This High Protein Lasagna Soup has everything you love about classic lasagna in an easy, cozy bowl. It's made with ground beef, marinara, high protein pasta, bone broth, and plenty of cottage cheese for a filling dinner that packs in the protein without feeling like "health food." Finish each bowl with mozzarella and Parmesan for all that cheesy lasagna flavor without having to layer a thing.
Why You'll Love This High Protein Lasagna Soup
This high protein lasagna soup gives you all the cozy, cheesy flavor of traditional lasagna without all the work of layering and baking. It's hearty enough for dinner, easy to make in one pot, and uses simple ingredients to naturally pack in plenty of protein.
- Packed with protein from ground beef, high protein pasta, bone broth, cottage cheese, mozzarella, and Parmesan
- Easy one-pot dinner with minimal cleanup
- Cottage cheese adds creaminess and protein without making the soup heavy
- Perfect for meal prep because the leftovers reheat well
- Family-friendly comfort food that doesn't taste like a "high protein" recipe
What Does Lasagna Soup Taste Like?
This soup tastes like a big bowl of cheesy, saucy lasagna. The ground beef and marinara give it that classic rich lasagna flavor, while the cottage cheese makes every bowl creamy without being too heavy. The high protein pasta soaks up all that savory tomato and beef flavor, and a little mozzarella and Parmesan on top gives you the cheesy finish you expect from traditional lasagna.
What About the Carbs in the Pasta?
For this recipe, I use Carbe Diem pasta because it gives me the taste and texture of regular pasta while adding extra fiber and protein. It is higher in carbs than some of the low-carb pasta substitutes I've used in the past, but the high fiber content means it has fewer net carbs than traditional pasta.
I also look at the meal as a whole. Between the ground beef, bone broth, cottage cheese, mozzarella, Parmesan, and high protein pasta, this soup is designed to be a filling, protein-forward meal rather than simply focusing on making the carb count as low as possible.
If you prefer, you can absolutely substitute your favorite low-carb pasta, regular pasta, or another high protein pasta. Just keep in mind that the nutrition information will change depending on the pasta you use.
Ingredients You'll Need
You only need a handful of simple ingredients to make this high protein lasagna soup:
- Ground beef: Adds plenty of protein and gives the soup that classic meaty lasagna flavor. I like using lean ground beef.
- Onion: Adds flavor to the base of the soup.
- Marinara sauce: Use your favorite jarred marinara to keep this recipe quick and easy.
- Tomato paste: Concentrates the tomato flavor and gives the broth a little more richness.
- High protein pasta: An easy swap for traditional lasagna noodles that helps boost the protein in every serving.
- Bone broth: Adds more protein than traditional broth while also giving the soup lots of savory flavor.
- Cottage cheese: This is my high protein swap for the ricotta you would normally find in lasagna. I like adding it to each bowl so it gets creamy when stirred into the hot soup.
- Shredded mozzarella: A little on top gives you that melty cheese you expect from lasagna.
- Grated Parmesan: Finish each bowl with Parmesan for extra cheesy, salty flavor.
How to Make High Protein Lasagna Soup
Brown the beef and onion. Cook the ground beef and chopped onion in a large pot until the beef is browned and the onion is softened. Drain any excess grease if needed.
Build the soup. Stir in the marinara sauce, tomato paste, and bone broth. Bring the soup to a simmer, then add the high protein pasta and cook until the pasta is tender.
Make it cheesy. Ladle the soup into bowls. Top each bowl with cottage cheese, shredded mozzarella, and grated Parmesan. Stir the cottage cheese into the hot soup for an extra creamy texture.
Tips for the Best Lasagna Soup
- Keep an eye on the broth. The pasta will absorb liquid as it cooks. Add a little more bone broth if the soup gets thicker than you like.
- Use a marinara you love. Since marinara provides so much of the flavor, this is one ingredient where your favorite brand really makes a difference.
- Add the cottage cheese to individual bowls. Instead of stirring it into the entire pot, add a scoop to each serving. It stays creamy and gives you that ricotta-like lasagna experience.
- Don't skip the cheese on top. Mozzarella and Parmesan are what really take this from tomato and pasta soup to lasagna soup.
Easy Variations and Substitutions
This high protein lasagna soup is easy to change depending on what you have on hand or how much protein you want to pack into each bowl.
