When the crisp fall air rolls in and the evenings call for something hearty, there’s nothing more comforting than a steaming bowl of high protein lasagna soup. Imagine all the flavors of a classic lasagna—rich tomato broth, melty cheese, and tender pasta—transformed into a soul-warming soup that’s perfect for cozy nights at home.
This dish has quickly become a reader favorite, not just because it’s packed with flavor, but because it’s nourishing and filling. With plenty of lean protein and satisfying pasta, it’s a one-pot meal that feels indulgent while still being balanced. Whether you’re cooking for family dinner, meal prepping for the week, or simply looking for a cozy recipe to enjoy with crusty bread, this lasagna soup delivers every time.
Why You’ll Love This High Protein Lasagna Soup
- Comforting & cozy: All the nostalgic flavors of lasagna in an easy-to-make soup.
- Protein-packed: Made with lean ground chicken or turkey, plus a boost from Greek yogurt or cottage cheese stirred into the broth.
- One-pot convenience: Everything simmers together, making cleanup a breeze.
- Beginner-friendly: Clear steps and simple ingredients ensure success every time.
High Protein Lasagna Soup
- Total Time: 40 minutes
- Yield: 6 servings
Description
All the cozy, nostalgic lasagna flavors you love—in a hearty, protein-packed soup perfect for chilly nights. Made with lean meat, rich tomato broth, and melty cheese, this one-pot meal is comforting, nourishing, and weeknight-friendly.
Ingredients
- 1 lb lean ground chicken or turkey
- 1 cup cottage cheese or Greek yogurt
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped (optional)
- 4 cups chicken or vegetable broth
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 6–8 lasagna noodles, broken into bite-sized pieces
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- Fresh basil, for garnish
Instructions
- In a large pot or Dutch oven, heat a drizzle of olive oil. Add diced onion, garlic, and bell pepper. Cook until softened and fragrant, about 5 minutes.
- Add ground chicken or turkey, breaking it up with a wooden spoon. Cook until no longer pink, about 6–7 minutes.
- Stir in tomato paste, crushed tomatoes, broth, and seasonings. Mix well, then bring to a gentle boil.
- Add broken lasagna noodles directly into the pot. Reduce to medium heat and simmer for 15–20 minutes, stirring occasionally, until pasta is tender.
- Lower heat and stir in cottage cheese or Greek yogurt for added creaminess and protein.
- Ladle soup into bowls, sprinkle with mozzarella and Parmesan, and top with fresh basil. Serve with crusty or garlic bread.
Notes
Break noodles before cooking for even texture. Stir occasionally while simmering to avoid sticking. Add cheese at the end for best melt. Optional: stir in a splash of milk or cream for extra creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-Inspired
Ingredients You’ll Need
Here’s everything to gather before starting:
- Protein:
- 1 lb lean ground chicken or turkey
- 1 cup cottage cheese or Greek yogurt (adds creaminess + extra protein)
- Vegetables & Aromatics:
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 zucchini, chopped (optional, for extra veggies)
- Base & Seasonings:
- 4 cups chicken or vegetable broth
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp crushed red pepper flakes (optional for heat)
- Salt and black pepper, to taste
- Pasta:
- 6–8 lasagna noodles, broken into bite-sized pieces (or substitute with gluten-free pasta)
- Cheese Topping:
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- Fresh basil, for garnish
Step-by-Step Instructions
Step 1: Sauté the aromatics.
In a large pot or Dutch oven, heat a drizzle of olive oil. Add diced onion, garlic, and bell pepper. Cook until softened and fragrant, about 5 minutes.
Step 2: Brown the protein.
Add ground chicken or turkey, breaking it up with a wooden spoon. Cook until no longer pink, about 6–7 minutes.
Step 3: Build the base.
Stir in tomato paste, crushed tomatoes, broth, and seasonings. Mix well, then bring to a gentle boil.
Step 4: Simmer and cook pasta.
Add broken lasagna noodles directly into the pot. Reduce to medium heat and simmer for 15–20 minutes, stirring occasionally, until pasta is tender.
Step 5: Boost the protein & creaminess.
Lower heat and stir in cottage cheese or Greek yogurt. This step makes the soup velvety while giving it an extra protein boost.
Step 6: Serve & garnish.
Ladle soup into bowls, sprinkle generously with mozzarella and Parmesan, and top with fresh basil. Enjoy with garlic bread or a simple green salad.
Tips for Success
- Break noodles before adding: Snapping lasagna noodles into rustic pieces gives the soup its signature look and ensures even cooking.
- Don’t overcook the pasta: Stir occasionally to prevent sticking, and keep an eye so the pasta stays tender, not mushy.
- Cheese at the end: Adding cheese too early can cause it to clump. Save it for garnishing bowls right before serving.
- Make it creamy: For an extra luxurious texture, stir in a splash of milk or cream along with the yogurt.
Variations to Try
This high protein lasagna soup is versatile, so you can make it your own:
- Gluten-Free Version: Use gluten-free lasagna noodles or chickpea-based pasta for extra protein.
- Vegetarian Option: Swap the chicken with lentils or plant-based ground “meat.”
- Extra Veggie Boost: Add spinach, mushrooms, or carrots to the pot for added nutrients.
- Cheesy Twist: Try ricotta or part-skim mozzarella pearls instead of cottage cheese.
- Spicy Kick: Stir in Italian sausage seasoning or red chili flakes for extra heat.
Storage & Make-Ahead Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The flavors deepen as it sits, making it even better the next day.
- Freezer: Cool completely, then freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm gently on the stovetop, adding a splash of broth if the soup has thickened.
- Meal Prep Tip: Cook the pasta separately if you plan to freeze. Add it fresh when reheating for the best texture.
Bringing It All Together
There’s a reason this high protein lasagna soup is a reader favorite: it combines everything we love about lasagna into a cozy, nourishing, and beginner-friendly recipe. With its hearty protein, melty cheese, and tomato-rich broth, it’s the perfect bowl to curl up with on a chilly evening.
Whether you serve it for Sunday dinner, pack it for weekday lunches, or freeze a batch for busy nights, this soup proves that comfort food can be both wholesome and delicious.
So grab a pot, break up those noodles, and let your kitchen fill with the aroma of simmering herbs and bubbling tomatoes—you’ll have a pot of lasagna-inspired comfort waiting for you in under an hour.