High Protein White Lasagna Soup

This high protein white lasagna soup is the perfect bowl of cozy goodness that tastes incredible and is packed with protein. Honestly, it has no right tasting this good for how good the macros are.

I cannot tell you guys how excited I was after testing this recipe. A serving of this stuff is less than 400 calories and 38 grams of protein, which is absolute insanity for a cheesy, cozy, comforting soup that tastes this good. You guys have to try it.

And it’s super easy. Here’s everything you’ll need and how to make it!

What You’ll Need

Equipment

• Meat chopper: I love this to break apart the meat into small perfect pieces.
• Large pot: I’m using this one.

Ingredients

• 99% lean ground turkey
• Butter: Yes, the macros are still incredible even using butter.
• Flour
• Yellow onion
• Garlic
• Italian seasoning:  Pre-made seasoning is great, but you could also do a blend of oregano, basil, thyme, rosemary.
• Chicken broth: I use reduced sodium.
• Whole milk: You could also use heavy cream (it just won’t be as macro-friendly).
• Lasagna noodles
• Fresh spinach
• Monterey Jack cheese (or whole milk mozzarella): Freshly grated.
• Parmesan cheese: Freshly grated.
• Hot sauce: Optional – I’m using Zab’s. Go for a lighter/green pepper sauce.

How To Make It

1. Cook the turkey: Heat your pot on medium high heat and spray with a little oil. Add the turkey and cook, breaking apart into small pieces, until fully cooked (about 5 minutes). Season with salt and pepper – I typically do about 1 tsp salt and 1/2 tsp pepper, but adjust to taste. Remove from pan and set aside.
2. Start the soup: In the same pot, melt the butter, add the flour and stir together, cooking for about 1-2 minutes. Stir in the onion and cook for a minute or two until onions become soft and fragrant. Add the garlic and Italian seasoning and cook one more minute.
3. Add the liquids: Add in the chicken broth and milk and add back in the cooked turkey. Bring soup to a gentle boil.
4. Cook the noodles: While you’re waiting for the soup to reach a boil, break apart the lasagna sheets. You can make these whatever size you want – I break them apart a little smaller, about bite size. Once soup is gently boiling, add the noodles and cook for 8 minutes, or according to box directions.
5. Add the rest: Once noodles are done cooking, remove from heat and add in chopped spinach, cheese, and hot sauce. Stir everything together. Taste the soup and add any more salt to taste. Serve with more parmesan if desired and enjoy!

Tips

• Cheese: Freshly grated cheese will melt the best.
• Italian seasoning: If you’re using pre-made Italian seasoning, check the ingredients to see if it already has salt so you can adjust the amount of salt you add accordingly. Mine doesn’t have any salt and about 1 tsp to season the turkey works great.
• Customize: If you’re not worried about calories/protein, you can make this with chicken or Italian sausage too! Chicken would have more similar nutritional content to this. You can also sub heavy cream for the milk.
• Spice: If you like a spicier soup, add some chili flakes on top.

To Store

Once cooled, store leftover soup in an airtight container in the fridge up to 4 days. Reheat on the stove or in the microwave in 30 second increments until desired warmth.

You’ll Also Love

• Easy crockpot creamy chicken enchilada soup
• Easy stovetop beef chili
• Easy crockpot white chicken chili

Lastly, be sure to leave a comment and review if you try out this high protein white lasagna soup! ♡ I seriously can’t wait for you guys to try this one, hope you love it as much as I do. xo

High Protein White Lasagna Soup

5 from 4 votes

This soup is the perfect cozy bowl of goodness that tastes incredible and is packed with protein.

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Prep Time:10 minutes mins

Cook Time:20 minutes mins

Course: Soup

Cuisine: Italian

Servings: 5

Calories: 377kcal

Equipment

• Large pot
• Meat chopper

Ingredients

• 1 lb 99% lean ground turkey
• salt and pepper to taste
• 1 tbsp butter (14 g)
• 1 tbsp flour (8 g)
• 1 small yellow onion (200 g) diced
• 2 cloves garlic minced
• 2 tsp Italian seasoning
• 4 cups chicken broth (960 ml) I use reduced sodium
• 1 cup whole milk (240 ml)
• 6 sheets lasagna noodles (150 g)
• 2 1/2 cups spinach (75 g) roughly chopped
• 3 oz Monterey Jack cheese (84 g) fresh grated, about 1 cup (or whole milk mozzarella)
• 2 oz parmesan cheese (56 g) fresh grated, about 3/4 cup
• 1-2 tsp Zab's hot sauce optional

Instructions

• Heat a large pot on medium high heat, spray with a little oil or cooking spray and add the turkey. Cook turkey, breaking apart into small pieces, until fully cooked. Season with salt and pepper (I typically do 1 tsp salt and 1/2 tsp pepper). Remove from heat and set aside.
• In the same pot, melt the butter and add the flour. Stir together, cooking for 1-2 minutes. Add the diced onion and cook for a couple more minutes, until onions are soft and fragrant. Add minced garlic and Italian seasonings, cooking for 1 more minute.
• Pour in the chicken broth and milk and add back in the cooked turkey. Bring soup to a gentle boil.
• While you're waiting for the soup to reach a boil, break apart the lasagna sheets into smaller pieces. Once boiling, add the lasagna pieces, and cook 8 minutes or according to box instructions, stirring often. Remove from heat.
• Add in the chopped spinach, cheeses, and hot sauce and stir together. Taste the soup and add any more salt if needed. Serve with more parmesan, if desired, and enjoy!

Notes

• Cooking the noodles: Make sure to stir the soup often once you’ve added the noodles so they don’t stick together. You can also turn down the heat if you need, you want a gentle boil. 
• Noodle pieces: You can break apart the lasagna sheet into whatever size you want. I typically break them into smaller, bite sized pieces.
• Italian seasoning: Check the ingredients on your Italian seasoning to see if it already has salt and adjust accordingly. I add 1 tsp salt to the turkey since my Italian seasoning doesn’t have any. If you don’t have any pre-made Italian seasoning, you can use a blend of oregano, basil, thyme, rosemary. 

Nutrition

Serving: 361g | Calories: 377kcal | Carbohydrates: 30.7g | Protein: 38.4g | Fat: 12.2g | Fiber: 3.2g

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