Healthier Lasagna Soup

This is the warming, slurpy, high-protein lasagna soup that’s gone viral — but made your way: lighter, more nutrient-dense, gut-friendly, and fast.
It tastes like creamy lasagna in a bowl… but without the heaviness.

Ingredients (Serves 4)

• 1 lb grass-fed ground beef

• 1 tbsp olive oil

• 1 small onion, diced

• 3–4 cloves garlic, minced

• 1 ½ tsp Italian seasoning

• ½ tsp crushed red pepper (optional)

• 2 tbsp tomato paste

• 1 can (14 oz) crushed tomatoes

• 4 cups bone broth (beef or chicken)

• 6–8 lasagna noodles, broken into pieces

• 1 cup broccolini, chopped into small pieces

• 2 cups baby spinach

• ½ cup whole-milk ricotta

• ¼ cup parmesan

• Salt & pepper to taste

• Optional: fresh basil for serving

Instructions

1. Brown the Beef

Heat olive oil in a pot. Add the grass-fed beef, onion, garlic, salt, pepper, Italian seasoning, and red pepper. Cook until beef is browned.

2. Build the Base

Stir in tomato paste and cook 1 minute.
Add crushed tomatoes + bone broth.
Bring to a simmer.

3. Cook the Noodles

Add broken lasagna noodles directly into the pot.
Simmer 12–15 minutes, stirring occasionally to prevent sticking.

4. Add the Veggies

Stir in chopped broccolini.
Cook 3–4 minutes until tender.
Add spinach and let it wilt.

5. Make the Creamy Topping

In a small bowl, mix ricotta and parmesan.
(Your “lasagna cheese layer”)

6. Serve

Ladle soup into bowls.
Top with a dollop of ricotta-parmesan mixture.
Finish with cracked pepper + basil.

Creamy, cozy, nourishing.