One-Pot High-Protein Lasagna Soup That Eats Like a Cheat Meal (But Isn’t)

You want comfort food that hits like a Friday night pizza but fuels like a Monday morning training plan. This One-Pot High-Protein Lasagna Soup is the move: big Italian flavor, legit macros, and minimal cleanup. It’s meaty, cheesy, rich, and done in one pot—without the layering drama.

Think lasagna’s bold personality, but with the speed and practicality of a weeknight soup. If your goals are more muscle, less hassle, and zero sad salads, you’re in the right kitchen.

Why You’ll Love This Recipe

• Protein-packed: We’re talking 35–45g protein per serving depending on toppings. You’ll feel full and satisfied without raiding the pantry an hour later.
• One pot, zero fuss: Browning, simmering, and pasta cooking all happen in the same pot.Fewer dishes, more wins.
• Classic lasagna flavor profile: Tomato richness, Italian herbs, garlic, and a creamy ricotta finish—familiar, cozy, and craveable.
• Flexible and forgiving: Swap in turkey, chicken, or plant-based crumbles. Use whatever pasta shapes you’ve got. It still slaps.
• Meal-prep friendly: Holds up beautifully for lunches and late-night emergency bowls.

What Goes Into This Recipe – Ingredients

• 1 lb (450 g) lean ground turkey or chicken (or 90% lean ground beef if you prefer)
• 4 oz (115 g) turkey or chicken sausage, casings removed (optional but great for flavor)
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced (optional for sweetness and color)
• 2 tbsp tomato paste
• 1 (28 oz/800 g) can crushed tomatoes
• 4 cups (950 ml) low-sodium chicken broth (plus more as needed)
• 1 cup (240 ml) marinara sauce (good quality matters)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 tsp fennel seeds (optional but very “lasagna”)
• 8–10 lasagna sheets, broken into 2-inch pieces (or 8 oz mafalda/campanelle)
• 1 cup (240 g) part-skim ricotta
• 1/2 cup (45 g) grated Parmesan, plus extra for topping
• 1 cup (95 g) shredded part-skim mozzarella
• 1–2 cups (60–120 g) fresh baby spinach (optional greens boost)
• 1 tbsp olive oil
• Salt and black pepper, to taste
• Fresh basil, chopped, for garnish (optional)

Step-by-Step Instructions

1. Heat and brown: In a large heavy pot, heat olive oil over medium-high.Add ground turkey (and sausage if using). Season with salt and pepper. Cook 5–7 minutes, breaking into small crumbles until lightly browned.
2. Aromatics in: Add onion, bell pepper, and a pinch of salt.Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant. No burning—burnt garlic equals regret.
3. Tomato base: Stir in tomato paste and cook 1 minute to caramelize slightly.Add crushed tomatoes, marinara, oregano, basil, chili flakes, and fennel seeds. Mix well.
4. Broth and simmer: Pour in chicken broth. Bring to a lively simmer.Taste and adjust salt/pepper. It should already taste good now; great soup starts here, not at the end.
5. Pasta time: Add broken lasagna sheets. Stir so they don’t clump.Reduce to medium and simmer 10–12 minutes, stirring every couple minutes so nothing sticks. Add a splash of broth if it gets too thick.
6. Greens + melt: When pasta is al dente, stir in spinach until wilted, 1 minute. Turn heat to low.Sprinkle in mozzarella and half the Parmesan, stirring until just melted and silky.
7. Ricotta finish: In a small bowl, mix ricotta with a pinch of salt and pepper. Swirl spoonfuls into the soup or dollop on top of each bowl. Finish with remaining Parmesan.
8. Garnish and serve: Top with fresh basil and extra pepper.If you like it thinner, loosen with more broth; for thicker, simmer 2–3 minutes more. Ladle, flex, enjoy.

Preservation Guide

• Fridge: Store in airtight containers up to 4 days. The pasta will continue to absorb liquid; add a splash of broth when reheating.
• Freezer: For best texture, freeze without the pasta.Make the soup base (meat, tomato, broth, seasonings), cool, and freeze up to 3 months. Reheat and cook fresh pasta directly in the simmering base.
• Reheating: Stovetop over medium-low with extra broth to loosen, or microwave in 60–90 second bursts, stirring between intervals. Avoid boiling—cheese and pasta get cranky.

