There are so many lasagna soup recipes out there, but I wanted to make one more lightened up, lower in calories, and higher in protein for an easy weeknight feel-good supper. See notes for noodle swaps and lower carb options for the adults, if needed. Super tweakable.
INGREDIENTS
1 lb ground lean beef or turkey (used extra lean beef)
1 onion, diced
4 cloves garlic, minced
1 - 24 oz. jar marinara sauce (used simply ragu)
4 c bone broth (chicken or beef)
4 cloves garlic, minced
2 tsp balsamic vinegar
1 tsp Italian seasoning
1 tsp salt
1/2 tsp pepper
1 large zucchini, sliced small (optional)
6 oz dried lasagna noodles, broken into 1-2” pieces (not oven ready noodles) *see notes if wanting to use chickpea or lupini pasta (I used 6 regular lasagna noodles)
1/2 c part skim ricotta (low fat)
1/2 cup shredded mozzarella
½ cup grated Parmesan
fresh basil (optional garnish)
*Notes- if using a high fiber or protein type pasta (chickpea, lupini, red lentil, etc) boil pasta separately and strain and add to finished soup before serving. For an even lower carb option, use hearts of palm noodles or egg white noodles and add before serving. You can even add regular noodles for the kids and scoops around them and use the hearts of palm noodles or egg white noodles for your bowl. I have a lactose intolerant kiddo so I add cheese as a topping in the bowls to keep the cheese separate. Lots of options depending on your health goals and family because wellness is always individual.
STEPS
Slow Cooker :
1)Brown the beef, onions and garlic in a large skillet over medium high heat until meat is cooked.
2)Add to slow cooker, along with remaining ingredients except for pasta and cheeses. Cook on high for 4 hours or on low for 8 hours. Add pasta and cheeses 30 minutes before serving and cover to cook pasta. You can also leave cheese out at this part and use them as a topping. Serve and enjoy! Makes 6 - 1 1/2 cup servings
Instant Pot :
1)Brown the beef, onions and garlic using the saute feature for 5 minutes. Add remaining ingredients, except for cheeses, pushing the pasta underneath the liquid. Cook on high pressure for 3 minutes, then do a quick release. Stir in cheeses or top each bowl with cheeses, and serve! Makes 6 - 1 1/2 cup servings
Stovetop Steps :
1)Sauté ground beef in a large pot over medium high heat until browned, about 5 minutes. Add onions and garlic, sauteeing another 2-3 minutes until fragrant.
2)Add remaining ingredients except for cheeses, stirring to combine then bringing to a boil. Place lid on pot and simmer for 20 minutes until pasta is cooked through. Stir in cheeses or you can also leave cheese out and use them as a topping, serve and enjoy! Makes 6 - 1 1/2 cup servings
per 1 1/2 cup serving
379cal/8fat/33carb/4fiber/7sugar/34protein
🍑Nourishment Breakdown
PROTEIN lean beef, bone broth, some in cheese
FAT cheeses
FIBER onion, marinara
CARB/STARCH noodles
