Meta Info
Servings: 6–8
Total Time: 45 minutes
Difficulty: Easy
Calories per Serving: ~420
Macros (approx.):
Protein: 32g | Carbs: 38g | Fat: 18g | Fiber: 4g
Intro Paragraph
When you’re craving lasagna but don’t have the time—or patience—for layering noodles, this High-Protein One Pot Lasagna Soup is the answer. It delivers everything you love about classic lasagna: rich tomato sauce, savory meat, tender pasta, and Italian herbs… all in one cozy, slurpable bowl.
This one-pot lasagna soup is hearty, comforting, and incredibly satisfying, thanks to a double hit of protein from ground beef and Italian sausage. It’s the kind of meal that warms you from the inside out, perfect for busy weeknights, meal prep Sundays, or cold evenings when you want real food without the mess.
Best of all, this high-protein lasagna soup comes together in a single pot, making cleanup minimal and flavor maximum—because comfort food should work with your lifestyle, not against it.
Look at the Recipe
- Rich, tomato-forward broth with classic lasagna flavor
- Packed with protein from beef and sausage
- One-pot, family-friendly, and perfect for meal prep
Ingredients Needed
For the Soup Base
- 1 lb ground beef
- 1 lb ground Italian sausage
- 1 medium onion, chopped
- 4 teaspoons garlic, minced
For the Broth & Flavor
- 24 oz jar pasta sauce
- 14 oz can diced tomatoes
- 2 tablespoons tomato paste
- 8 cups chicken broth
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 teaspoons balsamic vinegar
- 1 teaspoon sugar
- Salt and black pepper, to taste
For the Pasta
- 10 lasagna noodles, broken into pieces
For Serving (Optional but Recommended)
- Grated parmesan cheese
- Shredded mozzarella
- Ricotta cheese
How to Make Our High-Protein One Pot Lasagna Soup
- Brown the ground beef, Italian sausage, and chopped onion in a large pot over medium-high heat. Cook until fully browned and no pink remains. Drain excess fat.
- Stir in the minced garlic and sauté for about 30 seconds, just until fragrant.
- Add the pasta sauce, diced tomatoes, tomato paste, chicken broth, sugar, balsamic vinegar, basil, oregano, bay leaf, salt, and pepper. Stir well to combine.
- Cover and bring the soup to a boil.
- Break the lasagna noodles into bite-sized pieces and add them to the pot.
- Reduce heat to medium-low and simmer uncovered, stirring occasionally, until the noodles are tender—about 12–15 minutes.
- Remove the bay leaf, taste, and adjust seasoning as needed.
- Serve hot, topped with parmesan, mozzarella, or a dollop of ricotta for that classic lasagna finish.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This soup thickens as it sits—add a splash of broth when reheating.
- Freeze without the noodles for best texture, then add fresh pasta when reheating.
- Serve with a simple side salad or roasted vegetables for a balanced, macro-friendly meal.
Tips & FAQs
Can I make this lasagna soup lower carb?
Yes. Swap lasagna noodles for zucchini ribbons or broken-up hearts of palm pasta.
Is this good for meal prep?
Absolutely. It reheats well and keeps its flavor for several days.
Can I use ground turkey instead of beef?
Yes. Ground turkey or chicken works great for a leaner, high-protein option.
Why add balsamic vinegar and sugar?
They balance the acidity of the tomatoes and deepen the overall flavor—just like a slow-simmered sauce.
Can I make this in a slow cooker?
Yes. Brown the meat first, then add everything except noodles. Cook on low 6–7 hours, add noodles in the last 30 minutes.
