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High Protein Lasagna Soup

High protein lasagna soup in a rustic bowl with ricotta and basil
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This soup delivers all the comforting flavors of classic lasagna in a quick, one-pot format. It features a savory meat and tomato broth with tender pasta, topped with a creamy, cheesy ricotta mixture. It's a high-protein, family-friendly meal ready in about 45 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes
  • 1 (24-ounce) jar marinara sauce
  • 4 cups beef broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 8 ounces mafalda pasta or broken lasagna noodles
  • 1 cup fresh spinach, roughly chopped
  • Salt and black pepper to taste
  • 1 cup whole milk ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese, divided
  • ¼ cup fresh basil, chopped, plus more for garnish

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add ground beef, breaking it up, and cook until well browned, about 5-7 minutes. Remove beef with a slotted spoon and set aside.
  2. In the same pot, add diced onion and cook until softened, about 3-4 minutes. Add garlic, Italian seasoning, oregano, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Stir in tomato paste and cook for 1 minute. Add marinara sauce, diced tomatoes with juices, and beef broth, scraping up browned bits from the pot bottom. Return browned beef to the pot and bring to a gentle boil.
  4. Reduce heat to a simmer and add the pasta. Cook according to package directions for al dente, stirring occasionally. In the last 2 minutes of cooking, stir in the fresh spinach until wilted.
  5. While pasta cooks, make the cheese topping. In a medium bowl, combine ricotta, Parmesan, half of the mozzarella, and the chopped basil. Season with a pinch of salt and pepper.
  6. Ladle the hot soup into bowls. Top each serving with a dollop of the ricotta mixture and a sprinkle of the remaining mozzarella. Garnish with extra fresh basil.

Notes

For best results, brown the meat well to build flavor. Cook pasta al dente as it will soften in the hot soup. Do not mix the cheese topping into the whole pot; add only to individual bowls to prevent graininess. Soup thickens upon standing; add a splash of broth when reheating.

Nutrition

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