Easy High Protein Lasagna Soup Recipe for Weeknights

This high protein lasagna soup is everything you love about a cozy pan of lasagna, served in a warm, hearty bowl. It has rich tomato broth, tender pasta, savory ground beef, Italian herbs, and creamy cheese on top.

It’s the kind of healthy dinner recipe that feels comforting without taking all afternoon. You get the flavor of lasagna, but there’s no layering, baking, or waiting for a casserole to set.

This lasagna soup recipe is especially great for busy weeknights because it cooks in one pot and comes together in about 40 minutes. It’s filling, family-friendly, and easy to serve with bread or a simple salad.

The protein comes from ground beef and cheese, making each bowl satisfying enough for dinner. If you love healthy high protein meals that still taste like comfort food, this soup belongs in your rotation.

The texture is cozy and hearty, with soft pasta, a tomato-rich broth, and creamy ricotta or Parmesan stirred in at the table. A little red pepper flake adds warmth, but you can keep it mild for kids.

This healthy soup is also easy to customize. Use ground turkey, Italian sausage, gluten-free pasta, extra vegetables, or dairy-free cheese depending on what your family likes.

Save this high protein lasagna soup for cold nights, meal prep, simple health dinner recipes, or anytime you want a cozy bowl that feels like a full meal.

Quick Intro Summary

High protein lasagna soup · Healthy weeknight dinner · Cozy, hearty, cheesy, and ready fast

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Servings: 6
• Calories: Approximately 324 per serving
• Course: Main Course, Soup
• Cuisine: American, Italian-Inspired

Why You’ll Love This Recipe

• It has classic lasagna flavor without the work of layering and baking.
• Ground beef makes it hearty and protein-rich.
• It’s made in one pot for easy cooking and cleanup.
• The ingredients are simple, cozy, and easy to find.
• It works well for meal prep when the pasta is stored separately.
• You can customize it with different meats, pasta shapes, cheeses, or vegetables.

Ingredients

For the Soup

• 1 tablespoon olive oil
  Avocado oil, butter, or ghee can also work.
• 1 pound ground beef
  Use lean ground beef, or swap in ground turkey, ground chicken, or Italian sausage.
• 1/2 cup minced onion
  Yellow onion or white onion both work well.
• 2 tablespoons minced garlic
  About 6 garlic cloves. Use less if you prefer a milder garlic flavor.
• 28 ounces crushed tomatoes
  Low-sodium or no-salt-added tomatoes are best for controlling salt.
• 1 bay leaf
  Adds depth to the tomato broth.
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
  Add more for heat or skip for a mild soup.
• 4 cups low-sodium beef broth
  Chicken broth or vegetable broth can also be used.
• 2 cups water
  Add more if you prefer a brothier soup.
• 2 cups reginetti pasta or broken lasagna noodles
  Mafalda, farfalle, shells, or any short pasta can work.

For Serving

• 1/4 cup ricotta cheese, optional
  Spoon a little on top of each bowl for creamy lasagna flavor.
• 1/4 cup grated Parmesan cheese, optional
  Adds salty, savory finish.
• Fresh basil, optional
• Extra black pepper, optional

How to Make It

1. Brown the beef
   Heat olive oil in a large soup pot over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks.
2. Add onion and garlic
   Stir in the minced onion and garlic. Cook for 2 to 3 minutes, until the onion softens and the garlic smells fragrant.
3. Build the broth
   Add crushed tomatoes, bay leaf, basil, parsley, oregano, black pepper, red pepper flakes, beef broth, and water. Stir well.
4. Simmer the soup base
   Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes. Stir occasionally so nothing sticks to the bottom.
5. Add the pasta
   Stir in the pasta. Cook uncovered over medium heat until the pasta is just shy of al dente. The noodles will continue softening after the pot comes off the heat.
6. Rest the soup
   Remove the soup from the heat. Discard the bay leaf and let the soup sit for about 5 minutes so the pasta finishes cooking gently.
7. Serve with cheese
   Ladle the soup into bowls. Top with ricotta, Parmesan, fresh basil, and extra black pepper if desired.

Recipe Notes and Tips

• Slightly undercook the pasta so it does not turn mushy as the soup sits.
• For the best leftovers, cook the pasta separately and add it to each bowl before serving.
• Use low-sodium broth and tomatoes so the soup does not become too salty.
• Ricotta is best as a topping, not stirred into the whole pot, because it can separate.
• If the soup thickens too much, add extra broth or water until it reaches your preferred texture.
• Ground turkey, ground chicken, or Italian sausage can replace ground beef.
• Add spinach, zucchini, mushrooms, or bell peppers if you want extra vegetables.
• Broken lasagna noodles give the soup a classic lasagna feel, but any sturdy pasta works.

Easy Variations

• Turkey lasagna soup: Use ground turkey for a lighter high protein dinner.
• Italian sausage lasagna soup: Swap the beef for mild or spicy Italian sausage.
• Vegetable-loaded lasagna soup: Add spinach, mushrooms, zucchini, carrots, or bell peppers.
• Gluten-free lasagna soup: Use your favorite gluten-free pasta and watch the cook time closely.
• Dairy-free version: Skip the ricotta and Parmesan or use dairy-free cheese.

What to Serve With It

Serve high protein lasagna soup with garlic bread, crusty bread, breadsticks, or a simple side salad.

For a lighter meal, pair it with roasted vegetables, Caesar salad, cucumber tomato salad, or steamed green beans.

For extra comfort, add a little more Parmesan on top and serve with warm toasted bread for dipping.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

If you plan to save leftovers, store the pasta separately from the soup when possible. Pasta absorbs broth as it sits, which can make the soup thicker and the noodles softer.

Reheat on the stovetop over medium-low heat until warmed through. Add a splash of broth or water if the soup has thickened.

You can also reheat individual portions in the microwave for 1 to 2 minutes, stirring halfway through.

Freeze the soup for up to 3 months without the pasta for the best texture. Thaw overnight in the refrigerator, reheat, then add freshly cooked pasta before serving.

FAQs

Can I make lasagna soup ahead of time?

Yes. Make the soup base ahead and cook the pasta separately. Store them separately, then combine when reheating.

What pasta works best for lasagna soup?

Broken lasagna noodles, reginetti, mafalda, farfalle, shells, or other sturdy pasta shapes work well. Choose pasta that holds its shape in soup.

Can I make this lasagna soup without ricotta?

Yes. You can skip the ricotta and use Parmesan, mozzarella, or no cheese at all. The soup will still be hearty and flavorful.

Is this lasagna soup high protein?

Yes. Ground beef and cheese add protein, making this a filling dinner option. You can increase the protein by using extra lean meat or adding cottage cheese as a topping.

Can I make it vegetarian?

Yes. Replace the ground beef with cooked lentils, plant-based ground meat, or extra vegetables. Use vegetable broth instead of beef broth.

Can I make this in a slow cooker?

Yes, but add the pasta near the end so it does not overcook. You can also cook the pasta separately and stir it into individual bowls.