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High Protein Lasagna Soup

High Protein Lasagna Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 682
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb lean ground turkey (93% lean or higher)
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 (28 oz) can crushed tomatoes
  • 4 cups low-sodium chicken broth
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • ½ tsp fennel seeds, crushed (optional)
  • ¼ tsp red pepper flakes
  • 1 tsp sugar
  • 8 oz lasagna noodles, broken into 1½-inch pieces
  • 1 cup part-skim ricotta cheese
  • 1 cup shredded part-skim mozzarella cheese
  • ½ cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper

Method
 

  1. Heat oil in a large pot over medium-high. Add turkey and onion, season with salt and pepper, and cook until meat is browned and onion soft, about 6-8 minutes.
  2. Stir in garlic and tomato paste; cook 1 minute. Add crushed tomatoes, broth, basil, oregano, fennel seeds, red pepper flakes, and sugar. Bring to a simmer.
  3. Add broken pasta and cook, stirring occasionally, until tender, about 10-12 minutes.
  4. Remove from heat. Stir in ricotta, mozzarella, and Parmesan until melted and creamy. Ladle into bowls and top with extra ricotta and Parmesan.

Notes

The soup thickens as it sits; if preparing ahead, cook the pasta separately in the broth just before serving to keep the texture from getting too thick. If you reheat leftovers, add a splash of broth to loosen it up.