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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 without layering.
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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: 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 clove 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
  • 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 meat
  1. Brown the ground turkey in a large pot over medium-high heat, breaking it up; drain excess fat as soon as it’s no longer pink.
Build the tomato base
  1. Sauté the diced onion in the same pot for 4 minutes until softened, then add the minced garlic and cook for 1 minute.
  2. Stir in the tomato paste and cook for 1-2 minutes to deepen flavor.
  3. Add the crushed tomatoes, chicken broth, Italian seasoning, dried oregano, and red pepper flakes, then bring the mixture to a boil (bubbling throughout).
Simmer the 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, stirring until the broth looks evenly seasoned.
Make the high-protein topping
  1. Blend the cottage cheese until smooth, so it becomes creamy with no visible curds.
  2. Mix the blended cottage cheese with the part-skim mozzarella and parmesan to form a thick, spoonable topping.
Serve
  1. Ladle the soup into bowls and top each serving with the high-protein cheese mixture so it sits on top and begins to melt.

Notes

For the smoothest cheese topping, blend the cottage cheese until completely creamy before mixing in mozzarella and parmesan. Store leftover soup in the refrigerator for up to 4 days; reheat gently until hot throughout and add fresh cheese topping if you want the best melt. Freezing is not recommended because the noodles and dairy topping can change texture. For a lighter option, use part-skim mozzarella and swap half the cheese topping for more cottage cheese to keep it higher in protein while reducing saturated fat.