All the hearty, comforting flavors of classic lasagna transformed into a cozy, high-protein soup with a creamy ricotta swirl.

Scale

Lean ground beef or turkey

1 onion, diced

3–4 garlic cloves, minced

Crushed tomatoes

Diced tomatoes

Tomato paste

Low-sodium beef or chicken broth

Dried oregano

Dried basil

Dried thyme

Red pepper flakes (optional)

Salt and pepper

Lasagna noodles, broken into bite-sized pieces

Ricotta cheese

Small-curd cottage cheese

Parmesan cheese, grated

Fresh parsley, chopped

1 egg (optional)

Mozzarella cheese, shredded

Fresh basil leaves

1. Cook ground meat in a Dutch oven over medium-high heat until browned, then drain excess fat.

2. Add diced onion and cook until softened, about 5 minutes.

3. Stir in minced garlic and cook 2-3 minutes.

4. Stir in tomato paste and cook 1-2 minutes.

5. Add crushed tomatoes, diced tomatoes, broth, oregano, basil, thyme, red pepper flakes, salt, and pepper.

6. Bring to a simmer, cover, and cook 15-20 minutes.

7. Add broken lasagna noodles and cook until al dente, 8-10 minutes.

8. In a bowl, mix ricotta, cottage cheese, Parmesan, parsley, optional egg, salt, and pepper.

9. Ladle soup into bowls and top each with a dollop of the ricotta mixture.

10. Garnish with mozzarella, Parmesan, and fresh basil. Serve hot.

Meal prep friendly; refrigerates well for several days.

Easily customizable with your favorite protein or veggies.

Optional egg in ricotta mixture adds creaminess.

Keywords: lasagna soup, high protein, comfort food, easy dinner, ricotta swirl