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Lasagna Soup

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A cozy, spoonable version of lasagna that keeps the familiar flavors of tomato, Italian herbs, ricotta, and mozzarella in a quick, one-pot meal.

Ingredients

  • 1 pound ground turkey or chicken
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 can (28 oz) crushed tomatoes
  • 2 cups zucchini, diced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 8 oz whole wheat lasagna noodles, broken
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • Fresh basil for garnish

Instructions

  1. Heat a large pot over medium-high heat. Add the ground turkey or chicken and cook until no pink remains, breaking it into small pieces.
  2. Add the chopped onion and minced garlic and cook for 3–4 minutes until the onion is soft and fragrant.
  3. Pour in the broth and crushed tomatoes. Stir in the diced zucchini, Italian seasoning, and season with salt and pepper. Bring to a boil.
  4. Add the broken lasagna noodles and simmer for 10–12 minutes, stirring occasionally, until al dente.
  5. Turn the heat to low, stir in the ricotta cheese until creamy. Taste and adjust seasoning if necessary.
  6. Serve hot, topped with shredded mozzarella and fresh basil.

Notes

For a gluten-free option, use gluten-free lasagna noodles. Add diced carrots or bell pepper for more vegetables. Substitute part of the broth with low-sodium chicken stock for a richer flavor.

Find it online: https://www.wholesomeeasy.com/high-protein-lasagna-soup-2/