Why You’ll Love This Recipe
This high-protein lasagna soup is the perfect combination of indulgent and nourishing. It’s hearty enough to keep you full for hours yet light enough to fit into a balanced diet. With lean ground meat, flavorful tomato broth, and melty cheese stirred in at the end, every spoonful tastes like a bite of lasagna. Plus, it’s a one-pot recipe—minimal cleanup, maximum comfort.
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Easy High Protein Lasagna Soup: All the Comfort, None of the Hassle
- Total Time: 35 mins
- Yield: 6 servings
- Diet: Low Fat
Description
This Easy High Protein Lasagna Soup delivers all the comforting flavors of classic lasagna in a hearty, one-pot soup — packed with lean protein, rich tomato broth, and creamy cheese for a satisfying, balanced meal.
Ingredients
- 1 lb lean ground turkey or chicken
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups low-sodium chicken broth
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- 6 lasagna noodles, broken into pieces
- 1 cup low-fat cottage cheese or ricotta
- 1/2 cup shredded part-skim mozzarella
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 3 minutes.
- Add ground turkey and cook until browned, breaking it apart with a spoon.
- Stir in tomato paste, crushed tomatoes, Italian seasoning, and crushed red pepper flakes. Cook for 2–3 minutes to deepen the flavor.
- Pour in chicken broth and bring the soup to a boil. Reduce heat and simmer for 10 minutes.
- Add broken lasagna noodles and cook until tender, about 10 minutes, stirring occasionally.
- Meanwhile, mix cottage cheese, mozzarella, and Parmesan in a small bowl to make the cheese mixture.
- Season soup with salt and pepper to taste. Ladle into bowls and top each serving with a spoonful of the cheese mixture.
- Garnish with fresh basil or parsley and serve hot.
Notes
- Use whole-grain or protein pasta for an extra protein boost.
- Swap turkey for lean beef or plant-based meat alternatives.
- To make it creamier, stir in a splash of milk or cream at the end.
- This soup stores well — refrigerate up to 4 days or freeze for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Lean Ground Turkey or Beef
A great source of protein and flavor; use lean ground turkey for a lighter option or beef for a richer taste.
Onion
Adds aromatic sweetness and depth to the soup base.
Garlic
Freshly minced garlic gives the broth its signature Italian warmth and flavor.
Crushed Tomatoes
The base of the soup, providing a rich tomato flavor that mimics lasagna sauce.
Tomato Paste
Deepens the flavor and adds a bit of thickness to the broth.
Low-Sodium Chicken Broth or Beef Broth
Forms the liquid base, making the soup hearty without being heavy.
Italian Seasoning
A blend of basil, oregano, and thyme brings that authentic lasagna flavor to every bite.
Red Pepper Flakes (optional)
For a gentle heat that balances the richness of the soup.
Whole Wheat or Chickpea Lasagna Noodles
Broken into bite-sized pieces—these add texture and keep the soup filling while boosting protein and fiber.
Ricotta Cheese or Cottage Cheese
Adds creaminess and protein. I love using cottage cheese for a lighter, high-protein twist.
Mozzarella Cheese
Melted into the soup for that signature cheesy lasagna flavor.
Parmesan Cheese
Adds a salty, nutty depth that enhances the tomato base.
Spinach
A simple way to add extra nutrients and color; it wilts beautifully into the hot soup.
Salt and Black Pepper
For balancing flavors and seasoning to taste.
Olive Oil
Used to sauté the onion and garlic, giving the base richness and depth.
Directions
- Cook the Meat: Heat olive oil in a large pot over medium heat. Add the ground turkey or beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Sauté the Aromatics: Add chopped onion and garlic to the pot and cook for 3–4 minutes until softened and fragrant.
- Add the Base: Stir in crushed tomatoes, tomato paste, and broth. Mix in Italian seasoning, salt, pepper, and red pepper flakes. Bring to a simmer.
- Add the Noodles: Break lasagna noodles into bite-sized pieces and stir them into the soup. Simmer for 10–12 minutes, or until the noodles are tender.
- Stir in Spinach: Add fresh spinach and cook until wilted, about 2 minutes.
- Make It Creamy: Stir in ricotta (or cottage cheese) and mozzarella until the cheese melts into the soup, creating a creamy, cheesy broth.
- Finish and Serve: Sprinkle with Parmesan and fresh basil if desired. Serve hot with garlic bread or a side salad.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 6 people and takes about 35 minutes total—10 minutes prep time and 25 minutes cooking time.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup thickens as it sits, so add a splash of broth or water when reheating. Warm on the stovetop over medium heat or in the microwave. You can also freeze this soup (without the cheese stirred in) for up to 2 months—just thaw overnight and add the cheese when reheating for best texture.
Variations and Customizations
High-Protein Boost
Add a scoop of unflavored protein powder or collagen to the broth for an extra protein punch.
Vegetarian Version
Swap the meat for lentils or a plant-based ground alternative.
Creamier Version
Use half-and-half instead of broth for a richer soup consistency.
Spicy Italian Style
Use spicy Italian sausage instead of ground turkey or beef for a bold, robust flavor.
Low-Carb Option
Replace noodles with zucchini ribbons or shirataki noodles for a low-carb take.
Extra Veggie Power
Add diced bell peppers, mushrooms, or zucchini for more fiber and nutrients.
Cheese Lovers’ Dream
Add an extra handful of mozzarella and Parmesan for an ultra-cheesy, indulgent version.
Gluten-Free Version
Use gluten-free lasagna noodles or lentil pasta for a gluten-free and protein-packed alternative.
White Lasagna Soup
Skip the tomatoes and make a creamy garlic Parmesan broth for a white lasagna-inspired twist.
Meal Prep Friendly
Cook the noodles separately and add them only when serving to prevent them from getting too soft.
FAQs
Can I use regular pasta instead of lasagna noodles?
Yes, any short pasta like penne, rotini, or farfalle works perfectly.
Can I make this soup in a slow cooker?
Yes—cook on low for 6 hours or high for 3, adding the noodles in the last 30 minutes.
How can I make it even higher in protein?
Use cottage cheese, chickpea noodles, or add protein powder or shredded chicken.
Can I use pre-cooked noodles?
Yes, just reduce the simmering time so they don’t overcook.
What kind of meat works best?
Lean ground turkey, beef, or Italian sausage all work beautifully depending on your flavor preference.
Can I make it dairy-free?
Yes, use dairy-free cheese alternatives and unsweetened almond milk or cashew cream.
Does this soup taste like real lasagna?
Absolutely—it has all the same flavors, just in a cozy, spoonable form.
Can I use spinach or kale?
Yes, both work great; kale adds more texture and nutrients.
Can I add beans for more protein?
Yes, white beans or cannellini beans blend well into the soup.
How can I thicken the soup?
Let it simmer uncovered for a few extra minutes or stir in extra cheese.
Conclusion
Easy High Protein Lasagna Soup brings all the flavor and comfort of classic lasagna into a hearty, one-pot meal that’s both nourishing and satisfying. With lean protein, melty cheese, and tender pasta in a rich tomato broth, this dish hits every note—creamy, savory, and perfectly cozy. It’s quick enough for weeknights yet impressive enough for guests. Serve it with a slice of crusty bread, and enjoy a bowl of pure comfort that’s as good for you as it tastes.
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