This healthy one-pot lasagna soup is rich, cheesy, and high in protein—with over 28g per serving! Made lighter with cottage cheese or ricotta and lean ground beef, it’s cozy, wholesome, and ready in 30 minutes for the easiest weeknight dinner.
A Quick Look At The Recipe
- ✅ Recipe Name: Healthy One-Pot Lasagna Soup (High-Protein Recipe!)
- 🕒 Ready In: 30 minutes
- 👪 Serves: 8
- 🍽 Calories: ~460 per serving
- 💪 Protein: ~28 g per serving
- 🥣 Main Ingredients: Lean ground beef, crushed tomatoes, lasagna noodles, cottage cheese, mozzarella, and Italian seasoning
- 📖 Dietary Info: High-protein, healthy, gluten-free friendly (with GF pasta), dairy-free option, family-friendly
- 💬 Quick Tip: I love using cottage cheese instead of ricotta—it makes this soup creamy, rich, and high in protein
- ⭐ Why You'll Love It: All the flavor of classic lasagna in one cozy bowl — rich, cheesy, and comforting but lightened up with cottage cheese and lean beef for a high-protein meal that’s ready in 30 minutes.
SUMMARIZE & SAVE THIS CONTENT ON
This lasagna soup is one of those recipes I’ve made more times than I can count. I wanted something that felt like real comfort food but didn’t take an hour or leave a sink full of dishes. After testing it again and again for the blog, I nailed that perfect balance — rich and cheesy like classic lasagna, but lighter, high in protein, and ready in under 30 minutes.
It’s cozy, satisfying, and made with simple ingredients you probably already have on hand. I love serving it with a slice of my crisp Air Fryer Garlic Bread or a side of Balsamic Maple Brussel Sprouts for a complete meal. If you’re craving more healthy comfort food, try my Ground Beef and Zucchini Casserole next — it’s another cozy favorite that proves eating healthy can still feel indulgent.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Why This Lasagna Soup Is Healthy
- Ingredients You'll Need
- Easy Substitutions & Variations
- How to Make Healthy One-Pot Lasagna Soup
- 1 Minute Video Tutorial
- Expert Tips
- What To Serve with Lasagna Soup
- Frequently Asked Questions
- How to Store, Freeze & Reheat Lasagna Soup
- More High-Protein Dinner Recipes You'll Love
- 📖 Recipe
- 💬 Comments
⭐️⭐️⭐️⭐️⭐️
We made this for dinner and it was super yum! We used beef and added zucchini for some extra health. Super good and will make again!
- Hadley
Why You'll Love This Recipe
- Healthy comfort food: All the cozy, cheesy flavor of lasagna made lighter with cottage cheese and lean beef.
- High in protein: Over 28g of protein per serving keeps you full and satisfied.
- One-pot easy: Everything cooks in a single pot for quick prep and easy cleanup.
- Ready in 30 minutes: Perfect for busy weeknights when you want something warm and hearty.
- Customizable: Use gluten-free noodles, swap in ground turkey or chicken, or add extra veggies — it always turns out delicious.
Why This Lasagna Soup Is Healthy
- Protein-packed: Over 28g per serving from lean ground beef and cottage cheese.
- Lightened-up ingredients: Cottage cheese replaces ricotta for a creamy texture with less fat.
- Wholesome and balanced: Made with simple ingredients — lean meat, tomatoes, herbs, and pasta.
- Lower in calories and fat: You get the cozy lasagna flavor with a lighter nutrition profile.
- Nourishing comfort: A hearty, feel-good meal that fits into balanced eating.
Ingredients You'll Need
- Lean ground beef: The base of the soup! It adds rich flavor and protein without too much fat, just like my Healthy Sloppy Joe's Recipe. You can swap for ground turkey or chicken to make it even lighter.
- Crushed tomatoes: Give the soup its classic lasagna taste and hearty texture. Look for canned San Marzano or fire-roasted for extra depth.
- Low-sodium broth: Keeps the soup rich and savory without being overly salty — chicken or beef broth both work great. I love using bone broth to add extra protein!
- Lasagna noodles: Break them into bite-sized pieces for that signature lasagna feel in every spoonful. Use gluten-free noodles if needed.
