High Protein Lasagna Soup
High Protein Lasagna Soup is like a big warm hug in a bowl, bursting with all the delicious flavors of traditional lasagna but in a cozy, easy-to-scoop-up soup form. This…
Tip: save now, cook later.High Protein Lasagna Soup is like a big warm hug in a bowl, bursting with all the delicious flavors of traditional lasagna but in a cozy, easy-to-scoop-up soup form. This dish brings together tender ground meat, hearty beans, rich tomato sauce, and layers of Italian herbs that make it feel just like a comforting lasagna without the noodles. A sprinkle of melty cheese on top finishes it off perfectly, making each spoonful satisfying and full of protein.
I love making this soup on chilly days when I want something filling but not too heavy. It’s my go-to meal when I need a little extra energy or just want something that feels both hearty and healthy. What’s great is how flexible it is—sometimes I throw in extra veggies or switch up the meat for turkey or beef, depending on what’s on hand. It’s a simple way to get a protein-packed dinner on the table fast, and it always feels like a treat.
One of my favorite ways to enjoy this soup is with a slice of crusty bread or a simple green salad on the side. It’s also perfect for making ahead and enjoying throughout the week, which makes busy nights so much easier. Honestly, this soup hits all the right notes of comfort and nourishment, so it’s no wonder it’s become a family favorite in my kitchen.
Key Ingredients & Substitutions
Ground Meat: Lean ground beef or turkey adds great protein and flavor. If you prefer plant-based, try using textured vegetable protein or lentils as a swap.
White Beans: These boost protein and give a creamy texture. Cannellini or great northern beans work well, but chickpeas can be used too.
No-Boil Lasagna Noodles: Breaking the noodles into pieces helps them cook evenly in the soup. If you don’t have no-boil, regular noodles can be used—you’ll just need to cook them separately or add extra time.
Cheeses (Ricotta, Mozzarella, Parmesan): These mimic the lasagna layers. For a lighter option, use part-skim varieties or swap ricotta for cottage cheese.
How Can I Keep the Lasagna Noodles from Getting Mushy?
Lasagna noodles can easily turn mushy if cooked too long in soup, but here’s how I avoid that:
- Break the noodles into bite-sized pieces for quick and even cooking.
- Add noodles toward the end of simmering the soup (last 8-10 minutes).
- Stir gently and occasionally to prevent sticking without breaking noodles further.
- If you’re making the soup ahead of time, cook noodles separately and add when serving to keep their texture.
These tips help keep the noodles tender but firm enough to hold their shape in the soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking all the soup ingredients evenly in one place.
- Spoon or spatula – great for stirring the meat and breaking it apart without scratching your pot.
- Knife and cutting board – for chopping onions, zucchini, and garlic easily.
- Measuring cups and spoons – to get your broth, spices, and cheeses just right.
- Ladle – handy for serving warm soup into bowls without spills.
Flavor Variations & Add-Ins
- Swap ground beef or turkey for Italian sausage to add a spicier, richer flavor.
- Add chopped spinach or kale with the zucchini for extra greens and nutrients.
- Use cottage cheese instead of ricotta for a lighter, creamy texture that still adds protein.
- Stir in red pepper flakes or a dash of crushed chili for a mild heat boost when you want more kick.
High Protein Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 pound lean ground beef or ground turkey
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 medium zucchini, chopped
- 4 cups low-sodium chicken or vegetable broth
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can white beans, drained and rinsed (such as cannellini or great northern beans)
- 1 teaspoon dried Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
- 4 ounces no-boil lasagna noodles, broken into bite-sized pieces
For the Toppings:
- ½ cup part-skim ricotta cheese
- ½ cup shredded part-skim mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh parsley or dried parsley flakes, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 25 minutes to cook, so you’ll have a comforting bowl of lasagna soup ready in approximately 35 minutes. It’s quick enough for a weeknight meal but rich with satisfying flavors.
Step-by-Step Instructions:
1. Sauté the Vegetables and Meat:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Then, add the minced garlic and cook for another minute until fragrant. Next, add the ground beef or turkey. Cook it, breaking it apart with a spoon, until browned and cooked through (about 5-7 minutes). Drain any excess fat if needed.
2. Add Vegetables and Liquids:
Stir in the chopped zucchini and cook for 2-3 more minutes to soften it slightly. Then pour in the chicken or vegetable broth and crushed tomatoes with their juice. Add the drained white beans, Italian seasoning, dried basil, dried oregano, salt, and pepper. Stir everything together well.
3. Simmer the Soup and Cook Pasta:
Bring the mixture to a boil, then lower the heat to let it simmer uncovered for about 10 minutes so all the flavors can blend. After that, add the broken lasagna noodles and simmer for another 8-10 minutes, stirring occasionally, until the noodles are tender.
4. Finish and Serve:
Remove the soup from heat and stir in the grated Parmesan cheese. Ladle the soup into bowls. Top each serving with a spoonful of ricotta cheese and sprinkle with shredded mozzarella. Garnish with fresh or dried parsley. Serve warm and enjoy your delicious and protein-packed lasagna soup!
Can I Use Frozen Ground Meat?
Yes! Just be sure to fully thaw it in the refrigerator overnight before cooking. This helps it cook evenly and prevents excess moisture in the soup.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup completely, but consider cooking the noodles separately and adding them when reheating to prevent sogginess. Store leftovers in an airtight container in the fridge for up to 3 days.
What Can I Substitute for White Beans?
If you don’t have white beans, chickpeas or kidney beans work well as a protein-rich alternative and will give similar texture and nutrition.
How Do I Keep the Noodles from Getting Mushy?
Add the broken lasagna noodles toward the end of cooking and avoid stirring too vigorously. If you’re prepping ahead, cook noodles separately and add just before serving to maintain their texture.
