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High Protein Lasagna Soup

High protein lasagna soup with tender broken lasagna noodles simmered in a tomato-broth base, then topped with a creamy cottage cheese mozzarella melt. Built for hearty spoonable comfort while keeping the texture lasagna-like in every bite.
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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 clove 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 blended until smooth
  • 0.5 cup part-skim mozzarella
  • 2 tbsp parmesan
  • salt and pepper to taste

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 cooked through, then drain excess fat.
  2. Sauté the diced onion in the same pot for 4 minutes, then add the minced garlic and cook for 1 minute.
  3. Stir in the tomato paste and cook for 1-2 minutes to deepen flavor.
  4. Add the crushed tomatoes, chicken broth, Italian seasoning, dried oregano, and red pepper flakes, then bring the mixture to a boil.
Simmer the lasagna soup
  1. Add the broken lasagna noodles and drained 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 and serve
  1. Blend the cottage cheese until smooth, then mix it with the mozzarella and parmesan.
  2. Ladle the soup into bowls and top each serving with the high-protein cheese mixture.

Notes

For the creamiest topping, blend cottage cheese until completely smooth before mixing with mozzarella and parmesan. Store leftover soup in the refrigerator up to 4 days; reheat gently on the stovetop, then add fresh cheese topping if desired. Freezing is not recommended because noodles can soften too much after thawing. For a dairy-reduced swap, use lactose-free cottage cheese and a mozzarella-style dairy-free shred instead of regular cheese.