This high protein one pot lasagna soup is everything you love about classic lasagna — rich tomato flavor, melty cheese, tender noodles — but made easier, lighter, and gluten‑free.

Packed with 1.5 pounds of ground beef and Italian sausage, 7 cups of beef bone broth, and a generous mix of veggies like onion, carrot, and spinach, this cozy bowl delivers serious nourishment without sacrificing comfort.

Using Jovial Foods brown rice lasagna noodles, this recipe keeps things gluten‑free while still giving you that perfect lasagna texture.

And the best part? A creamy ricotta‑mozzarella dollop stirred in right before serving that makes every bite silky, thick, and unbelievably satisfying.

This gluten‑free lasagna soup is a high protein one pot dinner made with brown rice lasagna noodles, bone broth, and a blend of ground beef and Italian sausage for maximum flavor. It’s loaded with vegetables, including onion, carrot, and spinach, making it a healthy comfort food recipe perfect for busy weeknights.

The soup simmers into a rich, hearty base, then gets finished with a creamy ricotta and mozzarella mixture that melts into the broth for a thick, cheesy, classic lasagna feel.

If you’re looking for a protein‑packed soup, an easy one‑pot meal, or a gluten‑free lasagna alternative, this recipe checks every box.

Why You’ll Love This High Protein Lasagna Soup

• High Protein — Between the beef, sausage, bone broth, and cheeses, this soup delivers major staying power.
• One Pot Convenience — No layering, no baking, no fuss. Everything cooks in a single pot.
• Gluten‑Free Friendly — Jovial brown rice lasagna noodles give you perfect texture without gluten.
• Creamy & Cozy — The ricotta‑mozzarella dollop stirred in at the end makes it velvety and luxurious.
• Veggie‑Loaded — Onion, carrot, spinach, and tomatoes make this nourishing and balanced.
• Family‑Friendly — Kids love it, adults love it, and leftovers reheat beautifully.

Key Ingredients

Gluten Free Lasagna Noodles – I used Jovial Foods brand
Ground Beef
Ground Italian Sausage – or more ground beef
White Onion
Carrot
Garlic
Tomato Paste
Tomato Sauce
Beef Bone Broth
Spinach
Parmesan
Mozzarella
Ricotta

How to Make High Protein Lasagna Soup

Brown your meat in a dutch oven or large sauce pan
Drain fat and set meat aside in a bowl
Add diced onion and carrot and cook until soft, about 5 minutes
Add garlic and tomato paste and allow to simmer 30 seconds
Add in tomato sauce, spices, and broth, and bring to a medium simmer
Add meat back in and noodles, broken into smaller pieces
Cover and let simmer for 12 minutes (gluten free noodles take less time to absorb liquid than wheat pasta, so adjust noodle cooking time if using different noodles)
Once noodles are cooked to your liking add in spinach and parmesan
In a small separate bowl stir ricotta and mozzarella together
Ladle soup into serving bowls and top with a dollop of your ricotta mozzarella mixture. It will mix up for a rich, thick, and creamy texture
Enjoy!

Flavor Variations

• Spicy Lasagna Soup — Add crushed red pepper, spicy Italian sausage, or Calabrian chili paste.
• Veggie‑Forward Version — Swap meat for mushrooms, zucchini, and extra spinach.
• White Lasagna Soup — Use chicken broth, omit tomatoes, and add garlic + cream for a white lasagna twist.
• Tuscan Style — Add sun‑dried tomatoes, basil, and a splash of balsamic.
• Extra Cheesy — Stir in shredded parmesan or provolone before serving.

FAQ

• Can I make this dairy‑free?
Yes — use dairy‑free ricotta (like Kite Hill), dairy‑free mozzarella, and skip the parmesan or use a DF alternative.
• Can I use different noodles?
Absolutely. Any gluten‑free pasta works, but lasagna noodles give the most authentic texture.
• Does it freeze well?
The soup freezes beautifully before adding the ricotta‑mozzarella mixture. Add the cheese fresh when reheating.
• Can I make it lower fat?
Use lean ground beef, turkey sausage, or all ground turkey. It will still be high protein and delicious.
• How thick is it?
It starts brothy, then thickens naturally as the noodles cook. The ricotta‑mozzarella swirl makes it creamy and spoon‑worthy.

High Protein One‑Pot Lasagna Soup (Gluten‑Free)

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Servings:

Equipment

1 Dutch Oven

Ingredients

1 lb lean ground beef
1/2 lb ground italian sausage
1 small yellow onion diced
3 carrots diced
3 garlic cloves minced
3 tbsp tomato paste
1 24 oz jar marinara sauce
7 cups beef bone broth
10 lasagna noodles broken into pieces
1/2 tsp sea salt
1/4 tsp black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
3 cups baby spinach
1/2 cup parmesan plus more for topping
1 cup ricotta cheese
1 cup shredded mozzarella

Instructions

Brown your meat in a dutch oven or large sauce pan
Drain fat and set meat aside in a bowl
Add diced onion and carrot and cook until soft, about 5 minutes
Add garlic and tomato paste and allow to simmer 30 seconds
Add in tomato sauce, spices, and broth, and bring to a medium simmer
Add meat back in and noodles, broken into smaller pieces
Cover and let simmer for 12 minutes (gluten free noodles take less time to absorb liquid than wheat pasta, so adjust noodle cooking time if using different noodles)
Once noodles are cooked to your liking add in spinach and parmesan
In a small separate bowl stir ricotta and mozzarella together
Ladle soup into serving bowls and top with a dollop of your ricotta mozzarella mixture. It will mix up for a rich, thick, and creamy texture
Enjoy!