High-Protein Lasagna Soup (Print Version)
A warm, savory soup featuring ground beef, gluten-free noodles, and dairy-free creamy layers.
# Ingredients:
For the Soup
01 -
2 tablespoons olive oil
02 -
½ yellow onion, diced
03 -
3 garlic cloves, minced
04 -
1 pound organic ground beef
05 -
1 teaspoon Italian seasoning
06 -
1 teaspoon kosher salt, divided
07 -
½ teaspoon freshly ground black pepper
08 -
2 tablespoons tomato paste
09 -
3 cups marinara sauce
10 -
5 cups low-sodium chicken bone broth
11 -
8 uncooked gluten-free lasagna noodles, broken into bite-size pieces
For Creaminess & Garnish
12 -
½ cup dairy-free ricotta
13 -
½ cup shredded mozzarella or pasteurized goat cheese (optional)
14 -
Fresh basil, chopped
15 -
Red chili flakes, to taste
# Instructions:
01 -
Heat olive oil in a large Dutch oven over medium heat. Add diced onion and minced garlic, cooking for 3 to 4 minutes until onion softens.
02 -
Add ground beef, Italian seasoning, ½ teaspoon salt, and black pepper. Break meat into small crumbles and cook until browned, about 5 minutes.
03 -
Stir in tomato paste to coat meat fully. Add marinara sauce and chicken bone broth, bringing mixture to a gentle boil over medium-high heat.
04 -
Add broken gluten-free lasagna noodles directly into the pot. Stir well, reduce heat to medium, and simmer uncovered for 15 to 18 minutes, stirring occasionally to prevent sticking, until noodles are al dente.
05 -
Taste the soup and adjust seasoning with remaining ½ teaspoon salt or more as needed. Stir in half of the dairy-free ricotta to achieve a slightly creamy broth.
06 -
Ladle soup into bowls. Top each serving with a dollop of ricotta, a sprinkle of mozzarella or goat cheese if using, fresh chopped basil, and red chili flakes to taste.
07 -
Allow soup to cool completely before transferring to an airtight container. Refrigerate for 3 to 4 days and gently reheat on the stovetop, adding broth if necessary to loosen consistency.
# Notes:
01 -
For a protein boost, substitute ground turkey or chicken, or add a can of white beans. To keep dairy-free, use non-dairy ricotta and mozzarella alternatives. For added vegetables, stir in spinach or chopped zucchini during the final 5 minutes of cooking.
02 -
Use gluten-free lasagna noodles or penne to maintain gluten-free status.