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High Protein Lasagna Soup

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This High Protein Lasagna Soup brings all the comforting flavors of traditional lasagna into a warm, hearty, and protein-packed soup. It’s quick, versatile, and perfect for busy weeknights, meal prep, or family dinners. With tender pasta, savory ground beef or chicken, rich tomato broth, and creamy cheeses, every spoonful feels indulgent yet nourishing.

Ingredients

Scale
  • 1 lb lean ground beef or ground chicken
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • 1 can (14 oz) tomato sauce
  • 4 cups low-sodium chicken broth
  • 1 ½ cups uncooked lasagna noodles, broken into pieces
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • ½ tsp black pepper
  • Salt to taste
  • 1 cup part-skim ricotta cheese
  • 1 cup shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • Fresh basil, chopped, for garnish

Instructions

  1. Heat a large pot over medium heat. Add the ground beef or ground chicken and cook until browned, breaking it into small pieces. Drain excess fat if necessary.
  2. Stir in the diced onion and minced garlic. Cook 3–4 minutes until onions are translucent.
  3. Add Italian seasoning, paprika, black pepper, and salt. Stir to coat the meat and aromatics.
  4. Pour in crushed tomatoes and tomato sauce. Stir to combine and cook for 2 minutes.
  5. Add chicken broth and bring to a gentle simmer.
  6. Break lasagna noodles into bite-sized pieces and add them to the pot. Reduce heat slightly and cook 10–12 minutes until noodles are tender, stirring occasionally.
  7. Stir in ricotta cheese until melted and creamy. Add mozzarella and Parmesan, mixing thoroughly. Adjust seasoning if needed.
  8. Serve hot, garnished with chopped fresh basil.

Notes

For added nutrition, stir in vegetables like spinach, zucchini, or mushrooms.

Use gluten-free pasta if preferred.

The soup thickens as it sits; add extra broth when reheating if desired.

Can be prepared a day in advance for enhanced flavor.