High Protein Lasagna Soup
A comforting and delicious soup that combines the flavors of lasagna in a high protein format.
Equipment
- Large pot or Dutch oven Used for cooking the soup.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small white onion, finely chopped
- 5 cloves garlic, minced
- 1.5 lbs ground beef
- 4.5 cups chicken broth plus more if needed
- 14.5 ounce diced tomatoes preferably petite
- 14.5 ounce crushed tomatoes
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 1 teaspoon Italian seasoning
- 8 uncooked lasagna noodles gluten-free if necessary
- 1.25 cups shredded mozzarella cheese
- 8 ounces cottage cheese or ricotta cheese
- 2 tablespoons fresh basil, chopped
Instructions
- In a large pot or dutch oven, heat olive oil over medium heat.
- Add the garlic and onion, sautéing for about 5 minutes until fragrant.
- Add the ground beef, breaking it into pieces and cook until browned.
- Pour in the chicken broth, diced tomatoes, crushed tomatoes, tomato paste, dried basil, and Italian seasoning. Stir well to combine.
- Bring the mixture to a boil, then add the lasagna noodles. Reduce the heat to medium-low, cover, and simmer for approximately 20 minutes.
- While the soup simmers, prepare the cheese mixture by combining mozzarella, basil, and either ricotta or cottage cheese.
- Serve the soup in bowls, topping each with a generous scoop of the cheese mixture and grated parmesan cheese.
- Enjoy this comforting lasagna soup while it's warm!
Notes
For added flavor, consider sprinkling some fresh basil or parsley on top before serving.