Lasagna Soup with Protein Boost

Ingredients (4 servings)

• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 lb (450 g) lean ground beef or ground turkey
• 1 can (28 oz / 796 ml) crushed tomatoes
• 4 cups low-sodium chicken or vegetable broth
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• ½ tsp red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• 6–8 lasagna noodles, broken into bite-sized pieces
• 1 scoop Unflavored Whey Isolate
• 1 cup ricotta cheese (or lactose-free alternative)
• ½ cup shredded mozzarella cheese
• 2 tbsp grated Parmesan cheese
• Fresh basil, for garnish

Preparation

1. Cook aromatics & meat: In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened. Stir in ground beef/turkey and cook until browned, breaking it apart with a spoon.
2. Add tomatoes & broth: Stir in crushed tomatoes, tomato paste, broth, oregano, basil, and red pepper flakes. Season with salt and pepper. Simmer for 10–15 minutes.
3. Cook pasta: Add broken lasagna noodles directly to the soup. Simmer until pasta is al dente (about 10 minutes), stirring occasionally.
4. Protein boost: Once pasta is cooked, whisk protein powder with a small amount of warm broth in a separate bowl (to avoid clumping), then stir it into the soup.
5. Cheese topping: In a small bowl, mix ricotta, mozzarella, and Parmesan together.
6. Serve: Ladle soup into bowls and top each serving with a dollop of the cheese mixture. Garnish with fresh basil.

This lasagna soup is rich, satisfying, and packed with protein to keep you energized. It’s the perfect balance between comfort food and fitness fuel—enjoy it after a workout or as a hearty weeknight dinner!