High Protein Lasagna Soup

High Protein Lasagna Soup is a warm, hearty bowl that tastes like lasagna in spoonable form. It mixes lean ground turkey or chicken with tomatoes, broken lasagna noodles, and creamy ricotta. People love it for the cozy flavor and simple prep. If you enjoy brothy comfort foods, try a simple miso soup as an easy starter to follow the same comfort-food vibe.

Why make this recipe

This recipe works for busy nights. It uses everyday ingredients. It cooks fast. It feeds a family without fuss. It also keeps well for lunches. If you like bowls with noodles and broth, you may also enjoy the miso udon noodle soup with teriyaki mushrooms as another weeknight option.

What makes High Protein Lasagna Soup special

This soup combines the flavors of lasagna with the ease of a one-pot meal. The broken noodles soak up the tomato broth. Ricotta makes the soup creamy without heavy cream. Using ground turkey or chicken adds lean protein. The result is familiar but lighter than a baked lasagna.

Is High Protein Lasagna Soup healthy

This dish balances lean protein, tomato sauce, and pasta. You control the salt and oil. You can use low-sodium broth and whole-grain noodles. Ricotta adds calcium and protein. It is a homemade meal with no hidden additives. This is general food info, not medical advice.

How to make High Protein Lasagna Soup

The process is simple and beginner friendly. Brown the meat, soften the aromatics, add tomatoes and broth, then simmer. Broken lasagna noodles cook right in the pot. Stirring in ricotta and some mozzarella at the end makes the soup creamy. Expect about 30–40 minutes from start to finish. No special skills are needed. For more simple soup ideas, check a warm miso soup recipe to compare prep style and speed.

Ingredients

• 1 lb ground turkey or chicken
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken or vegetable broth
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 8 oz lasagna noodles, broken into pieces
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• Fresh basil leaves for garnish

Directions

1. Heat a large pot over medium heat. Brown the ground turkey or chicken until no pink remains.
2. Add the diced onion and minced garlic. Cook until the onion is soft.
3. Stir in the crushed tomatoes, broth, Italian seasoning, salt, and pepper.
4. Bring the mixture to a boil. Reduce heat and simmer for 15 minutes.
5. Add the broken lasagna noodles. Cook 10–12 minutes until the noodles are tender.
6. Stir in the ricotta and half of the mozzarella. Heat until the mixture is melted and creamy.
7. Serve hot. Top with the remaining mozzarella and fresh basil.

How to serve High Protein Lasagna Soup

Serve this soup in deep bowls. Add extra shredded mozzarella on top for a melty finish. A sprinkle of chopped basil brightens the flavor. Offer crusty bread or a small salad on the side. This works for lunch or dinner, and it makes a cozy weekend meal. If you want a noodle-forward twist, pair it with the rich flavors of a miso udon noodle soup for a noodle tasting night.

Best occasions to make High Protein Lasagna Soup

• Weeknight dinners when you want something quick and filling.
• Family meals where kids love pasta and cheesy flavors.
• Meal prep days; it stores well for lunches.
• Potlucks—bring it in a slow cooker to keep warm.
• Cozy nights in when you want comfort without long oven time.

How to store High Protein Lasagna Soup

• Fridge: Cool to room temperature, then store in airtight containers for 3–4 days.
• Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge.
• Do not leave the soup out more than two hours at room temperature.
• When reheating, add a splash of broth if it has thickened.

Can you make High Protein Lasagna Soup ahead of time

Yes. You can prepare the soup fully and refrigerate for up to 3 days. Reheat gently on the stove and stir in fresh mozzarella before serving. For freezing, cool and portion into freezer-safe containers. Reheat from frozen over low heat and add a little extra broth for texture.

Tips to make High Protein Lasagna Soup

• Break the noodles small so they cook evenly in the pot.
• Use low-sodium broth to control salt.
• Stir the ricotta in off the heat to keep it creamy.
• Cook noodles until just tender; they will soften more as the soup sits.
• For a deeper tomato flavor, let the soup simmer an extra 10 minutes. For more simple broth ideas, compare with a quick miso soup method that uses few ingredients.

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Variation

• Vegetarian: Swap the meat for chopped mushrooms and extra beans for protein.
• Spicy: Add red pepper flakes or a dash of hot sauce.
• Low-carb: Use broken strips of zucchini or shirataki noodles instead of lasagna noodles.
• Cheesier: Fold in more ricotta or top with parmesan before serving.
• Different meats: Use lean ground beef or Italian sausage for a richer taste.

FAQs

Q: Can I use regular pasta instead of lasagna noodles?

A: Yes. Use any pasta shape but adjust the cooking time so the pasta does not overcook.

Q: How long will leftover High Protein Lasagna Soup last in the freezer?

A: Store it in airtight containers for up to 3 months. Thaw overnight before reheating.

Q: Can I make this recipe dairy-free?

A: Yes. Skip the ricotta and mozzarella. Use a dairy-free cream or a spoonful of cashew cream for creaminess.