High-Protein Cabbage Lasagna Soup
This High-Protein Cabbage Lasagna Soup gives you all the cozy, cheesy flavor of lasagna in an easy one-pot soup with no noodles. Seasoned ground beef, tender cabbage ribbons, mozzarella, Parmesan, and a smooth cottage cheese topping make it hearty and satisfying without needing traditional pasta or heavy cream.
Servings: 6 servings
Calories: 335kcal
Ingredients
- 1 lb lean ground beef
- 1 small onion diced
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 1 15 oz can crushed tomatoes
- 1 15 oz can tomato sauce
- 4 cups beef or chicken bone broth
- 1 tsp Italian seasoning
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes optional
- Salt and black pepper to taste
- 4 cups cabbage sliced into long, relatively wide ribbons
- 1 cup cottage cheese
- 1/2 cup grated Parmesan cheese
- 1 cup mozzarella cheese shredded, divided
- Fresh basil for serving
Instructions
- Add the ground beef and diced onion to a large soup pot over medium heat. Cook until the beef is completely browned and the onion has softened, breaking the meat into small pieces as it cooks. Drain excess fat if needed.
- Add the minced garlic and tomato paste. Cook for about 1 minute, stirring frequently, until fragrant.
- Stir in the crushed tomatoes, tomato sauce, bone broth, Italian seasoning, dried basil, red pepper flakes if using, salt, and black pepper. Bring the soup to a gentle simmer.
- Add the sliced cabbage and simmer for 12–15 minutes, or until tender but not mushy.
- Meanwhile, blend the cottage cheese until completely smooth.
- Transfer the blended cottage cheese to a bowl and stir in the grated Parmesan. Keep this mixture separate for serving.
- Reduce the soup to low heat.
- Add about half of the shredded mozzarella and stir gently until melted. Do not bring the soup to a vigorous boil. Taste and adjust the seasonings if needed.
- Ladle the soup into bowls. Top each serving with a generous spoonful of the cottage cheese-Parmesan mixture.
- Finish with the remaining mozzarella, extra Parmesan if desired, and fresh basil. Serve hot.
Notes
Serving size: Makes 6 servings, approximately 1¾–2 cups of soup each, plus the cheese topping divided evenly between bowls. The exact amount will vary depending on how much the soup reduces during cooking.
Nutrition
Serving: 1serving | Calories: 335kcal | Carbohydrates: 18g | Protein: 31g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 77mg | Sodium: 1199mg | Potassium: 1221mg | Fiber: 4g | Sugar: 10g | Vitamin A: 865IU | Vitamin C: 32mg | Calcium: 275mg | Iron: 4mg | Net Carbs: 14g