PROTEIN PACKED LASAGNA SOUP

I remember the first time I tried making lasagna soup – it was a cold winter evening, and I was craving something comforting and hearty. However, I also wanted to make a healthy and nutritious meal for my family. That’s when I decided to experiment and create a High Protein Lasagna Soup that would satisfy both my cravings and nutritional needs. Today, I’m sharing all my secrets for the most amazing High Protein Lasagna Soup you’ll ever make!

Why You’ll Absolutely Adore This High Protein Lasagna Soup

Let’s be honest, who doesn’t love lasagna? All those layers of pasta, rich meat sauce, creamy ricotta, and gooey mozzarella… it’s pure comfort food. But sometimes, we’re looking for something a little lighter, a little quicker, and maybe, just maybe, something that fits a little better into our health goals. That’s where this High Protein Lasagna Soup comes in! It captures all the amazing flavors of lasagna in a bowl, but with a boosted protein content and a fraction of the effort. Trust me, this will become a weeknight staple in your house!

This soup is not just delicious; it’s packed with protein, making it a filling and satisfying meal. We’re talking lean ground beef or turkey, protein-rich cheeses, and even the option of adding extra beans or lentils for an extra boost. Plus, it’s incredibly versatile. You can customize it to your liking, adding your favorite vegetables or spices. And did I mention it’s ready in under an hour? Perfect for those busy weeknights when you need a quick and healthy dinner.

Ingredients You’ll Need

Here’s what you’ll need to gather to create this masterpiece. Don’t worry, most of these are pantry staples!

• 1 pound lean ground beef or ground turkey: This is your primary protein source. I prefer lean ground beef for its richer flavor, but ground turkey is a great, lighter option.
• 1 medium onion, chopped: Adds a foundational savory flavor.
• 2 cloves garlic, minced: Because everything is better with garlic!
• 1 red bell pepper, chopped: Adds sweetness and color.
• 1 (28 ounce) can crushed tomatoes: The base of your delicious sauce.
• 1 (15 ounce) can tomato sauce: Adds richness and depth.
• 4 cups beef broth or chicken broth: Provides the liquid base for the soup. Use low-sodium to control the salt content.
• 1 teaspoon dried oregano: A classic Italian herb.
• 1 teaspoon dried basil: Another essential Italian herb that complements the oregano beautifully.
• ½ teaspoon dried thyme: Adds a subtle earthy note.
• Salt and pepper to taste: Seasoning is key!
• 8 ounces lasagna noodles, broken into small pieces: The signature lasagna element!
• 1 (15 ounce) container ricotta cheese: Adds creamy richness and protein.
• ½ cup grated Parmesan cheese: For that salty, savory bite.
• 1 cup shredded mozzarella cheese: Melty, gooey goodness!
• Optional: Fresh basil leaves for garnish, a sprinkle of red pepper flakes for heat.

Ingredient Substitutions and Variations

Don’t be afraid to get creative and adapt this recipe to your liking! Here are some ideas:

• Protein Power-Up: Add a can of drained and rinsed cannellini beans or lentils for an extra protein boost and added fiber.
• Veggie Boost: Sneak in some extra vegetables like spinach, zucchini, or mushrooms.
• Spicy Kick: Add a pinch of red pepper flakes to the soup while it’s simmering, or a dash of your favorite hot sauce to your bowl.
• Cheese Swaps: Use cottage cheese instead of ricotta for a lower-fat option.
• Pasta Alternatives: If you’re gluten-free, use gluten-free lasagna noodles or another gluten-free pasta shape.

Step-by-Step Instructions

Alright, let’s get cooking! Here’s how to make this incredibly satisfying High Protein Lasagna Soup:

1. Brown the meat: In a large pot or Dutch oven, brown the ground beef or turkey over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease. You want it nicely browned, which will add tons of flavor to the soup.
2. Sauté the vegetables: Add the chopped onion, minced garlic, and chopped bell pepper to the pot. Cook until the onion is translucent and the bell pepper is slightly softened, about 5-7 minutes. The aroma at this point will be amazing!
3. Add the tomatoes and seasonings: Stir in the crushed tomatoes, tomato sauce, beef broth (or chicken broth), oregano, basil, thyme, salt, and pepper. Bring the mixture to a simmer.
4. Simmer the soup: Reduce the heat to low, cover the pot, and let the soup simmer for at least 15 minutes. This allows the flavors to meld together beautifully. The longer it simmers, the better it tastes!
5. Add the pasta: Stir in the broken lasagna noodles. Continue to simmer until the pasta is cooked through, about 10-15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot. You want the noodles to be tender but still have a slight bite.
6. Prepare the ricotta mixture: While the pasta is cooking, in a separate bowl, combine the ricotta cheese and Parmesan cheese. Mix well. This cheesy mixture will add the perfect creamy touch to your soup.
7. Serve and garnish: Ladle the soup into bowls. Top each bowl with a dollop of the ricotta mixture and a sprinkle of mozzarella cheese. If desired, garnish with fresh basil leaves and a pinch of red pepper flakes.
8. Enjoy! Dig in and savor every delicious bite of your homemade High Protein Lasagna Soup!

