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High Protein Lasagna Soup

High protein lasagna soup made with lean ground turkey, crushed tomatoes, and broken lasagna noodles simmered until tender. Finished with a smooth cottage cheese topping and melted mozzarella for a creamy, hearty bowl.
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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
  

Lean ground turkey or chicken
  • 1 lb lean ground turkey or chicken
White beans or cannellini beans
  • 1 can (15 oz) white beans or cannellini beans drained
Onion
  • 1 onion diced
Garlic
  • 4 garlic minced
Crushed tomatoes
  • 1 can (28 oz) crushed tomatoes
Chicken broth
  • 4 cup chicken broth
Tomato paste
  • 2 tbsp tomato paste
Italian seasoning
  • 1 tsp Italian seasoning
Dried oregano
  • 1 tsp dried oregano
Red pepper flakes
  • 0.5 tsp red pepper flakes
Lasagna noodles
  • 8 lasagna noodles broken into pieces
Cottage cheese topping
  • 1 cup cottage cheese for high protein cheese topping
Part-skim mozzarella
  • 0.5 cup part-skim mozzarella for high protein cheese topping
Parmesan
  • 2 tbsp parmesan for high protein cheese topping
Salt and pepper
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the turkey
  1. Heat a large pot over medium-high heat and brown the lean ground turkey (or chicken), breaking it up and draining excess fat.
Build the tomato base
  1. Sauté the onion in the same pot for 4 minutes, then add the garlic and cook for 1 minute.
  2. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor.
  3. Add the crushed tomatoes, chicken broth, Italian seasoning, dried oregano, and red pepper flakes, then bring the mixture to a boil.
Simmer the soup
  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.
Make the high-protein cheese topping
  1. Blend the cottage cheese until smooth, then mix with the part-skim mozzarella and parmesan.
Serve
  1. Ladle the soup into bowls and top with the high-protein cheese mixture.

Notes

For best texture, simmer just until the lasagna noodles are tender—overcooking can make them break down. Store leftovers in the refrigerator up to 4 days; reheat gently on the stove. Freezing is not recommended because the noodles and dairy topping can change texture. For a higher-protein boost, use extra-lean turkey and portion the cheese topping evenly across servings.