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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 tomato broth. Finished with a creamy cottage cheese topping and melted mozzarella for a lasagna-like feel in soup form.
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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
  • 1 lb lean ground turkey or chicken
White beans
  • 1 can (15 oz) white beans or cannellini beans, drained
Aromatics and tomatoes
  • 1 onion, diced
  • 4 garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cup chicken broth
  • 2 tbsp tomato paste
Seasonings and noodles
  • 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
  • 0.5 cup part-skim mozzarella
  • 2 tbsp parmesan
Season to taste
  • 0.25 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Brown and build the soup base
  1. Brown the ground turkey in a large pot over medium-high heat, breaking it up as it cooks, then drain excess fat.
  2. Sauté the onion in the same pot for 4 minutes, then add the 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, oregano, and red pepper flakes, then bring the mixture to a boil.
Simmer the 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.
Make the cheese topping and serve
  1. Blend the cottage cheese until smooth, then mix with the mozzarella and parmesan.
  2. Ladle the soup into bowls and top each serving with the high-protein cheese mixture.

Notes

Pro tip: If using very lean turkey, skip draining only after cooking—just remove any excess liquid/fat so the broth stays rich. Store leftovers in the refrigerator for up to 4 days in a sealed container; reheat gently on the stove or microwave until hot (the noodles thicken as they sit—add a splash of broth if needed). Freezing is not ideal because the noodles can soften too much, but you can freeze for up to 1 month if necessary. For a higher-protein option, use extra-lean turkey and low-fat cottage cheese (or lactose-free cottage cheese if needed).