I am officially in my crockpot era and I am here for it! (see here, here + here for reference).

Not only are slow-cooker meals incredibly efficient (fast to prep, slow to cook) but they also remove that mental burden of wondering all day what the heck you’re going to make for dinner. 

The decision is already made, the slow cooker is working it’s magic and the result is often cozy, nourishing and delicious (not to mention on time!)

And this High Protein Crockpot Lasagna Soup is no different. 

It’s super fast to prep (with a minimal amount of chopping and sautéing), then simmers in the crockpot for hours, developing a deep, rich flavor that honestly tastes just like homemade lasagna. 

This is a very trendy recipe but I have to say I think you’ll love my version, which is not only easy but high in protein (46g per serving!), naturally gluten-free, sneaks in a veg and is topped with a cottage cheese/mozzarella/parm dollop that makes it taste like the real deal. 

Basically, it’s a fam favorite/crowd-pleaser that everyone loves, and it’s on regular rotation in our household. 

Snag the recipe (both stovetop + crockpot instructions) and details below!

HEALTHY HIGH PROTEIN CROCKPOT LASAGNA SOUP INGREDIENTS

+ Lean, Grass-Fed Ground Beef

This gives the soup it’s rich, meaty flavor and is loaded with bioavailable minerals like zinc + iron (necessary for hormone synthesis) along with protein + collagen (crucial for hormone production + menstrual cycle health). 

+ Mild Italian Chicken Sausage

Adds more protein + that layered, seasoned flavor that really makes this soup taste like lasagna. 

+ Aromatics + Seasonings 

Sautéed onion, minced garlic + Italian Seasoning helps to build a deep, savory base for the soup, as well as adds immunity boosting/inflammation-reducing properties!

+ Tomato Paste + Marinara

It’s not lasagna if there’s no tomato. Using a combo of tomato paste + marinara adds a deep, concentrated, rich flavor as well as a healthy dose of Vitamin C, which helps your body absorb all of that iron!

+ Beef Bone Broth 

Using beef bone broth adds a strong umami note (which really helps with the flavor) as well as provides protein, collagen, gelatin and amino acids that promote optimal skin and gut health. 

+ Gluten-Free Lasagna Noodles

I love using brown rice noodles which taste delicious in this soup and sneak in some fiber/slow-burning carbs. 

+ Spinach

I’ll sneak a veg into anything I can and adding spinach to this soup gives it a boost of fresh flavor and antioxidants that help to reduce inflammation and support optimal hormone health. 

+ Cottage Cheese (or Ricotta)

This cheese is loaded with protein (30g per cup!) and tastes very similar to ricotta, which is traditionally used in lasagna. That being said, you could also just use ricotta, which is also high in protein. Either way you can’t go wrong!

HOW TO MAKE HIGH PROTEIN CROCKPOT LASAGNA SOUP

Making this high protein crockpot lasagna soup is about as easy as it gets! Here are the basic steps:

1) Brown your meat + cook your onions and garlic.

2) Add them to your crockpot along with the seasonings, tomato paste, marinara and beef bone broth. 

3) Cover and cook on high for 4-6 hours or low for 8-10 hours. 

4) When there’s 30 minutes of cooking time remaining, stir in the broken lasagna noodles and cover, continuing to cook. 

5) Once finished, stir in spinach to wilt.

6) Use a spoon to mix together the cottage cheese, mozzarella and parmesan. Top each serving with a hearty dollop of the cheese mixture! 

WHAT MAKES THIS CROCKPOT LASAGNA SOUP HEALTHIER 

This lasagna soup is loaded with protein, collagen, amino acids and minerals, as well as naturally gluten-free and sugar-free. You could also easily leave off the cheesy topping (although it is delicious) to keep it dairy-free, or else swap for a dairy-free cheese alternative. In summary:

+ High in Protein (46 grams per serving!)

+ Naturally Gluten-Free (uses brown rice noodles for more fiber!)

+ Naturally Sugar-Free

+ Sneaks in An Antioxidant Rich Veg (spinach)

+ Rich in Collagen, Gelatin + Amino Acids (thanks to the bone broth)

+ Can Easily Be Made Dairy-Free (leave off the topping or sub for an alt cheese)

HORMONE HEALTHY CROCKPOT LASAGNA SOUP SWAPS/SUBS

+ Swap the Beef

While I highly recommend using the beef for optimal flavor + nutrient-density, you could also use a leaner meat like ground bison, chicken or turkey in it’s place. OR swap the meat ratios, using 1 pound of mild Italian chicken sausage and 1/2 pound of ground beef. 

+ Swap the Beef Bone Broth

You could also use chicken bone broth for a lighter flavor or beef stock or broth. 

+ Swap the Cottage Cheese

Try using ricotta cheese (super delicious + high in protein), leave off altogether (if dairy-free) or use dairy-free alternatives

HIGH PROTEIN CROCKPOT LASAGNA SOUP TIPS

+ Make sure to brown your meat + cook your onion!

While you could technically skip this step to save prep time, I don’t recommend it as it creates a complex, savory, deep and rich flavor.

