I love this viral soup recipe! But made it lower calorie and higher protein! Used this for meal prep also for the week since it makes 8 servings.
LASAGNA SOUP
Ingredients
1/2 lb lean ground beef
1/2 lb Italian sausage
Kinder’s The Blend (or salt pepper and garlic)
1 yellow onion, diced
1 tbsp olive oil
2 tbsp minced garlic
2 tbsp tomato paste
1 (24 oz) marinara (I like Rao’s)
1/4 tsp red pepper flakes
1-2 tbsp parsley
1/2 tsp dried oregano
1 tsp dried basil
7 cups chicken broth (or I did 3 cups bone broth for extra protein and 4 cups chicken broth)
9 lasagna noodles, broken into pieces
2 cups fresh spinach (optional)
1 cup shredded mozzarella
1/2 cup grated Parmesan
10 oz ricotta (part skim)
Fresh basil, for serving
Instructions
1. Brown the ground beef and Italian sausage, seasoning with Kinder’s The Blend. Drain and set aside.
2. In a large pot, heat the olive oil and add the diced onion. Cook over medium heat for about 5 minutes, until softened. Add the minced garlic and cook for 1–2 more minutes.
3. Stir in the tomato paste, marinara, red pepper flakes, parsley, oregano, basil, chicken broth, and cooked meat. Bring to a boil.
4. Add the broken lasagna noodles and reduce heat to medium-low. Cook until the noodles are tender, stirring occasionally. At the end, add the spinach, cover, and cook until wilted.
5. While the soup cooks, combine the ricotta, mozzarella, and Parmesan in a bowl.
6. Serve the soup with a scoop of the cheese mixture on top and fresh basil. Enjoy!
Nutrition
Makes 8 servings: 490 calories, 32g protein per serving
#lasagnasoup #easymealprep #highproteindinner #highproteinmealprep #soupseason high protein dinner idea
Making this lasagna soup at home has been one of my favorite ways to enjoy comfort food while keeping my meals nutritious and protein-rich. What I love about this recipe is how it combines the classic flavors of lasagna into a warm, cozy soup that works perfectly for batch cooking. I usually use a blend of lean ground beef and Italian sausage seasoned well with salt, pepper, garlic, and some of Kinder’s The Blend seasoning—which adds an extra punch of flavor that really enhances the dish. One tip I found helpful is to use a combination of bone broth and chicken broth; the bone broth boosts the protein content and adds a rich, savory depth. Breaking the lasagna noodles into chunks keeps the texture interesting and makes it easier to eat as a soup. Adding fresh spinach near the end is a great way to sneak in veggies without overpowering the taste. For the cheese topping, mixing ricotta with shredded mozzarella and grated Parmesan creates a creamy, satisfying finish that melts beautifully into each bowl. Serving the soup with fresh basil not only brightens the flavor but also adds a nice aroma. This recipe is perfect for busy weeknights or preparing meals in advance. Since it makes 8 servings, I like to portion it out in containers for lunches or quick dinners during the week. It reheats well and stays flavorful, making it a practical and enjoyable high-protein dinner option especially during soup season. Overall, this unique lasagna soup combines convenience, nutrition, and comforting flavors effortlessly, and I highly recommend giving it a try if you're looking to enjoy a high-protein meal prep idea that feels both indulgent and healthy.
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