Quick Facts
Time: 40 minutes • Yield: 6 servings • Skill: Easy • Method: One-pot stovetop • Diet: High-protein, family-friendly
Introduction
Lasagna Soup is the answer when you’re craving cozy comfort but don’t have the time or energy to build a full pan of lasagna. This version doubles down on nutrition by combining lean ground beef with red lentils in a rich tomato broth, giving you serious protein and fiber in every spoonful. You still get all the creamy lasagna soup vibes—tender noodles, Italian herbs, and a ricotta-mozzarella topping—without any layering or baking.
It’s the kind of healthy lasagna soup that works on busy weeknights, chilly weekends, and even meal prep Sundays. The texture is hearty but not heavy: soft lentils, ribbons of pasta, and just enough creamy cheese to feel indulgent while still fitting into your easy fall soup recipes rotation. If you like Lasagna Soup recipes, creamy pasta soup recipes, and easy dinner recipes that the whole table will actually eat, this lasagna soup stove top method is about to become a regular.
Why You’ll Love It
- Weeknight-easy: everything happens in one pot with clear timing.
- Flexible: swap noodles, greens, or even the broth with what’s already in your kitchen.
- Balanced flavor: tomato richness, savory beef, sweet onions, herbs, and a gentle chili kick.
- Great leftovers: thickens slightly in the fridge and reheats into an even more flavorful bowl.
High-Protein Lasagna Soup with Lentils & Beef (One-Pot, 40 Minutes)
- Total Time: 40 minutes
- Yield: 6 servings
Description
A cozy, high-protein lasagna soup made in one pot with lean ground beef, red lentils, tomatoes, lasagna noodles, and a creamy ricotta-mozzarella topping. Ready in 40 minutes and perfect for weeknights, meal prep, or a hearty fall dinner.
Ingredients
For the soup:
1 tbsp olive oil
1 lb (450 g) extra-lean ground beef
1 medium yellow onion, diced
3 cloves garlic, minced
1 cup sliced mushrooms (optional)
2 tbsp tomato paste
1½ tsp Italian seasoning
½ tsp dried basil
½ tsp dried oregano
½ tsp red pepper flakes (optional)
1 tsp kosher salt + more to taste
½ tsp black pepper
¾ cup dry red lentils, rinsed
1 can (28 oz) crushed or diced tomatoes
4 cups low-sodium beef or chicken broth
8 lasagna noodles, broken (6–8 oz)
2 packed cups baby spinach, chopped
Creamy topping:
¾ cup ricotta
¼ cup cottage cheese (optional)
¾ cup shredded mozzarella, divided
2–3 tbsp grated Parmesan (optional)
Fresh basil or parsley, chopped
Instructions
Heat oil in a large pot over medium-high. Add beef and onion; cook 5–7 minutes until browned and onions soften.
Stir in garlic and mushrooms; cook 2–3 minutes. Add tomato paste, Italian seasoning, basil, oregano, chili flakes, salt, and pepper. Cook 1–2 minutes.
Add lentils, crushed tomatoes, and broth. Scrape bottom of pot.
Bring to a simmer; cook 10 minutes partially covered.
Add broken lasagna noodles; simmer 10–12 minutes, stirring to prevent sticking. Add extra broth if needed.
Stir in spinach; cook 1–2 minutes until wilted. Remove from heat and rest 3–5 minutes.
Mix ricotta, cottage cheese, and half the mozzarella in a small bowl.
Serve soup topped with cheese mixture, remaining mozzarella, Parmesan, and fresh herbs.
Notes
– Use low-sodium broth to better control seasoning.
– For thicker soup, simmer uncovered a few extra minutes.
– For creamier texture, blend 1–2 ladles of the soup base and stir back in.
– Great for meal prep: thickens in the fridge and reheats well with a splash of broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: soup recipes
- Method: Stovetop (One Pot)
- Cuisine: Italian-American
Ingredients
For the soup:
- 1 tablespoon olive oil
- 1 pound (450 g) extra-lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 cup sliced mushrooms (optional but delicious for extra umami)
- 2 tablespoons tomato paste
- 1½ teaspoons Italian seasoning
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, to taste)
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ¾ cup dry red lentils, rinsed
- 1 can (28 ounces) crushed or diced tomatoes
- 4 cups low-sodium beef or chicken broth
- 8 lasagna noodles, broken into bite-size pieces (about 6–8 ounces pasta)
- 2 packed cups baby spinach, roughly chopped
For the creamy topping & finish:
- ¾ cup ricotta cheese
- ¼ cup cottage cheese (optional, extra protein and creaminess)
- ¾ cup shredded mozzarella, divided
- 2–3 tablespoons grated Parmesan-style cheese (optional)
- Fresh basil or parsley, chopped, for serving
What each ingredient does
- Olive oil: helps brown the beef and soften the aromatics.
- Ground beef: provides hearty flavor and a big protein boost.
- Onion & garlic: build the savory backbone of the soup.
- Mushrooms: add depth and a “meaty” texture without more meat.
- Tomato paste: concentrates tomato flavor and thickens the broth.
