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High Protein Lasagna Soup

High protein lasagna soup with a rich tomato broth, lean ground turkey, and tender broken lasagna noodles in just one pot. Finished with a creamy cottage cheese topping and melted mozzarella for a lasagna-like feel without the layers.
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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
  • 1 can (15 oz) white beans or cannellini 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.
High-protein cheese topping
  • 1 cup cottage cheese For blending until smooth.
  • 0.5 cup part-skim mozzarella
  • 2 tbsp parmesan
Seasoning
  • 0.01 salt To taste.
  • 0.01 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Brown the turkey
  1. Brown the ground turkey in a large pot over medium-high heat, breaking it up, then drain any excess fat.
  2. Keep the pot on the stove for the next step so you can use the same drippings.
Build the tomato broth
  1. Sauté the diced onion in the same pot for 4 minutes, stirring until softened.
  2. Add the minced garlic and cook for 1 minute, stirring to prevent browning.
  3. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
  4. Add the crushed tomatoes, chicken broth, Italian seasoning, dried oregano, and red pepper flakes, then bring to a boil.
Simmer the soup
  1. Add the broken lasagna noodles and drained white beans, then simmer for 10-12 minutes until the noodles are tender.
  2. Season the soup with salt and pepper to taste.
Make the high-protein cheese topping
  1. Blend the cottage cheese until smooth, then stir it together with the mozzarella and parmesan.
  2. Ladle the soup into bowls and top each serving with the cottage cheese mixture.

Notes

For the creamiest topping, blend the cottage cheese until fully smooth before mixing in the mozzarella and parmesan. Store leftovers in the fridge up to 4 days; reheat gently on the stovetop or microwave. Freezing is not recommended because the noodles can soften further and the cheese topping may break when reheated. For a dairy-light option, use low-fat cottage cheese and part-skim mozzarella (skip the parmesan or reduce to 1 tbsp) while keeping the turkey and beans the same for protein.