BEST HIGH PROTEIN LASAGNA SOUP

Craving that warm, comforting lasagna flavor but don’t have the time for all the layering? Imagine a rich, savory broth swimming with broken lasagna noodles, seasoned ground beef, and dollops of creamy ricotta and melted mozzarella. This Lasagna Soup recipe delivers all the satisfaction of classic lasagna in a fraction of the time, and with a protein boost to keep you full and energized – I promise, you’ll be hooked!

The Powerhouse Ingredients You’ll Need

For the Soup Base:

• 1 tablespoon olive oil
• 1 pound ground beef (I prefer lean, but use what you like!)
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a little kick!)
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 4 cups beef broth (low sodium is best so you can control the salt)
• 1 cup water
• 8 ounces lasagna noodles, broken into smaller pieces
• Salt and pepper to taste

For the Ricotta Topping:

• 15 ounces ricotta cheese (part-skim or whole milk, your choice!)
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tablespoon chopped fresh parsley
• Salt and pepper to taste

For Serving:

• Shredded mozzarella cheese
• Fresh basil leaves (optional)

Let’s Talk Substitutions & Variations

This Lasagna Soup is super adaptable, so feel free to make it your own! Here are some ideas:

• Protein Power: Swap the ground beef for ground turkey or Italian sausage. You could even use a combination!
• Veggie Boost: Add chopped vegetables like carrots, celery, zucchini, or spinach to the soup while it simmers.
• Cheese, Please!: Experiment with different cheeses in the ricotta mixture. A little provolone or mozzarella would be delicious.
• Spicy Kick: Increase the amount of red pepper flakes, or add a pinch of cayenne pepper.
• Herb It Up: Fresh herbs always elevate the flavor. Try adding fresh rosemary, thyme, or oregano to the soup while it cooks.
• Make it Creamy: Stir in a splash of heavy cream or half-and-half at the end for an extra-rich soup.
• Gluten-Free: Use gluten-free lasagna noodles!

Step-by-Step Instructions: From Prep to Plate

Don’t be intimidated – this Lasagna Soup is easier than you think! Just follow these simple steps, and you’ll have a delicious and comforting meal on the table in no time.

Getting Started:

1. Brown the Beef: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
2. Sauté the Aromatics: Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.

Building the Soup:

3. Add the Liquids: Pour in the crushed tomatoes, tomato sauce, beef broth, and water. Stir well to combine.
4. Simmer Away: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
5. Noodle Time: Add the broken lasagna noodles to the soup. Continue to simmer, uncovered, for another 10-12 minutes, or until the noodles are cooked through and tender. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
6. Season to Perfection: Season the soup with salt and pepper to taste. Remember, you can always add more, but you can’t take it away!

Making the Ricotta Topping:

7. Mix it Up: While the soup is simmering, prepare the ricotta topping. In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper. Mix well until everything is evenly combined.

Serving Up Deliciousness:

8. Ladle and Top: Ladle the Lasagna Soup into bowls. Top each bowl with a spoonful of the ricotta mixture and a sprinkle of shredded mozzarella cheese.
9. Garnish and Enjoy: Garnish with fresh basil leaves (if desired) and serve immediately.

Tips & Tricks for Lasagna Soup Success

Here are some extra tips to ensure your Lasagna Soup turns out perfectly every time:

• Don’t Overcook the Noodles: Keep a close eye on the noodles while they’re cooking. Overcooked noodles will become mushy and ruin the texture of the soup.
• Adjust the Broth: If you prefer a thicker soup, use less broth. If you like it thinner, add more broth or water.
• Make Ahead: This soup is even better the next day! The flavors have time to meld together in the refrigerator. Just store it in an airtight container and reheat gently on the stovetop or in the microwave.
• Freezing: Lasagna Soup freezes well, making it a great option for meal prepping. Let the soup cool completely before transferring it to freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
• Ricotta Tip: For the smoothest ricotta topping, drain the ricotta cheese in a cheesecloth-lined sieve for about 30 minutes before mixing it with the other ingredients. This will remove excess moisture and prevent the topping from becoming watery.

