During the Retreat to You, my mom kept talking about how she was going to go home and make lasagna soup for dinner. And, well… once that idea was in my mind, I had to make it too!
This soup has everything I love about traditional lasagna—savory ground beef, tomatoes, Italian herbs, tender noodles, and creamy cheese—but in a cozy, one-pot soup that is perfect for a chilly fall or winter evening.
I added zucchini for a little extra color, fiber, and vegetable goodness. It blends right into the soup while adding some nutrition without taking away from that comforting lasagna flavor.
And let's be honest: the ricotta on top is what really makes it. A little mozzarella and Parmesan finish it off, and suddenly you have all the deliciousness of lasagna without having to layer a single noodle.
It's hearty, protein-rich, comforting, and easy enough to make on a weeknight. Even better, it makes great leftovers—if you have any left!
Ingredients:
2 lbs Ground Beef
1 Medium Yellow Onion
1 Can Diced Tomatoes
1 Jar Marinana Sauce + ½ jar of water to rinse out the jar and add to the soup
1 Box Lasagna Noodles < I did not use the entire box for my recipe
1 medium Zucchini
Seasoning: 1 tsp basil, 1 tsp oregano, 1 tsp thyme, 1 tsp onion powder, 1 tsp garlic powder, 3 bay leaves, ½ tsp sea salt, ½ tsp black pepper
Toppings:
Ricotta Cheese
Mozarella Cheese
Parmesan Cheese
How to:
1 Brown ground beef in large saucepot on medium heat. Drain liquid fat. Move meat to the edges then add onion and garlic; cook and stir 2 to 3 minutes or until softened.
2 Stir in tomatoes, sauce, seasonings, salt, pepper, and bay leaves.. Bring to boil. Add lasagna noodle pieces and Zuccini; cook 6 to 8 minutes or until noodles are tender (if you’re using Gluten Free noodles it will be much longer).
3 Ladle soup into serving bowls. Top with a dollop of ricotta cheese and sprinkle with mozzarella and/or parmesan cheese to serve.
Coaching Corner: I love recipes like this because they show that nourishing food doesn't have to mean giving up comfort food. Start with quality protein, add vegetables where you can, and enjoy the foods you love. There is room for both nutrition and pleasure at the table.
Recipe makes 8 servings
Toppings are not included in the base calculation
Per serving:
Calories: ~450
Protein: ~32 g
Carbohydrates: ~40 g
Fat: ~18 g
Fiber: ~5 g
Suggested toppings:
1 Tbsp ricotta + 1 Tbsp mozzarella + 1 Tbsp Parmesan adds approximately 70 calories, 5 g protein, 1 g carbohydrate, and 5 g fat.
