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High Protein Lasagna Soup

A hearty and nutritious twist on classic lasagna, this High Protein Lasagna Soup combines rich flavors and textures, perfect for a cozy family dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 lb lean ground turkey or beef Use ground turkey for a higher protein option.
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) crushed tomatoes Use high-quality crushed tomatoes for richer flavor.
  • 4 cups low-sodium chicken or vegetable broth
  • 2 teaspoons Italian seasoning
  • to taste Salt and pepper
For the Lasagna Elements
  • 8 oz uncooked lasagna noodles, broken into pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • to taste Fresh basil leaves for garnish
Optional Add-Ins
  • 1 cup chopped spinach or kale For added nutrition.
  • 1 zucchini or bell pepper, diced For extra flavor and texture.

Method
 

Preparation
  1. In a large pot over medium heat, add the ground turkey or beef. Cook until browned, breaking it apart with a spoon (about 5-7 minutes). Drain any excess fat if needed.
  2. Add the diced onion and minced garlic to the pot, stirring until the onion becomes translucent (about 3-4 minutes).
  3. Add the crushed tomatoes, chicken or vegetable broth, Italian seasoning, salt, and pepper. Bring to a gentle simmer.
  4. Once simmering, add the broken lasagna noodles. Cook until the noodles are tender (about 10-12 minutes).
  5. While the noodles are cooking, in a small bowl, mix the ricotta cheese with a pinch of salt and pepper.
  6. When the noodles are done, turn off the heat and stir in half of the shredded mozzarella cheese until melted.
  7. Ladle the soup into bowls, dollop with ricotta, and top with remaining mozzarella. Garnish with fresh basil.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of broth if it thickens too much. This recipe can be made vegetarian by substituting ground meat with lentils or mushrooms.