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High Protein Lasagna Soup

High protein lasagna soup with a rich tomato broth, lean ground turkey, white beans, and broken lasagna noodles simmered until tender. Finished with a warm cottage cheese, mozzarella, and parmesan topping that melts for a creamy, lasagna-like feel.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 530
Ingredients Equipment Method Notes

Ingredients
  

Soup base
  • 1 lb lean ground turkey or chicken Use lean for lower fat; drain if needed after browning.
  • 1 can (15 oz) white beans or cannellini beans Drained before adding to the soup.
  • 1 onion Dice finely so it softens quickly.
  • 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 Break into pieces.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
High-protein cheese topping
  • 1 cup cottage cheese Blend until smooth before mixing.
  • 0.5 cup part-skim mozzarella
  • 2 tbsp parmesan

Equipment

  • 1 Dutch oven

Method
 

Brown and sauté aromatics
  1. Brown the ground turkey in a large pot over medium-high heat, breaking it up until no longer pink; drain excess fat if needed.
  2. Sauté the diced onion in the same pot for 4 minutes, then add the minced garlic and cook for 1 minute.
Build the tomato broth
  1. Stir in the tomato paste and cook for 1-2 minutes to deepen flavor, stirring constantly to prevent scorching.
  2. Add the crushed tomatoes, chicken broth, Italian seasoning, dried oregano, and red pepper flakes, then bring to a boil.
Simmer noodles and beans
  1. Add the broken lasagna noodles and white beans, then simmer for 10-12 minutes until the noodles are tender.
  2. Season with salt and pepper to taste and give the soup a final stir until evenly flavored.
Make the high-protein topping and serve
  1. Blend the cottage cheese until smooth, then mix it with the mozzarella and parmesan to form a thick, scoopable topping.
  2. Ladle the soup into bowls and top each with the cheese mixture so it melts slightly on the hot broth.

Notes

Pro tip: If your turkey releases a lot of fat while browning, drain thoroughly so the soup stays light instead of greasy. Store leftovers in the fridge up to 4 days; freeze up to 2 months (best without adding the topping until reheating). For a higher-protein twist, use part-skim mozzarella plus an extra spoon of parmesan in the topping; for dairy-free, you can swap in a dairy-free cottage-style blend and shredded mozzarella-style shreds.