Why make this recipe
High Protein Lasagna Soup is a fantastic dish that brings together the comforting flavors of traditional lasagna in a quick and convenient soup format. It’s packed with protein, making it a healthy choice for anyone looking to boost their nutrient intake. This soup is perfect for busy weeknights or a cozy weekend meal. Plus, it is easy to make and can be customized to your taste!
How to make High Protein Lasagna Soup
Ingredients:
- 1 pound ground turkey or chicken
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken or vegetable broth
- 2 cups spinach
- 8 oz lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- Salt and pepper to taste
Directions:
- In a large pot, brown the ground turkey or chicken over medium heat until cooked through. Add the onion and garlic, and sauté until the onion is translucent.
- Stir in the diced tomatoes, broth, and Italian seasoning. Bring to a simmer.
- Add the lasagna noodles and cook for about 10 minutes or until al dente.
- Stir in the spinach and cook for another 2-3 minutes.
- In bowls, add a dollop of ricotta cheese and sprinkle mozzarella and Parmesan on top.
- Serve hot and enjoy!
How to serve High Protein Lasagna Soup
Serve the High Protein Lasagna Soup hot in bowls. Adding a dollop of creamy ricotta on top creates a rich texture. You can also pair it with garlic bread or a simple side salad for a complete meal.
How to store High Protein Lasagna Soup
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for about 2-3 months. Just make sure to let it cool completely before freezing.
Tips to make High Protein Lasagna Soup
- Feel free to add vegetables like bell peppers or mushrooms for extra nutrients.
- Adjust the seasoning according to your preference. Add more Italian seasoning or herbs to enhance the flavor.
- Make it even healthier by using whole wheat lasagna noodles or skipping the noodles entirely for a low-carb version.
Make-Ahead & Meal-Prep Guide
High Protein Lasagna Soup is perfect for meal prep. Here’s how to save time and keep the texture just right:
Cook once, eat twice (or more): Prepare the soup base through the spinach step. Cool completely, then refrigerate for up to 3 days or freeze for 2–3 months.
Noodle strategy: For the best texture, cook lasagna noodles separately to al dente, toss with a tiny bit of oil, and store in a separate airtight container. Add to bowls just before serving so they don’t get mushy.
Cheese topping: Keep ricotta, mozzarella, and Parmesan separate and cold. Dollop the ricotta and sprinkle cheeses right before you serve or after reheating.
Quick lunches: Portion soup base into single-serve containers (with noodles in a separate cup). Reheat the soup, then add noodles and cheese. It tastes freshly made every time.
Freezer tips: Freeze without noodles or cheese for the best results. Thaw overnight in the fridge, heat gently on the stovetop, then finish with noodles and toppings.
Variation
You can use different proteins, such as ground beef, sausage, or even plant-based meat alternatives if you prefer a vegetarian option. Additionally, customize the cheese by using cottage cheese or different types of shredded cheese based on your taste.
FAQs
1) Can I make this soup ahead of time?
Yes. Cook the soup base (meat, aromatics, tomatoes, broth, seasoning, and spinach), cool, and refrigerate for up to 3 days. For the best texture, cook the noodles separately and store them in a sealed container; add them to bowls just before eating. Reheat the soup gently on the stovetop until steaming, then top with ricotta, mozzarella, and Parmesan. If the broth reduced in the fridge, splash in a little water or broth to loosen it.
2) Is this soup gluten-free?
It can be. Swap in gluten-free lasagna noodles and check labels on your broth and Italian seasoning to ensure they’re certified gluten-free. Because GF noodles can soften quickly, cook them just to al dente and store separately. Add the noodles to individual bowls, then ladle the hot soup over the top to keep the texture springy.
3) Can I add more spices?
Absolutely. Red pepper flakes add heat (start with ¼ teaspoon and adjust). Smoked paprika brings a subtle smokiness, and a pinch of fennel seed mimics classic sausage flavor. A bay leaf simmered with the broth adds depth; remove before serving. Finish with fresh basil or parsley for brightness, or a squeeze of lemon to lift the flavors.
High Protein Lasagna Soup
Ingredients
Protein and Base
- 1 pound ground turkey or chicken You can also use ground beef or sausage.
- 1 unit onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes Canned tomatoes can be seasoned or plain.
- 4 cups chicken or vegetable broth
Vegetables and Noodles
- 2 cups spinach Fresh or frozen spinach can be used.
- 8 oz lasagna noodles, broken into pieces Feel free to use gluten-free noodles.
Cheeses
- 1 cup ricotta cheese Can substitute with cottage cheese.
- 1 cup mozzarella cheese, shredded Other types of shredded cheese can be used.
- 1/2 cup Parmesan cheese, grated
Seasonings
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
Cooking
- In a large pot, brown the ground turkey or chicken over medium heat until cooked through.
- Add the onion and garlic, and sauté until the onion is translucent.
- Stir in the diced tomatoes, broth, and Italian seasoning. Bring to a simmer.
- Add the lasagna noodles and cook for about 10 minutes or until al dente.
- Stir in the spinach and cook for another 2-3 minutes.
- In bowls, add a dollop of ricotta cheese and sprinkle mozzarella and Parmesan on top.
- Serve hot and enjoy!