High Protein Lasagna Soup: Easy Cozy Comfort Food

High Protein Lasagna Soup tastes like Sunday supper in a bowlrich, steamy, and packed with goodness. It’s the comfort classic everyone’s raving about on TikTok and Pinterest, now with a nourishing, high-protein twist that fills you up without weighing you down. With just basic cooking skills and around 40 minutes, you’ll have a flavorful, cozy meal that feels like a hug in a bowl.

This cozy soup delivers all the comforts of traditional lasagnacrushed tomatoes, tender noodles, and creamy ricottain a hearty, slurpable format. Thanks to lean ground turkey, Italian herbs, and high-protein legume-based pasta, this dish is perfect for cold nights or quick family dinners while still supporting your health goals.

I used to make lasagna every Christmas Eve with my grandmotherflour on the counter, laughter echoing in the kitchen. This soup keeps that tradition alive with a simpler, lighter, and more modern approach. After testing several versions with different meat, noodles, and cheeses, I finally settled on a blend with depth, warmth, and a sneaky cheese trick you’ll want to try!

Why You’ll Love This High Protein Lasagna Soup

• Cozy meets practical: All the layered flavors of lasagna in a single potno tedious assembly required.
• Protein-packed: With lean ground turkey or beef and high-protein noodles, this dish keeps you full and energized.
• Family-friendly: This hearty, cheesy comfort food is a crowd-pleaser for kids and adults alike.
• Quick and easy: Ready in about 40 minutes, it’s ideal for busy weeknights or casual weekend meals.

Ingredients Breakdown

You likely have most of these pantry staples already on hand. Here’s what you’ll need to create bold, nostalgic flavor in just one pot:

• Ground beef or turkey: A lean protein source to keep it hearty and satisfying.
• Pasta: Broken lasagna noodles or protein-rich pasta made from lentils or chickpeas absorb the rich broth and add bite.
• Herbs and spices: Basil, oregano, thyme, and parsley give that classic Italian lasagna taste.
• Ricotta and Parmesan: Optional toppings that bring creamy, cheesy richness. Cottage cheese works, too!

Step-by-Step Directions

Whether you cook often or rarely, this recipe is beginner-friendly and uses just one pot:

1. Brown the beef: Heat olive oil in a large soup pot or Dutch oven over medium heat. Add ground beef or turkey, breaking it apart and cooking until golden brownabout 10 minutes.
2. Add aromatics: Stir in minced onion and garlic. Cook for another 2–3 minutes until fragrant and translucent.
3. Build the broth: Add crushed tomatoes, beef broth, 1 cup water, herbs, salt, pepper, and red pepper flakes (if using). Stir well. Bring to a boil.
4. Add pasta: Stir in the dry pasta. Reduce heat to medium and simmer uncovered, stirring occasionally, until pasta is al denteabout 7–8 minutes (or half the package cook time).
5. Let it rest: Turn off heat. Keep the pot uncovered and let the soup sit 5 minutes so the pasta absorbs flavor and finishes cooking.
6. Serve and top: Ladle hot soup into bowls. Top each serving with a spoonful of ricotta and sprinkle of Parmesan. Optional: garnish with chopped fresh basil.

Quick Timing Guide

Troubleshooting & Tips

• Pasta too soft? Slightly undercook the noodles and let them finish in residual heat to keep them perfectly chewy.
• Too thick? Add a small splash of warm broth or water to thin it out before serving.
• Make it spicy: Red pepper flakes add a subtle heatperfect when serving adults or spice fans.
• No ricotta? Use cottage cheese for a creamy and protein-rich substitute, or skip entirely for dairy-free.

Storage & Reheating

Got leftovers? Here’s how to store and reheat your soup while keeping that fresh-made flavor and ideal pasta texture:

• Refrigerate: Store soup in an airtight container for up to 3–4 days. If possible, store pasta separately from broth to avoid sogginess.
• Freeze: Let soup cool completely before freezing, ideally without pasta. Store for up to 3 months.
• Reheat: Thaw in the fridge overnight. Reheat on the stovetop over medium heat and stir in freshly cooked pasta if needed. Add broth to loosen consistency.