+ Add the cottage cheese mixture in at the very end (i.e. don’t cook!)

You want to top the soup with a dollop of the cottage cheese mixture when serving (instead of cooking it in the soup) as this keeps the cheese from curdling.

+ Make sure to break your lasagna noodles into 2-inch (bite size) pieces

Otherwise they’ll be too large and hard to eat in the soup!

MORE HIGH PROTEIN CROCKPOT RECIPES

+ Slow Cooker Slightly Sweet N’ Spicy Gochujang Pot Roast

+ Apple Cider Braised Pork Shoulder + Buttery Mashed Potatoes

+ Healthy White Chicken Chili 

+ Chuck Roast Tacos + Avocado Chimichurri (pg. 94 of my cookbook, Hormone Healthy Eats, released 2.24.26!)

*Photos by: Tanya Pigrim

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High Protein Crockpot Lasagna Soup

GF

This crockpot lasagna soup is loaded with protein (46g per serving), easy to make, gluten-free + tastes just like lasagna!

PREP TIME:	TOTAL TIME:
10 Mins	06:10 Hours

• Author: Lauren Chambers

• Servings: 6

• Recipe Type: High Protein Crockpot Lasagna Soup

• Cuisine: Italian

Ingredients

• 2 tablespoons avocado oil *or other neutral cooking oil 
• 1 yellow onion, diced
• 1 pound lean, grass-fed ground beef
• ½ pound ground Italian chicken sausage, casings removed *or sub for more beef
• 4 cloves garlic, minced
• 2 teaspoons Italian Seasoning
• 1 teaspoon sea salt
• Black pepper to taste
• 2 tablespoons tomato paste
• 1 24-ounce jar marinara
• 5 cups beef bone broth *can sub for chicken
• 9 ounces gluten-free lasagna noodles, broken into 2-inch pieces
• 16 ounces full-fat cottage or ricotta cheese
• 1 cup shredded mozzarella
• ½ cup shredded parmesan
• 3 cups spinach, roughly chopped
• Fresh basil leaves + red chili flakes & optional parmesan for topping

Instructions

Crockpot:

1. Cook your aromatics + meat! Heat the avocado oil in a large Dutch oven or pot over medium heat *or use the sauté function on your crockpot if you have one. Add in the diced onion and sauté, stirring occasionally, until translucent, 4-5 minutes. Add in the ground beef and Italian chicken sausage, using a large wooden spoon or spatula to break up any large chunks. Cook until browned, about 5 minutes. Add in the minced garlic and cook for 1 minute more, until fragrant.
2. Add meat mixture to the crockpot + stir in seasonings + liquids! Transfer the cooked meat mixture to your crockpot (leave if you have the sauté feature) and stir in the Italian seasoning, sea salt, black pepper and tomato paste. Pour in the marinara and bone broth and stir to combine.
3. Cover + cook! Cover with the lid and cook on high for 4-6 hours or low for 8-10 hours.
4. At 30 minutes remaining, stir in your noodles! Add in the broken lasagna noodles and give the mixture a good stir. Cover and let cook for the remaining 30 minutes. Your noodles should be al dente.
5. Make your cheesy topping! In a medium-sized mixing bowl, mix together the cottage or ricotta cheese, shredded mozzarella and shredded parmesan until well-combined. Store in the fridge until the soup is ready.
6. Add spinach, garnish & serve! Remove the lid and stir in the spinach until wilted. Let cool for 5 minutes, then taste and adjust with seasonings if necessary. Ladle into bowls and top with a generous scoop of the cheesy topping. Garnish with basil leaves and optional red chili flakes and parmesan.

Stovetop:

1. Cook your onion + meat! Heat the avocado oil in a large Dutch oven or pot over medium heat. Add in the diced onion and sauté, stirring occasionally, until translucent, 4-5 minutes. Add in the ground beef and Italian chicken sausage, using a large wooden spoon or spatula to break up any large chunks. Cook until browned, about 5 minutes. 
2. Add in your seasonings. Add in the minced garlic, Italian seasoning, sea salt, black pepper and tomato paste, stirring until well-combined. Cook for 1 minute, until fragrant. 
3. Add liquids + noodles & boil. Add the marinara and bone broth to the pot and stir until well-combined. Cover and bring to a boil. 
4. Add your noodles & cook your soup! Add the broken lasagna noodles to the pot, stir well, then reduce the heat to medium low and let simmer for 15 minutes, until al dente, stirring occasionally to keep the noodles from sticking. 
5. Make your cheesy topping! In a medium-sized mixing bowl, mix together the cottage or ricotta cheese, shredded mozzarella and shredded parmesan until well-combined. Store in the fridge until the soup is ready.
6. Add spinach, garnish & serve! Remove pot from the heat and stir in the spinach until wilted. Let cool for 5 minutes, then taste and adjust with seasonings if necessary. Ladle into bowls and top with a generous scoop of the cheesy topping. Garnish with basil leaves and optional red chili flakes and parmesan.

Notes

*Let cool to room temp then store in an airtight container in the fridge for 3-4 days.

Recipe Rated:

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