High Protein Creamy Lasagna Soup
A mash-up of white lasagna and lasagna soup combining an Italian seasoned lean beef, mushroom, and onion soup base with broken lasagna noodles and chicken bone broth. The soup is finished with a blend of creamy white beans and ricotta cheese, parmesan cheese, lemon, and your choice of herbs or leafy greens.
Servings: 6 Servings
Calories: 485kcal
Ingredients
- 2 Tablespoons Olive Oil divided
- 8 oz Sliced Mushrooms baby bella or white
- 16 oz Lean Ground Beef 93/7
- 1 medium Sweet Onion finely diced
- 4 Frozen Crushed Garlic Cubes or 4 cloves fresh
- 2 teaspoons Italian Seasoning (no salt added)
- 2 teaspoons Kosher Salt
- 1 teaspoon Black Pepper
- 6 cups Chicken Bone Broth
- 8 oz Lasagna Noodles or your choice of pasta
- 1 can (15 oz) White Beans
- 1 cup Whole Milk Ricotta
- ½ oz (about 20 leaves) Basil thinly sliced
- 2 large Lemons zested and cut into wedges
- Parmesan for serving
Instructions
- Heat 1 ½ tablespoons of olive oil in a large Dutch oven or pot over medium heat before adding the mushrooms. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are browning nicely.
- Push the mushrooms to one side of the pot and add the remaining ½ tablespoon of olive oil. Add the ground beef and cook for 2-3 minutes until browned on one side before breaking apart and adding the diced onion.
- Stir everything together and continue cooking until the beef is fully cooked and the onions are translucent, another 3-4 minutes.
- Stir in the garlic, Italian seasoning, salt, and pepper. Cook for about a minute or until the garlic is fragrant.
- Add some of the broth to deglaze the pot and get any sticky bits of the bottom before adding all the broth and pasta.
- Cover the pot and cook for 10-12 minutes, stirring halfway through, until the pasta is just shy of al dente.
- While the pasta cooks, blend the beans and ricotta together until completely smooth.
- Once the pasta is cooked, turn the heat to low and stir in the blended ricotta and a handful of chopped basil. Cover and cook for about 5 minutes until the soup is back up to temperature and the basil has wilted.
- Salt to taste before serving. Garnish with grated parmesan, lemon zest and juice (Don’t skip!), more fresh basil, and black pepper.
Nutrition
Serving: 16oz (about 2 cups) | Calories: 485kcal | Carbohydrates: 46g | Protein: 41g | Fat: 16g | Fiber: 6g