This high protein lasagna soup has everything you love about a pan of lasagna, from the tomato sauce to the cheesy ricotta topping, in one pot that is ready in an hour. Lean ground beef and whole grain lasagna noodles give each cup 14 grams of protein with just 88 milligrams of sodium.
Fennel seeds and Italian seasoning give the beef the taste of Italian sausage without the salt, and the noodles cook right in the broth, so there is only one pot to wash. The recipe makes 12 cups, enough for dinner tonight and lunches for the rest of the week.
For more filling bowls like this one, browse our high protein soup recipes. Plus, check out the alternative cooking methods to see how this hearty soup can be prepared in a slow cooker!
Many lasagna soup recipes start with Italian sausage, jarred marinara and heavy cream, which add a lot of sodium and saturated fat. This one uses 96% lean ground beef, no-salt-added tomatoes and unsalted chicken broth, with no added salt at all, so the flavor comes from garlic, fennel and herbs. Whole grain noodles add fiber, and a light ricotta topping gives each bowl the creamy finish of baked lasagna.
(Instant Download)
Sign Up for instant access to your free cookbook plus our most popular quick and healthy recipes!
It depends on the meat and the portion. This recipe has 14 grams of protein per cup, so a 2-cup bowl gives you 28 grams, mostly from lean ground beef.
It can be when it's made like this one. Each cup has 162 calories, 1 gram of saturated fat and 88 milligrams of sodium, with lean beef and whole grain noodles.
Yes, but freeze it before the noodles go in, since they turn soft after thawing. The base keeps for 2 to 3 months, and you can cook fresh noodles when you reheat it.
Yes, they work. Oven ready noodles, like Barilla Protein+ Oven-Ready Lasagne, are thinner and precooked, so they soften faster than regular noodles. Plus, you get the added bonus of extra protein with the Barilla variety. Just start checking them a few minutes early so they don't turn mushy.
Up to 4 days in an airtight container. The noodles keep soaking up broth as the soup sits, so add a splash of unsalted broth or water when you reheat it.
The best way to ensure your soup isn't greasy is to use 96% lean ground beef (or leaner) and to thoroughly drain all the excess fat from the skillet after browning the meat, before you add it to the slow cooker.
For a similar creamy texture with less fat, you can substitute low-fat cottage cheese for the ricotta topping to add extra protein. Alternatively, a simple sprinkle of Parmesan cheese works well, or you can omit the cheese altogether.
If you like a soup that eats like a full meal, these high protein soups and stews, from chicken noodle to beef and barley, are just as filling.
When you want lasagna the classic way, these lighter versions keep the noodles and the cheese, from a 30-minute one pot lasagna to a creamy butternut squash lasagna.
Fennel seeds are the reason this soup tastes like it was made with Italian sausage. A teaspoon cooked with the beef gives it that familiar flavor without the sodium that sausage brings. The cheese topping matters just as much. Fat free ricotta, part-skim mozzarella and a spoonful of Parmesan, mixed with Italian seasoning and garlic powder, taste like the cheesy layer in a pan of lasagna.
Recipe yields 12 servings
In a small mixing bowl, stir together the ricotta cheese, mozzarella, Parmesan, Italian seasoning, black pepper, and garlic powder. Set aside.
Pulse the chopped Roma tomatoes in a blender or food processor until they resemble a chunky sauce. Set aside.
In a large Dutch oven or deep pot, heat the olive oil over medium heat until shimmering. Add the yellow onion and bell pepper and cook until they begin to soften, about 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
Add the lean ground beef and break into crumbles with a wooden spoon or rubber spatula. Stir in the Italian seasoning, fennel seeds, garlic powder, onion powder, paprika, black pepper, and red pepper flakes (if using). Cook, stirring occasionally, until beef is no longer pink, about 8 to 10 minutes.
Make a small well in the center of the browned beef and add the tomato paste. Cook, stirring occasionally, for 3 minutes, then stir into the beef mixture.
Add pulsed Roma tomatoes, fire roasted tomatoes, and chicken broth; stir to combine and bring to a light boil.
Break the sheets of lasagna noodles into bite-sized pieces over the pot, adding a few at a time and stirring so they don’t stick together. Reduce heat to a simmer and cook, stirring occasionally, until the noodles are tender, 15 to 18 minutes. Season with additional black pepper, if needed. Remove from heat.
Ladle the soup into bowls, top each serving with 1 heaping tablespoon of the cheese topping, and garnish with chopped fresh basil. Store leftovers in an airtight container in the refrigerator for up to 4 days.
The stovetop is the quickest way to make this soup, but it also works in a slow cooker.
The soup is a full meal on its own, but a crisp side balances the tomato broth.
Lean ground turkey or ground chicken works the same way. For turkey lasagna soup with leftover roast turkey, stir the spices into the softened vegetables, then add about 2½ cups of diced cooked turkey with the broth.
If you're not a fan of ricotta, blend low-fat, low-sodium cottage cheese until smooth for a creamier topping and protein boost.
Stir in a cup of fresh spinach or chopped kale during the last 30 minutes of cooking for extra vitamins.
Regular lasagna noodles work in place of whole grain, though they add less fiber. You can also use oven-ready, protein-enriched lasagna noodles for more protein and a quicker cooking time.
If lasagna soup is your kind of comfort food, these lighter pasta dinners, from a high protein baked ziti to a 20-minute turkey Bolognese, make easy weeknight meals too.
