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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. Finish with a creamy cottage cheese topping and melted mozzarella for lasagna flavor in spoonable form.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb lean ground turkey Use ground turkey or substitute ground chicken.
  • 1 can (15 oz) white beans Drained.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 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.
  • 1 salt To taste.
  • 1 pepper To taste.
High-protein cheese topping
  • 1 cup cottage cheese Blend until smooth.
  • 0.5 cup part-skim mozzarella Mix with cottage cheese.
  • 2 tbsp parmesan Stir into cheese mixture.

Equipment

  • 1 Dutch oven

Method
 

Brown the turkey
  1. Brown the ground turkey in a large pot over medium-high heat, breaking it up as it cooks. Cook until no longer pink, then drain excess fat.
Sauté aromatics and build the tomato base
  1. Sauté the diced onion in the same pot for 4 minutes until softened. Add the minced garlic and cook for 1 minute, stirring constantly.
  2. Stir in the tomato paste and cook for 1-2 minutes to deepen flavor. Scrape up any browned bits from the bottom of the pot.
  3. Add the crushed tomatoes, chicken broth, Italian seasoning, dried oregano, and red pepper flakes. Bring the mixture to a boil, stirring so spices are evenly distributed.
Simmer the noodles and beans
  1. Add the broken lasagna noodles and white beans to the pot. Simmer for 10-12 minutes until the noodles are tender and the broth is flavorful.
  2. Season with salt and pepper to taste. Stir and taste again to adjust if needed.
Make the high-protein cheese topping
  1. Blend the cottage cheese until smooth. Mix the smooth cottage cheese with the mozzarella and parmesan until evenly combined.
Serve
  1. Ladle the soup into bowls. Top each bowl with the high-protein cheese mixture so it melts slightly from the hot soup.

Notes

Pro tip: If the soup thickens as the noodles hydrate, loosen it with a splash of chicken broth before serving. Store leftovers in the fridge up to 4 days; reheat gently on the stovetop or microwave until hot. Freezing is not recommended because pasta texture can change. For a higher-protein swap, use 99% lean turkey or part-skim cottage cheese and reduce added fat cheeses slightly while keeping the topping blend creamy.