There’s something so comforting about a bowl of hearty soup on a chilly evening—and this High Protein Lasagna Soup brings all the flavors of classic lasagna into one cozy pot. It’s rich, satisfying, and easy to make, with layers of savory tomato broth, lean ground turkey or beef, and creamy cheese that melt perfectly into every bite.
Whether you’re meal prepping for the week or serving up family dinner, this one-pot recipe delivers that homemade comfort everyone craves—without the fuss of layering noodles and baking. It’s truly a hearty fall comfort dinner you’ll want to make again and again.
Ingredients You’ll Need
For the Soup:
1 tablespoon olive oil
1 pound lean ground turkey or lean ground beef
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon dried basil
½ teaspoon red pepper flakes (optional for mild heat)
1 teaspoon salt
½ teaspoon black pepper
4 cups low-sodium chicken broth
2 ½ cups marinara sauce (your favorite brand or homemade)
1 (14.5 oz) can diced tomatoes
8 ounces whole-wheat or regular lasagna noodles, broken into pieces
1 cup part-skim ricotta cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
Fresh basil or parsley for garnish
Step-By-Step Instructions
Sauté the Aromatics:
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds until fragrant.
Brown the Meat:
Add ground turkey (or beef) to the pot. Break it apart with a spoon and cook until fully browned, about 5–6 minutes. Drain any excess fat if needed.
Add Seasonings:
Stir in Italian seasoning, basil, red pepper flakes, salt, and black pepper. Let the flavors combine for a minute.
Build the Broth:
Pour in the chicken broth, marinara sauce, and diced tomatoes. Stir well and bring to a gentle boil.
Add the Noodles:
Drop in the broken lasagna noodles. Stir and reduce heat to a simmer. Cook for 10–12 minutes, stirring occasionally, until noodles are tender and soup thickens slightly.
Add the Cheesy Topping:
In a small bowl, mix ricotta, mozzarella, and Parmesan. Once the soup is done, ladle it into bowls and top each serving with a generous spoonful of the cheese mixture. It will melt beautifully into the hot soup.
Garnish & Serve:
Sprinkle with fresh basil or parsley and serve warm.
Helpful Notes & Tips
Don’t overcook the noodles: Stir occasionally and keep an eye on them—they’ll continue to soften even off the heat.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The soup will thicken as it cools, so add a splash of broth when reheating.
Spice Control: Skip the red pepper flakes for a milder flavor or add extra for more heat.
Make it creamier: Stir a spoonful of ricotta directly into the pot before serving for an even richer texture.
Recipe Variations
Protein Swap: Use ground chicken, lean beef, or turkey sausage instead of turkey.
Low-Carb Option: Replace noodles with cooked zucchini ribbons or chickpea pasta.
Dairy-Light Version: Use cottage cheese instead of ricotta and reduced-fat mozzarella.
Serving Suggestions
Serve with a side of garlic bread or whole-grain rolls for dipping.
Pair with a simple green salad tossed in balsamic vinaigrette.
Top each bowl with extra fresh basil or a drizzle of olive oil for a restaurant-style finish.
Conclusion
This Cozy High Protein Lasagna Soup captures all the comfort of homemade lasagna—without the effort. It’s the kind of meal that warms the kitchen, fills the house with delicious aroma, and brings everyone together at the table. Make it once, and it’ll become your new fall favorite. Try it tonight and enjoy a bowl of pure comfort.