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
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. For freezing, omit the ricotta mixture and add it during reheating for best texture.