Success Tips for Perfect High Protein Lasagna Soup

Here are a few golden rules to ensure your soup turns out absolutely perfect every single time:

• Don’t Overcook the Pasta: Overcooked pasta in soup is a sad thing. Keep a close eye on the noodles and test them frequently as they cook. You want them to be al dente, meaning they’re tender but still have a slight bite. They’ll continue to soften a bit even after you turn off the heat.
• Taste and Adjust Seasoning: This is crucial! Taste the soup after it has simmered for a while and adjust the salt, pepper, and herbs to your liking. Remember, you can always add more, but you can’t take it away!
• Use Quality Ingredients: The better the quality of your ingredients, the better your soup will taste. Opt for good-quality crushed tomatoes, flavorful broth, and fresh cheeses. It makes a difference!
• Don’t Skip the Ricotta Mixture: This is what truly elevates the soup and gives it that lasagna-like experience. The creamy ricotta and salty Parmesan combination is heavenly.
• Make it Ahead: This soup is even better the next day! The flavors have more time to meld together, creating an even richer and more complex taste. It’s perfect for meal prepping.

Serving Suggestions and Pairings

This High Protein Lasagna Soup is a complete meal on its own, but here are some ideas to take it to the next level:

• Crusty Bread: Serve with a side of crusty bread for dipping. It’s perfect for soaking up all that delicious broth.
• Side Salad: Pair with a simple green salad for a light and refreshing contrast to the rich soup.
• Garlic Bread: Elevate the experience with some homemade garlic bread. The garlicky flavor complements the soup perfectly.
• Grilled Cheese Sandwich: For the ultimate comfort food combination, serve with a grilled cheese sandwich.

Make-Ahead and Storage Instructions

This soup is incredibly make-ahead friendly! Here’s how to store and reheat it:

• To Store: Let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
• To Reheat: Reheat the soup in a pot on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.
• Freezing: This soup freezes well! Let it cool completely, then transfer it to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Keep in mind that the pasta may become a bit softer after freezing and thawing, but it will still taste delicious.

Speaking of comforting soups, if you love this recipe, you might also enjoy my recipe for CHICKEN DUMPLING SOUP. It’s another classic that’s perfect for a chilly day. Or, if you’re looking for something creamy and decadent, you can’t go wrong with CREAMY TORTELLINI SOUP. It’s so easy to make and incredibly satisfying. And for a little bit of heat, try CAJUN CHICKEN SOUP, it’s got just the right amount of kick! If you’re loving the lasagna flavor profile but want to explore other variations, you absolutely must try my LASAGNA SOUP recipe – it’s an absolute dream, and trust me, you’ll want seconds (or thirds!). There is also my other LASAGNA SOUP recipe if you want to see another way to cook this comfort food. Oh, and don’t forget my RICOTTA MEATBALLS. These are perfect added to your soup!

Recipe Card: High Protein Lasagna Soup

Here’s a handy recipe card you can print or save for future use:

Enjoy this recipe! And remember, cooking should be fun and stress-free. So don’t be afraid to experiment and make it your own!

High Protein Lasagna Soup

Amelia

Enjoy a comforting and hearty bowl of High Protein Lasagna Soup. This recipe captures all the delicious flavors of lasagna in a lighter, quicker, and protein-packed format, perfect for a satisfying weeknight meal.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Italian-American

Servings 6

Calories 450 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Garlic press
• Measuring cups and spoons
• Mixing bowl
• Ladle

Ingredients

  

• 1 pound lean ground beef or ground turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 4 cups beef broth or chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• Salt and pepper to taste
• 8 ounces lasagna noodles, broken into small pieces
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• Optional: Fresh basil leaves for garnish
• Optional: Red pepper flakes for heat
• 1 tablespoon olive oil

Instructions

 

• Heat olive oil in a large pot or Dutch oven over medium-high heat.
• Brown the ground beef or turkey over medium-high heat, breaking it up with a spoon as it cooks. Drain off any excess grease.
• Add the chopped onion, minced garlic, and chopped bell pepper to the pot. Cook until the onion is translucent and the bell pepper is slightly softened, about 5-7 minutes.
• Stir in the crushed tomatoes, tomato sauce, beef broth (or chicken broth), oregano, basil, thyme, salt, and pepper. Bring the mixture to a simmer.
• Reduce the heat to low, cover the pot, and let the soup simmer for at least 15 minutes, allowing the flavors to meld together.
• Stir in the broken lasagna noodles. Continue to simmer until the pasta is cooked through, about 10-15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
• While the pasta is cooking, in a separate bowl, combine the ricotta cheese and Parmesan cheese. Mix well.
• Ladle the soup into bowls.
• Top each bowl with a dollop of the ricotta mixture and a sprinkle of mozzarella cheese.
• If desired, garnish with fresh basil leaves and a pinch of red pepper flakes.
• Serve immediately and enjoy.

Notes

Don’t overcook the pasta; aim for al dente. Taste and adjust seasoning as needed. Use quality ingredients for the best flavor. The ricotta mixture is essential for the lasagna-like experience. This soup is even better the next day; store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months. Consider adding a can of drained and rinsed cannellini beans or lentils for extra protein and fiber. For a spicy kick, add a pinch of red pepper flakes while simmering.