- Italian seasoning, basil, oregano, chili flakes: bring classic lasagna flavor with minimal measuring.
- Salt & pepper: sharpen all the other flavors.
- Red lentils: melt into the broth for extra protein and a naturally creamy texture.
- Crushed tomatoes: create the tomato base.
- Broth: turns everything into a soup while carrying the flavors.
- Lasagna noodles: give you those familiar lasagna bites without layering.
- Spinach: adds color, nutrients, and a bit of freshness.
- Ricotta, cottage cheese, mozzarella, Parmesan: transform it into creamy lasagna soup with a melty, cheesy finish.
- Fresh herbs: add a final pop of color and brightness.
Pro tip: Use low-sodium broth so you can season perfectly at the end instead of fighting a salty base.
Substitutions & Swaps
Think of this lasagna soup as a template you can bend around your fridge.
- Aromatics: No yellow onion? Use red or white, or even a few sliced shallots. Add diced carrots or celery if you want extra sweetness and body.
- Protein: Swap the lean beef for ground turkey or chicken. For a lighter twist, halve the beef and add more mushrooms or an extra ¼ cup of red lentils.
- Veggies: Spinach can be swapped for kale, Swiss chard, or frozen spinach. Zucchini, bell pepper, or grated carrot cook beautifully in the broth.
- Starch: Lasagna noodles scream “lasagna soup,” but any short pasta—penne, fusilli, rotini—works. You can also use gluten-free noodles for a GF-friendly bowl.
- Dairy/Fats: Use cottage cheese instead of some or all of the ricotta for even more protein. Prefer dairy-light? Stir in just a spoonful of ricotta and skip the extra mozzarella.
- Heat level: Adjust red pepper flakes or add a pinch of smoked paprika if you want warmth without extra spice.
Equipment Notes
You don’t need fancy gear for this recipe—just:
- A large heavy-bottomed pot or Dutch oven (5–6 quarts) so the noodles and broth have room to move.
- A solid wooden spoon or spatula for breaking up the ground beef and stirring the noodles as they cook.
- A ladle for serving and a few sturdy bowls for those big, cozy portions.
If your pot tends to scorch easily, keep the heat at medium instead of medium-high and give the bottom an extra scrape when you add tomato paste and lentils. Since it’s a one-pot lasagna soup, cleanup is minimal—just soak the pot briefly if any bits cling to the sides.
Step-by-Step
- Prep everything first. Dice the onion, slice the mushrooms, mince the garlic, break the lasagna noodles, rinse the red lentils, and measure the herbs. Having everything ready keeps the soup moving and prevents overcooking.
- Brown the beef and soften aromatics. Heat the olive oil in your pot over medium-high. Add ground beef and onion, cooking for 5–7 minutes, breaking the beef into small pieces until no pink remains and the onions are soft. If there’s noticeable fat, spoon off a bit.
- Layer in flavor. Stir in the garlic and mushrooms and cook for 2–3 minutes until fragrant and the mushrooms start to soften. Add tomato paste, Italian seasoning, basil, oregano, red pepper flakes, salt, and pepper. Stir for 1–2 minutes to bloom the spices and caramelize the paste slightly.
- Add lentils and liquids. Sprinkle in the rinsed red lentils, then pour in the crushed tomatoes and broth. Scrape the bottom of the pot to release any browned bits.
- Simmer the lentils. Reduce the heat to medium, cover partially, and simmer for about 10 minutes. The lentils should start to soften but still have a bit of bite.
- Cook the noodles. Stir in the broken lasagna noodles, making sure they are submerged. Keep the soup at a steady simmer, stirring every few minutes to keep the noodles from sticking. Cook 10–12 minutes, until the pasta is al dente and the lentils are tender. If the soup gets too thick, add a splash of broth or water.
- Add the greens. Stir in the chopped spinach and cook for 1–2 minutes until wilted and bright green. Turn off the heat and let the soup sit for 3–5 minutes to settle.
- Mix the cheesy topping. In a small bowl, combine ricotta, cottage cheese (if using), and half of the shredded mozzarella. Season with a pinch of salt and pepper.
- Serve and finish. Ladle the soup into bowls, top each with a generous spoonful of the ricotta mixture, sprinkle on remaining mozzarella and Parmesan if you like, and finish with fresh basil or parsley. Taste and adjust seasoning with more salt or a squeeze of lemon for brightness if needed.
Make-Ahead, Storage & Reheating
This lasagna soup was built with real life in mind.
- Make-ahead: You can cook the base (through the lentils and broth stage) up to 2 days in advance. Add noodles and spinach when you reheat so they stay perfectly tender.
- Fridge: Store cooled soup in an airtight container for 3–4 days. The noodles and lentils will soak up some liquid, so expect a thicker texture on day two.
- Freeze: For best texture, freeze the soup without noodles. Ladle into containers, leaving an inch of space for expansion, and freeze up to 3 months. Cook fresh pasta and stir it in after thawing.
- Reheat: Warm gently on the stove over medium-low heat, adding a splash of broth or water to loosen. Stir often so the cheesy topping melts evenly when you add it.
