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HIGH PROTEIN LASAGNA SOUP overhead bowl with reginetti, warm broth, pressed tomatoes, grated cheese
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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.