Lasagna Soup

5 from 1 vote

This cozy soup has all the flavors of classic lasagna in an easy, one-pot format that comes together for weeknight dinner!

Prep Time25

Cook Time20

Total Time45

Course: Main Course, Soup

Cuisine: American, Italian

Keyword: high protein, lasagna, soup

Servings: servings

Calories: 439kcal

Ingredients

1 lb 93/7 ground beef
9 oz reginetti pasta
4 cups beef stock 32 fl oz
14 oz crushed tomatoes with basil
14 oz tomato sauce
3 oz baby spinach roughly chopped
1 small onion diced (200 grams)
3 cloves garlic minced (12 grams)
1 tbsp tomato paste
2 tsp olive oil
1 tbsp Homemade Italian Seasoning
1/2 tsp salt
2 bay leaves
1 parmesan rind (optional)

Cheese Topping

3/4 cup part skim ricotta cheese (186 grams)
1/2 cup part skim shredded mozzarella cheese (56 grams)
1/4 cup grated parmesan cheese (8 grams)
1 tbsp fresh basil chopped

Instructions

In a large pot or dutch oven, heat 2 tsp olive oil over medium high heat until shimmery. Add 1 lb 93/7 ground beef (and sausage if using), breaking apart as it cooks. When the beef is about half cooked, add 1 small onion and continue breaking beef apart until almost completely cooked through, then add 3 cloves garlic, 1 tbsp tomato paste, 1/2 tsp salt, and 1 tbsp Homemade Italian Seasoning. Mix and cook another 1-2 minutes.
Add 14 oz crushed tomatoes with basil, 14 oz tomato sauce, and 4 cups beef stock, stirring until well combined. Add 2 bay leaves and 1 parmesan rind (optional), then cover and bring mixture to a boil.
Add 9 oz reginetti pasta to the mixture and stir, then lower heat slightly to medium. Cover and continue to boil for 9-10 minutes or until pasta is very al dente.
While the pasta is cooking, make the Cheese Topping. In a medium bowl, combine 3/4 cup part skim ricotta cheese, 1/2 cup part skim shredded mozzarella cheese, 1/4 cup grated parmesan cheese, and 1 tbsp fresh basil. Set aside.
Once the pasta is cooked, remove it from heat and remove the parmesan rind and bay leaves. Add 3 oz baby spinach, stir and rest for at least 5 minutes. Add a scoop of the Cheese Topping over the soup for serving.

Notes

Flavor: For a more robust flavor, add 1/4 lb of hot Italian sausage during the same step as the beef. Note that if you skip the sausage, the bay leaves are critical and adding parmesan rind while the pasta cooks is highly recommended.

Make it ahead or freeze: Check out my recommendations for leftovers or meal prep here.

Nutrition: Scan the barcode below or search for "Peanut Butter and Fitness Lasagna Soup" to log this food in My Fitness Pal.

Nutrition