Description
Craving the cozy, cheesy goodness of lasagna without the hassle? This high-protein lasagna soup has all the comforting flavors—savory beef, rich tomato broth, Italian herbs, and tender pasta—ready in under an hour.
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef (93% lean)
- 1/2 cup onion, minced
- 2 tbsp garlic, minced
- 28 oz crushed tomatoes (low-sodium)
- 1 bay leaf
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 4 cups low-sodium beef broth
- 2 cups water
- 2 cups reginetti pasta or broken lasagna noodles (about 5 oz dry)
For serving (optional):
- 1/4 cup ricotta cheese
- 1/4 cup grated Parmesan
- Fresh basil, torn
Instructions
1. Heat olive oil in a Dutch oven over medium heat. Sauté the minced onion for 2–3 minutes, then add garlic and cook for 1 more minute.
2. Add the ground beef and cook for 5–7 minutes until browned. Drain excess fat if necessary.
3. Stir in the crushed tomatoes, dried herbs, bay leaf, black pepper, and red pepper flakes if using. Pour in the beef broth and water. Bring to a simmer.
4. Add the pasta and cook for 10–12 minutes, stirring occasionally, until the pasta is tender. Remove the bay leaf.
5. Taste the soup and adjust seasoning if needed.
6. Serve hot, topped with a spoonful of ricotta, a sprinkle of Parmesan, and torn fresh basil if desired.
Notes
Pair this soup with garlic bread or crusty toast for extra comfort.
Garnish with fresh basil for a bright, fresh finish.
To make it even higher in protein, consider using chickpea or lentil-based pasta.