Expert Insight: The Benefits of High Protein Lasagna Soup

High protein lasagna soup marries the familiar richness of lasagna with the metabolic benefits of protein-rich ingredients like turkey, legume-based pasta, and cheese. Higher protein supports muscle recovery, maintains energy levels, and helps regulate appetiteall while delivering nostalgic, comforting flavor.

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The Journey to My Perfect High Protein Lasagna Soup

After multiple test batchessome too thick, some too blandI finally nailed this High Protein Lasagna Soup. The end result balances homestyle flavor with nutrition, meeting the needs of both picky eaters and active adults. Every spoonful reminds me why this is now my go-to soup recipe.

FAQs ( Best Lasagna Soup Recipe )

Conclusion

This High Protein Lasagna Soup is your one-pot answer to cozy, filling comfort foodready in 40 minutes and packed with nutrients. It blends traditional flavors with the simplicity modern home cooks need.

Customize it to your taste: Use turkey or beef, swirl in spinach before serving, dial up the heat, or go vegetarian with lentils. Leftovers? They reheat beautifully so you can have comfort on demand.

If this soup stirs up memoriesor helps you make new onesshare it with someone who could use a warm bowl of goodness. Food is love, and this one is straight from the heart.

Olivia Farnsworth

High Protein Lasagna Soup: Easy Cozy Comfort Food

This high protein lasagna soup is a comforting and easy-to-make meal perfect for cozy nights. Packed with flavorful ground beef, hearty crushed tomatoes, and cheesy goodness, this protein lasagna soup comes together in under an hour and satisfies cravings for classic lasagna in a warm, delicious soup form. Enjoy this lasagna soup as a healthy dinner option that everyone will love.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6 2.5 cup servings

Calories: 324

Ingredients Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 lb ButcherBox Ground Beef
• ½ cup minced onion
• 2 tablespoons minced garlic (about 6 cloves)
• 28 oz crushed tomatoes (low or no sodium)
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)
• 4 cups low sodium beef broth
• 2 cups water
• 2 cups reginetti pasta or broken lasagna noodles (about 5 oz)
• ¼ cup ricotta cheese (optional, for serving)
• ¼ cup grated Parmesan cheese (optional, for serving)

Method

 

1. Heat olive oil in a large pot over medium-high heat for 3 minutes.
2. Add ground beef and cook for 10 minutes until browned.
3. Add minced onion and garlic; sauté for 2-3 minutes until translucent.
4. Add crushed tomatoes, bay leaf, dried basil, parsley, oregano, black pepper, red pepper flakes (if using), beef broth, and water. Stir and cover the pot.
5. Bring to a boil, stirring occasionally to prevent sticking.
6. Add raw pasta, stir, reduce heat to medium, and cook uncovered for half the recommended pasta cooking time, stirring occasionally.
7. Remove pot from heat and let soup sit uncovered for 5 minutes to finish cooking the pasta.
8. Discard bay leaf.
9. Serve topped with ricotta and Parmesan cheese if desired.
10. For Instant Pot: Sauté beef, onion, and garlic in Instant Pot for 13 minutes.
11. Add tomatoes, spices, broth, and water; stir well.
12. Add pasta, press into liquid without touching bottom.
13. Seal Instant Pot, cook on high pressure for 2 minutes, quick release.
14. Discard bay leaf, top with cheeses, and serve.
15. For Crockpot: Brown beef, onion, and garlic on stovetop; transfer to crockpot.
16. Add tomatoes, spices, broth, and water; cook on high 3-4 hours or low 6-8 hours.
17. Add raw pasta in the last hour, stir, cover, and cook on high.
18. Discard bay leaf, top with cheeses, and serve.

Notes

• For best texture, slightly undercook the pasta as it will continue cooking after heat is off. The stovetop method is preferred to prevent mushy pasta. You can omit red pepper flakes if you prefer no spice or adjust to taste. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently adding extra broth if needed.