Lasagna Soup (High-Protein!)
One-pot lasagna soup with ground beef, gluten-free noodles, and creamy dairy-free ricotta—cozy, high-protein, and customizable!
Servings 6
Ingredients
For the Soup:
- 2 tablespoons olive oil
- ½ yellow onion diced
- 3 garlic cloves minced
- 1 pound organic ground beef (or ground turkey)
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt divided
- ½ teaspoon freshly ground black pepper
- 2 tablespoons tomato paste
- 3 cups marinara sauce
- 5 cups low-sodium chicken bone broth (I like Kettle & Fire)
- 8 uncooked gluten-free lasagna noodles (I used Jovial), broken into bite-size pieces
For Creaminess & Garnish:
- ½ cup dairy-free ricotta (I like Kite Hill)
- ½ cup shredded mozzarella or pasteurized goat cheese optional
- Fresh basil chopped
- Red chili flakes to taste
Instructions
- Sauté the aromaticsHeat the olive oil in a large Dutch oven or stockpot over medium heat.Add the onion and garlic and cook for 3–4 minutes, stirring occasionally, until the onion begins to soften.
- Brown the beefAdd the ground beef, Italian seasoning, ½ teaspoon salt, and pepper. Use a wooden spoon or meat masher to break the meat into small crumbles.Cook until just browned, about 5 minutes.
- Build the baseStir in the tomato paste until fully combined with the meat.Add the marinara and broth, then bring to a gentle boil over medium-high heat.
- Cook the noodlesAdd the broken lasagna noodles directly to the pot.Stir well, reduce the heat to medium, and simmer uncovered for 15–18 minutes, stirring every few minutes so the noodles don’t stick. Cook until the noodles are al dente.
- Finish the soupOnce the noodles are cooked, taste and adjust seasoning with the remaining ½ teaspoon salt or more if needed.Stir in half of the ricotta to make the broth slightly creamy.
To Serve & Store:
- To serve: ladle the soup into bowls. Top each with a dollop of ricotta, a sprinkle of mozzarella or goat cheese, fresh basil, and chili flakes.
- To store: cool completely before transferring to an airtight container. Refrigerate for 3–4 days. Reheat gently on the stovetop, adding extra broth if needed to loosen.
Notes
- For a protein boost: Swap in ground turkey or chicken. Add a can of white beans for even more protein.
- Make it dairy-free: Use DF ricotta and mozzarella alternatives.
- Veggie add-ins: Stir in spinach or chopped zucchini during the last 5 minutes of cooking.
- Gluten-free swaps: Use Jovial GF lasagna noodles or GF penne if you don’t have lasagna sheets.