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High Protein Lasagna Soup Recipe

High Protein Lasagna Soup Recipe
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★★★★★

4.8 from 13 reviews

This High Protein Lasagna Soup is a hearty and comforting dish that combines the rich flavors of traditional lasagna with the ease of a soup. Made with lean ground chicken or turkey, cottage cheese or Greek yogurt, fresh vegetables, and broken lasagna noodles simmered in a savory tomato broth, it’s a nourishing and protein-packed meal perfect for any night of the week.

Ingredients

Scale

Protein and Dairy

  • 1 lb lean ground chicken or turkey
  • 1 cup cottage cheese or Greek yogurt
  • 1 cup shredded mozzarella
  • ½ cup grated Parmesan

Vegetables and Aromatics

  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped (optional)

Liquids and Tomatoes

  • 4 cups chicken or vegetable broth
  • 1 can (28 oz) crushed tomatoes
  • 2 tbsp tomato paste

Herbs and Spices

  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp crushed red pepper flakes (optional)
  • Salt and black pepper, to taste

Pasta

  • 6–8 lasagna noodles, broken into bite-sized pieces

Garnish

  • Fresh basil leaves

Instructions

  1. Sauté Aromatics: In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the diced onion, minced garlic, and chopped red bell pepper. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5 minutes.
  2. Cook the Meat: Add the lean ground chicken or turkey to the pot, breaking it up with a wooden spoon. Cook until the meat is no longer pink and cooked through, approximately 6–7 minutes.
  3. Add Tomato Base: Stir in the tomato paste, crushed tomatoes, chicken or vegetable broth, dried oregano, dried basil, crushed red pepper flakes if using, and salt and black pepper to taste. Mix well and bring the soup to a gentle boil over medium-high heat.
  4. Simmer Pasta: Add the broken lasagna noodles directly into the boiling soup. Reduce heat to medium-low and let it simmer for 15–20 minutes. Stir occasionally to prevent noodles from sticking and continue cooking until the pasta is tender.
  5. Add Creaminess: Lower the heat and stir in the cottage cheese or Greek yogurt to give the soup a creamy texture and boost protein content. Heat through gently without boiling to avoid curdling.
  6. Serve: Ladle the soup into bowls. Sprinkle the shredded mozzarella and grated Parmesan on top, then garnish with fresh basil leaves. Serve immediately with crusty or garlic bread on the side.

Notes

  • For a vegetarian version, substitute ground meat with cooked lentils or plant-based ground meat alternatives and use vegetable broth.
  • Breaking the lasagna noodles into bite-sized pieces helps distribute the pasta evenly in the soup for easy eating.
  • Adjust the amount of crushed red pepper flakes to control the spice level.
  • For added vegetables, zucchini is optional and can be omitted or other seasonal veggies can be used.
  • To prevent curdling when adding cottage cheese or yogurt, make sure to stir it in over low heat and avoid boiling afterward.
  • Leftover soup stores well in the refrigerator for up to 3 days; pasta may absorb more liquid over time so add additional broth when reheating if needed.
  • This soup freezes well but texture of noodles may change slightly; consider saving pasta separately for best results.

Nutrition

Keywords: high protein lasagna soup, lean ground chicken soup, lasagna noodle soup, healthy lasagna soup, easy dinner soup, Italian soup recipe

Find it online: https://foodbylina.com/high-protein-lasagna-soup-recipe/