Warm, hearty, and packed with protein, our 6 Low Calorie High Protein Soup Bundle is your perfect solution for guilt-free, flavorful meals. Each soup is carefully crafted to keep calories low, carbs in check, and protein high, so you can fuel your body without compromising on taste. From savory cheeseburger and hearty hamburger soups to creamy squash and comforting chicken recipes, this bundle has something for every craving. Perfect for meal prep, quick dinners, or a nourishing snack, these soups make healthy eating easy, delicious, and satisfying — all in one convenient collection!

1 — HAMBURGER SOUP

Hamburger Soup

Classic comfort in a bowl! Packed with beef, veggies, and potatoes, this soup is hearty, high-protein, and low-carb.

Ingredients

• 1 tbsp olive oil
• 1.25 lb ground beef
• 1 onion, diced
• 1 stalk celery, diced
• 2 cloves garlic, minced
• 1 medium potato, peeled and diced
• 5 cups beef broth
• 15 oz diced tomatoes with juice
• 8 oz tomato sauce
• 2 tsp Worcestershire sauce
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• 2.5 cups frozen mixed vegetables (corn, green beans, carrots)

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Instructions

Heat olive oil in a large pot over medium heat.

Add ground beef and cook until browned; drain excess fat.

Add onion, celery, garlic, and potato; sauté 5–7 minutes.

Stir in beef broth, diced tomatoes, tomato sauce, Worcestershire, Italian seasoning, salt, and pepper.

Add frozen mixed vegetables and bring to a boil.

Reduce heat and simmer 25–30 minutes until potatoes are tender.

Garnish with fresh corriender. Serve hot.

Macros (per 1 of 6 servings)

• Calories: ~290
• Protein: ~27g
• Net Carbs: ~14g
• Fat: ~14g

2 – Creamy Taco Cheeseburger Soup

All the flavor of a cheeseburger, none of the guilt! Creamy, cheesy, and protein-rich for a satisfying meal.

Ingredients

• 1.25 lb ground beef
• 1 tbsp unsalted butter + 3 tbsp unsalted butter (for sautéing)
• 1 medium white onion, diced
• ½ cup shredded carrots
• ½ cup diced celery
• 1 tbsp Italian seasoning
• ½ tsp oregano
• 1 tsp salt
• ½ tsp black pepper
• 2 medium russet potatoes, diced
• 3 cups chicken broth, low sodium
• 3 tbsp all-purpose flour
• 3 cups sharp cheddar cheese, shredded
• 1 cup 2% milk
• 3 tbsp sour cream, full fat

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Instructions

1. In a large pot, melt 1 tbsp butter and brown ground beef; drain fat.
2. In same pot, add remaining butter, onion, carrots, celery; sauté until soft.
3. Sprinkle flour over vegetables; cook 1–2 minutes.
4. Stir in chicken broth and diced potatoes; bring to boil.
5. Reduce heat and simmer 15–20 min until potatoes are tender.
6. Stir in cheddar cheese, milk, and sour cream; heat gently until smooth.
7. Garnish with toppings of your choice. Serve warm.

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Macros (per 1 of 6 servings)

• Calories: ~340
• Protein: ~28g
• Net Carbs: ~15g
• Fat: ~18g

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3. Squash Soup

Velvety, lightly sweet, and comforting. Butternut squash meets creamy protein goodness in every spoonful

Ingredients

• 3–3.5 cups diced butternut squash
• 3 tbsp salted butter
• 1 cup diced onion
• 1 tsp minced garlic
• 32 oz chicken broth
• ½ cup heavy whipping cream
• 1 tsp pumpkin pie spice
• 1 tsp salt
• 1 tbsp brown sugar

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Instructions

1. Melt butter in a large pot; sauté onion and garlic until soft.
2. Add butternut squash and chicken broth; bring to boil.
3. Reduce heat and simmer 20–25 minutes until squash is tender.
4. Blend soup until smooth.
5. Stir in cream, pumpkin pie spice, salt, and brown sugar; simmer 5 min.
6. Garnish with some feta, cream or fresh thyme leaves if desired.

