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A comforting bowl of Lasagna Soup, featuring layers of pasta, rich tomato sauce, and creamy cheese, perfect as a featured image for a recipe.

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.