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High Protein Lasagna Soup

High protein lasagna soup with a rich tomato broth, broken lasagna noodles, and white beans. Finished with a cottage cheese–mozzarella topping that melts on top for a hearty, spoonable Italian-American main.
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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 cloves 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 count lasagna noodles broken into pieces
  • 0.25 salt to taste
  • 0.25 pepper to taste
High-protein cheese topping
  • 1 cup cottage cheese
  • 0.5 cup part-skim mozzarella
  • 2 tbsp parmesan

Equipment

  • 1 Dutch oven

Method
 

Brown the meat
  1. Brown the ground turkey in a large pot over medium-high heat, breaking it up as it cooks. Drain excess fat if needed to prevent greasiness.
Build the flavor
  1. Sauté the diced onion in the same pot for 4 minutes. Add the minced garlic and cook for 1 minute.
  2. Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.
Simmer the soup
  1. Add the crushed tomatoes, chicken broth, Italian seasoning, dried oregano, and red pepper flakes. Bring the mixture to a boil.
  2. Add the broken lasagna noodles and white beans, then reduce to a simmer. Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender.
  3. Season with salt and pepper to taste.
Make the melted topping
  1. Blend the cottage cheese until smooth, then mix it with the mozzarella and parmesan. Keep stirring until the cheeses are evenly combined.
Serve
  1. Ladle the soup into bowls and top with the high-protein cheese mixture. Let it sit briefly so the cheese softens and clings to the hot broth.

Notes

Pro tip: If you want thicker soup, simmer a few extra minutes after the noodles are tender to reduce the broth; if it gets too thick, loosen with a splash of chicken broth. Refrigerate leftovers in a sealed container for up to 4 days; reheat on the stove until hot. Freezing is not recommended because the noodle texture can soften further, and the cheese topping may separate. For a lighter option, use part-skim mozzarella and swap turkey for lean chicken breast (still high in protein, with less fat).