- Cottage cheese: The secret to a lighter, high-protein “ricotta” topping! It melts beautifully into the soup for a creamy finish, and the same trick I used in my Ground Beef and Zucchini Casserole.
- Mozzarella cheese: For that gooey, cheesy layer everyone loves.
- Parmesan cheese: Adds nutty flavor and a little saltiness to balance everything out.
- Garlic & onion: The flavor foundation — don’t skip these!
- Tomato paste: Deepens the flavor and gives the broth that rich, slow-cooked taste.
- Olive oil & Italian seasoning: Tie it all together with warmth and Italian-style flavor.
Scroll to recipe card for quantities!
Easy Substitutions & Variations
- Make it gluten-free: Use gluten-free lasagna noodles or brown rice pasta; it cooks perfectly in the broth.
- Make it low-carb: Use spiralized zucchini, Air Fryer Spaghetti Squash noodles, or cauliflower rice instead of lasagna noodles. Or you can skip the pasta altogether and add zucchini, spinach, or mushrooms as you saute the onions.
- Make it dairy-free: Swap cottage cheese and mozzarella for a dairy-free ricotta or vegan cheese shreds — you’ll still get that creamy, cozy texture.
- Use ground turkey or chicken: Swap lean beef for ground turkey or chicken for a lighter, lower-fat version — just like in my Turkey Lentil Soup.
- Make it spicy: Add red pepper flakes or Italian sausage for a little kick.
- Add extra veggies: Stir in chopped zucchini, spinach, or mushrooms for more color and nutrients. For inspiration, check out my Parmesan Kale Tortellini Soup.
- Instant pot or slow cooker: For extra convenience, make this soup in your Instant Pot or slow cooker. (See the FAQs below for full instructions.)
Need to substitute an ingredient?
Ask AI for suggestions on how to substitute the particular ingredient.
How to Make Healthy One-Pot Lasagna Soup
- Step 1: Heat avocado oil in a large pot over medium heat. Sauté the onion for about 5 minutes, until soft and translucent. Add the garlic and salt, and cook for another 30 seconds until fragrant.
- Step 2: Add the ground beef, breaking it up with a spoon as it cooks. Stir occasionally until browned and no longer pink.
- Step 3: Break the lasagna noodles into smaller bite-sized pieces and set them aside.
- Step 4: In a small bowl, mix the cottage cheese (or ricotta) with shredded mozzarella to make the creamy topping.
- Step 5: Stir in the tomato paste and oregano, letting it cook for 1–2 minutes to deepen the flavor. Add the marinara sauce, crushed tomatoes, and chicken stock. Stir well and bring to a gentle boil.
- Step 6: Add the broken noodles and cook according to package directions until tender, about 10–12 minutes.
- Step 7: Ladle the soup into bowls and top each serving with a dollop of the cheese mixture. Sprinkle with Parmesan and fresh basil. Enjoy!
1 Minute Video Tutorial
Expert Tips
- Don’t overcook the noodles: They’ll continue to soften in the hot broth even after you turn off the heat. I like to check mine a minute early for the perfect bite.
- Brown your tomato paste: Let the tomato paste cook for 1–2 minutes before adding the liquids. This caramelizes the sugars and gives the soup that rich, slow-simmered flavor you’d get from traditional lasagna.
- Use cottage cheese for protein and creaminess: As a healthy food blogger, I’ve tested this soup with both ricotta and cottage cheese—cottage cheese melts into the soup for a rich, creamy finish while keeping the recipe lighter and high in protein—just like I do in my Healthy Mac and Cheese.
- Meal prep tip: This soup keeps beautifully for up to 4 days. I usually make it on Sunday so I have a cozy, high-protein lunch ready for the week.
What To Serve with Lasagna Soup
This cozy, hearty soup pairs perfectly with a few simple sides to make it a complete meal:
- Garlic bread or a crusty baguette: For dunking and soaking up the rich tomato broth — try my Air Fryer Garlic Bread or Gluten-Free Garlic Bread.
- Simple green salad: A crisp Kale Crunch Salad or Strawberry Goat Cheese Salad adds freshness and balance.
- Roasted vegetables: Serve with Crispy Air Fryer Parmesan Zucchini or Balsamic Maple Brussels Sprouts for extra flavor and fiber.
- Cheese board: A small plate with mozzarella, Parmesan, and a few crackers or nuts for a cozy Italian-style touch.
