Go Back

High Protein Lasagna Soup

Indulge in comforting layers of traditional lasagna transformed into a hearty, protein-packed soup perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground turkey or chicken for protein
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 can crushed tomatoes (15 oz)
  • 4 cups chicken or vegetable broth
  • 2 cups lasagna noodles, broken into pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese reserve a pinch for garnishing
  • 1 tablespoon Italian seasoning
  • to taste Salt and pepper
  • for topping Fresh spinach or basil

Method
 

Preparation
  1. In a large pot, heat a splash of olive oil over medium heat. Add diced onion and sauté until translucent, about 4-5 minutes.
  2. Toss in minced garlic and sauté for an additional minute.
  3. Add the ground turkey or chicken to the pot. Cook, breaking it apart, until browned and fully cooked, about 7-8 minutes.
  4. Pour in crushed tomatoes and broth, bringing the mixture to a boil.
  5. Carefully scrape any flavorful bits stuck to the bottom of the pot.
  6. Once boiling, add broken lasagna noodles and Italian seasoning. Reduce heat to a simmer, cover, and cook for about 10-12 minutes or until the noodles are tender.
  7. Remove from heat and stir in ricotta and most of the mozzarella cheese. Adjust seasoning with salt and pepper.
  8. Ladle soup into bowls, topping with remaining mozzarella, fresh spinach or basil, and any extra cheese.

Notes

For substitutions, you can use ground beef or sausage, or for a vegetarian option, use lentils or plant-based meat alternatives. Adjust cooking times based on noodle thickness and serve immediately to avoid mushiness. Store leftovers in an airtight container for up to 3-4 days or freeze for longer storage.