High-Protein Lasagna Soup

Why Make This Recipe

Lasagna soup is a fun and easy twist on traditional lasagna. It’s perfect for busy weeknights when you want something hearty and delicious without all the fuss. This high-protein version packs in the flavor while giving you a healthy boost. Plus, it’s a one-pot meal, which means less cleanup for you!

How to Make High-Protein Lasagna Soup

Ingredients

• 1 lb ground turkey or beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 4 cups chicken or vegetable broth
• 8 oz uncooked pasta (like lasagna sheets or rotini)
• 2 cups spinach or kale
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• Grated Parmesan cheese for serving

Directions

1. In a large pot, brown the ground turkey or beef over medium heat. Drain excess fat.
2. Add the onion and garlic. Sauté until fragrant.
3. Stir in the crushed tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a boil.
4. Add the pasta and cook until al dente, about 8-10 minutes.
5. Stir in the spinach or kale and cook until wilted.
6. Serve the soup with a dollop of ricotta cheese, shredded mozzarella, and a sprinkle of Parmesan cheese on top.

How to Serve High-Protein Lasagna Soup

Serve this soup hot in bowls. Top each serving with dollops of ricotta and shredded mozzarella for extra creaminess. A sprinkle of grated Parmesan cheese on top adds flavor and a nice finish. Pair it with some crusty bread or a fresh side salad for a complete meal.

How to Store High-Protein Lasagna Soup

Store any leftover lasagna soup in an airtight container in the refrigerator. It will stay good for about 3 to 4 days. If you want to store it longer, you can freeze the soup in a freezer-safe container for up to 3 months. Just thaw in the fridge overnight before reheating.

Tips to Make High-Protein Lasagna Soup

• For added flavor, try using homemade broth or adding a splash of red wine.
• You can swap in your favorite vegetables like zucchini or bell peppers for extra nutrition.
• If you like it spicy, add crushed red pepper flakes for a kick.
• Make it gluten-free by using gluten-free pasta.

Variation

You can change the protein in this soup. Use ground chicken or Italian sausage for different flavors. For a vegetarian option, substitute the meat with more beans and add extra vegetables.

FAQs

1. Can I use whole wheat pasta instead?
Yes, whole wheat pasta works great! Just pay attention to the cooking time, as it may differ.

2. Is this soup suitable for meal prep?
Absolutely! This soup is perfect for meal prep. Make a big batch and enjoy it throughout the week.

3. Can I make this soup in a slow cooker?
Yes, you can! Just brown the meat and onion first, then add all ingredients to a slow cooker and cook on low for 6-8 hours. Add the pasta and greens during the last 30 minutes of cooking.

High-Protein Lasagna Soup

A fun and easy twist on traditional lasagna, this high-protein lasagna soup is hearty and delicious, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course, Soup

Cuisine: Italian

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb ground turkey or beef Choose your preferred protein.
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 4 cups chicken or vegetable broth Homemade broth adds extra flavor.
• 8 oz uncooked pasta (like lasagna sheets or rotini) Feel free to use whole wheat or gluten-free pasta.
• 2 cups spinach or kale Use your favorite greens.
• 1 tsp Italian seasoning
• to taste Salt and pepper
• 1 cup ricotta cheese For serving.
• 1 cup shredded mozzarella cheese For serving.
• Grated Parmesan cheese for serving

Method

 

Cooking

1. In a large pot, brown the ground turkey or beef over medium heat. Drain excess fat.
2. Add the onion and garlic. Sauté until fragrant.
3. Stir in the crushed tomatoes, broth, Italian seasoning, salt, and pepper. Bring to a boil.
4. Add the pasta and cook until al dente, about 8-10 minutes.
5. Stir in the spinach or kale and cook until wilted.
6. Serve the soup with a dollop of ricotta cheese, shredded mozzarella, and a sprinkle of Parmesan cheese on top.

Notes

For added flavor, use homemade broth or a splash of red wine. This soup is great for meal prep and can be stored in the refrigerator for 3 to 4 days or frozen for up to 3 months.