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High Protein Lasagna Soup

High protein lasagna soup combines browned lean beef, tomatoes, broth, and tender lasagna noodles in a Dutch oven. Each bowl gets a generous scoop of creamy ricotta, mozzarella, and Parmesan topping with fresh basil.
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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

For the soup
  • 1 tbsp olive oil
  • 2 lb ground beef 90% lean
  • 1 yellow onion medium, diced
  • 4 cloves garlic minced
  • 2 tbsp tomato paste
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.25 tsp red pepper flakes
  • 1 can (28 oz) crushed tomatoes
  • 8 cups low-sodium beef broth
  • 12 oz lasagna noodles broken into 2-inch pieces
  • 0.5 cup basil fresh, chopped
For the cheese topping
  • 1.5 cups part-skim ricotta cheese
  • 1 cup low-moisture mozzarella cheese shredded
  • 0.5 cup Parmesan cheese grated
  • 0.25 tsp kosher salt

Equipment

  • 1 6-quart Dutch oven

Method
 

Cook the soup
  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat, then add the ground beef and onion. Cook for 8–10 minutes, breaking up the beef, until it is browned and the onion is softened; drain excess fat if needed.
  2. Add the garlic and cook for 30 seconds, stirring, until fragrant.
  3. Stir in the tomato paste, Italian seasoning, 1 teaspoon kosher salt, black pepper, and red pepper flakes; cook for 1 minute.
  4. Add the crushed tomatoes and beef broth, bring to a boil, then reduce the heat and simmer uncovered for 10 minutes.
  5. Stir in the broken lasagna noodles and simmer uncovered for 10–12 minutes, stirring occasionally, until the noodles are just tender.
  6. Stir in the basil.
Make the cheese topping
  1. Stir together the ricotta, mozzarella, Parmesan, and 1/4 teaspoon kosher salt in a medium bowl.
Serve the soup
  1. Ladle the soup into bowls and top each serving with a generous scoop of the cheese mixture.

Notes

For tender noodles, cook them just until tender and serve promptly. Refrigerate leftovers for up to 3–4 days; freezing is possible, but the noodles may soften. For a leaner variation, substitute ground turkey for the beef.