Better Than Lasagna? Easy High-Protein Lasagna Soup (Gluten Free)
Better than lasagna? This high-protein lasagna soup is rich, cheesy, and completely gluten-free—without all the work or heaviness.
I’ll show you a few simple cooking tricks to build deep flavor and keep your gluten-free noodles from getting mushy.
Craving lasagna but don’t want all the work (or the heaviness)? This healthy lasagna soup has all the rich, cheesy flavor you love—made lighter, higher in protein, and gluten-free!
In this recipe, I’ll show you a few simple cooking tricks to boost flavor, prevent mushy noodles, and make this taste like it simmered all day.
What you’ll learn:
How to build deep flavor fast
The best way to cook gluten-free pasta
Simple swaps to make comfort food healthier
👉 Full recipe below!
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Lasagna Soup
Ingredients:
Soup Base
1 lb bison, ground
½ lb ground beef, grass fed
1 tbsp olive oil
1 medium onion, diced
4 - 5 cloves garlic, minced (rest 10 min 👍)
1 -2 zucchini, diced
1 cup mushrooms, finely chopped (adds bulk, very low carb)
2 ½ tbsp tomato paste
1 (14–15 oz) can crushed tomatoes
4 cups chicken bone broth
4 tsp Italian seasoning
1 small bunch of fresh basil, chopped, about ¾ cup
¼ tsp red pepper flakes
Salt & pepper
Ricotta Topping
Combine the following together with a fork.
1/2 cup ricotta
1/4 cup parmesan
1/2 cup mozzarella
Parsley + pinch salt
Directions
Add a little olive oil to the pan over medium high heat. Add the onions and mushrooms, and salt. Saute for 3- 4 minutes.
Add the ground beef and cook until no longer pink, say 3-4 minutes. Then add the bison, Italian seasoning, red pepper flakes and cook it until Bison is just done.
Push the meat to the side of the pan and add tomato paste so it is touching the bottom of the pan→ cook 2-3 minutes (critical for flavor depth).
Add garlic, zucchini cook 3–4 min
Add crushed tomatoes, broth and chopped basil, stir.
Simmer 15–20 minutes
Cook the noodles separately so they don’t get mushy. Rinse and drain. Drizzle with olive oil and toss to coat.
Add noodles to the bowl, then pour hot soup over them and let it sit for 1 minutes to make sure they are hot.
Top with a dollop of ricotta topping and a sprinkle of parmesan cheese.
Thanks for watching and sharing!
Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin
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