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High Protein Lasagna Soup

High protein lasagna soup with ground turkey, white beans, and broken lasagna noodles simmered in a rich crushed-tomato broth. Finished with a creamy cottage cheese, mozzarella, and parmesan topping that melts into every spoonful.
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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 Use lean for less excess fat.
  • 1 can (15 oz) white beans or cannellini beans Drain well.
  • 1 onion Dice.
  • 4 cloves garlic Minced.
  • 1 can (28 oz) crushed tomatoes Use canned 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 Break into pieces.
  • salt To taste.
  • 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 Mix with cottage cheese and mozzarella.

Equipment

  • 1 Dutch oven

Method
 

Brown and build the tomato broth
  1. Brown the ground turkey in a large pot over medium-high heat, breaking it up, until no longer pink, then drain excess fat.
  2. Sauté the diced onion in the same pot for 4 minutes, stirring occasionally, until softened.
  3. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
  4. Stir in the tomato paste and cook for 1-2 minutes, scraping up browned bits so the paste darkens slightly.
  5. Add the crushed tomatoes, chicken broth, Italian seasoning, dried oregano, and red pepper flakes, then bring to a boil.
Simmer with noodles and beans
  1. Add the broken lasagna noodles and drained white beans to the pot.
  2. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender and the broth thickens slightly.
  3. Season with salt and pepper to taste.
Make the high-protein cheese topping and serve
  1. Blend the cottage cheese until smooth, then mix in the mozzarella and parmesan until combined.
  2. Ladle the soup into bowls and top each serving with the cheese mixture so it melts from the hot soup.

Notes

Pro tip: drain any excess fat after browning so the broth stays clean and not greasy. Store leftovers covered in the refrigerator for up to 4 days; reheat gently on the stovetop or microwave. Freezing is not recommended because the lasagna noodles can soften further and the cheese topping may separate when reheated. Dietary swap: use gluten-free lasagna noodles for a gluten-free version while keeping the same simmering time as needed.