High-Protein Lasagna Soup
- Cook Time: 40 minutes
- Total Time: 40 minutes
- Diet: High-Protein
Ingredients
Scale
- 1 lb lean ground turkey or 93% lean ground beef
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 jar (24 oz) low-sugar marinara sauce
- 4 cups low-sodium chicken or beef broth
- 1 can (15 oz) diced tomatoes (undrained)
- 2 teaspoons Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 8 lasagna noodles, broken into 1-inch pieces
- 2 cups fresh baby spinach
- 1 cup low-fat ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish
Instructions
- In a large pot or Dutch oven over medium-high heat, add the ground meat. Cook until fully browned, breaking it into small crumbles with a wooden spoon. Drain any excess fat from the pot.
- Add the diced onion to the pot with the meat. Sauté for about 3-4 minutes until the onion is translucent. Stir in the minced garlic and cook for another 60 seconds until fragrant.
- Pour in the marinara sauce, broth, diced tomatoes, Italian seasoning, and red pepper flakes. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes to allow the flavors to meld.
- Add the broken lasagna noodles directly into the simmering soup. Cook for 10-12 minutes, stirring occasionally to prevent the noodles from sticking to the bottom. Cook until the pasta is al dente.
- Stir in the fresh baby spinach and cook for 1-2 minutes until wilted. While the spinach wilts, mix the ricotta, mozzarella, and Parmesan in a small bowl. You can either stir the cheese mixture directly into the pot for a creamy texture or dollop it on top of individual servings.