High‑Protein Lasagna Soup (Sausage + Beef Combo)

If you’ve ever craved the cozy layers of lasagna but wanted a quicker, spoonable version, this High‑Protein Lasagna Soup is for you. It combines ground beef and Italian sausage, layers of savory tomato, garlic, onion, and lasagna noodles, all simmered into a rich broth and topped with cheese that melts just right. You’ll get comfort, flavor, and protein in every bite.

Why I Love This Lasagna Soup Recipe

A Memory Born from Cold Evenings

Some winters back, I was rushing home after a long day, chilled through. I wanted something warm, something cheesy, something filling. I found myself craving lasagna—but didn’t want to bake. I had both ground beef and spicy Italian sausage in my fridge, a can of tomatoes, some lasagna sheets. I decided to toss everything into a pot, stirred in onion, garlic, herbs. When it was done, the aroma hit me—deep tomato, garlic, meat. That first spoonful of melted mozzarella and basil? Game changer. From then on, this combination of sausage + beef became my go-to when I needed comfort *and* protein.

What Makes It Truly High‑Protein

This recipe packs in protein from two meats: lean ground beef and Italian sausage. Then you’ve got the cheese—mozzarella, maybe a touch of parmesan—and the broth carrying flavor. Unlike pasta‑heavy or cream‑heavy casseroles, this soup delivers muscle‑friendly macros without feeling light. If you want, you can boost the protein even further with bone broth or ricotta mixed in at the end.

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Ingredients & Variations with the Sausage + Beef Blend

What You’ll Need

• Olive oil (1‑2 Tbsp) for sautéing
• 1 medium yellow or white onion, diced
• 3‑4 cloves garlic, minced
• ½ lb (≈225g) lean ground beef
• ½ lb (≈225g) Italian sausage (mild or spicy, casings removed if needed)
• Tomato paste (2 Tbsp)
• Canned diced tomatoes (one large can or two standard cans, e.g. 14‑15 oz each)
• Beef or chicken broth (≈4‑6 cups, depending on how brothy you like it)
• Broken lasagna noodles (enough for 8 oz or so) or pasta alternative
• Dried Italian seasoning / basil / oregano
• Fresh basil (for garnish)
• Cheese: shredded mozzarella, grated parmesan (optional ricotta for topping)
• Salt, pepper, red pepper flakes (if you want heat)

Recommended Variations & Swaps

If you want to tweak the recipe:

• Lean meat swap: Use turkey or chicken sausage + lean ground turkey rather than beef, for lower fat but still solid protein.
• Vegetable boost: Add spinach, kale, or zucchini near the end so they wilt, adding color and nutrients.
• Gluten‑free: Use gluten‑free lasagna noodles or pasta shape that holds up well in soup.
• Dairy options: Lower‑fat cheeses or dairy‑free alternatives work; or use ricotta just for garnish so most of cheese melts but doesn’t dominate texture.
• Broth choices: Beef broth gives deeper flavor; chicken or bone broth lighten it up and increase protein depending on brand.
• Tempo variation: Make it in one pot; simmer pasta directly in soup, or cook pasta separately to retain better texture for leftovers.

How to Cook This Soup: Step‑by‑Step + Key Tips

Step‑by‑Step Instructions

1. Heat a large pot or Dutch oven over medium heat. Add olive oil. Once hot, sauté the diced onion until soft (about 4‑5 minutes), then stir in garlic for another minute until fragrant.
2. Add the ground beef and Italian sausage. Break them apart with a spoon. Brown fully (≈5‑7 minutes). Drain excess fat if there’s too much.
3. Stir in tomato paste, dried herbs (Italian seasoning, basil, oregano), salt, pepper. Cook for 1‑2 minutes so the paste loses its raw taste.
4. Add diced tomatoes and broth, bring to a gentle boil. Taste and adjust seasoning.
5. Add broken lasagna noodles (or pasta alternative). Reduce heat to medium‑low, cover, and let simmer until the pasta is just tender (≈12‑15 minutes, depending on noodle type).
6. Just before serving, stir in shredded mozzarella and a splash of grated parmesan. Garnish with fresh basil. If using ricotta, dollop individually into bowls.

Tips for Best Texture & Flavor

• Don’t overcook noodles: they’ll continue soaking broth after you turn off the heat; undercook slightly if you expect leftovers.
• Adjust broth amount: you can make it soupier or thicker depending on preference.
• Balance seasoning: Italian sausage is already seasoned. Taste before adding too much salt.
• Cheese matters: freshly shredded melts better than pre‑shredded.
• Let it rest briefly: after turning off heat, cover for a few minutes so flavors settle.

Frequently Asked Questions

Can I freeze this High‑Protein Lasagna Soup?

Yes. Freeze without pasta or cheese topping to preserve texture. Store in airtight containers. Thaw in fridge overnight, reheat on stovetop, add pasta or cheese fresh when serving.

How do I make it even more protein‑packed?

You can increase the meat portions (add extra beef or sausage), use bone broth, stir in a few spoonfuls of ricotta or cottage cheese, or even top with a poached egg for extra protein.

Is this recipe good for meal prep / leftovers?

Absolutely. Store soup and pasta separately if possible. That prevents the pasta from swelling too much and becoming mushy. Reheat gently and add pasta when warming up. Keeps 3‑4 days in fridge, or months in freezer (store parts separately).

What if I want to reduce fat content?

Use lean ground beef (90‑95% lean), choose “light” or “low‑fat” Italian sausage or even turkey sausage, reduce amount of cheese or choose lower‑fat versions, and drain excess fat from the meat after browning.

Conclusion

This High‑Protein Lasagna Soup with sausage and beef hits the sweet spot: it gives you that rich, comforting lasagna flavor without the fuss. You get hearty meat, bold tomato, melty cheese, and noodles all together in one satisfying bowl. It’s great for cold nights, for feeding a crowd, or just for meal prep. Give it a try—you may end up preferring this over baked lasagna on many nights.