High-Protein Crockpot Lasagna Soup
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Recipe Intro From lexishadle
This delicious crockpot lasagna soup is packed with lean ground beef, bone broth, and Greek yogurt for a comforting, protein-rich dish. Using broken lasagna noodles, marinara sauce, and Italian seasonings, this recipe is all of the classic flavors of lasagna in a simple, cozy soup. Perfect for meal prep or feeding a crowd, and ready with minimal effort!
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ingredients
- 1 pound 97/3 lean ground beef
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 (24 ounce) jar marinara sauce
- 1 (14 ounce) can diced tomatoes
- 1 medium white onion, diced
- 1 (32 ounce) container beef bone broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 12 sheets lasagna noodles (use gluten-free if necessary), broken into pieces
- 1 cup non-fat plain Greek yogurt
- 1 cup shredded reduced-fat mozzarella cheese
- Ricotta cheese, for serving
- Chopped fresh basil, for serving
- Grated Parmesan, for serving
Method
Step 1
In a skillet over medium heat, brown the ground beef. Season with salt and freshly ground black pepper. Once browned, drain any excess fat if necessary.
Step 2
Transfer the browned beef to the crockpot. Add the marinara sauce, diced tomatoes, onion, beef bone broth, garlic powder, onion powder, Italian seasoning, oregano, and paprika.
Step 3
Set the crockpot to high and cook for 3 hours.
Step 4
After 3 hours, stir in the broken lasagna noodles, Greek yogurt, and shredded mozzarella. Continue cooking for another 15-20 minutes, or until the noodles are tender. Adjust seasonings.
Step 5
Ladle the soup into bowls and garnish with ricotta cheese, chopped basil, or grated Parmesan as desired.