High Protein Lasagna Soup
Satisfy your comfort food cravings and fuel your body with this High Protein Lasagna Soup—a lighter, nutrient-packed twist on the classic Italian favorite! Bursting with bold flavors, this hearty soup features lean ground turkey, protein-rich lentils, and broken lasagna noodles swimming in a savory tomato and herb broth. Creamy dollops of low-fat ricotta and a sprinkle of Parmesan blend beautifully with the tender spinach for a nutritious, cheesy finish. Ready in under an hour, this one-pot wonder is perfect for busy weeknights and makes enough to feed the whole family. Packed with protein and wholesome ingredients, it's a soul-warming meal that doesn’t compromise on health or taste!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound lean ground turkey
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 1 cup cooked lentils
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 6 cups low-sodium chicken broth
- 8 ounces uncooked lasagna noodles, broken into pieces
- 1 cup low-fat ricotta cheese
- 0.5 cup grated Parmesan cheese
- 2 cups spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot, heat the olive oil over medium heat.
Add the ground turkey and cook until browned, breaking it apart with a spoon, about 5-7 minutes.
Add the diced onion, minced garlic, and diced red bell pepper to the pot. Cook until the vegetables are tender, about 5 minutes.
Stir in the cooked lentils, dried oregano, dried basil, and crushed red pepper flakes. Cook for 2 minutes until fragrant.
Add the tomato paste and cook for another 2 minutes, stirring continuously.
Pour in the crushed tomatoes and chicken broth. Bring the mixture to a boil.
Once boiling, add the broken lasagna noodles. Reduce the heat to a simmer and cook for about 15 minutes, until the noodles are tender.
Stir in the ricotta cheese, Parmesan cheese, and spinach. Cook until the spinach wilts and the cheese is well combined, about 3 minutes.
Season the soup with salt and black pepper to taste.
Serve the soup hot, optionally garnished with additional Parmesan cheese or fresh basil.
Nutrition Facts
Calories |
2850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.1 g | 131% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 458 mg | 153% | |
| Sodium | 4131 mg | 180% | |
| Total Carbohydrate | 294.2 g | 107% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 53.6 g | ||
| Protein | 204.0 g | 408% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1537 mg | 118% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 5123 mg | 109% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
