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Easy High Protein Lasagna Soup Recipe for Weeknights

High protein lasagna soup · Healthy weeknight dinner · Cozy, hearty, cheesy, and ready fast
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American-Italian Inspired
Calories: 324
Ingredients Method

Ingredients
  

  • For the Soup
  • 1 tablespoon olive oil
  • Avocado oil butter, or ghee can also work.
  • 1 pound ground beef
  • Use lean ground beef or swap in ground turkey, ground chicken, or Italian sausage.
  • 1/2 cup minced onion
  • Yellow onion or white onion both work well.
  • 2 tablespoons minced garlic
  • About 6 garlic cloves. Use less if you prefer a milder garlic flavor.
  • 28 ounces crushed tomatoes
  • Low-sodium or no-salt-added tomatoes are best for controlling salt.
  • 1 bay leaf
  • Adds depth to the tomato broth.
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
  • Add more for heat or skip for a mild soup.
  • 4 cups low-sodium beef broth
  • Chicken broth or vegetable broth can also be used.
  • 2 cups water
  • Add more if you prefer a brothier soup.
  • 2 cups reginetti pasta or broken lasagna noodles
  • Mafalda farfalle, shells, or any short pasta can work.
  • For Serving
  • 1/4 cup ricotta cheese optional
  • Spoon a little on top of each bowl for creamy lasagna flavor.
  • 1/4 cup grated Parmesan cheese optional
  • Adds salty savory finish.
  • Fresh basil optional
  • Extra black pepper optional

Method
 

  1. Brown the beef
  2. Heat olive oil in a large soup pot over medium-high heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks.
  3. Add onion and garlic
  4. Stir in the minced onion and garlic. Cook for 2 to 3 minutes, until the onion softens and the garlic smells fragrant.
  5. Build the broth
  6. Add crushed tomatoes, bay leaf, basil, parsley, oregano, black pepper, red pepper flakes, beef broth, and water. Stir well.
  7. Simmer the soup base
  8. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes. Stir occasionally so nothing sticks to the bottom.
  9. Add the pasta
  10. Stir in the pasta. Cook uncovered over medium heat until the pasta is just shy of al dente. The noodles will continue softening after the pot comes off the heat.
  11. Rest the soup
  12. Remove the soup from the heat. Discard the bay leaf and let the soup sit for about 5 minutes so the pasta finishes cooking gently.
  13. Serve with cheese
  14. Ladle the soup into bowls. Top with ricotta, Parmesan, fresh basil, and extra black pepper if desired.