Macro-Friendly Lasagna Soup Recipe

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Playing A Macro-Friendly Dinner Recipe from Weight Loss Duo


  • 1 pound 96/4 lean ground beef
  • 1 jar pasta sauce
  • 300 grams zucchini, chopped 
  • 200 grams bell pepper, chopped 
  • 2 cups chicken broth
  • 4 pieces lasagna, broken into pieces 
  • 4 cups spinach 
  • 10 tbsp shredded part skim mozzarella 
  • 5 tbsp part skim ricotta 


  1. Brown beef in a large soup pot over medium heat until cooked through
  2. Add pasta sauce, broth, zucchini and peppers. Stir to combine 
  3. Bring to a boil and reduce to a simmer
  4. Let cook for 20-30 minutes
  5. Add pasta and spinach and stir to combine 
  6. Cook an additional 20-30 minutes or until pasta has softened
  7. Serve with 2tbsp mozzarella and 1 tbsp ricotta for each serving

*You may also prepare in a slow cooker by cooking beef on the stove top, adding to slow cooker with all other ingredients and cooking on low for 6-8 hours or high for 4-6 hours. Do not add noodles and spinach until the last 30-60 minutes of cooking to avoid dissolving.