Snowy Sundays at my grandma’s house always smelled like garlic, tomatoes, and something bubbling on the back burner. This High Protein Lasagna Soup brings that same cozy dish energy but quicker, lighter, and all over Pinterest right now for good reason. It’s melty, hearty nostalgia… in a bowl.
This easy recipe borrows the best from traditional lasagna juicy tomatoes, lean ground turkey, noodly bits and ladles it all into a bowl of pure comfort. It’s like your favorite lasagna and a soup got married. Pantry-friendly too. Full details in the blog!
I made this on a weeknight when my kids had dance, soccer, and a math test meltdown. Still worked. I tested it on a real-life Tuesday and added a protein twist that even my picky one gave a solid “mmm.” You’ll love the secret!
Why You’ll Love This High Protein Lasagna Soup
All the comfort: Think savory tomatoes, melty cheese, and tender pasta, but in cozy soup form that hugs you back.
Packed with protein: Thanks to the star ingredientlean ground beefyou’ll feel full and satisfied without overloading on carbs.
Weeknight hero: Made in under an hour with pantry staples, this is your new go-to for weeknights when life’s extra busy.
Customizable: Dial up the spice, adjust the noodle type, or leave the cheese as optionalit’s made to work for *you*.
Ingredients at a Glance
Let’s break down what we’re working with. This recipe uses simple, familiar ingredients that are easy to find. Here’s a quick overview:
Ingredient
Purpose
Possible Swap
Ground Beef
Main protein, adds richness
Ground turkey or chicken
Reginetti Pasta
Chewy noodles, lasagna-style
Broken lasagna noodles
Crushed Tomatoes
Base of the broth
Tomato purée + diced tomatoes
Ricotta & Parmesan
For that cheesy lasagna flavor
Omit or use cottage cheese
Pro Tip: Use low-sodium options for broth and tomatoes to control your salt levelsthen adjust to taste.
How to Make High Protein Lasagna Soup: Step-by-Step
Cooking this soup is as easy as chatting with a friend (maybe both?). Here’s how to bring it together:
Brown the beef: Heat olive oil in a large pot, add ground beef, and cook until golden brown. This is where the flavor starts!
Sauté aromatics: Toss in the onion and garlic, cooking until their fragrance fills the kitchen. Don’t rushit’s worth it.
Build the broth: Stir in crushed tomatoes, spices, and your broth. Let it all come to a gentle boilit’ll smell heavenly.
Add pasta: Pop in your noodles, reducing heat to medium. Stir occasionally and cook them just shy of donethey’ll finish in the hot soup.
Rest & enjoy: Remove from heat, let everything settle for 5 minutes, then ladle into bowls and top with cheese. Slurp away!
Note: Don’t forget to remove the bay leaf! It’s done its job seasoning but isn’t so great to eat.
Troubleshooting & Common Tips
Soggy pasta? Cook it separately and add it just before serving. This is also great for leftovers.
Need more broth? Add an extra splash of water or stock when reheating. The soup thickens as it sits.
Mild vs. spicy: Red pepper flakes are optional, so adjust to your family’s spice tolerance.
Pro Tip: If you overcook the pasta by accident, don’t stressjust call it a “hearty stew” and enjoy!
Optional Add-Ins or Swaps
Love a good twist? Try these ideas:
Add a handful of spinach or kale toward the end for sneaky greens.
Swap out the beef broth for chicken or veggie stock if that’s what you have on hand.
Want more protein? Stir in some cooked lentils or a handful of diced chicken breast.
Storage & Reheating Tips
Leftovers? Lucky you! Here’s how to keep this soup tasting its best:
Storage Method
How Long?
Reheating Tips
Fridge
3–4 days
Reheat on the stove, add broth if needed.
Freezer
Up to 3 months
Thaw overnight, then reheat gently on low heat.
Pro Tip: If freezing, store the soup without the pasta and add fresh-cooked noodles when serving!
Expert Insight: The Science Behind High Protein Lasagna Soup
High protein lasagna soup is a clever way to combine hearty nutrition with comforting flavors. Incorporating lean meats and legumes not only boosts protein content but also enhances satiety, making it a balanced meal option that supports muscle repair and sustained energy throughout the day.
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How I Finally Perfected High Protein Lasagna Soup
I went through more than a few messy batches before landing on this high protein lasagna soup recipe. Early versions were either too watery or missing that cozy, cheesy punch my family loves. It took time to balance the flavors and protein, but now it’s a go-to for chilly weeknights and hungry crowds.
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.
Wrapping Up This Cozy Classic
High Protein Lasagna Soup is that weeknight hero you didn’t know you neededready in under an hour, loaded with hearty flavors and just the right protein punch. You’ll love how the noodles soften into the rich broth, turning dinner into a warm, homemade hug.
Feel free to sneak in some spinach or swap ground beef for turkey if you’re feeling fancy. Leftovers? Just reheat gently and add fresh pasta for that “just-made” vibea tip I picked up from my favorite kitchen pros. Flexible, simple, and totally doable.
Give this recipe a whirl and share your kitchen wins! Did this remind you of a family favorite? Pass it forward to someone who needs a little cozy, protein-packed comfort. Trust me, you’ll wanna make it again and again.
This high protein lasagna soup is a delicious and comforting meal that’s ready in under an hour. Enjoy a cheesy, protein lasagna soup perfect for a healthy dinner. This easy lasagna soup recipe is sure to be a family favorite.
Ingredients
Scale
1 tablespoon olive oil
1 lb ButcherBox Ground Beef
½ cup minced onion
2 tablespoons minced garlic about 6 garlic cloves
28 oz crushed tomatoes low or no sodium
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon red pepper flakes optional omit if you don’t like spice or add to taste at end
4 cups low sodium beef broth
2 cups water
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
Instructions
In a large pot on the stove, heat olive oil for 3 minutes over medium high heat.
Add the ground beef to the hot oil and cook the ground beef for 10 minutes until browned.
Once the beef has browned, add onion and garlic to the pot. Sauté for an additional 2-3 minutes until onions and garlic are translucent.
Add tomatoes, spices, broth and water to the pot. Stir together, cover the pot and turn the heat up to bring to a boil. Stir every few minutes to prevent it from sticking.
Once boiling, add raw pasta. Stir together and reduce heat to medium. Cook the soup uncovered for half the amount of time the pasta box recommends, stirring occasionally. Important: you should slightly undercook the pasta. Once you remove the pot from the heat the pasta will continue to cook and absorb the broth.
After the pasta has cooked for half the recommended cook time, remove the soup from the heat. Let the soup sit uncovered for 5 minutes, the pasta will continue to cook.
Once pasta has cooked, discard bay leaf. Add soup to bowls and top with parmesan cheese and ricotta. Enjoy!
Notes
Optional: You can cook your pasta separately to avoid overcooking when using the Instant Pot or crockpot methods
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
