# Lasagna Soup · Rachael's Good Eats

Lasagna Soup · Rachael's Good Eats takes 40 min (10 min prep, 30 min cooking) and serves 6.

Recipe by rachaelsgoodeats.com · original: https://rachaelsgoodeats.com/lasagna-soup/  
Cuisine: Italian · Dish: Soups & stews, Pasta  
On Meez: https://meezenplace.app/recipes/lasagna-soup-high-protein-recipe (with step-by-step Cook Mode)

One-pot lasagna soup with ground beef, gluten-free noodles, and creamy dairy-free ricotta—cozy, high-protein, and customizable!

## Ingredients (serves 6)

- 2 tablespoons olive oil
- ½ yellow onion (diced)
- 3 garlic cloves (minced)
- 1 pound organic ground beef (or ground turkey)
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt (divided)
- 2 tablespoons tomato paste
- 3 cups marinara sauce
- 5 cups low-sodium chicken bone broth
- 8 uncooked gluten-free lasagna noodles
- ½ cup dairy-free ricotta
- ½ cup shredded mozzarella or pasteurized goat cheese (optional)
- Fresh basil (chopped)
- ½ teaspoon freshly ground black pepper
- Red chili flakes (to taste)

## Steps

1. Dice the onion and mince the garlic cloves
2. Break the lasagna noodles into pieces
3. Heat the olive oil in a large Dutch oven or stockpot over medium heat
4. Add the onion and garlic and cook, stirring occasionally, until the onion begins to soften
5. 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
6. Cook until just browned
7. Stir in the tomato paste until fully combined with the meat
8. Add the marinara and broth, then bring to a gentle boil over medium-high heat
9. Add the broken lasagna noodles directly to the pot
10. Stir well, reduce the heat to medium, and simmer uncovered, stirring every few minutes so the noodles don't stick, until al dente
11. Once the noodles are cooked, taste and adjust seasoning with the remaining ½ teaspoon salt or more if needed
12. Stir in half of the ricotta to make the broth slightly creamy
13. Ladle the soup into bowls
14. Top each with a dollop of ricotta, a sprinkle of mozzarella or goat cheese, fresh basil, and chili flakes
15. Cool completely before transferring to an airtight container and refrigerate for 3–4 days
16. Reheat gently on the stovetop, adding extra broth if needed to loosen

## Good to know

### Swaps

Ground turkey works in place of the beef, in the same amount.

### Storing it

Cool quickly and refrigerate in an airtight container for 3–4 days. Reheat on the stove until steaming hot, adding extra broth to loosen the soup.

### Making it ahead

Make the meat and sauce base up to 2 days ahead and refrigerate; bring it to a boil and simmer the noodles in it when ready to serve.