High Protein Lasagna Soup is a cozy and comforting twist on the classic Italian favorite. This soup brings together all the delicious flavors of lasagna—rich tomato broth, hearty ground meat, tender noodles, and creamy cheese—in an easy-to-eat bowl. It’s packed with protein, making it great for a satisfying meal that fuels you up without weighing you down.
I love making this soup on chilly evenings when I want something warm but don’t want to fuss with layers and baking. It comes together quickly, and the ground meat combined with beans or lentils (if you like) helps keep it filling and nutritious. Plus, I always sneak in extra veggies like spinach or zucchini to boost the goodness without anyone noticing!
My favorite way to enjoy this soup is with a sprinkle of fresh Parmesan and a piece of crusty bread on the side. It’s perfect for family dinners or a casual weeknight meal. Whenever I make this, everyone ends up asking for seconds, and sometimes I even save some for lunch the next day because it tastes just as good warmed up.
Key Ingredients & Substitutions
Ground Meat: Using lean ground turkey keeps this soup light but packed with protein. You can swap it for ground chicken or lean beef if preferred. For a vegetarian option, try lentils or chopped mushrooms for a meaty texture.
Tomatoes: Crushed and diced canned tomatoes build a rich base. If you want a smoother soup, use all crushed tomatoes. Fresh tomatoes can work too but cook them longer to develop flavor.
Pasta: Whole wheat or legume-based pasta adds fiber and extra protein, but regular pasta is fine. Cook it separately to control texture and avoid sogginess in the soup.
Cheese: Cottage or ricotta cheese brings creamy texture without heaviness. Part-skim mozzarella and Parmesan add melty, savory flavor. Try vegan cheeses for a dairy-free version but expect a different texture.
Leafy Greens: Spinach or kale is a great way to sneak in vitamins. Add them near the end of cooking to keep their color and nutrients.
How Can I Keep the Pasta From Getting Mushy in the Soup?
One of the trickiest parts is making sure the pasta stays firm and doesn’t turn mushy. Here’s what works well:
- Cook pasta separately until just tender (al dente).
- Drain and rinse it with cold water to stop cooking.
- Add pasta to each serving bowl or stir in right before serving.
- If you want to add it to the pot earlier, add cooked pasta last and keep cooking time very short.
This makes sure the noodles stay firm and don’t soak up too much liquid. It keeps your soup pleasantly textured!
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for browning meat and simmering the soup evenly.
- Wooden spoon or spatula – great for stirring without scratching the pot.
- Knife and cutting board – for chopping onions, garlic, and herbs quickly and safely.
- Colander – handy for draining cooked pasta without fuss.
- Measuring spoons and cups – to keep your seasoning and ingredients just right.
- Ladle – makes serving the soup simple and mess-free.
Flavor Variations & Add-Ins
- Swap ground turkey for Italian sausage to add a bit more spice and richness.
- Stir in chopped spinach or kale near the end for an easy veggie boost.
- Use lentils or black beans instead of meat for a vegetarian protein option.
- Top with fresh basil and a squeeze of lemon for a bright, fresh twist.
High Protein Lasagna Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound lean ground turkey or ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (14-ounce) can diced tomatoes
- 4 cups low-sodium chicken or beef broth
- 1 tablespoon tomato paste
- 2 teaspoons dried Italian seasoning
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- ½ cup cooked whole wheat or legume-based pasta (like small shells or broken lasagna noodles)
- Fresh basil or parsley, chopped for garnish
- Optional: 1 cup spinach or kale, chopped for extra nutrition
Cheese Mixture:
- 1 cup cottage cheese or part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 20 minutes to cook and simmer, plus a few extra minutes if you want to broil the soup to melt the cheese on top. All together, around 30-35 minutes from start to finish, making it a quick and hearty meal.
Step-by-Step Instructions:
1. Cook the Aromatics and Meat:
Heat olive oil in a large pot over medium heat. Add chopped onions and cook for 3-4 minutes until soft. Stir in minced garlic and cook for another minute until fragrant. Add ground turkey or beef, breaking it up with a spoon. Cook until meat is browned and cooked through, about 6-8 minutes. Drain any excess fat if necessary.
2. Make the Soup Base:
Stir in tomato paste, crushed tomatoes, diced tomatoes, and broth. Add dried Italian seasoning, dried basil, red pepper flakes (if using), salt, and pepper. Bring to a boil, then reduce heat to simmer uncovered for 15-20 minutes to let flavors develop. If adding spinach or kale, stir in during the last 5 minutes to wilt.
3. Prepare Pasta and Cheese Topping:
While soup simmers, cook pasta separately according to package instructions until al dente. Drain and set aside. In a small bowl, mix cottage or ricotta cheese with half of the mozzarella and Parmesan cheese.
4. Serve and Garnish:
Stir cooked pasta into the soup just before serving. Ladle soup into bowls and add a generous spoonful of the cheese mixture on top. Sprinkle remaining mozzarella and Parmesan cheeses, then garnish with fresh basil or parsley. For a melty, bubbly cheese topping, place bowls under a broiler for 1-2 minutes (watch carefully!). Serve hot, ideally with crusty bread or garlic toast.
Love hearty soups? Try our Italian classic Pasta Fagioli Soup or cozy up with a bowl of Creamy Chicken Noodle Soup. For rich flavors, don’t miss our Potato Soup with Bacon Bits or comforting Crockpot Chicken Tortellini Soup. You’ll also enjoy the bold taste of Italian Sausage Lasagna Soup, the creamy goodness of Slow Cooker Tomato Tortellini Soup, and the hearty Slow Cooker Taco Soup.
Can I Use Frozen Ground Meat for This Soup?
Yes, but make sure to thaw the ground meat completely before cooking. The best way is to thaw it overnight in the refrigerator or use the defrost function on your microwave. This ensures even cooking and better texture.
How Can I Make This Soup Vegetarian?
Simply replace the ground meat with cooked lentils or black beans for a hearty protein boost. You can also add extra vegetables like mushrooms or zucchini to keep it flavorful and filling.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. Keep the pasta separate if possible to avoid sogginess. Reheat gently on the stove or in the microwave until warmed through.
Can I Freeze This Soup?
Yes! Freeze the soup (without the pasta mixed in) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating, then add freshly cooked pasta when serving for the best texture.