Ingredients
Equipment
Method
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground turkey (or your chosen protein) and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess grease. Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic, dried oregano, dried basil, salt, and pepper, and cook for an additional minute until fragrant.1 tablespoon olive oil, 1 pound lean ground turkey or lean ground beef (or plant-based crumbles for a vegetarian option), 1 medium yellow onion, 2 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, ¼ teaspoon black pepper
- Pour in the crushed tomatoes and diced tomatoes (with their juices). Stir everything together. Add the chicken or vegetable broth, scraping up any browned bits from the bottom of the pot.1 (28 ounce) can crushed tomatoes, 1 (15 ounce) can diced tomatoes, 4 cups low-sodium chicken or vegetable broth
- Bring the soup to a simmer. Once simmering, add the broken lasagna noodles. Stir to ensure they are submerged in the liquid. Reduce the heat to medium-low, cover, and let the soup simmer for about 15-20 minutes, or until the noodles are tender and cooked through. Stir occasionally to prevent sticking.8 ounces no-boil lasagna noodles
- Once the noodles are tender, stir in the milk. This will add a lovely creamy element. Continue to simmer gently for another 5 minutes, allowing the soup to thicken slightly. Taste and adjust seasoning with additional salt and pepper if needed.1 cup milk (or unsweetened plant-based milk), ½ teaspoon salt, ¼ teaspoon black pepper
- Ladle the High Protein Lasagna Soup into bowls. Dollop each serving with a spoonful of ricotta cheese and sprinkle with shredded mozzarella cheese. Garnish with fresh parsley or basil, and a pinch of red pepper flakes if desired.½ cup ricotta cheese (or dairy-free ricotta), ½ cup shredded mozzarella cheese (or dairy-free mozzarella), fresh parsley, fresh basil, red pepper flakes
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. For freezing, cool completely before transferring to freezer-safe containers and store for up to 2-3 months. Add fresh cheese toppings after reheating.