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- 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 pound ground turkey or chicken - 1 can (15 oz) crushed tomatoes - 4 cups chicken or vegetable broth - 2 teaspoons dried basil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - 8 ounces whole wheat or gluten-free lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - Salt and pepper to taste - Fresh basil leaves, for garnish This soup packs a punch with protein and nutrients. Ground turkey or chicken offers lean protein, which helps build muscle. Whole wheat noodles provide fiber, making you feel full longer. The crushed tomatoes add vitamins like C and K. Garlic is great for your heart. Ricotta cheese delivers calcium for strong bones. Fresh basil adds flavor, but it also has antioxidants. When shopping, look for lean ground turkey or chicken. Choose meat that is fresh and has a nice color. For noodles, select whole wheat or gluten-free options that have simple ingredients. For tomatoes, pick cans with no added sugars or preservatives. Fresh garlic and herbs should smell strong and look vibrant. Always check the expiration dates on all products. {{ingredient_image_1}} Start by gathering all your ingredients. You will need: - 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 pound ground turkey or chicken - 1 can (15 oz) crushed tomatoes - 4 cups chicken or vegetable broth - 2 teaspoons dried basil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - 8 ounces whole wheat or gluten-free lasagna noodles, broken into pieces - 1 cup ricotta cheese - 1 cup shredded mozzarella cheese - Salt and pepper to taste - Fresh basil leaves, for garnish Chop the onion and garlic. This makes cooking easier. Break the lasagna noodles into smaller pieces. This helps them cook well in the soup. Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until it softens. Next, add the minced garlic. Stir and cook for another minute. You want the garlic to smell great! Now, add the ground turkey or chicken. Break it up with a spoon and cook it for 5-7 minutes. Ensure it's browned and fully cooked. Season with salt and pepper to your liking. Next, pour in the crushed tomatoes and the broth. Stir in the dried basil, oregano, and red pepper flakes if you want some heat. Bring this mix to a boil. Once it boils, reduce the heat. Let it simmer for about 10 minutes. This helps all the flavors blend together. Afterward, add the broken lasagna noodles to the pot. Cook for 10-12 minutes until the noodles are al dente. This means they should still have a slight bite to them. Once the noodles are done, stir in the ricotta cheese. Mix it well until it becomes creamy and smooth. Now, it’s time to serve! Ladle the soup into bowls. Top each bowl with shredded mozzarella cheese. This will melt beautifully. Add fresh basil leaves on top for garnish. For an extra touch, serve with crusty bread on the side. Enjoy your protein-packed lasagna soup! To boost flavor in your Protein-Packed Lasagna Soup, consider these tips: - Use fresh herbs. Fresh basil adds a bright taste that dried herbs lack. - Add a splash of balsamic vinegar. A little acidity can brighten the dish. - Incorporate more spices. Try adding Italian seasoning or smoked paprika for depth. - Sauté the onion and garlic longer. A golden color brings out their sweetness. - Garnish wisely. Use fresh basil leaves or a sprinkle of parmesan cheese for added flavor. You can save time by preparing this soup ahead of time. Here’s how: - Cook and cool the soup. Let it reach room temperature before storing. - Use airtight containers. Store in portions for easy reheating. - Freeze without noodles. If you plan to freeze, leave out the noodles. They can get mushy. - Add noodles when reheating. Cook fresh noodles separately and add them just before serving. If you or someone you cook for has dietary needs, here are some easy swaps: - Ground meat: Substitute ground turkey or chicken with lean beef or plant-based meat. - Broth: Use vegetable broth for a vegetarian option. - Noodles: Replace regular noodles with gluten-free or zucchini noodles. - Cheese: Swap ricotta for tofu or a dairy-free version. - Spices: Adjust spices to suit your taste. If you want less heat, skip the red pepper flakes. These tips will help you make a delicious and adaptable Protein-Packed Lasagna Soup that everyone can enjoy! Pro Tips Use Fresh Herbs: Fresh basil can elevate the flavor of your lasagna soup, adding a vibrant taste that dried herbs can’t match. Cook Noodles Separately: For a healthier option, you can cook the lasagna noodles separately and add them to each bowl to avoid them becoming too soft in the soup. Add Vegetables: Boost the nutrition by adding chopped spinach, zucchini, or bell