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High Protein Lasagna Soup

High protein lasagna soup with a rich tomato broth, ground turkey, white beans, and broken lasagna noodles simmered until tender. Topped with a creamy cottage cheese + mozzarella + parmesan layer for an extra protein boost.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb lean ground turkey or chicken Lean ground turkey or chicken to keep the soup high-protein without excess fat.
  • 1 can (15 oz) white beans or cannellini beans Drained.
  • 1 onion Diced.
  • 4 garlic Minced (4 cloves).
  • 1 can (28 oz) crushed tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 8 lasagna noodles Broken into pieces.
  • salt To taste.
  • black pepper To taste.
High-protein cheese topping
  • 1 cup cottage cheese Blended until smooth.
  • 0.5 cup part-skim mozzarella Mixed into the topping.
  • 2 tbsp parmesan

Equipment

  • 1 Dutch oven

Method
 

Brown the meat and build flavor
  1. Brown the ground turkey in a large pot over medium-high heat, breaking it up and cooking until browned; drain excess fat.
  2. Sauté the diced onion in the same pot for 4 minutes, then add the minced garlic and cook for 1 minute.
  3. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
Simmer the soup
  1. Add the crushed tomatoes, chicken broth, Italian seasoning, dried oregano, and red pepper flakes, then bring the mixture to a boil.
  2. Add the broken lasagna noodles and drained white beans, then simmer for 10-12 minutes until the noodles are tender.
  3. Season with salt and pepper to taste.
Make the high-protein cheese topping
  1. Blend the cottage cheese until smooth.
  2. Mix the smooth cottage cheese with the mozzarella and parmesan until evenly combined.
Serve
  1. Ladle the soup into bowls and top each serving with the high-protein cheese mixture so it melts over the hot soup.

Notes

Pro tip: If the soup thickens as the noodles soften, loosen with a splash of broth before serving. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove or microwave. Freezing is not recommended because noodles may become softer after thawing. For a dairy swap, use part-skim ricotta instead of cottage cheese to keep the topping creamy while adjusting dairy flavor.