(No Noodle) Easy Lasagna Soup

There’s nothing like sitting down to a big bowl of warm, hearty soup on a cold day! This No Noodle Easy Lasagna Soup has that comfort food feel while also being protein-packed and great for tracking macros. 

Easy Lasagna Soup

This healthy soup recipe is specifically made to have the delicious Italian flavors of lasagna with a low-carb option of skipping the noodles. If you want to add lasagna noodles to this soup, I have a suggestion for you…keep the noodles separate! That may sound funny, but I have two good reasons. First, if you keep the noodles separate from the soup, they won’t soak up too much broth and get mushy over time. Second, you can choose if and how much pasta you want to include per recipe or even per bowl. 

Low-Carb Lasagna Soup Ingredients

Here are the ingredients you need to make No Noodle Easy Lasagna Soup:

• Frozen or fresh onion, diced
• Carrots, diced small
• Celery, diced
• Frozen garlic cubes, or minced cloves 
• Dried basil
• Dried oregano
• Dried thyme
• Lean ground beef
• Kosher salt
• Crushed fennel seeds
• Crushed red pepper flakes (optional)
• Tomato paste
• White cooking wine
• Can of whole or crushed tomatoes
• Chicken broth
• Cauliflower florets, steamed
• Low fat cottage cheese
• Parmesan cheese

How to Make Lasagna Soup

Here’s how to make low-carb lasagna soup:

1. Heat the pot. Heat a large dutch oven or other heavy-bottomed pot over high heat with a spritz of oil.
2. Cook the vegetables. Add onions, carrots and celery, and cook, stirring often, for 5-10 minutes or until fragrant and tender. Add garlic, and dried herbs, and cook for one more minute.
3. Cook the meat. Move the veggies to one side and add the ground beef. Use a meat masher or wooden spoon to break up the beef as you brown it. Season with salt, fennel seeds and crushed red pepper flakes (I love that the fennel gives sausage vibes to the lean ground beef). When the meat is cooked through, combine it with the veggies.
4. Add tomatoes, white cooking wine, and chicken broth. Stir tomato paste and white wine into the dish, cooking for two minutes. Then add the canned tomatoes. If using whole peeled canned tomatoes, give them a good smash with your meat masher. Stir in your chicken broth and reduce heat to a simmer.
5. Add cauliflower and cheese. Steam cauliflower florets according to package directions. I love to buy the fresh steamable bags that I can just throw in the microwave for ease! Add the steamed cauliflower, cottage cheese, parmesan, and about ½ cup of the broth spooned out of the pot (just to help it blend) to a blender. Process until smooth and creamy. Stir the creamy sauce into the soup.
6. Cook lasagna noodles separately. If you count macros, make sure and track the noodles separately. If serving with lasagna noodles, break lasagna noodles over a pot of boiling salted water and drop them in. Cook according to package directions until al dente. Drain and set aside. (Toss with a spritz of olive oil so they don’t stick together.)
7. Serve the soup and add noodles. Add lasagna noodles (if using) to your bowl and top with hot soup. If you’d like a little more decadence, add some grated mozzarella to the top and let it get nice and melty. I love a scoop of ricotta or cottage cheese in mine. If I want to keep carbs lower, I love to skip the noodles and add in some extra roasted veggies for some extra volume! You can use broccoli, mushrooms, butternut, delicata squash, or whatever you have on hand!

NOTES:

Pasta generally doubles in weight after it’s boiled and has absorbed water. So as a shortcut for logging your pasta, you can assume that a 56g serving of uncooked pasta will weigh about 112g cooked. If you add a whole 2oz/56g portion of pasta (112g cooked) to your soup, the macros for the whole BIG bowl will be: 480 calories, 7.5 fat, 60 carbs, 39 protein, 5.2 fiber.

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Is This Healthy Lasagna Soup Gluten-Free and Dairy-Free?

This recipe isn’t gluten-free or dairy-free, but with a few tweaks it can be! You can skip the noodles or add gluten-free pasta. There is quite a bit of cheese in this soup so I’ll share some of my favorite dairy-free options here.

Serving Suggestions

I love eating a bowl of soup with a big piece of crusty bread. You can also serve this with a side salad to add more to your meal. Here are some of my favorites salads to serve with soup:

• Wild Rice and Kale Salad (Cubby’s Copycat)
• Simple Arugula Salad
• Strawberry Summer Salad
• Grinder Salad
• Super Green Salad

More Soup Recipes

Looking for more delicious, macro-friendly soup recipes? I’ve got you covered:

• Italian Pasta Soup
• Macro-Friendly Beef and Kale Soup
• Chicken Minestrone Soup
• Skinny Tomato Butternut Soup
• Easy Beef and Veggie Soup
• Creamy Chicken Pot Pie Soup
• Veggie Chicken Soup with Butternut Squash
• Lemony Chicken Soup
• Instant Pot Creamy Tomato Chicken Soup

Easy Lasagna Soup Recipe

This no noodle easy lasagna soup recipe is one of my favorites to have on hand during the cold weather months. It’s hearty, delicious, and easy to track. Try it for yourself and let me know what you think on Instagram. I love hearing from you!

If you’re looking for more macro-friendly recipes take a look at my blog. I have recipes for breakfast, lunch, dinner, and more!

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