Cozy, high-protein comfort in one pot (stovetop + easy variations)
A hearty Lasagna Soup Recipe built with a rich meat sauce and a protein-boosted ricotta-cottage “cheese cloud.” Big lasagna flavor, weeknight-fast, and perfect for Fall Soups and Hearty Stews season.
All the layers you love—now in a spoonable, high-protein bowl that actually satisfies.
Why You’ll Love It
- High Protein Dinner: ~38 g protein/serving from lean meat, cottage cheese, ricotta, and protein pasta.
- Rich Meat Sauce payoff: Sear, deglaze, simmer—classic lasagna depth without fuss.
- Lasagna, simplified: No layering. One pot + a quick “cheese cloud” to finish.
- Hearty Soups energy: Cozy, filling, and perfect for game night or chilly evenings.
- Easy Delicious Recipes win: Pantry staples, 35 minutes, minimal prep.
- How To Make Lasagna, faster: Same flavor framework; simpler steps.
Ingredients (notes only)
Protein & Base
- Lean ground turkey or beef (93–96%): Meaty flavor with less fat; cook to safe temps (beef 160°F/71°C; turkey 165°F/74°C).
- Italian turkey sausage (optional): Adds spice and richness without lots of fat.
- Olive oil: Helps brown meat and bloom aromatics.
Aromatics & Sauce
- Onion & garlic: Foundational sweetness + savor.
- Tomato paste: Caramelize for umami depth; deglaze to pull fond.
- Crushed tomatoes + low-sodium broth: Balanced body; adjust thickness with simmer time.
- Italian seasoning, bay leaf, chili flakes: Classic lasagna profile; warm, not hot.
- Worcestershire or balsamic (splash): Steak-house depth in a tomato base.
Pasta & Dairy
- Broken lasagna noodles (or mafaldine): Protein pasta bumps macros; cook separate to avoid swelling.
- Part-skim ricotta + 2% cottage cheese: Blend into a silky, higher-protein “cheese cloud.”
- Part-skim mozzarella + Parmesan: Melty cap + salty finish.
Finishers
- Fresh basil/parsley: Brightness.
- Lemon zest (optional): Tiny lift against rich sauce.
Step-by-Step (6–8 steps)
- Brown protein (8–10 min): Heat 1 Tbsp oil; cook 1–1½ lb meat, breaking up until browned. Cook to 160°F beef or 165°F turkey. Drain excess fat if needed.
- Aromatics (2–3 min): Add chopped onion + pinch of salt; soften. Stir in garlic 30 sec.
- Tomato base (3 min): Add 2 Tbsp tomato paste; cook until brick-red. Deglaze with ½ cup broth; scrape browned bits.
- Simmer (12–15 min): Add crushed tomatoes, remaining broth, Italian seasoning, bay, chili flakes, splash of Worcestershire. Simmer uncovered to thicken.
- Boil pasta (parallel, 7–9 min): In salted water, cook 8 oz broken lasagna to al dente. Reserve ½ cup starchy water; drain.
- Cheese cloud: Blend ¾ cup 2% cottage cheese + 1 cup part-skim ricotta + 2 Tbsp Parmesan until silky.
- Combine: Stir pasta into soup; loosen with reserved pasta water as needed.
- Finish: Ladle; top each bowl with 2 Tbsp mozzarella, a scoop of cheese cloud, and Parmesan. Broil briefly if desired (see Variations).
Pro Tips
- Bloom the paste: Darker tomato paste = deeper “simmered all day” flavor.
- Salt in layers: Meat → onions → soup base → pasta water. Cleaner, balanced seasoning.
- Separate pasta: Keeps noodles bouncy and soup from turning starchy on Day 2.
- Cheese last: Dollop the blended ricotta-cottage after serving to stay luxe, not gluey.
Variations (mapped to interests)
- Spicy Rich Meat Sauce: Swap in hot Italian turkey sausage; extra chili flakes. (Rich Meat Sauce)
- Extra-Protein: Use chickpea/edamame lasagna noodles; add ½ cup unflavored whey stirred in off heat. (High Protein Dinner)
- Creamy Tomato: Swirl ½ cup plain 2% Greek yogurt off heat. (Hearty Soups)
- Veg-Forward: Add diced zucchini, mushrooms, spinach in Step 2. (Hearty Stews / Easy Delicious Recipes)
- Gluten-Free: Use GF lasagna noodles or mafaldine. (Lasagna Soup Recipe)
- Broiled Lasagna Bowls: Ladle into oven-safe crocks, top with mozzarella/Parmesan, broil 1–2 min until bubbly. (How To Make Lasagna)
How to Serve
- Garlic bread or air-fried crostini, chopped salad, and a bright squeeze of lemon over each bowl. Finish with basil ribbons and a drizzle of good olive oil.
Make Ahead & Storage
- Fridge: 4 days. Store soup and pasta separately for best texture.
- Freeze: Up to 3 months without pasta or dairy. Thaw overnight; reheat gently, then add fresh pasta + toppings.
- Reheat: Simmer soup 3–5 min; if thick, add broth or water 2–4 Tbsp. Warm pasta separately; combine in bowls.
