High Protein Lasagna Soup in Slow Cooker

This High Protein Lasagna Soup in Slow Cooker has all the delicious flavors of lasagna but in a simpler, healthier version. With minimal hands on time, it’s perfect for a cozy weeknight dinner.

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Lasagna is such a cozy, delicious meal, but let’s be real — it can be a bit of an undertaking to make. But with it being one of my husband’s favorite meals, I was motivated to make a healthier, higher protein, EASY lasagna — and this high protein lasagna in the slower cooker is just that.

Reasons You’ll Love This Recipe:

• High Protein – even if you use regular broth instead of bone broth, you still end up with over 30 grams of protein per serving!
• Easy to Make – no need to pre-brown the ground beef. Everything gets added to the crock pot to cook during the day, then just add the lasagna noodles at night!
• Extra Veggies – I like to add a little extra veg with the addition of an onion and bell pepper. You can also add other veggies like chopped zucchini, kale, spinach, and mushrooms, too.
• Family-Friendly – this is a pretty kid and family-friendly meal! (So long as your kids like lasagna…)
• Delicious – all the cozy, nostalgic flavors of lasagna, but in soup form. Can’t beat it!

Ingredient Notes & Substitutions:

For a full ingredient list with quantities, please check out the recipe card at the bottom of this post.

• Ground Beef – I use 93/7 lean ground beef in this lasagna soup for a leaner, higher protein option.
• Bell Pepper – I love the flavor the bell pepper adds, plus it adds more nutrients!
• Onion – another addition of flavor and nutrition!
• Tomato Sauce – for a quick hack that amplifies flavor, I use a 24 ounce jar of tomato sauce. I’ll use either my homemade oven roasted tomato sauce, or a store-bought marinara or tomato basil sauce.
• Broth – I love bone broth for a protein-packed option, but any broth or stock will work! You can use whatever you have, too — beef, chicken, or even vegetable.
• Flavor Enhancers – minced fresh garlic, Italian seasoning, salt, pepper, and a splash of balsamic vinegar all elevate the flavor.
• Lasagna Sheets – you need 8 lasagna noodles, crushed and tossed into the slow cooker for the last 30 minutes to cook and also slightly thicken the broth.
• Ricotta & Mozzarella – serve your finished soup with a scoop of ricotta cheese and sprinkle of mozzarella cheese. This is what takes it to the next level of a true lasagna soup!

How to Make Slow Cooker Lasagna Soup

For complete instructions, please check out the recipe card at the bottom of this post.

Add ground beef to slow cooker and break it apart a bit – I like to use my meat chopper. Add seasonings.

Add garlic, bell pepper, tomato sauce, balsamic vinegar, and broth.

Give the soup a stir, then let cook in the slow cooker on high for 4-5 hours or on low for 6-7 hours. Add broken lasagna noodles, then cover and cook for an additional 30 minutes. Top with ricotta and mozzarella when serving, and enjoy!

Tips and Variations

• Swap the Protein – you can use ground chicken, ground turkey, ground pork, or even Italian sausage.
• Use a Different Pasta Shape – I always have Barilla Protein+ pasta in my pantry, so I often will use that if I’m out of lasagna noodles.
• Add More Vegetables – obviously as a dietitian, I’m a huge fan of adding more vegetables whenever I can! I’ve made this before adding chopped mushrooms, zucchini, kale, and spinach, too.
• Make in One Pot on the Stove – sauté garlic and vegetables over medium heat, then add beef and brown it. Add all remaining ingredients, including noodles, and simmer for 20 minutes.
• Adjust the Consistency – simmer with noodles longer for a thicker soup, or add a touch more broth for a thinner texture.
• Gluten-Free – use gluten-free lasagna noodles (they work great!)
• Dairy-Free – use your favorite dairy-free ricotta and mozzarella substitutes.

Storage & Meal Prep

This soup is perfect to make for dinner and double up leftovers as meal prep lunches!

Store in airtight containers in the fridge for up to 3-4 days. You can add the cheeses on top before storing and reheating or after — they’ll just get stirred in more if added before.

You can also freeze the soup for up to a month.

Note that the noodles absorb more liquid as they sit, so be sure to cook to al dente and note that you may need to add a splash more broth or water when reheating.

Shop This Recipe

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All of my favorites can be found on my Amazon storefront, including a whole page dedicated to my Meal Prep Essentials!

• 2 Cup Glass Round Containers with Lids
• Bamboo Butcher Block
• Slow Cooker
• Veggie Chopper
• Gold & Wood Measuring Cups & Spoons
• Meat Chopper

More Soup Recipes to Love

• Slow Cooker 5 Ingredient Taco Soup
• Black Bean Salsa Soup
• Pesto Tortellini Soup
• Bone Broth Chicken Soup
• Healthier Potato Soup

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