High Protein Lasagna Soup

This high protein lasagna soup is the comfort food you’ve been craving, but with a serious protein boost. Think of it as deconstructed lasagna in a bowl: tender noodles, savory tomato broth, seasoned ground beef, and creamy pockets of cottage cheese. It’s hearty enough to satisfy a hungry family, yet light enough to keep you feeling good.

If you love lasagna but don’t have time to layer and bake, this soup is your answer. It comes together in about 30 minutes using one pot, which means less cleanup and more time for what matters. Plus, the cottage cheese adds protein and creaminess without heavy cream, making it a smart choice for busy weeknights.

This recipe is designed for real life: simple ingredients, straightforward steps, and plenty of flavor. Whether you’re meal prepping for the week or serving a cozy winter dinner, this protein-packed soup delivers.

Why You'll Love This Recipe

• 30-minute meal: From start to finish, this soup is ready in under 30 minutes. Perfect for hectic evenings.
• High protein, low fuss: Each serving packs around 30 grams of protein thanks to lean beef, cottage cheese, and pasta.
• One pot wonder: Everything cooks in a single pot, so you spend less time scrubbing dishes.
• Family-friendly: Kids love the familiar lasagna taste, and adults appreciate the extra protein.
• Cottage cheese magic: It melts into creamy curds that mimic ricotta, adding protein and a luscious texture.
• Meal prep hero: This soup reheats beautifully and tastes even better the next day.
• Budget-friendly: Uses affordable pantry staples and lean ground beef.
• Customizable: Easily swap the protein, pasta, or veggies based on what you have on hand.

Ingredients

• 1 tablespoon olive oil
• 1 pound lean ground beef (90/10 or 93/7)
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional, for heat)
• 1 (28-ounce) can crushed tomatoes
• 4 cups low-sodium chicken broth (or beef broth)
• 1 tablespoon tomato paste
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 8 ounces lasagna noodles, broken into bite-sized pieces (or use mafalda, fusilli, or shells)
• 1 cup whole milk cottage cheese (small curd recommended)
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1/4 cup fresh basil or parsley, chopped (for garnish)
• Optional: 2 cups fresh spinach, roughly chopped (adds extra nutrients)

Optional Substitutions

• Ground meat: Substitute ground turkey, chicken, Italian sausage, or plant-based crumbles. Cooking time remains similar, though sausage may release extra fat.
• Cottage cheese: Use ricotta (full-fat or part-skim) for a richer, less curdy texture. For a dairy-free option, try silken tofu blended with nutritional yeast.
• Pasta: Any small pasta works: shells, rotini, ditalini, or even broken spaghetti. Gluten-free pasta holds up well; just reduce cooking time slightly.
• Tomatoes: Use 1 (28-ounce) can fire-roasted crushed tomatoes for extra depth, or substitute with 3 cups tomato sauce plus 1/2 cup water.
• Broth: Vegetable broth keeps it vegetarian-friendly. For richer flavor, use beef broth.
• Spinach: Swap with kale (remove stems and chop finely) or Swiss chard. Add heartier greens earlier in cooking.
• Spice level: Adjust red pepper flakes to taste or omit entirely for a mild soup.

Instructions

1. Cook the beef: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned (about 5 minutes). Use a slotted spoon to transfer beef to a plate. Drain excess fat if needed, leaving about 1 tablespoon in the pot.
2. Sauté aromatics: Reduce heat to medium. Add diced onion and cook until softened, about 3 minutes. Stir in garlic, oregano, basil, and red pepper flakes; cook for 30 seconds until fragrant.
3. Build the broth: Add crushed tomatoes, chicken broth, tomato paste, salt, and pepper. Stir well, scraping up any browned bits from the bottom. Bring to a boil over high heat.
4. Cook the pasta: Once boiling, add broken lasagna noodles. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is al dente (about 10-12 minutes, or according to package directions).
5. Add beef back: Return the browned ground beef to the pot. Stir to combine. If using spinach, add it now and cook until wilted (about 2 minutes).
6. Add cottage cheese: Remove pot from heat. Gently stir in cottage cheese until just combined; avoid over-stirring to keep some curds intact. The soup will look creamy and slightly chunky.
7. Finish and serve: Stir in Parmesan cheese. Taste and adjust seasoning with more salt or pepper. Ladle into bowls, garnish with fresh basil or parsley, and extra Parmesan if desired. Serve hot.

Pro Tips

• Don't overcook the pasta: Pasta continues to soften as it sits in the hot broth. Cook it just to al dente for best texture, especially if you plan to have leftovers.
• Cottage cheese at room temperature: Let cottage cheese sit out for 10 minutes before adding to prevent curdling. Stir gently to keep those creamy pockets.
• Make it creamy without cream: The cottage cheese and Parmesan create a velvety broth. For extra richness without heavy cream, add a splash of milk or a dollop of Greek yogurt at the end.
• Batch cooking: This soup doubles easily. Use a larger pot and increase broth by 1 cup if needed.
• Deglaze properly: Scraping the brown bits (fond) from the bottom of the pot after browning beef adds deep flavor to the broth.
• Season in layers: Add salt at each step: when browning beef, sautéing onions, and final seasoning. This builds a more flavorful soup.
• Avoid mushy noodles: If reheating, consider cooking pasta separately and adding it to individual portions. This keeps the pasta firm.
• Grate your own Parmesan: Pre-shredded cheese contains anti-caking agents that may prevent smooth melting. Freshly grated melts better and tastes superior.
• For thicker soup: Mash a cup of the soup with a potato masher or blend an immersion blender briefly before adding cottage cheese. This naturally thickens the broth.
• Low-sodium ingredients: Use low-sodium broth and no-salt-added tomatoes to control salt levels. Adjust final seasoning to taste.

