– **Title**: High Protein Lasagna Soup
– **Ingredients**:
– 1 pound ground turkey or chicken
– 1 onion, diced
– 3 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 4 cups chicken or vegetable broth
– 2 cups whole wheat pasta (e.g., lasagna noodles broken into pieces)
– 1 cup low-fat ricotta cheese
– 1/2 cup grated Parmesan cheese
– 2 cups fresh spinach
– 2 teaspoons Italian seasoning
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil
– Fresh basil or parsley for garnish (optional)
– **Instructions**:
1. In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent, about 3-5 minutes.
2. Add the ground turkey or chicken to the pot, breaking it up with a spoon. Cook until the meat is browned and cooked through, about 7-10 minutes.
3. Stir in the crushed tomatoes, chicken or vegetable broth, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
4. Once boiling, add the broken lasagna noodles and reduce the heat to a simmer. Cook for about 10-12 minutes, or until the pasta is cooked al dente.
5. Stir in the ricotta cheese and Parmesan cheese until well combined. Add the fresh spinach and cook for an additional 2-3 minutes until the spinach is wilted.
6. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil or parsley if desired. Enjoy your protein-rich lasagna soup!
Key Ingredients & Substitutions
Ground Turkey or Beef: Both are great options for this soup. I usually prefer ground turkey for a leaner dish, but if you’re after a richer flavor, lean ground beef works well too. You can also swap in ground chicken or plant-based meat for a healthier or vegetarian alternative.
Onion: A medium onion adds essential flavor. White or yellow onions are best here. If you’re out, shallots or green onions can be a good substitute, keeping in mind that the flavor will vary slightly.
Garlic: Fresh minced garlic is key for flavor. If you don’t have fresh, you can use garlic powder—about 1/4 teaspoon per clove. I always prefer fresh for the best taste!
Crushed Tomatoes: The base of this soup! If you don’t have crushed tomatoes, diced or whole tomatoes that you blend lightly can work, or even tomato sauce in a pinch. Canned tomatoes are ideal for convenience.
Lasagna Noodles: Uncooked noodles get perfectly tender in this soup. No need for precooking! If you’re gluten-free, you can use gluten-free lasagna noodles or even broken pieces of other gluten-free pasta.
How Do I Perfectly Flavor My Lasagna Soup?
The flavor of your soup will come from a mix of spices and fresh ingredients. Here’s how to enhance it:
- Cook onions until soft before adding garlic. This creates a sweeter base.
- Brown the meat well—this adds depth. Don’t rush this process, it’s worth the time.
- Season gradually. Start with the recommended salt and pepper, then adjust to taste as the soup simmers.
- Add herbs like dried basil and oregano to infuse the soup. Fresh herbs, if available, add a vibrant touch right before serving.
How to Make High Protein Lasagna Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb ground turkey or lean ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken or vegetable broth
- 1 cup uncooked lasagna noodles, broken into pieces
- 2 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
For the Cheese Topping:
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 20 minutes to cook, for a total of about 35 minutes. It’s a delicious and hearty dish, perfect for a cozy meal!
Step-by-Step Instructions:
1. Cooking the Base:
In a large pot, warmth up a tablespoon of olive oil over medium heat. Toss in the diced onion and cook it for about 3-4 minutes, until it’s nice and soft. This will start building the flavor for your soup.
2. Browning the Meat:
Add the minced garlic and your choice of ground turkey or beef to the pot. Cook everything together until the meat is browned, which should take around 5-7 minutes. Remember to break it apart with a spoon as it cooks. If there’s extra fat, feel free to drain that off.
3. Adding the Tomatoes and Broth:
Now it’s time to stir in the crushed tomatoes and the chicken or vegetable broth. Sprinkle in the dried basil, oregano, and season with salt and pepper. Bring the whole mixture to a boil to get things bubbling!
4. Cooking the Lasagna Noodles:
Once it’s boiling, add the broken lasagna noodles. Lower the heat to a gentle simmer and let it cook for about 10-12 minutes, or until the noodles are tender and cooked through.
5. Mixing in the Cheeses:
Stir in the ricotta cheese and half of the shredded mozzarella cheese. Make sure everything is mixed well and creamy. Remove the pot from the heat when it’s all combined.
6. Serving the Soup:
Serve the soup hot in bowls, and top it with the remaining mozzarella cheese, grated Parmesan, and fresh basil leaves. For a special touch, add a dollop of ricotta cheese on top for some extra creaminess. Enjoy your delicious and hearty lasagna soup!
Can I Use Ground Chicken or Pork Instead of Turkey or Beef?
Absolutely! Ground chicken or lean pork will work just as well in this recipe. Just be mindful that ground chicken may have a milder flavor, while pork can add a little extra richness. Cook it the same way as directed in the recipe.
Can I Substitute the Noodles for a Gluten-Free Option?
Yes, you can use gluten-free lasagna noodles! Just check the package for cooking instructions, as cook time may vary. Alternatively, you can break gluten-free spaghetti or other pasta into pieces and use them in place of the lasagna noodles.
How to Store Leftover Lasagna Soup?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm on the stove over low heat or in the microwave, stirring occasionally. If the soup thickens, you can add a splash of broth to loosen it up.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup base without the noodles and cheeses in advance and store it in the fridge for up to 2 days. When you’re ready to serve, reheat and add the broken noodles and cheeses for a quick meal!
