High Protein Lasagna Soup
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.
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.