Lasagna Soup

Approximate Macros: Calories: 360 | Protein: 25g | Carbs: 36g | Fats: 13g
Servings: 6

All the comfort of lasagna, none of the layering. This lighter, high-protein soup version is easy to make, packed with flavor, and makes great leftovers.

Ingredients

• 1 tbsp olive oil (15g)

• 1 lb (16 oz) 90% lean ground pork

• 4 cloves garlic, minced

• 1 tsp Italian seasoning

• ½ tsp red chili flakes

• 1 (28 oz) can crushed tomatoes

• 4 cups beef stock *extra if planning for leftovers/reheating

• 224g dry pasta (cavatappi, rotini, or broken lasagna noodles)

• ½ cup ricotta cheese (120g)

• 20g grated parmesan cheese

• Chopped parsley for garnish

• Salt to taste

Instructions

1. Start the Base
   Heat a large stock pot over medium heat. Add olive oil and garlic. Sauté until fragrant (30 seconds).

2. Cook the Pork
   Add ground pork, season with salt, and cook until browned. Remove from pot and set aside.

3. Build the Broth
   Add crushed tomatoes and beef stock to the pot. Stir in Italian seasoning and red chili flakes. Bring to a boil.

4. Add Pasta + Pork
   Return pork to the pot. Stir in pasta and reduce heat to a simmer. Cook until pasta is al dente (8–10 minutes depending on the type). Optional: add a splash of heavy cream for a richer, thicker soup base.

5. Serve
   Ladle soup into bowls. Top each with a dollop of ricotta, a sprinkle of parmesan, and chopped parsley.

Recipe Tips

• Use what you have: Any short pasta works here.

• No ricotta? Sub with a spoonful of cottage cheese or skip it entirely.

• Planning for leftovers? Add extra beef stock (or water in a pinch) to the soup before reheating.