook noodles slightly so they don’t over-soften when reheating.
These steps will help your lasagna soup have noodles with a good bite, matching the rich broth and meat perfectly.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meat and simmering the soup all in one place.
- Wooden spoon or spatula – helps you break up the meat and stir the soup without scratching your pot.
- Knife and cutting board – for chopping onions, garlic, and fresh herbs easily.
- Measuring cups and spoons – to get your broth and spices just right.
Flavor Variations & Add-Ins
- Swap ground beef with Italian sausage for a spicier, flavorful twist.
- Add chopped spinach or kale near the end for extra greens and nutrients.
- Stir in cooked mushrooms to boost umami and texture.
- Use cottage cheese instead of ricotta for a lighter, protein-rich option.
High Protein Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper, to taste
- 4 cups low-sodium beef or chicken broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- ½ cup water
- 6 ounces whole wheat or regular lasagna noodles, broken into bite-sized pieces
Cheese and Garnish:
- ½ cup part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil or parsley, thinly sliced for garnish
How Much Time Will You Need?
This delicious soup takes about 10 minutes to prep and roughly 25 minutes to cook, making for a total of about 35 minutes from start to finish. Perfect for a comforting weeknight meal!
Step-by-Step Instructions:
1. Sauté the Aromatics and Meat:
Heat the olive oil in a large pot over medium heat. Add the finely chopped onion and cook until it becomes soft and translucent, about 3-4 minutes. Add the ground beef or turkey and cook, stirring and breaking apart the meat, until browned and fully cooked, about 6-8 minutes. If there’s extra fat, drain it off.
2. Add Garlic and Herbs:
Mix in the minced garlic, dried oregano, dried basil, red pepper flakes (if you like some heat), and a pinch of salt and pepper. Cook for another 1-2 minutes, letting the flavors come together and the garlic soften.
3. Build the Soup Base:
Pour in the broth, crushed tomatoes, tomato sauce, and water into the pot. Stir well and bring everything to a gentle simmer.
4. Cook the Noodles:
Once the soup starts simmering, add the broken lasagna noodles. Let them cook until tender but firm, about 8-10 minutes. Stir occasionally to keep the noodles from sticking to the bottom.
5. Finish with Cheese:
Remove the pot from heat. Stir the shredded mozzarella cheese into the hot soup until it melts smoothly.
6. Serve and Garnish:
Ladle the soup into bowls. Add a generous spoonful of ricotta cheese on top, sprinkle with grated Parmesan, and garnish with fresh basil or parsley. Add extra salt, pepper, or red pepper flakes if you want more spice.
Enjoy this warm, hearty soup packed with protein and all the tasty flavors of classic lasagna in an easy-to-make bowl!
Can I Use Gluten-Free Noodles in This Soup?
Yes! Just substitute with your favorite gluten-free pasta and add it towards the end of cooking. Keep an eye on the cooking time since gluten-free noodles can cook faster or slower depending on the brand.
How Do I Store Leftover Lasagna Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much, add a splash of broth or water when reheating.
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the full soup and refrigerate it without the noodles, which helps prevent them from getting mushy. Add the noodles when reheating and cook just until tender for the best texture.
What Can I Substitute for Ricotta Cheese?
If you don’t have ricotta or want a lighter option, try cottage cheese or cream cheese. Both add creaminess, though cream cheese will give a slightly richer flavor. Dairy-free alternatives also work well if needed.
