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High Protein Lasagna Soup – Fast, Filling, and Family-Approved

High protein lasagna soup served hot with cheese
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The best Easy Lasagna Soup Recipe! This cheesy, hearty soup is a quick and healthy twist on classic lasagna, made in under an hour.

Ingredients

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  • 1 tablespoon olive oil
  • 1 lb ground beef
  • 1/2 cup minced onion
  • 2 tablespoons minced garlic (about 6 cloves)
  • 28 oz crushed tomatoes (low or no sodium)
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 cups low sodium beef broth
  • 2 cups water
  • 2 cups reginetti pasta or broken lasagna noodles (about 5 oz)
  • For serving:
  • 1/4 cup ricotta cheese (optional)
  • 1/4 cup grated Parmesan cheese (optional)

Instructions

1. In a large pot on the stove, heat olive oil for 3 minutes over medium high heat. Add the ground beef and cook for 10 minutes until browned.

2. Add onion and garlic to the pot. Sauté for an additional 2-3 minutes until translucent.

3. Add crushed tomatoes, spices, broth, and water. Stir together, cover, and bring to a boil, stirring occasionally.

4. Once boiling, add the pasta. Stir and reduce heat to medium. Cook uncovered for half the time listed on the pasta box, stirring occasionally.

5. Remove pot from heat. Let the soup sit uncovered for 5 minutes so the pasta can finish cooking.

6. Discard bay leaf. Serve in bowls topped with ricotta and Parmesan cheese if desired. Enjoy!

Notes

This recipe is best made on the stovetop to avoid overcooking the pasta. If preferred, cook the pasta separately and stir it in before serving. Store leftovers in the fridge and add extra broth if needed when reheating.

Find it online: https://cookingwithramsay.com/high-protein-lasagna-soup/