The first thing you notice is how the lasagna noodles turn the pot into a proper spoonful of dinner: short pieces of pasta, browned beef, and tomato broth all together. I like this high protein lasagna soup when I want the familiar feel of lasagna without layering a pan or waiting for it to bake. The beef and three-cheese topping make each bowl hearty, while the broth keeps it lighter than a slice of casserole.
I simmer the crushed tomatoes and beef broth before the noodles go in, giving the tomato base a little time to settle before the pasta starts absorbing liquid. Breaking the lasagna noodles into short pieces makes them easier to scoop, and cooking them right in the soup means they pick up the seasoned broth as they soften. The ricotta, mozzarella, and Parmesan stay in a separate bowl until serving, so every portion gets a creamy, cheesy finish.
Kitchen Note
I chop the basil while the noodles simmer, rather than leaving it cut on the counter from the start. Stirring it in at the end keeps its fresh, fragrant edge in the finished soup.
Save this high protein lasagna soup for a cozy bowl of beef, tomato broth, tender pasta, and a generous scoop of three-cheese topping.
Why the Ricotta Belongs on Top, Not in the Pot
It’s tempting to stir every bit of cheese into the soup, but keeping the topping separate gives this bowl its lasagna-like contrast. The tomato broth stays clear and savory, while the ricotta mixture sits in soft, creamy pockets that melt gradually as you eat. Each spoonful can pick up a little cheese or a lot, depending on where you dig in.
That separate topping also gives you better control over texture. Ricotta can turn grainy when it’s heated hard in a pot, and mozzarella can make the broth stringy or thick. Mixing the cheeses together in a bowl, then adding a scoop to each serving, keeps them creamy without changing the soup’s consistency. Parmesan brings a salty, savory note to the mild ricotta, and mozzarella gives the topping a familiar stretchy quality. I wait until the soup is ladled before adding the cheese, rather than warming the mixture in the Dutch oven.
What Gives This Lasagna Soup Its Beefy, Tomato-Rich Base
- Ground beef — The 90% lean beef gives the broth a substantial, savory base without leaving a heavy layer of fat behind. If you use a fattier grind, drain the excess fat after browning; a little browned beef flavor is welcome, but a pool of grease can make the soup feel oily.
- Tomato paste and crushed tomatoes — Paste adds concentrated tomato flavor, while crushed tomatoes make the broth feel fuller than broth alone. Stirring the paste with the seasonings gives it a chance to cook briefly before the liquid goes in. Crushed tomatoes are the better pick here than tomato sauce, which would make the base smoother and less textured.
- Low-sodium beef broth — It provides the soup’s savory liquid while leaving room for the salt in the beef, Parmesan, and cheese topping. Regular broth can make the finished soup saltier, so taste before adding any extra salt beyond the listed amount.
- Lasagna noodles — Their broad, ruffled shape makes the soup feel connected to baked lasagna. Break the noodles into short pieces so they fit easily on a spoon; ordinary dried lasagna noodles are the most dependable choice for simmering directly in the broth.
- The three cheeses — Part-skim ricotta makes the topping creamy without turning it into a heavy sauce. Low-moisture mozzarella melts without adding as much water as fresh mozzarella, and Parmesan adds a sharper, saltier finish. If ricotta isn’t available, drained cottage cheese blended until smooth works, though the topping will taste tangier and less silky.
- Fresh basil — It gives the tomato broth a fresh finish that dried herbs can’t quite replicate. Choose fresh leaves when you can, and chop them shortly before they go into the pot.
Brown the Beef Before the Tomato Paste Goes In
Brown the Beef and Soften the Onion
Heat the olive oil in a 6-quart Dutch oven over medium-high heat, then add the ground beef and diced onion. Cook for 8–10 minutes, breaking the beef into small pieces as it browns. The beef should lose its raw color, and the onion should look softened rather than crisp. Drain excess fat if needed before moving on.
