High Protein Lasagna Soup is a comforting and delicious way to enjoy all the classic flavors of lasagna in a warming, brothy bowl, making it an ideal go-to for a healthy and satisfying meal. This recipe offers a fantastic way to boost your protein intake without sacrificing taste or your budget.
Key Ingredients for High Protein Lasagna Soup:
- 1 tablespoon olive oil
- 1 pound lean ground turkey or lean ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- 1 cup whole wheat lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese (low-fat or whole milk)
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg
- 1/4 cup chopped fresh parsley, plus more for garnish
- 1 cup shredded mozzarella cheese
How to Make High Protein Lasagna Soup:
This High Protein Lasagna Soup is remarkably easy to make, delivering an explosion of familiar lasagna flavors in a fraction of the time and effort, all while being incredibly satisfying. Its rich, savory broth combined with hearty ingredients and tender noodles makes for a truly comforting meal. Preparation is a breeze, with a total time of just under 45 minutes, perfect for weeknight dinners.
Step-by-Step Instructions:
- Brown the Meat and Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey or beef and cook, breaking it up with a spoon, until browned and crumbled. Drain off any excess fat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Build the Broth: Pour in the chicken or vegetable broth, crushed tomatoes, and diced tomatoes. Stir in the dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.
- Simmer and Cook Noodles: Reduce the heat to low, cover the pot, and let the soup simmer gently for about 15 minutes to allow the flavors to meld. Add the broken lasagna noodles to the pot and stir to combine. Increase the heat slightly to bring the soup back to a gentle simmer, then cover and cook for about 8-10 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.
- Prepare the Ricotta Mixture: While the noodles are cooking, in a small bowl, combine the ricotta cheese, 1/4 cup of the grated Parmesan cheese, the egg, and the chopped fresh parsley. Mix until well combined.
- Add Ricotta and Cheese: Once the noodles are cooked, stir the ricotta mixture into the soup. Be sure to break up any large clumps of ricotta. Stir in the shredded mozzarella cheese until it’s mostly melted and the soup is creamy.
- Serve: Ladle the hot High Protein Lasagna Soup into bowls. Garnish with the remaining grated Parmesan cheese and extra fresh parsley, if desired.
Why You’ll Love This High Protein Lasagna Soup:
You’ll absolutely adore this High Protein Lasagna Soup for its incredible flavor payoff that’s surprisingly simple to achieve. It captures the essence of classic lasagna, from the savory meat and rich tomato base to the creamy ricotta dollops, but in a cozy, comforting soup format. This is a fantastic and budget-friendly alternative to traditional lasagna, saving you time and money while offering a healthier, protein-packed meal. The delightful combination of tender noodles, a hearty broth, and the melted mozzarella and Parmesan makes every spoonful an absolute delight, so grab your favorite big spoon and give this amazing soup a try at home!
Storing and Reheating Tips:
Leftovers of this High Protein Lasagna Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. It’s best to ensure the soup has cooled completely before sealing the container.
To reheat, you have a few options:
- Stovetop: Gently reheat the soup in a saucepan over medium-low heat, stirring occasionally. You may need to add a splash more broth or water if the soup has become too thick.
- Microwave: Reheat individual portions in a microwave-safe bowl for 1-2 minutes, stirring halfway through, until heated through.
For freezing, it’s recommended to freeze the soup without the ricotta mixture. Once the soup has cooled completely, ladle it into freezer-safe containers or bags, leaving a little headspace. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy, thaw the soup in the refrigerator overnight and then reheat on the stovetop. Prepare the fresh ricotta mixture and add it during the reheating process for the best texture.
Final Thoughts:
This High Protein Lasagna Soup is a true winner, offering all the comfort of a beloved classic with a healthy, protein-rich twist. We hope you absolutely love making and devouring this incredibly satisfying soup as much as we do!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
High Protein Lasagna Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey or beef and cook, breaking it up with a spoon, until browned and crumbled. Drain off any excess fat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 tablespoon olive oil, 1 pound lean ground turkey or lean ground beef, 1 medium yellow onion, finely chopped, 2 cloves garlic, minced
- Pour in the chicken or vegetable broth, crushed tomatoes, and diced tomatoes. Stir in the dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pot.4 cups low-sodium chicken or vegetable broth, 1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, undrained, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon salt (or to taste), 1/4 teaspoon black pepper (or to taste), 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Reduce the heat to low, cover the pot, and let the soup simmer gently for about 15 minutes to allow the flavors to meld. Add the broken lasagna noodles to the pot and stir to combine. Increase the heat slightly to bring the soup back to a gentle simmer, then cover and cook for about 8-10 minutes, or until the noodles are al dente, stirring occasionally to prevent sticking.1 cup whole wheat lasagna noodles, broken into bite-sized pieces
- While the noodles are cooking, in a small bowl, combine the ricotta cheese, 1/4 cup of the grated Parmesan cheese, the egg, and the chopped fresh parsley. Mix until well combined.1 cup ricotta cheese (low-fat or whole milk), 1/2 cup grated Parmesan cheese, divided, 1 large egg, 1/4 cup chopped fresh parsley, plus more for garnish
- Once the noodles are cooked, stir the ricotta mixture into the soup. Be sure to break up any large clumps of ricotta. Stir in the shredded mozzarella cheese until it’s mostly melted and the soup is creamy.1 cup shredded mozzarella cheese
- Ladle the hot High Protein Lasagna Soup into bowls. Garnish with the remaining grated Parmesan cheese and extra fresh parsley, if desired.1/2 cup grated Parmesan cheese, divided, 1/4 cup chopped fresh parsley, plus more for garnish