What’s Great About This

• Macro-friendly comfort: High protein, moderate carbs, and you control the fat by choosing lean meat and part-skim cheeses.
• Flavor density: Tomato paste + fennel + Parmesan create a real “lasagna sauce” vibe.The ricotta swirl makes it restaurant-level creamy without heavy cream.
• Weeknight-fast: From start to bowl in ~35 minutes, with only one pot to clean. Your sink will forgive you.
• Customizable: Swap spices, greens, or pasta shapes. This soup takes feedback well—rare trait, IMO.

Don’t Make These Errors

• Overcooking the pasta: It keeps softening in hot soup.Pull it when it’s just al dente.
• Skipping the tomato paste step: That quick caramelization adds deep flavor. Raw paste tastes flat.
• Adding all the cheese too early: High heat can turn it grainy. Melt on low right at the end.
• Under-seasoning: Taste after adding broth and again before serving.Tomatoes need salt to sing.
• Not stirring the pasta: Broken lasagna likes to stick. Stir regularly those first minutes.

Variations You Can Try

• Ultra-lean: Use 99% lean ground turkey and part-skim cheeses; finish with extra basil and lemon zest for brightness.
• Beefy classic: 90% lean ground beef + a splash of red wine during the tomato paste step. Boom—Sunday sauce energy.
• Spicy Arrabbiata: Double red pepper flakes, add chopped Calabrian chiles, and finish with pecorino.
• Veg-powered: Use plant-based crumbles, vegetable broth, and add mushrooms and zucchini.Keep the ricotta or swap in almond ricotta.
• Pesto swirl: Stir 1–2 tablespoons of basil pesto into the pot at the end for herby richness. Great with chicken sausage.
• Cottage cheese boost: Replace half the ricotta with whipped cottage cheese for extra protein and a lighter tang.
• Gluten-free: Use your favorite GF lasagna sheets or fusilli; cook gently and check doneness early.

FAQ

How can I make this even higher in protein?

Add 1 cup of rinsed white beans or an extra 8 oz of lean ground turkey. You can also swap half the ricotta for whipped cottage cheese.

Topping with additional Parmesan adds a small bump too.

Can I make it dairy-free?

Yes. Use dairy-free ricotta and mozzarella, and skip the Parmesan or use a vegan alternative. Choose a marinara without cheese.

The soup will still be rich thanks to the tomatoes and spices.

What if I don’t have lasagna noodles?

Use any short pasta that catches sauce: mafalda, bowties, rotini, or broken spaghetti in a pinch. Start with the same weight and adjust cook time per package instructions.

Will the noodles get mushy in leftovers?

They can. To avoid that, cook the pasta separately and add to bowls when serving, or freeze the base and add fresh pasta when reheating.

If already combined, reheat gently and add broth to loosen.

Is this spicy?

Mild by default. The crushed red pepper flakes add a hint of heat, but you control the level. For zero heat, omit them; for fire, add more or stir in Calabrian chili paste.

Can I cook this in a slow cooker?

Yes, with tweaks.

Brown the meat and aromatics on the stovetop, then transfer to a slow cooker with tomatoes, marinara, and broth. Cook on Low 4–6 hours. Add pasta for the last 20–30 minutes, then finish with cheeses.

How do I keep the soup from getting too thick?

Keep extra broth on standby.

Pasta absorbs liquid as it sits, so add 1/2–1 cup when reheating until you hit your ideal consistency. Salt to taste after thinning.

What’s the best marinara to use?

Choose a marinara with simple ingredients: tomatoes, olive oil, garlic, onion, and herbs. Avoid sugar-heavy jars.

A good jar upgrades everything—FYI, it’s the secret shortcut here.

My Take

This soup is the “work smarter” version of lasagna. You get the layers of flavor without the literal layers of labor. It’s filling, fast, and friendly to your nutrition goals—like a coach and a chef teamed up.

Make it once, and it’ll become your weeknight safety net. And when someone asks how you’re hitting your protein without suffering, just ladle them a bowl and let the results speak.