How to Lighten / Make It Creamy
To lighten the soup, use extra-lean ground beef, skip the cottage cheese, and reduce the mozzarella to a light sprinkle. You can also add an extra half cup of red lentils and more spinach to bulk it up with plant-based goodness instead of fat.
For an even creamier lasagna soup, remove 1–2 ladles of soup (without noodles) and blend until smooth, then stir it back in. Alternatively, stir a few spoonfuls of ricotta directly into the pot off the heat or swirl in a bit of evaporated milk. If you add dairy straight to a very hot pot, turn off the heat first and let it cool for a minute to avoid any curdling.
Toppings, Garnishes & Finishes
Toppings are where you can customize every bowl:
- Crunch: Garlic croutons, toasted pine nuts, or crispy fried shallots.
- Freshness: Chopped basil, flat-leaf parsley, or sliced green onions.
- Tang & heat: A squeeze of lemon, a drizzle of chili oil, or a pinch of red pepper flakes.
A sprinkle, a swirl, a squeeze—those last three seconds make the bowl look and taste like restaurant-level comfort.
Sides & Pairings
Serve your lasagna soup with:
- Warm crusty bread, garlic toast, or a simple focaccia for dunking.
- A crisp green salad with balsamic vinaigrette to cut through the richness.
- Steamed or roasted vegetables like broccoli, green beans, or zucchini.
If you enjoy drink pairings, sparkling water with a lemon slice or a light, crisp white-style drink complements the tomato and herb notes nicely.
Scaling the Recipe
To double the recipe, use a very large Dutch oven and increase all ingredients proportionally. Add broth gradually; you can always add more if the noodles drink it up. For half batches, reduce everything by half but keep an eye on the simmer time—lentils and noodles will cook slightly faster in a smaller volume of liquid. When scaling up, cool leftovers quickly by dividing the soup into shallow containers before refrigerating or freezing.
Nutrition & Dietary Notes
This lasagna soup is naturally high in protein thanks to the combination of lean ground beef, red lentils, and cheese. The lentils also bring fiber, which helps keep you satisfied and balances the carbs from the pasta. Use gluten-free noodles if you need to avoid gluten, and choose lactose-friendly cheeses or smaller amounts of cheese if dairy is an issue. There are no nuts in the base recipe, and you can keep toppings nut-free as well.
Troubleshooting
- Too salty: Add a splash of broth or water, then balance with a bit more crushed tomato or a squeeze of lemon.
- Too bland: Add a pinch of salt first, then more Italian seasoning, red pepper flakes, or an extra spoonful of tomato paste.
- Too watery: Simmer the soup uncovered for a few minutes to reduce, or stir in a spoonful of ricotta or Parmesan to thicken slightly.
- Noodles overcooked: Add extra broth, more spinach, or another handful of lentils to shift the texture, and top generously with fresh herbs for contrast.
FAQs
- Can I use frozen or precut ingredients?
Yes. Frozen chopped onions, frozen spinach, or frozen mushrooms work well. Add them straight to the pot; just expect a minute or two of extra cooking time as they release moisture. - What are the best protein or veg swaps?
Ground turkey, chicken, or even crumbled meatless alternatives work with this method. For veggies, zucchini, bell peppers, and carrots all fit right in. - How do I keep it from drying out when reheating?
Add a splash of broth or water before reheating and warm slowly, stirring often. If it thickens too much, add a bit more liquid until it’s saucy again. - Can I make it dairy-free?
Skip the cheeses and top with a drizzle of olive oil, fresh herbs, and maybe a plant-based cheese alternative. The red lentils still keep the soup creamy and satisfying. - How long does it keep or freeze?
In the fridge, it keeps 3–4 days. In the freezer—without noodles—it keeps up to 3 months; just add freshly cooked pasta when you reheat.
Variations
- Lemony Herb: Finish each bowl with lemon zest, a squeeze of lemon juice, and lots of chopped parsley and dill.
- Spicy Chipotle: Stir a spoonful of minced chipotle-style paste into the pot and balance with a touch of honey or a squeeze of lime.
- Creamy Parmesan: Stir extra Parmesan into the hot soup and add a splash of cream or evaporated milk at the end for an ultra-silky texture.
Chef Notes / Test Kitchen Tips
The biggest flavor boost comes from browning the beef well and toasting the tomato paste and herbs before adding liquid. Don’t rush that step; those extra 3 minutes make your lasagna soup taste like it simmered all afternoon.
The soup is usually done between 20–25 minutes after you add the liquids, but there’s a comfortable window. As long as the noodles are tender and the lentils are soft, you’re good. Salt lightly early on and taste again at the end—especially after adding the cheesy topping and any acid.
Conclusion
This Lentil & Ground Beef Protein Lasagna Soup gives you all the cozy pasta comfort of lasagna in a weeknight-friendly, one-pot format. It keeps well for 3–4 days, making lunches or next-day dinners as easy as reheating a bowl. When you try it, come back and tweak the toppings and variations to make it your own—and don’t forget to save and share your favorite version.
When you try it, come back and tweak the toppings and variations to make it your own—and don’t forget to add it to your favorite soup recipes for busy nights.
