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High Protein Lasagna Soup

High protein lasagna soup with turkey, crushed tomatoes, and tender broken lasagna noodles simmered in a flavorful broth. Finished with a creamy cottage cheese topping melted with mozzarella and parmesan for a hearty Italian-American 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: 480
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 cloves, 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
  • 1 cup Cottage cheese high-protein cheese topping
Part-skim mozzarella
  • 0.5 cup Part-skim mozzarella high-protein cheese topping
Parmesan
  • 2 tbsp Parmesan high-protein cheese topping
Salt
  • 0.25 tsp Salt to taste
Black pepper
  • 0.25 tsp Black pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown the turkey
  1. Heat a large Dutch oven over medium-high heat and brown the ground turkey, breaking it up. Continue until no longer pink, then drain excess fat.
Build the tomato broth
  1. Sauté the diced onion in the same pot for 4 minutes, stirring until softened. Add the minced garlic and cook for 1 minute, just until fragrant.
  2. Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor. Keep it moving so it doesn’t burn.
  3. Add crushed tomatoes, chicken broth, Italian seasoning, dried oregano, and red pepper flakes, then bring the mixture to a boil. Watch for active bubbling across the surface.
Simmer the soup
  1. Add the broken lasagna noodles and drained white beans to the pot. Return to a gentle boil if needed, then reduce to a simmer.
  2. Simmer for 10-12 minutes, until the noodles are tender and the broth thickens slightly. Stir occasionally to prevent sticking.
  3. Season with salt and black pepper to taste. Adjust at the end so the flavor stays balanced after simmering.
Make the high-protein cheese topping
  1. Blend the cottage cheese until smooth. Aim for a creamy texture with no lumps.
  2. Mix the blended cottage cheese with part-skim mozzarella and parmesan. Stir until the topping is evenly combined.
Serve
  1. Ladle the hot soup into bowls. Top each bowl with the high-protein cheese mixture for a melted, creamy finish.

Notes

For the creamiest topping, blend the cottage cheese until fully smooth before mixing in mozzarella and parmesan. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently, and add fresh topping if you want it extra melty. Freezing is not recommended because the cottage cheese topping can change texture after thawing. For a lower-lactose option, use lactose-free cottage cheese and mozzarella.