- Swap the ground beef: Use lean ground turkey, ground chicken, or Italian sausage instead.
- Use regular pasta: If you don't have high protein pasta, any short pasta shape will work. Just keep in mind the finished soup will have less protein.
- Use regular broth: Beef or chicken broth can replace the bone broth, although this will also reduce the protein.
- Swap cottage cheese for ricotta: Ricotta will give you an even more traditional lasagna flavor and texture.
- Add some vegetables: Stir in chopped spinach, zucchini, mushrooms, or bell peppers for an easy way to add more veggies.
- Make it spicy: Add crushed red pepper flakes or use a spicy marinara sauce.
- Change up the cheese: Provolone or an Italian cheese blend can be used in place of the mozzarella.
How I Make My Plate
This lasagna soup is already a pretty complete meal with plenty of protein, carbs, and fat, so I don't overthink the sides. I'll make a big bowl with plenty of cottage cheese, mozzarella, and Parmesan on top and add a simple salad or roasted vegetable on the side. It's filling, satisfying, and exactly the kind of meal I want after a strength workout or a busy day.
Storage and Reheating
Store leftover lasagna soup in an airtight container in the refrigerator for up to 4 days. Keep the cottage cheese, mozzarella, and Parmesan separate and add them after reheating for the best texture.
The pasta will continue to soak up the broth as the soup sits, so your leftovers may be thicker the next day. Just add a splash of bone broth or water before reheating.
Reheat individual portions in the microwave until hot, or warm the soup in a saucepan over medium-low heat. Once heated through, add your cottage cheese, mozzarella, and Parmesan and serve.
Frequently Asked Questions
This version is! It gets protein from several ingredients, including ground beef, high protein pasta, bone broth, cottage cheese, mozzarella, and Parmesan.
The pasta absorbs broth both while cooking and while sitting in the refrigerator. If your soup gets too thick, simply stir in additional bone broth until it reaches the consistency you like.
Yes, although you'll get the best texture if you freeze the soup without the pasta and cheese toppings. Freeze the soup base in an airtight container, then cook fresh pasta and add the cottage cheese, mozzarella, and Parmesan when you're ready to serve it.
Recipe Card
High Protein Lasagna Soup
Ingredients
- 1 pound lean ground beef
- 1 onion chopped
- salt and pepper to taste
- 24 ounces your favorite marinara sauce
- 2 tablespoons tomato paste
- 8 cups water
- 4 Packets Bare Bones chicken bone broth
- 8 ounces dry protein pasta
- 2 cups low fat cottage cheese
- 1 cup shredded mozzarella cheese
- 8 tablespoons grated parmesan
Method
- Add the ground beef and chopped onion to a large pot or Dutch oven over medium-high heat. Season with salt and pepper. Cook, breaking up the beef as it cooks, until browned and the onion is softened. Drain excess grease if needed.
- Stir in the marinara sauce and tomato paste. Pour in the water, chicken bone broth and stir to combine. Bring to a boil.
- Add the dry protein pasta and reduce the heat to a simmer. Cook according to the package directions, stirring occasionally, until the pasta is al dente. Taste and adjust the salt and pepper as needed.
- Divide the soup between 8 bowls. Top each serving with ¼ cup cottage cheese, 2 tablespoons shredded mozzarella, and 1 tablespoon grated Parmesan. Stir the cheeses into the hot soup for a creamy, cheesy lasagna texture.
Notes
- I used Carbe Diem pasta to add extra protein and fiber while keeping the net carb count lower than traditional pasta.
- High protein pasta can soften quickly, so cook it just until al dente.
- The pasta will continue to absorb broth as the soup sits. Add a splash of water or broth when reheating leftovers if needed.
- I used 4 Bare Bones broth packets mixed with water for the broth. You can substitute 8 cups of your favorite chicken bone broth.
- Add the cottage cheese, mozzarella, and Parmesan to each individual bowl rather than the entire pot. For 8 servings, use about ¼ cup cottage cheese, 2 tablespoons mozzarella, and 1 tablespoon Parmesan per serving.
- If meal prepping, you can cook and store the pasta separately to prevent it from becoming too soft.
- Nutrition information is calculated using Carbe Diem pasta and is an estimate. Different brands of marinara, ground beef, broth, and cheese will change the nutrition information.
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