High Protein Lasagna Soup That’s Actually Good For You

Ingredients

• 0.5 tablespoon Avocado Oil (use a high‑quality extra‑virgin avocado oil)
• 1 pound Ground Beef (80% lean for flavor and enough fat to stay juicy)
• 1 medium Onion (peeled and diced)
• 2 stalks Celery Stalks (chopped)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 teaspoon Italian Seasoning
• 0.25 teaspoon Crushed Red Chili Flakes (optional for a hint of heat)
• 1 tablespoon Garlic Paste (tube‑pack, convenient and mess‑free)
• 1 tablespoon Tomato Paste
• 24 ounces Marinara Sauce (low‑sugar brand (e.g., Rouses))
• 1 cup Bone Broth (beef or chicken, unsalted)
• 8 ounces Heart‑of‑Palm Lasagna Sheets (rinsed and drained before adding)
• 4 ounces Ricotta Cheese (full‑fat for creaminess)
• 4 ounces Monterey Jack Cheese (shredded)
• 0.25 cup Fresh Basil Leaves (roughly torn, divided for garnish)
• 3 tablespoons Heavy Cream (optional for extra richness)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prep Vegetables

   Dice the onion and chop the celery stalks into small pieces. Set aside.

   Time: PT5M

2. Sauté Aromatics

   Heat 0.5 tablespoon avocado oil in a large pot over medium heat. Add the diced onion and chopped celery, season with a pinch of salt and pepper, and sauté until the onion becomes translucent, about 4–5 minutes.

   Time: PT5M

   Temperature: Medium

3. Brown the Ground Beef

   Add 1 lb ground beef to the pot. Break it up with a spoon, then sprinkle 1 tsp onion powder, 1 tsp garlic powder, 1 tsp Italian seasoning, and 0.25 tsp chili flakes. Season with additional salt and pepper. Cook, stirring occasionally, until the meat is fully browned, about 5 minutes.

   Time: PT5M

   Temperature: Medium

4. Add Garlic and Tomato Paste

   Stir in 1 tablespoon garlic paste and 1 tablespoon tomato paste. Cook for 1 minute to combine and release aroma.

   Time: PT1M

   Temperature: Medium

5. Incorporate Sauce and Bone Broth

   Pour in the 24 oz low‑sugar marinara sauce and 1 cup bone broth. Stir well and bring the mixture to a gentle boil.

   Time: PT5M

   Temperature: Medium‑High

6. Rinse Lasagna Sheets

   Place the heart‑of‑palm lasagna sheets in a colander, rinse under cold water, and drain thoroughly.

   Time: PT2M

7. Simmer with Lasagna Sheets

   Add the rinsed lasagna sheets to the pot, stir to combine, cover, and reduce heat to a low simmer. Cook for 10 minutes, or until the sheets are tender but still have a slight bite.

   Time: PT10M

   Temperature: Low

8. Finish with Cheeses and Basil

   Turn off the heat. Stir in 4 oz ricotta, 4 oz shredded Monterey Jack, 3 tablespoons heavy cream (optional), and half of the fresh basil. Mix until the cheeses melt into a creamy texture.

   Time: PT5M

9. Serve

   Ladle the soup into bowls, garnish with the remaining fresh basil and an extra dollop of ricotta if desired. Serve hot.

   Time: PT2M

   Temperature: Hot

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

8 g

Fat

20 g

Fiber

2 g

Ingredient Substitutions

• Instead of Avocado Oil: olive oil, coconut oil
• Instead of Ground Beef: ground turkey, ground pork
• Instead of Onion: shallot, leek
• Instead of Celery Stalks: carrot, fennel
• Instead of Onion Powder: granulated onion
• Instead of Garlic Powder: granulated garlic
• Instead of Italian Seasoning: herbes de Provence
• Instead of Crushed Red Chili Flakes: cayenne pepper
• Instead of Garlic Paste: fresh minced garlic
• Instead of Tomato Paste: tomato sauce (reduced)
• Instead of Marinara Sauce: sugar‑free tomato sauce
• Instead of Bone Broth: stock, water with bouillon
• Instead of Heart‑of‑Palm Lasagna Sheets: gluten‑free lasagna noodles, zucchini ribbons
• Instead of Ricotta Cheese: cottage cheese, goat cheese
• Instead of Monterey Jack Cheese: mozzarella, cheddar
• Instead of Fresh Basil Leaves: dried basil (use less)
• Instead of Heavy Cream: half‑and‑half, coconut cream
• Instead of Salt: sea salt
• Instead of Black Pepper: white pepper

Equipment Needed

• Large Pot or Dutch Oven
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cup
• Wooden Spoon or Heat‑Resistant Spatula
• Colander
• Grater (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Browning the ground beef to develop flavor.
• Rinsing and draining the heart‑of‑palm lasagna sheets before adding.
• Simmering the soup with the lasagna sheets until they reach the perfect al‑dente texture.

Chef Tips from the Video

• Using bone broth adds collagen and a rich umami base that elevates the low‑carb profile.
• Heart‑of‑palm lasagna sheets have a subtle zucchini‑like flavor; they absorb the broth beautifully.
• Add a drizzle of extra‑virgin olive oil just before serving for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portion‑size containers for up to 1 month; reheat gently and add a splash of broth if needed.

Room temperature: Do not store at room temperature; cool to room temp before refrigerating.

Make-Ahead Tips

• Chop onion and celery a day ahead and store in an airtight container in the fridge.
• Pre‑measure spices and keep them in a small bowl for quick addition.
• The soup tastes even better the next day; reheat gently over low heat and add a splash of broth.

Frequently Asked Questions