High Protein Lasagna Soup
A comforting and hearty soup that brings the classic flavors of lasagna with a healthier twist, packed with protein and delicious tomato flavor.
Ingredients
Main Ingredients
- 1 lb ground turkey or chicken
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 2 cups uncooked lasagna noodles, broken into pieces
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 2 teaspoons Italian seasoning
- to taste Salt and pepper
- as needed Fresh basil for garnish
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Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Cooking the Soup
- Brown the meat in a large pot over medium heat, breaking it into smaller pieces until fully cooked, about 5-7 minutes.
- Add the chopped onion and minced garlic, cooking until the onion is translucent, approximately 2-3 minutes.
- Incorporate the crushed tomatoes and broth, stirring well to combine. Bring the mixture to a boil over medium-high heat.
- Add the broken lasagna noodles and Italian seasoning, reduce heat to a simmer, cover loosely, and cook for about 15 minutes or until the noodles are tender.
- Once the noodles are cooked, stir in the ricotta cheese and half of the shredded mozzarella until well incorporated.
- Taste and add salt and pepper as desired.
- Serve the soup in bowls, topping each with remaining mozzarella cheese and fresh basil.
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Notes
Use fresh ingredients for the best flavor. Add vegetables like spinach or zucchini for more nutrition. Store leftovers in airtight containers for up to 3-4 days in the refrigerator or freeze for up to 3 months.