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- 1 pound ground turkey or chicken - 8 ounces whole wheat or gluten-free lasagna noodles, broken into irregular pieces - 1 cup ricotta cheese, preferably part-skim - 1 cup shredded mozzarella cheese, plus more for topping The main ingredients make this soup hearty and filling. Ground turkey or chicken adds protein and flavor. Whole wheat or gluten-free lasagna noodles give it that classic lasagna feel. The ricotta and mozzarella cheeses create a creamy texture that comforts the soul. - 1 can (15 oz) crushed tomatoes - 1 tablespoon extra virgin olive oil - 1 medium onion, diced finely - 3 cloves garlic, minced - 2 teaspoons dried basil - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional for heat) - Salt and freshly cracked black pepper to taste These seasonings are key to making your soup taste great. Crushed tomatoes add sweetness and depth. Olive oil gives richness, while onion and garlic provide a strong base of flavor. Dried basil and oregano add that Italian touch. If you like spice, add red pepper flakes for heat. Always taste and adjust the salt and pepper to your liking. {{ingredient_image_2}} 1. In a large pot, heat 1 tablespoon of extra virgin olive oil over medium heat. 2. Add 1 medium onion, diced finely. Sauté for 3-4 minutes until it becomes soft and clear. 3. Now, add 3 cloves of minced garlic. Cook for 1 minute, stirring well so it doesn’t burn. 4. Next, add 1 pound of ground turkey or chicken to the pot. Break it apart with a spoon. 5. Brown the meat for about 5-7 minutes until it turns brown and loses its pink color. 6. Season the meat with salt and freshly cracked black pepper to taste. 1. Pour in 1 can of crushed tomatoes and 4 cups of chicken or vegetable broth. 2. Add 2 teaspoons of dried basil and 1 teaspoon of dried oregano. 3. If you like heat, include 1/2 teaspoon of red pepper flakes. 4. Raise the heat to bring the mixture to a quick boil. 5. Once it boils, lower the heat and let it simmer uncovered for about 10 minutes. 1. After simmering, add 8 ounces of broken lasagna noodles to the pot. 2. Cook for 10-12 minutes, stirring now and then until the noodles are al dente. 3. Once the noodles are ready, stir in 1 cup of ricotta cheese until it blends smoothly. 4. Serve in warm bowls and top with 1 cup of shredded mozzarella cheese. 5. Finish with fresh basil leaves for a tasty touch. - Importance of seasoning meat: Always season the meat early. This adds great flavor. I recommend using salt and freshly cracked black pepper. Add them while the turkey or chicken cooks. This way, the spices blend into the meat and enhance the taste. - Tips for al dente noodles: To achieve the perfect texture, add the broken lasagna noodles after simmering. Cook them for 10-12 minutes. Keep stirring occasionally to prevent sticking. You want them tender but still firm. Test a piece to ensure they have a nice bite. - Toppings and garnishes: For added flavor, top each bowl with shredded mozzarella cheese. Fresh basil leaves also bring a burst of color. A drizzle of olive oil elevates the dish to a gourmet level. - Pairing ideas for sides: I love serving this soup with crusty bread for dipping. A simple green salad on the side balances the meal well. You can also pair it with garlic bread for a comforting touch. Pro Tips Use Lean Meat: Opt for lean ground turkey or chicken to keep the soup healthy without sacrificing flavor. Layering Flavors: Let the soup simmer longer if you have time; this enhances the depth of flavor from the spices and tomatoes. Cheese Variations: Feel free to mix different types of cheese, like using ricotta with cottage cheese for a lighter version. Garnishing Tips: Fresh basil not only adds flavor but also a vibrant color; consider adding a drizzle of balsamic glaze for extra flair! {{image_4}} You can make this lasagna soup even more packed with protein. One way is to use different protein sources. You can swap ground turkey or chicken for ground beef or pork. If you're looking for a meatless option, try using black beans or lentils. Both add protein and a nice texture. Another tip is to replace the pasta. Instead of traditional noodles, you can use high-protein pasta made from chickpeas or lentils. These options give you a boost of protein and fiber while keeping the soup hearty. If you're gluten-free, don't worry! You can adapt this recipe easily. Use gluten-free lasagna noodles instead. Many brands offer tasty options that work well in soups. For those who avoid dairy, you can still enjoy this dish. Instead of ricotta and mozzarella, use cashew cheese or nutritional yeast. Both add flavor without dairy. You can also try using almond or coconut milk in place of broth for a creamy base. These substitutions keep the soup delicious and satisfying for all diets. To store your lasagna soup, let it cool first. Then, place it in an airtight container. This keeps it fresh and tasty. You can store it in the fridge for up to three days. If you want to enjoy it later, make sure to reheat it gently. Freezing your soup is easy! Portion it into freezer-safe containers. Leave a little space at the top. This helps with expansion when it freezes. You can freeze the soup for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove or in the microwave. This way, you keep all the great flavors and textures. You can use many meats or plant-based options instead of ground turkey. Here are some ideas: - Ground chicken - Ground beef - Ground pork - Crumbled tempeh - Lentils (cooked and mashed) Each choice adds a unique flavor. Ground beef gives a richer taste, while lentils make it hearty and healthy. Yes, you can easily make this soup vegetarian. Here are some tips: - Replace ground turkey with crumbled tempeh or lentils. - Use vegetable broth instead of chicken broth. - Add more veggies like spinach, zucchini, or mushrooms for extra flavor and nutrition. This way, you keep the soup filling and delicious, even without meat. Adjusting the spice level is simple. Here’s how: - For mild flavor, skip red pepper flakes. - To add some heat, start with a small amount and taste as you go. - Add fresh jalapeños or hot sauce if you want more kick. These small changes let you customize the soup to your taste. This blog post covered how to make a delicious protein-packed lasagna soup. We discussed essential ingredients like ground turkey, whole wheat noodles, and cheese. I shared step-by-step instructions to build great flavor. You learned tips for optimal taste and variations for special diets. Remember to store leftovers properly to keep your soup fresh. You can also adjust the spice level to suit your taste. Enjoy experimenting with this recipe and making it your own!

