Description
A quick, one-pot wonder that transforms the soul-warming flavors of classic lasagna into a simple, nourishing soup. This High Protein Lasagna Soup is a family-approved meal perfect for busy weeknights, delivering cheesy, savory, pasta-filled joy in a fraction of the time.
Ingredients
1 tablespoon Olive Oil
1 medium Yellow Onion, diced
1 pound Lean Ground Beef (90/10 or 93/7)
4 cloves Garlic, minced
2 teaspoons Italian Seasoning
1 (28-ounce) can Crushed Tomatoes
4 cups Beef or Chicken Broth
2 tablespoons Tomato Paste
8 ounces Mafalda Corta or Rotini Pasta
1 cup Ricotta Cheese
1 cup Shredded Mozzarella Cheese
1/2 cup Grated Parmesan Cheese
Salt and Black Pepper to taste
Instructions
1. 1. Brown the Meat: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook until softened, about 3-4 minutes. Add the ground beef, breaking it up with a spoon, and cook until no longer pink. Stir in the garlic and Italian seasoning, cooking for one more minute until fragrant.
2. 2. Build the Broth: Drain any excess grease from the pot. Then, add the crushed tomatoes, broth, and tomato paste. Stir everything together until the tomato paste dissolves completely. Bring your soup to a gentle boil.
3. 3. Cook the Pasta: Once boiling, reduce the heat to a steady simmer. Add the uncooked pasta and let it cook according to the package directions, usually about 10-12 minutes. Stir occasionally to prevent sticking.
4. 4. Prepare the Cheese Topping: While the pasta cooks, mix the ricotta, 1/4 cup of mozzarella, and the parmesan cheese in a small bowl. Season with a pinch of salt and pepper.
5. 5. Serve and Enjoy: Ladle the hot soup into bowls. Top each serving with a generous dollop of the ricotta mixture and a sprinkle of the remaining mozzarella cheese. The heat from the soup will melt the cheese perfectly.
Notes
Substitutions & Variations: Ground turkey or Italian sausage work beautifully. You can also use a plant-based ground meat alternative. If you're out of mafalda pasta, any short pasta like rotini, shells, or even broken lasagna noodles will do. For a veggie boost, stir in a couple of handfuls of fresh spinach or chopped zucchini with the broth. For a creamier soup, swirl in an extra 1/2 cup of ricotta directly into the pot at the end.
Pro Tips: Don't skip browning the meat and onions to build foundational flavor. Taste the broth before adding the pasta and adjust the salt and pepper. For an extra flavor boost, consider adding a parmesan rind to the broth as it simmers (remove before serving).
Storage: Let soup cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days. When reheating, you may need to add a splash of broth or water as the pasta will absorb liquid. For freezer meals, prepare the soup base without the pasta and freeze that, cooking fresh pasta when you're ready to serve.
Serving Suggestions: Serve with garlic bread for dipping or a fresh green salad with a light vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 612
- Sugar: 11g
- Sodium: 1155mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 45g
- Cholesterol: 110mg