peppers to the soup for extra flavor and fiber. Make it Ahead: This soup tastes even better the next day. Make a big batch and store leftovers for a quick, protein-packed meal. {{image_2}} You can create a tasty vegetarian version of this soup. Replace the meat with lentils or chickpeas. Both add protein and fiber. Use vegetable broth for a full flavor. Add more veggies like spinach, zucchini, or bell peppers. These will make the soup colorful and nutritious. This version still tastes great and fills you up. You can switch the ground turkey or chicken for other proteins. Try ground beef or pork for a richer taste. If you want a lean option, use ground turkey breast. You can also use plant-based meats for a meatless meal. Each option gives a different flavor and texture that you may enjoy. If you want to change the noodles, you have options. Try using spiralized zucchini for a low-carb twist. Rice noodles are another choice for a gluten-free soup. You can even use whole grain pasta for extra fiber. These alternatives still work well in the soup and keep it hearty. To keep your lasagna soup fresh, let it cool first. Use airtight containers to store it. This helps seal in flavor and keeps it safe. Label each container with the date. Store it in the fridge for a quick meal later. Try to eat it within three days for the best taste. When you're ready to enjoy your leftovers, heat them on the stove. Pour the soup into a pot over medium heat. Stir often to prevent sticking. You can also use a microwave. Just cover the bowl loosely and heat for 2-3 minutes. Stir halfway through to heat evenly. Make sure it’s hot before serving. The soup lasts up to three days in the fridge. If you want to keep it longer, freeze it. Use freezer bags or containers. The soup can stay good for up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat it on the stove or microwave as mentioned. This way, you can enjoy your protein-packed lasagna soup anytime! Yes, you can make this soup ahead of time. I often prepare it a day before. Just store it in the fridge in an airtight container. The flavors will blend and taste even better the next day. When you are ready to eat, just reheat it on the stove until hot. If you add more broth while reheating, that helps keep it from getting too thick. To make this soup gluten-free, use gluten-free lasagna noodles. Many brands offer great options that work well. Also, double-check the chicken or vegetable broth for gluten-free labels. This way, you can enjoy this dish without worry. This soup pairs well with a fresh salad or crusty bread. A simple green salad with vinaigrette adds a nice crunch. You can also serve garlic bread for a warm, comforting touch. If you want a little kick, sprinkle some red pepper flakes on top. In this blog post, we explored how to make a delicious Protein-Packed Lasagna Soup. We covered key ingredients, their benefits, and how to choose the best ones. I shared step-by-step instructions for preparing, cooking, and serving the soup. You learned helpful tips for enhancing flavors and making variations to fit your diet. Finally, we discussed storage methods to keep leftovers fresh. With this knowledge, you can confidently create a hearty meal that suits your taste and needs. Enjoy making your lasagna soup!

Protein-Packed Lasagna Soup

A hearty and nutritious lasagna soup packed with protein from ground turkey and ricotta cheese.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground turkey or chicken
  • 1 can crushed tomatoes (15 oz)
  • 4 cups chicken or vegetable broth
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 8 ounces whole wheat or gluten-free lasagna noodles, broken into pieces
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • to taste salt and pepper
  • to garnish fresh basil leaves

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
  • Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  • Add the ground turkey (or chicken) to the pot, breaking it up with a spoon, and cook until browned and fully cooked, about 5-7 minutes. Season with salt and pepper to taste.
  • Pour in the crushed tomatoes and chicken or vegetable broth. Stir in the dried basil, oregano, and red pepper flakes (if using). Bring the mixture to a boil.
  • Reduce the heat to a simmer and let it cook for about 10 minutes to combine the flavors.
  • Add the broken lasagna noodles to the pot and cook for 10-12 minutes, or until the noodles are al dente.
  • Once the noodles are cooked, stir in the ricotta cheese until well mixed and creamy.
  • Serve the soup in bowls, topped with shredded mozzarella cheese and garnished with fresh basil leaves.

Notes

Feel free to add more vegetables or adjust the spices to your taste.
Keyword healthy, lasagna, protein, soup