Variations and Substitutions

• Vegetarian high protein: Use plant-based ground meat or crumbled extra-firm tofu. Replace chicken broth with vegetable broth and add a can of drained chickpeas for extra protein.
• Spicy sausage version: Swap ground beef for spicy or sweet Italian sausage (casings removed). Omit red pepper flakes and reduce salt slightly as sausage is salty.
• Extra veggies: Boost nutrition with grated zucchini, diced bell peppers, or mushrooms. Sauté them with the onion for best flavor.
• Creamy white lasagna soup: Skip the tomatoes and use 4 cups chicken broth, 2 cups milk, and 1 cup heavy cream. Add cooked chicken, cottage cheese, and spinach for a white version.
• Gluten-free: Use gluten-free lasagna noodles or any GF pasta. Check broth for gluten if needed. Simmer until tender but not mushy.
• Lower carb: Replace pasta with cauliflower florets or zucchini ribbons added during the last 5 minutes of cooking. Increase cottage cheese for more protein.
• Kid-friendly tweaks: Use small pasta shapes like ditalini or stars. You can also blend the soup (after cooking pasta) for a smoother texture; stir in cottage cheese after blending.
• One-pot pasta all-in-one: For even faster prep, skip browning beef separately and cook everything together. Brown beef with onions, then add remaining ingredients. Pasta will absorb more liquid, so add an extra 1/2 cup broth.

Storage and Reheating

Fridge

Let soup cool to room temperature before transferring to an airtight container. Refrigerate for up to 4 days. The pasta will continue to absorb broth and soften, so leftovers will be thicker. If you prefer a looser consistency, add a splash of broth or water when reheating.

Freezer

Soup freezes well for up to 3 months, but note that pasta texture may become very soft upon thawing. For best results, freeze the soup base (broth, meat, veggies) without the pasta and cottage cheese. When ready to serve, thaw overnight in the fridge, reheat, and add freshly cooked pasta and cottage cheese. Alternatively, freeze fully assembled in freezer-safe containers, leaving a little room for expansion. Thaw overnight and reheat gently.

Reheating

Reheat individual portions on the stovetop over medium-low heat, stirring occasionally, or in the microwave in 1-minute intervals. Add a splash of broth, water, or milk to loosen the soup if it has thickened. Avoid boiling vigorously, as cottage cheese can become grainy. Stir in a little extra Parmesan or fresh basil before serving to revive flavors.

FAQ

Can I use ricotta instead of cottage cheese? Absolutely. Ricotta is slightly richer and less curdy. Use full-fat for best creaminess. If you want a higher protein option, stick with cottage cheese.

Can I make this soup in a slow cooker or Instant Pot? For slow cooker: Brown beef and sauté onions on the stovetop, then transfer to slow cooker with broth, tomatoes, and seasonings. Cook on low for 4-6 hours. Add pasta 30 minutes before serving and cook until tender, then stir in cottage cheese. For Instant Pot: Use sauté function to brown beef and onions, add remaining ingredients except pasta and cottage cheese. Pressure cook on high for 5 minutes, quick release, then add pasta and cook on sauté until tender. Stir in cottage cheese at the end.

How can I make this soup even higher in protein? Add a scoop of unflavored protein powder (whey or plant-based) dissolved in a little broth before adding cottage cheese. You can also stir in cooked lentils or extra lean ground meat. Top with a dollop of Greek yogurt instead of Parmesan.

Why did my cottage cheese curdle? Cottage cheese can curdle if added to boiling liquid or stirred too vigorously. Always remove the pot from heat before stirring it in, and use room temperature cottage cheese. Gentle folding is key.

Can I leave out the pasta? Yes! For a low-carb / keto version, skip the pasta and add extra vegetables like zucchini, mushrooms, or cauliflower. You can also serve the soup over spaghetti squash or with a side of garlic bread.

How do I prevent the soup from becoming too thick? The pasta absorbs liquid as it sits. If you’re making ahead, cook pasta separately and add to individual bowls. Alternatively, reserve extra broth and add when reheating.

Can I use fresh tomatoes? Yes, you can use 4-5 large ripe tomatoes, diced. Roast them first for deeper flavor. Increase cooking time to let them break down, and adjust liquid as fresh tomatoes release more water.

What can I serve with this soup? A simple green salad with vinaigrette, crusty bread, garlic bread, or a side of roasted broccoli. It’s hearty enough to be a meal on its own.