High Protein Lasagna Soup
A nutritious and comforting twist on classic lasagna, this soup is packed with protein and great for family dinners or meal prep.
Ingredients
For the Soup Base
- 1 lb ground turkey or chicken Use lean ground turkey or chicken for a healthier option.
- 1 onion, diced
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 cups kale or spinach Feel free to add other vegetables like bell peppers or zucchini for extra nutrition.
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes Optional; add more for extra spiciness.
- 8 oz whole wheat lasagna noodles, broken into pieces You can use regular lasagna noodles, but cooking times may vary.
For Topping
- 1 cup ricotta cheese Use dairy-free alternatives for a dairy-free version.
- 1 cup shredded mozzarella cheese Use dairy-free alternatives for a dairy-free version.
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, brown the ground turkey over medium heat.
- Add onions and garlic, cooking until soft.
Cooking
- Pour in crushed tomatoes and broth, stirring to combine.
- Add kale, Italian seasoning, and red pepper flakes. Season with salt and pepper.
- Bring to a boil, then reduce to a simmer.
- Stir in broken lasagna noodles and cook for about 10-12 minutes until noodles are tender.
Serving
- In individual bowls, add a scoop of ricotta cheese, then ladle the soup over it.
- Top with shredded mozzarella and enjoy!
Notes
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it in portions for future meals. When reheating, add a splash of broth if the soup thickens too much.