- A light dessert: Finish with something sweet but wholesome like my Apple Pie Oatmeal Cookies or Mini Protein Cheesecakes.
Frequently Asked Questions
Yes! Use the sauté function to brown the beef, onion, and garlic first. Add the remaining ingredients except the noodles and cheese, then pressure cook on High for 10 minutes. Stir in the noodles and cook on Sauté until tender, then top with cottage cheese, mozzarella, and fresh basil before serving.
Yes. Brown the beef and garlic on the stove, then transfer everything except the noodles and cheese to your slow cooker. Cook on Low for 6–7 hours or High for 3–4 hours. Stir in the noodles during the last 20–30 minutes and finish with cheese before serving.
Absolutely! Ground turkey or chicken works great for a lighter, leaner version with the same cozy flavor.
Yes — but for best results, freeze it without the noodles. Cooked noodles can become soft after thawing. When you’re ready to serve, reheat the soup and add freshly cooked noodles right into the pot.
Cook them just until al dente and avoid boiling the soup once the noodles are in. They’ll keep softening slightly in the hot broth even after you turn off the heat.
Yes! Use gluten-free lasagna noodles or brown rice pasta. Both cook perfectly in the broth and give you the same cozy, hearty texture.
Yes! Store it in the fridge for up to 4 days. The flavors get even better the next day, making it perfect for meal prep lunches or easy weeknight dinners.
How to Store, Freeze & Reheat Lasagna Soup
To store: Let the soup cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. The noodles will continue to soften a bit, so if you prefer firmer noodles, you can store them separately and add them when reheating.
To freeze: For best results, freeze the soup without the noodles. Pour the cooled soup into freezer-safe containers, leaving a little room at the top for expansion. Freeze for up to 3 months. When you’re ready to enjoy it again, thaw overnight in the fridge.
To reheat: Warm on the stove over medium heat until hot. Add a splash of broth or water to loosen it up as it reheats — the noodles absorb liquid over time. If you froze it without noodles, cook fresh noodles separately and stir them in right before serving for the best texture.
More High-Protein Dinner Recipes You'll Love
If you loved this healthy Alfredo sauce, here are a few more recipes to try next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Healthy One-Pot Lasagna Soup
Ingredients
- 1 tablespoon avocado oil
- 1 large yellow onion, chopped
- 1 lb ground beef, I like 94% lean but 85% is great too
- 3 large garlic cloves, minced
- 2 tablespoon tomato paste
- 1 teaspoon salt, or to taste
- ½ teaspoon dried oregano
- 28 oz jar marinara sauce
- 15 oz can crushed tomatoes
- 6 cups chicken stock
- 9 oz box lasagna noodles, broken into thirds or fourths
- 10 oz ricotta cheese or cottage cheese
- 1 cup shredded mozzarella cheese
- Grated Parmesan cheese, for garnish
- Fresh basil, for garnish
Instructions
- Sauté the onion and garlic: Heat 1 tablespoon of oil in a large pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring often, until soft and translucent. Add the minced garlic and 1 teaspoon of salt, then cook for another 30 seconds until fragrant.
- Brown the beef: Add the ground beef and break it apart with a wooden spoon. Cook for 5–7 minutes, stirring occasionally, until browned and no longer pink.
- Add the tomato base: Stir in the tomato paste and oregano, cooking for 1–2 minutes to deepen the flavor. Then add the marinara sauce, crushed tomatoes, and chicken stock. Stir well and bring to a gentle boil.
- Break up the noodles: While the soup heats, break the lasagna noodles into thirds (about 2 inches long).
- If serving later: Stop here and refrigerate the soup without noodles. When ready to serve, reheat and add the noodles to cook fresh.
- If serving now or for meal prep: Add the broken noodles to the soup and cook according to the package instructions until tender, about 10–12 minutes.
- Make the cheese topping: While the noodles cook, mix the ricotta (or cottage cheese) with shredded mozzarella in a small bowl.
- Serve and enjoy: Ladle the hot soup into bowls, top with a spoonful of the cheese mixture, and garnish with Parmesan and fresh basil.
Hadley says
We made this for dinner and it was super yum! We used beef and added zucchini for some extra health. Super good and will make again!
Will says
So good! We love it.