High Protein Lasagna Soup
A nutritious twist on traditional lasagna, delivering hearty flavors in a comforting soup form, perfect for a high-protein diet.
Ingredients
Main ingredients
- 1 pound ground turkey or chicken Lean ground meat adds protein.
- 1 onion, diced
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes Can use canned or store-bought.
- 4 cups chicken or vegetable broth Choose low-sodium if preferred.
- 8 ounces whole wheat lasagna noodles, broken into pieces Regular lasagna noodles can be used as a substitute.
- 2 cups spinach Fresh or frozen can be used.
- 1 cup ricotta cheese For a creamy texture.
- 1 cup shredded mozzarella cheese Use extra for serving if desired.
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
Cooking
- In a large pot, cook the ground turkey or chicken over medium heat until browned.
- Add the diced onion and minced garlic, cooking until the onion is translucent.
- Stir in the crushed tomatoes, broth, and Italian seasoning. Bring to a boil.
- Add the broken lasagna noodles and reduce heat to simmer for about 10 minutes, until noodles are tender.
- Stir in the spinach and cook until wilted.
- Serve the soup topped with ricotta and mozzarella cheese. Season with salt and pepper to taste.
Notes
For added flavor, consider sautéing the onion and garlic with a bit of olive oil before adding the meat. If you prefer a creamier texture, stir in a little more ricotta cheese before serving. Feel free to swap the ground turkey or chicken for a plant-based protein for a vegetarian option. Leftover soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 2-3 months.