Give the Garlic and Seasonings a Brief Sizzle
Add the minced garlic and stir for 30 seconds, just until you can smell it. Garlic browns quickly, so keep it moving and don’t let it sit against the hot pot. Stir in the tomato paste, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Cook for 1 minute, stirring so the paste and seasonings coat the beef instead of sticking in one spot.
Simmer the Tomato Broth Before Adding Pasta
Pour in the crushed tomatoes and beef broth, then bring the pot to a boil. Reduce the heat and simmer uncovered for 10 minutes so the tomato base has time to come together. Keep the simmer steady rather than letting the broth boil hard; a rolling boil can make it harder to judge when the noodles are ready later.
Cook the Noodles Until Just Tender
Stir in the broken lasagna noodles and simmer uncovered for 10–12 minutes, stirring occasionally. Check a piece near the lower end of that range: it should be tender enough to bite but still hold its shape. If the pasta is still firm in the center, give it another minute and check again. Stir in the chopped basil once the noodles are tender.
Mix the Cheese and Finish Each Bowl
In a medium bowl, stir together the ricotta, mozzarella, Parmesan, and kosher salt until evenly combined. Ladle the hot soup into bowls, then add a generous scoop of the cheese mixture to each one. Keeping the topping in the bowl until serving preserves the contrast between the hot tomato broth and the creamy cheese. Add the cheese to individual portions, not to the whole pot.
Easy Swaps That Keep the Lasagna-Soup Balance
Use Ground Turkey for a Milder Bowl
Replace the ground beef with the same amount of ground turkey and brown it with the onion before adding the garlic. Turkey has a milder taste, so the tomato and Italian seasoning come forward more. If the turkey leaves little or no fat in the pot, there’s nothing to drain.
Make a Vegetarian Pot with Plant-Based Crumbles
Use plant-based ground crumbles instead of beef and low-sodium vegetable broth instead of beef broth. Brown the crumbles according to their package directions with the onion, then continue with the tomato paste and seasonings. The soup keeps its tomato-and-pasta character, though the base won’t have the same beefy flavor.
Make Gluten-Free Bowls with Separate Pasta
Use gluten-free lasagna noodles and cook them separately according to the package directions, then add them to bowls before ladling in the soup. Gluten-free pasta can soften or break down faster when it sits in broth, so keeping it out of the pot until serving gives you better control of its texture.
Storage and Reheating
- Refrigerator: Store soup in an airtight container for 3–4 days. The noodles will continue absorbing broth, so leftovers will be thicker and softer than the first serving.
- Freezer: Freeze the soup in airtight freezer-safe containers for up to 2–3 months. The noodles soften further after thawing, so the texture won’t be quite as firm; freeze or refrigerate the cheese topping separately rather than freezing it on the bowls.
- Reheating: Warm the soup gently on the stovetop, stirring now and then. If it has thickened, loosen it with a splash of beef broth or water, and heat leftovers to 165°F. High heat can scorch the thickened pasta and broth at the bottom of the pot.
Questions That Come Up While Making Lasagna Soup
High Protein Lasagna Soup
Ingredients
Equipment
Method
- Heat the olive oil in a 6-quart Dutch oven over medium-high heat, then add the ground beef and onion. Cook for 8–10 minutes, breaking up the beef, until it is browned and the onion is softened; drain excess fat if needed.
- Add the garlic and cook for 30 seconds, stirring, until fragrant.
- Stir in the tomato paste, Italian seasoning, 1 teaspoon kosher salt, black pepper, and red pepper flakes; cook for 1 minute.
- Add the crushed tomatoes and beef broth, bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.
- Stir in the broken lasagna noodles and simmer uncovered for 10–12 minutes, stirring occasionally, until the noodles are just tender.
- Stir in the basil.
- Stir together the ricotta, mozzarella, Parmesan, and 1/4 teaspoon kosher salt in a medium bowl.
- Ladle the soup into bowls and top each serving with a generous scoop of the cheese mixture.
