High Protein Lasagna Soup is like all the cozy, comforting flavors of classic lasagna, but in a warm and hearty bowl of soup. It’s packed with lots of protein from ground meat and beans, layered with pasta, tangy tomato sauce, and plenty of melted cheese. The texture is a fun mix of tender noodles and chunky veggies that make every spoonful satisfying.
I love making this soup on chilly evenings when I want something filling but not too heavy. It feels a little special because it has all the best parts of lasagna without the long baking time. Plus, I always add a sprinkle of fresh basil or a little extra parmesan on top to make it feel restaurant-worthy at home.
One of my favorite ways to serve it is with a simple green salad and some crusty bread for dipping. It’s a great meal for sharing with family or friends because everyone seems to enjoy how familiar yet new it tastes. Trust me, this soup will warm you up and leave you full in the best way!
Key Ingredients & Substitutions
Ground Meat: Using lean ground turkey or beef adds great protein without too much fat. If you prefer a vegetarian option, try swapping meat for mushrooms or lentils—they give a nice texture and protein boost.
Beans: White beans or cannellini beans add extra protein and fiber. You can substitute with chickpeas or kidney beans if that’s what you have on hand. Just rinse canned beans well to keep things fresh.
Cheese: Cottage or ricotta cheese adds creaminess and protein. I like cottage cheese for a lighter taste. If you don’t have either, cream cheese can work in a pinch, but it’s richer.
Lasagna Noodles: Whole wheat noodles bring more fiber and a nuttier flavor. If you want gluten-free, use gluten-free pasta broken into smaller pieces. Just cook until tender but not mushy.
How Can I Keep the Noodles from Getting Mushy in the Soup?
The tricky part with lasagna soup is cooking the noodles just right so they’re tender but not overcooked. Here are a few tips:
- Add the broken noodles after the broth is boiling, then reduce heat to a gentle simmer—too much heat can make noodles mushy quickly.
- Stir occasionally to keep noodles from sticking but avoid over-stirring, which breaks them down.
- Check noodles early, around 7 minutes, so you can stop cooking once they’re al dente.
- If making ahead, cook noodles separately and add them when serving to keep their texture perfect.
Following these steps helps you enjoy tender noodles and a flavorful soup without sogginess.
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – great for browning meat and simmering the soup evenly.
- Wooden spoon – perfect for stirring the soup gently without breaking up the noodles too much.
- Chef’s knife – essential for chopping onions, garlic, and herbs quickly and safely.
- Cutting board – a sturdy surface to prep all your veggies and herbs.
- Measuring cups and spoons – to keep your spices and liquids balanced for the best flavor.
Flavor Variations & Add-Ins
- Swap ground turkey for ground Italian sausage to boost flavor and add a bit of spice.
- Add chopped spinach or kale for extra greens and nutrients; it blends well without changing the taste much.
- Use shredded parmesan and mozzarella mix for a cheesier top layer and richer texture.
- Stir in red pepper flakes or a dash of Italian seasoning if you want a little extra warmth and herb flavor.
How to Make High Protein Lasagna Soup?
Ingredients You’ll Need:
For the Soup:
- 1 lb (450 g) lean ground turkey or ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups low-sodium beef or vegetable broth
- 1 can (15 oz) white beans or cannellini beans, drained and rinsed
- 4 oz whole wheat lasagna noodles, broken into bite-sized pieces
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper to taste
- Olive oil for cooking
For the Cheese Mix & Topping:
- 1 cup cottage cheese or ricotta cheese
- 1 cup shredded part-skim mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese (divided)
- Fresh parsley or basil, chopped for garnish
- Greek yogurt or sour cream for topping (optional)
How Much Time Will You Need?
This comforting, high-protein lasagna soup takes about 10 minutes to prepare and roughly 20 minutes to cook. So, total time is around 30 minutes — perfect for a quick and hearty meal any day of the week.
Step-by-Step Instructions:
1. Cook the Veggies and Meat:
Heat a large pot over medium heat and add a tablespoon of olive oil. Toss in the chopped onion and sauté until soft and see-through, about 3-4 minutes. Add minced garlic and cook for another minute. Then add your ground turkey or beef. Break the meat up with your spoon and stir until browned all over and cooked through.
2. Add Liquids, Beans, and Spices:
Pour in the crushed tomatoes, broth, and white beans. Sprinkle in the dried basil, oregano, red pepper flakes (if using), salt, and pepper. Stir everything together and bring the pot to a boil.
3. Cook the Noodles:
Add the broken lasagna noodles to the boiling soup, then lower the heat to a simmer. Let it cook gently until the noodles are just tender, about 8-10 minutes. Stir every now and then to keep noodles from sticking to the pot’s bottom.
4. Mix in the Cheeses:
While noodles cook, in a small bowl combine the cottage or ricotta cheese with half of the Parmesan. When noodles are ready, stir in this cheese mix plus half of the mozzarella. Mix well so the cheeses melt into the soup beautifully.
5. Serve and Garnish:
Ladle your hot soup into bowls. Sprinkle with the remaining mozzarella and Parmesan cheeses. Add fresh parsley or basil on top for a bright, fresh touch. If you like, add a spoonful of Greek yogurt or sour cream to make it extra creamy.
6. Enjoy!
This soup is wonderful paired with crusty bread or a crisp green salad. Enjoy your warm and protein-packed meal!
Can I Use Frozen Ground Meat for This Soup?
Yes, but be sure to fully thaw the ground meat before cooking. Thaw it overnight in the fridge or use the defrost setting on your microwave to speed up the process. This helps the meat cook evenly and safely.
Can I Make This Soup Ahead of Time?
Absolutely! The soup actually tastes better the next day once the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.
How Should I Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. If you want to freeze it, use a freezer-safe container and consume within 2 months. Thaw overnight in the fridge before reheating on the stove or in the microwave.
Can I Substitute the Lasagna Noodles?
Yes! Whole wheat noodles add fiber, but you can use regular or gluten-free pasta broken into smaller pieces. Just adjust the cooking time to avoid overcooking. Alternatively, you can cook the noodles separately and add them when serving to maintain their texture.
