35 min · 1 serving · @Allen Speigner
High-Protein Lasagna Soup
All the cosy flavour of lasagna in a bowl: lean beef, broken noodles and marinara in bone broth, finished with Parmesan, mozzarella and blended cottage cheese.
Nutrition per serving
- 488 kcal
- 46 g protein
- 40 g carbs
- 16 g fat
Ingredients
- 75 g lean ground beef (13 ¼ or leaner)
- 25 g yellow onion, diced
- 1 small garlic clove, minced
- 1 tsp light butter
- 28 g lasagna noodles, broken into pieces
- 1 tsp tomato paste
- 115 ml no-sugar marinara sauce
- 160 ml beef bone broth
- 20 ml half & half
- 10 ml heavy cream
- 1 tsp chopped parsley
- 4 g grated Parmesan
- 9 g shredded part-skim mozzarella
- 40 g low-fat cottage cheese (or part-skim ricotta), blended
- 1 pinch each salt, black pepper and paprika
- 1 pinch each Italian seasoning, oregano, Creole seasoning, adobo and red pepper flakes
- Fresh basil, to garnish
Steps
- Melt the light butter in a pot over medium heat and sauté the onion and garlic for 3–4 minutes, seasoning with salt, pepper and paprika.
- Add the beef, breaking it apart, season with the Italian seasoning, oregano, Creole seasoning, adobo and red pepper flakes, and cook until browned.
- Stir in the tomato paste for 1 minute, then add the marinara and bone broth and bring to a gentle boil before reducing to a simmer.
- Add the broken lasagna noodles and simmer uncovered for 10–12 minutes, stirring occasionally, until tender.
- Lower the heat, stir in the half & half and cream for 3–4 minutes, then stir in the parsley, Parmesan, mozzarella and blended cottage cheese.
- Ladle into a bowl and finish with basil, extra parsley or a little extra cheese.
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