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A close-up shot of a steaming bowl of High Protein Lasagna Soup, garnished with fresh basil and a dollop of creamy ricotta cheese.

High Protein Lasagna Soup

A comforting and hearty soup that captures all the classic flavors of lasagna in a lighter, protein-packed bowl. Featuring lean ground meat, broken lasagna noodles, and a creamy ricotta swirl, it’s a wholesome and satisfying meal ready in under an hour.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1 tbsp olive oil
  • 1 lb lean ground turkey 93/7 or lean ground beef
  • 1 large yellow onion chopped
  • 4 cloves garlic minced
  • 1 can tomato paste 6 oz
  • 1 can crushed tomatoes 28 oz
  • 1 can diced tomatoes 14.5 oz, undrained
  • 6 cups low-sodium chicken or beef broth
  • 2 tsp dried Italian seasoning
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes optional, for a kick
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • 8-10 lasagna noodles about 4 oz, broken into 1-2 inch pieces
  • 5 oz fresh spinach
For the Creamy Ricotta Topping
  • 1 cup part-skim ricotta cheese
  • 1/4 cup grated Parmesan cheese plus extra for serving
  • 2 tbsp milk any kind or broth
  • 1/4 tsp garlic powder
  • Pinch salt and black pepper
For Garnish
  • Fresh basil leaves chopped

Equipment

  • Large Dutch oven or heavy-bottomed pot
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Small mixing bowl
  • Whisk or fork

Method
 

Prepare the Soup Base
  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground turkey/beef and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
  2. Add chopped onion to the pot and cook until softened, about 3-5 minutes. Stir in minced garlic and tomato paste, cooking for another 1-2 minutes until fragrant and the tomato paste darkens slightly.
  3. Pour in crushed tomatoes, diced tomatoes (undrained), and chicken/beef broth. Stir in Italian seasoning, oregano, red pepper flakes (if using), salt, and black pepper. Bring the mixture to a simmer.
  4. Add the broken lasagna noodles to the pot. Stir well to ensure they are submerged. Reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the noodles are al dente. Stir occasionally to prevent sticking.
  5. While the soup simmers, prepare the ricotta topping: In a small bowl, combine ricotta cheese, grated Parmesan cheese, milk/broth, garlic powder, salt, and pepper. Mix until smooth and well combined.
  6. Once noodles are cooked, stir in the fresh spinach until it wilts, about 1-2 minutes. Taste and adjust seasonings if necessary.
  7. Ladle the High Protein Lasagna Soup into bowls. Top each serving with a generous dollop of the creamy ricotta mixture, a sprinkle of extra Parmesan cheese, and fresh chopped basil. Serve immediately.

Notes

For an even leaner soup, use extra lean ground turkey or omit the meat entirely for a vegetarian version (use vegetable broth). Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. The noodles will continue to absorb liquid, so you may need to add a splash of broth or water when reheating. If you prefer a thicker soup, you can smash some of the noodles against the side of the pot after they are cooked.