Comfort food, but make it macro-friendly. This one-pot Lasagna Soup is cozy, creamy, and secretly packed with protein.
Dice 1 large yellow onion and 3–5 cloves garlic (we go heavy on the garlic — it’s the law).
2Heat a large pot over medium. Add 2 tbsp olive oil, toss in onion + garlic, and sauté until translucent.
Season with salt, pepper, 2 tbsp oregano, 2 tbsp thyme, and 1–2 tbsp Calabrian chili flakes or Aleppo pepper for that subtle kick.
3 Add 1 lb lean ground beef and cook until browned (about 8–10 mins).
4 Stir in 1 (15 oz) can tomato sauce and 32 oz bone broth. Cover and simmer 6–10 minutes.
5 Add your pasta — I used 6 oz Kaizen low-carb radiatori and cooked for 5 minutes. Any shape works — lasagna sheets, penne, whatever makes you happy.
6 Two minutes before the pasta’s done, stir in:
⅓–½ cup cream or half & half
⅓ cup shredded parm
⅓ cup shredded mozzarella
2 tbsp ricotta
7Mix well, taste, adjust, and serve hot.
8Top it off with fresh basil, extra cheese, and a sprinkle of Calabrian chili flakes.