Protein-Packed Lasagna Soup

A hearty and nutritious lasagna soup packed with protein and flavor.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 6
Calories 350 kcal

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, diced finely
  • 3 cloves garlic, minced
  • 1 pound ground turkey or chicken
  • 1 can crushed tomatoes (15 oz)
  • 4 cups low-sodium chicken or vegetable broth
  • 2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes (optional for heat)
  • 8 ounces whole wheat or gluten-free lasagna noodles, broken into irregular pieces
  • 1 cup ricotta cheese, preferably part-skim
  • 1 cup shredded mozzarella cheese, plus more for topping
  • to taste salt and freshly cracked black pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, heat the extra virgin olive oil over medium heat. Once hot, add the diced onion and sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
  • Add the minced garlic to the pot and cook for an additional minute, stirring continuously to prevent burning, until the garlic is fragrant.
  • Incorporate the ground turkey or chicken into the pot, using a spoon to break it apart as it cooks. Brown the meat for approximately 5-7 minutes until it is no longer pink. Season generously with salt and freshly cracked black pepper during this step.
  • Pour in the crushed tomatoes alongside the chicken or vegetable broth. Stir in the dried basil, oregano, and red pepper flakes (if you're using them). Increase the heat to bring the mixture to a rapid boil.
  • Once boiling, reduce the heat to low and let it simmer uncovered for about 10 minutes. This allows the flavors to meld beautifully.
  • After simmering, add the broken lasagna noodles to the pot. Continue to cook for 10-12 minutes, stirring occasionally, until the noodles are tender yet maintain a slight bite (al dente).
  • Once the noodles are ready, gently stir in the ricotta cheese until it is fully incorporated, rendering the soup creamy and rich in flavor.
  • Serve the soup in warmed bowls, generously topped with shredded mozzarella cheese. Finish each bowl with a sprinkle of fresh basil leaves for a burst of color and flavor.

Notes

Pair the soup with a crusty piece of bread on the side for dipping, and consider drizzling a little olive oil over the top before serving for that gourmet touch!
Keyword healthy, lasagna, protein, soup