Go Back
Creamy high protein lasagna soup is pictured as a featured image showcasing its rich texture and delicious ingredients, perfect for a comforting and protein-packed meal.
Lady Maria

Lasagna Soup: Protein Packed

Enjoy the comforting flavors of lasagna in a protein-packed, creamy soup! This recipe is a lighter and healthier take on the classic dish, perfect for a cozy and satisfying meal. It's easy to customize with your favorite vegetables and protein sources.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound lean ground beef or ground turkey or Italian sausage
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes optional
  • 4 cups beef broth or chicken broth
  • 1 cup water
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper or to taste
  • 1 cup cottage cheese low-fat or full-fat
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup heavy cream or half-and-half
  • 6 lasagna noodles, broken into small pieces about 1-inch squares
  • Fresh basil leaves, for garnish optional

Equipment

  • large pot or Dutch oven
  • Measuring spoons
  • Measuring cups
  • knife
  • Cutting board
  • spoon
  • Food processor or blender (optional)
  • Ladle
  • Bowls

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the ground beef (or your chosen protein) and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the chopped onion and cook until softened, about 5 minutes.
  4. Stir in the minced garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.
  5. Pour in the crushed tomatoes, tomato sauce, beef broth, and water. Season with salt and pepper.
  6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
  7. Stir in the broken lasagna noodles and cannellini beans.
  8. Continue to simmer, covered, for another 15-20 minutes, or until the noodles are tender. Stir occasionally to prevent sticking.
  9. While the soup is simmering, prepare the creamy mixture. In a food processor or blender, combine the cottage cheese, Parmesan cheese, and heavy cream. Blend until smooth and creamy. Alternatively, whisk well by hand.
  10. Once the noodles are tender, stir the creamy mixture into the soup. Heat through gently, but do not boil.
  11. Taste and adjust the seasoning as needed. Add more salt, pepper, or a pinch of sugar to balance acidity, if desired.
  12. Ladle the lasagna soup into bowls and garnish with fresh basil leaves and extra Parmesan cheese, if desired.

Notes

For extra protein, add cooked shredded chicken, chickpeas, or lentils. Boost the veggie content with chopped carrots, zucchini, or spinach. Increase red pepper flakes or hot sauce for a spicier soup. This soup is great for meal prepping and tastes even better the next day after the flavors have melded. Store in an airtight container in the refrigerator. For a vegetarian version, omit the ground beef and use vegetable broth, adding extra vegetables and lentils.