What to Serve with Your Lasagna Soup

This hearty soup is a meal in itself, but it’s also delicious served with a few simple sides:

• Crusty Bread: Perfect for dipping into the flavorful broth.
• Garlic Bread: Because who doesn’t love garlic bread?
• Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the rich soup.

Beyond Lasagna Soup: Other Soups You’ll Love

If you’re a soup fanatic like me, you’re always on the hunt for new and exciting recipes. If you enjoyed this Lasagna Soup, you might also like these delicious and comforting soups:

• High Protein White Chicken Chili: A creamy and flavorful chili packed with chicken and white beans.
• Tuscan Chicken Soup: A hearty and healthy soup with chicken, spinach, and white beans in a flavorful broth. Also check out this Tuscan Chicken Soup recipe, you will love it!
• High Protein White Chicken Chili: (Just in case you missed it the first time, it’s *that* good!)
• Pasta E Fagioli Soup: A classic Italian soup with pasta, beans, and vegetables.
• Italian Penicillin Soup: This soup is perfect when you are feeling under the weather.

Frequently Asked Questions (FAQ)

Can I make this soup in a slow cooker?

Yes, you can! Brown the beef and sauté the onions and garlic as directed. Then, transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the noodles during the last 30 minutes of cooking. Top with ricotta mixture and mozzarella before serving.

Can I use different types of pasta?

Absolutely! While lasagna noodles are traditional, you can use other types of pasta like penne, rotini, or even small shells. Just adjust the cooking time accordingly.

How do I store leftovers?

Store leftover Lasagna Soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Ready to Dig In?

I hope you enjoy this Lasagna Soup as much as I do! It’s the perfect way to satisfy your lasagna cravings without all the fuss. Don’t forget to share your creations with me – I love seeing your variations! Happy cooking!

BEST HIGH PROTEIN LASAGNA SOUP

This Lasagna Soup recipe delivers all the satisfaction of classic lasagna in a fraction of the time, with a protein boost to keep you full and energized. It features a rich, savory broth swimming with broken lasagna noodles, seasoned ground beef, and dollops of creamy ricotta and melted mozzarella.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6

Course: Main Course

Cuisine: Italian-American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes optional
• 4 cups beef broth
• 1 cup water
• 8 ounces lasagna noodles, broken into smaller pieces
• Salt to taste
• Pepper to taste
• 15 ounces ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 tablespoon chopped fresh parsley
• Shredded mozzarella cheese for serving
• Fresh basil leaves for garnish optional

Equipment

• Large pot or Dutch oven
• Spoon
• Knife
• Cutting board
• Medium bowl
• Measuring cups and spoons
• Ladle

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
4. Add the minced garlic, oregano, basil, and red pepper flakes (if using) and cook for another minute until fragrant.
5. Pour in the crushed tomatoes, tomato sauce, beef broth, and water. Stir well to combine.
6. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes to allow the flavors to meld.
7. Add the broken lasagna noodles to the soup. Continue to simmer, uncovered, for another 10-12 minutes, or until the noodles are cooked through and tender. Stir occasionally to prevent the noodles from sticking to the bottom of the pot.
8. Season the soup with salt and pepper to taste.
9. While the soup is simmering, prepare the ricotta topping. In a medium bowl, combine the ricotta cheese, Parmesan cheese, egg, parsley, salt, and pepper. Mix well until everything is evenly combined.
10. Ladle the Lasagna Soup into bowls.
11. Top each bowl with a spoonful of the ricotta mixture and a sprinkle of shredded mozzarella cheese.
12. Garnish with fresh basil leaves (if desired) and serve immediately.

Notes

Don’t overcook the noodles. Adjust the broth consistency to your preference. This soup is even better the next day and freezes well. For a smoother ricotta topping, drain the ricotta cheese before mixing.