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Macros (per 1 of 6 servings)

• Calories: ~210
• Protein: ~5g
• Net Carbs: ~16g
• Fat: ~13g

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4. Chicken Tortilla Soup

Bold, zesty, and protein-packed! Tender chicken, beans, and cheese make this low-carb soup irresistible.

Ingredients

• 2 boneless skinless chicken breasts
• ¼ cup taco seasoning
• 4 oz diced green chiles
• 8 oz black beans, drained and rinsed
• 14.5 oz diced tomatoes with juice
• 8 oz whole kernel corn, drained
• 4 cups chicken broth
• 1 cup grated Mexican cheese
• ½ cup heavy cream
• Tortilla chips or 3 corn tortillas, cut into strips and crisped
• Fresh cilantro for garnish

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Instructions

1. Cook chicken in chicken broth until fully cooked; shred.
2. Add diced green chiles, beans, tomatoes, corn, taco seasoning; simmer 10–15 min.
3. Stir in cheese and cream; heat until melted.
4. Serve topped with tortilla strips, avacado slice and cilantro.

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Macros (per 1 of 6 servings)

• Calories: ~330
• Protein: ~34g
• Net Carbs: ~13g
• Fat: ~16g

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5. 7-Can Taco Soup

All the taco flavors you love in a warm, hearty soup! Chunky chicken, beans, and spices keep it high-protein and low-carb.

Ingredients

• 12.5 oz chunk chicken breast, drained
• 8 oz pinto beans, drained and rinsed
• 8 oz southwest corn with juice
• 8 oz black beans, drained and rinsed
• 14.5 oz chicken broth
• 14.5 oz petite diced tomatoes with juice
• 10 oz mild green enchilada sauce
• 1 oz taco seasoning
• 2 tsp fresh minced garlic
• 1 tsp onion powder
• ½ tsp cumin
• ½ tsp kosher salt
  Optional garnishes: fresh cilantro, sour cream, tortilla chips, shredded cheddar jack cheese

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Instructions

1. Combine chicken, beans, corn, diced tomatoes, enchilada sauce, and chicken broth in a large pot.
2. Stir in taco seasoning, garlic, onion powder, cumin, and salt.
3. Bring to a boil, reduce heat, and simmer 20 minutes.
4. Serve with optional garnishes like cilantro, sour cream, tortillas chips and shredded cheese. 

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Macros (per 1 of 6 servings)

• Calories: ~330
• Protein: ~36g
• Net Carbs: ~17g
• Fat: ~9g

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Crack Chicken Noodle Soup

Classic, nourishing, and protein-rich! Tender chicken, fresh herbs, and just a touch of bacon make it comforting and light.

Ingredients

• 1 tbsp salted butter
• ½ cup carrot, diced into thin slices
• ¼ cup celery, finely chopped
• ¼ cup yellow onion, finely minced
• 9 cups water
• 8 oz frozen egg noodles
• 3 oz cream cheese
• ⅓ cup heavy cream
• 1½ cups cheddar cheese
• 1 oz Ranch seasoning
• 1 packet top ramen seasoning
• 6 oz cooked chicken, chopped
• 6 oz cooked bacon, crumbled
• Fresh parsley for garnish
• Salt and pepper, to taste

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Instructions

1. Melt butter in a large pot; sauté carrot, celery, and onion until softened.
2. Add water, chicken, cream cheese, heavy cream, cheeses, Ranch seasoning, and ramen seasoning; stir until smooth.
3. Add frozen egg noodles; simmer 8–10 minutes until noodles are cooked.
4. Stir in bacon; adjust salt and pepper.
5. Serve the soup with additional cheddar cheese, bacon, and chopped green onion.

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Macros (per 1 of 6 servings)

Calories: ~380 kcal

Protein: ~38 g

Net Carbs: ~16 g

Fat: ~20 g