FAQs
Can I make it in the Instant Pot? Yes—see Recipe Card “Alternate Methods.”
Why do my noodles get mushy? Cook pasta separately and add to bowls, not the pot.
How do I boost protein even more? Use protein pasta, add Greek yogurt/whey off heat, and increase lean meat by ½ lb.
Can I freeze it? Freeze the soup base only; add pasta and dairy after reheating.
Best cheese for topping? Part-skim mozzarella for melt + Parmesan for salty finish.
Simple Nutrition (estimate per serving; 1/6 recipe)
Calories ≈460, Protein ≈38 g, Carbs ≈39 g, Fat ≈17 g, Sodium ≈980 mg
Nutrition is an estimate; will vary with brands and swaps.
High Protein Lasagna Soup
All the flavor of lasagna with a rich meat sauce and a protein-packed ricotta–cottage topping. A cozy, weeknight-fast soup perfect for fall.
Ingredients
- 1 Tbsp olive oil
- 1–1 1/2 lb lean ground turkey or beef (93–96%)
- 1/2 lb Italian turkey sausage, casings removed (optional)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 28-oz can crushed tomatoes
- 4 cups low-sodium chicken or beef broth
- 2 tsp Italian seasoning
- 1/4–1/2 tsp red pepper flakes
- 1 tsp kosher salt
- 1/2 tsp black pepper (plus more to taste)
- 8 oz broken lasagna noodles or mafaldine (protein pasta optional)
- 1 cup part-skim ricotta cheese
- 3/4 cup 2% cottage cheese
- 2 Tbsp grated Parmesan cheese
- 1 cup shredded part-skim mozzarella
- 1/4 cup grated Parmesan (for topping)
- fresh basil or parsley, chopped (for garnish)
- lemon zest (optional)
Equipment
- Dutch oven (5–6 qt)
- blender or immersion blender for cheese cloud
- pasta pot
- strainer
- ladle
- meat thermometer for doneness check
- oven-safe bowls (optional for broiler finish)
Method
- Heat olive oil in a Dutch oven over medium-high. Brown meat (and sausage, if using) 8–10 minutes. Cook beef to 160°F (71°C) or turkey to 165°F (74°C). Drain if needed.
- Add onion and a pinch of salt; cook 2–3 minutes. Stir in garlic and cook 30 seconds more.
- Mix in tomato paste; cook 2–3 minutes until darkened. Deglaze with 1/2 cup broth, scraping up browned bits.
- Add crushed tomatoes, remaining broth, Italian seasoning, bay leaf, pepper, and red pepper flakes. Simmer 12–15 minutes; adjust salt to taste.
- Meanwhile, boil pasta in salted water to al dente; reserve 1/2 cup pasta water and drain.
- Blend ricotta, cottage cheese, and Parmesan until silky smooth to form the ‘cheese cloud.’
- Stir pasta into soup; loosen with pasta water if needed. Ladle into bowls and top with mozzarella, cheese cloud, Parmesan, and herbs. Add lemon zest if using.
Nutrition
Calories: 460kcalCarbohydrates: 39gProtein: 38gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 980mgPotassium: 850mgFiber: 4gSugar: 8gVitamin A: 1200IUVitamin C: 12mgCalcium: 240mgIron: 4mg
Notes
Lean swaps: Use all turkey for lighter calories or all beef for classic flavor.
Creamier: Stir 1/2 cup plain 2% Greek yogurt into hot soup off heat.
Gluten-free: Use gluten-free noodles.
Equipment: 5–6 qt Dutch oven; blender or immersion blender for cheese cloud.
Alternate Methods: Instant Pot: Sauté meat and aromatics (Steps 1–3). Add tomatoes, broth, and seasonings; cook on HIGH for 5 min, natural release 5 min. Cook pasta separately.
Slow Cooker: Brown meat and aromatics on stovetop (Steps 1–3). Transfer to slow cooker with tomatoes, broth, and seasonings; cook LOW 6–7 hr or HIGH 3–4 hr. Cook pasta separately.
Oven/Broiler finish: Portion soup into oven-safe bowls, top with mozzarella and Parmesan; broil 1–2 min until bubbly.
Air Fryer melt (if bowls fit): 375°F (190°C) for 3–5 min for a browned, bubbly cheese cap.
Creamier: Stir 1/2 cup plain 2% Greek yogurt into hot soup off heat.
Gluten-free: Use gluten-free noodles.
Equipment: 5–6 qt Dutch oven; blender or immersion blender for cheese cloud.
Alternate Methods: Instant Pot: Sauté meat and aromatics (Steps 1–3). Add tomatoes, broth, and seasonings; cook on HIGH for 5 min, natural release 5 min. Cook pasta separately.
Slow Cooker: Brown meat and aromatics on stovetop (Steps 1–3). Transfer to slow cooker with tomatoes, broth, and seasonings; cook LOW 6–7 hr or HIGH 3–4 hr. Cook pasta separately.
Oven/Broiler finish: Portion soup into oven-safe bowls, top with mozzarella and Parmesan; broil 1–2 min until bubbly.
Air Fryer melt (if bowls fit): 375°F (190°C) for 3–5 min for a browned, bubbly cheese cap.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!