Lasagna Soup (High-Protein!)

Dice the onion and mince the garlic cloves

Break the lasagna noodles into pieces

Heat the olive oil in a large Dutch oven or stockpot over medium heat

Add the onion and garlic and cook, stirring occasionally, until the onion begins to soften

Add the ground beef, Italian seasoning, ½ teaspoon salt, and pepper, and use a wooden spoon or meat masher to break the meat into small crumbles

Cook until just browned

Stir in the tomato paste until fully combined with the meat

Add the marinara and broth, then bring to a gentle boil over medium-high heat

Add the broken lasagna noodles directly to the pot

Stir well, reduce the heat to medium, and simmer uncovered, stirring every few minutes so the noodles don't stick, until al dente

Once the noodles are cooked, taste and adjust seasoning with the remaining ½ teaspoon salt or more if needed

Stir in half of the ricotta to make the broth slightly creamy

Ladle the soup into bowls

Top each with a dollop of ricotta, a sprinkle of mozzarella or goat cheese, fresh basil, and chili flakes

Cool completely before transferring to an airtight container and refrigerate for 3–4 days

Reheat gently on the stovetop, adding extra broth if needed to loosen