High-Protein Lower-Carb Lasagna Soup

Lean proteins, low-carb pasta alternatives, crushed tomatoes, and rich Italian herbs combine harmoniously to build this macro-friendly soup.

Ingredients

• 1.5 pounds (approx. 700g) Extra-Lean Ground Beef (96/4 or 93/7)
• 8 ounces Italian Sausage (Turkey or Lean Chicken), removed from casings
• 1 tablespoon Olive Oil
• 1 medium yellow onion, peeled and diced small
• 5 cloves Fresh Garlic, minced finely
• 1 can (28 ounces / 794g) Crushed Tomatoes (Canned)
• 1 cup Marinara Sauce (Low-Sugar or Keto-Friendly)
• 4 cups (960ml) Low-Sodium Beef Broth or Bone Broth
• 2 tablespoons Tomato Paste
• 2 teaspoons Italian Seasoning
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 1.5 teaspoons kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 8 ounces (approx. 225g) Low-Carb Protein Penne or Broken Low-Carb Lasagna Sheets (high-protein chickpea pasta, lentil pasta, or keto-friendly pasta)
• 1 cup Part-Skim Ricotta or Blended Cottage Cheese
• 3/4 cup Shredded Mozzarella Cheese (part-skim)
• 1/4 cup Grated Parmesan Cheese
• 1/4 cup chopped fresh basil for garnish

Instructions

1. Place a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Add your extra-lean ground beef and turkey Italian sausage into the pot.
2. Break the meats apart using a wooden spoon. Brown the meats for 7 to 9 minutes, stirring occasionally until completely cooked through and caramelized. Drain off any excess liquid if necessary. Transfer the meat to a plate temporarily.
3. Return the Dutch oven to the stove over medium heat and add 1 tablespoon of olive oil. Add the diced yellow onion and sauté for 5 minutes until soft and translucent.
4. Add the minced fresh garlic and tomato paste, stirring constantly for 1 to 2 minutes until deeply fragrant.
5. Pour the low-sodium beef bone broth, crushed tomatoes, low-sugar marinara sauce, and all the seasonings (Italian seasoning, dried basil, oregano, salt, and pepper) into the Dutch oven.
6. Return the cooked beef and sausage mixture back into the pot. Stir everything thoroughly and bring the soup to a rolling boil over high heat.
7. Once boiling, reduce the heat to medium-low so the soup maintains a gentle simmer. Cover with a lid and simmer for 15 minutes to let the flavors meld deeply.
8. Stir in your low-carb or high-protein pasta (broken into bite-sized pieces if using lasagna sheets). Continue simmering uncovered for 10 to 12 minutes, stirring frequently, until the pasta is cooked to al dente.
9. In a small mixing bowl, combine the blended cottage cheese (or ricotta), half of the shredded mozzarella cheese, and parmesan cheese until smooth.
10. Ladle the hot lasagna soup into serving bowls, and drop a generous spoonful of the creamy cheese mixture right into the center of each bowl. Top with remaining mozzarella and fresh basil.

Notes

Prep Time: 15 minutes. Cooking Time: 25 to 30 minutes. Total Time: ~45 minutes. Yield: 6 generous servings. Difficulty Level: Beginner Friendly. Equipment Needed: Large Dutch Oven or Heavy-Bottomed Soup Pot, Chef’s Knife, Cutting Board, Wooden Spoon, Measuring Cups & Spoons. Best Served: Piping hot in deep bowls, topped with a dollop of creamy cottage cheese-mozzarella blend and fresh basil. Nutritional Information per serving: 390 kcal, 14.5g Total Fat, 5.8g Saturated Fat, 85mg Cholesterol, 820mg Sodium, 24.5g Total Carbohydrates, 6.2g Dietary Fiber, 18.3g Net Carbs, 6.5g Sugars, 41.0g Protein.