High Protein Lasagna Soup
High Protein Lasagna Soup turns lean ground turkey, tender lasagna noodles, rich tomato broth, spinach, and creamy cheese into a cozy one pot dinner that tastes like classic lasagna with much less work.
This recipe gives you the comfort of baked lasagna in a spoonable, weeknight friendly bowl. The turkey keeps it hearty. The cottage cheese adds creaminess and extra protein. The broken noodles soak up the tomato broth and make every bite feel satisfying.
Why You’ll Love This Recipe
- Big lasagna flavor: Tomato paste, garlic, Italian seasoning, and cheese create that slow simmered taste fast.
- High protein and filling: Lean ground turkey, cottage cheese, Parmesan, and mozzarella make this soup satisfying.
- One pot comfort: The noodles cook right in the broth, so cleanup stays simple.
- Great texture: You get tender noodles, juicy turkey, silky spinach, and creamy cheese in every bowl.
Fabian’s Budget & Health Tip: Cottage cheese is the smart buy here. It costs less than ricotta in many stores, adds more protein, and melts into the hot soup for a creamy finish. If fresh spinach is pricey, use frozen chopped spinach. Thaw it, squeeze it dry, and stir it in at the end.
Ingredients (Serves 4)
- 1 tablespoon olive oil (15 ml)
- 1 pound lean ground turkey (450 g)
- 1 medium yellow onion, diced (150 g)
- 4 garlic cloves, minced (12 g)
- 2 tablespoons tomato paste (30 g)
- 1 can crushed tomatoes, 28 ounces (800 g)
- 5 cups low sodium chicken broth (1.2 L)
- 2 teaspoons Italian seasoning (4 g)
- 1 teaspoon kosher salt, plus more to taste (6 g)
- ½ teaspoon black pepper (1 g)
- 8 ounces lasagna noodles, broken into bite size pieces (225 g)
- 4 packed cups fresh spinach (120 g)
- 1 cup cottage cheese (225 g)
- ½ cup grated Parmesan cheese (50 g)
- 1 cup shredded mozzarella cheese (113 g)
Step-by-Step Instructions
1. Brown the turkey with onion and garlic
Warm the olive oil in a large soup pot over medium high heat. Add the ground turkey and diced onion. Cook for 6 to 8 minutes, breaking the turkey into small pieces with a spoon. The turkey should lose its pink color, and the onion should look soft and glossy.
Stir in the garlic and cook for 30 seconds. Stop when your kitchen smells savory and garlicky. Do not let the garlic turn dark, because it can taste bitter.
2. Build the tomato broth
Add the tomato paste and stir it into the turkey. Let it cook for 1 minute until it darkens slightly and clings to the meat. This small step gives the soup a deeper, richer lasagna flavor.
Pour in the crushed tomatoes and chicken broth. Stir in the Italian seasoning, salt, and pepper. Scrape the bottom of the pot so all the browned bits mix into the broth.
3. Simmer the noodles until tender
Bring the soup to a lively simmer. Add the broken lasagna noodles and stir well so they do not stick together. Cook for 10 to 12 minutes, stirring often, until the noodles are tender but still have a little bite.
The broth will thicken as the noodles release starch. If the soup looks too thick before the noodles finish cooking, splash in a little more broth or water.
4. Stir in the spinach
Add the spinach and stir until it wilts into the hot soup. This takes about 1 minute. The leaves should turn bright green and silky, not dull or overcooked.
5. Serve with the cheeses
Ladle the hot soup into bowls. Spoon cottage cheese over each serving, then sprinkle with Parmesan and mozzarella. Let the cheese soften for a minute before eating. The cottage cheese turns creamy, the mozzarella gets melty, and the Parmesan adds a salty finish.
Expert Troubleshooting & FAQs
Why did my noodles get too soft?
Lasagna noodles keep soaking up liquid as they sit. Cook them just until tender, then serve the soup right away. For meal prep, cook the noodles separately and add them to each bowl before serving.
How do I keep the soup from getting too thick?
The noodles naturally thicken the broth. Add extra chicken broth, ½ cup at a time (120 ml), until the texture looks spoonable again. Taste after adding liquid and adjust the salt if needed.
Can I use ground beef instead of turkey?
Yes. Use lean ground beef if that is what you have. Drain extra fat after browning so the broth stays balanced and not greasy.
Can I make this soup ahead?
Yes, but it tastes best when the noodles are cooked fresh. Make the tomato turkey soup base ahead, then reheat it and add the noodles before serving.
What can I use instead of cottage cheese?
Ricotta works well if you want a more classic lasagna taste. Greek yogurt can also work, but add it off the heat so it stays smooth.
Estimated Nutritional Facts
These values are rough estimates per serving and will vary based on the brands you use.
- Calories: 575
- Protein: 47 g
- Carbs: 55 g
- Fats: 20 g
High Protein Lasagna Soup
Ingredients
- 1 tablespoon olive oil (15 ml)
- 1 pound lean ground turkey (450 g)
- 1 medium yellow onion, diced (150 g)
- 4 garlic cloves, minced (12 g)
- 2 tablespoons tomato paste (30 g)
- 1 can crushed tomatoes, 28 ounces (800 g)
- 5 cups low sodium chicken broth (1.2 L)
- 2 teaspoons Italian seasoning (4 g)
- 1 teaspoon kosher salt, plus more to taste (6 g)
- ½ teaspoon black pepper (1 g)
- 8 ounces lasagna noodles, broken into bite size pieces (225 g)
- 4 packed cups fresh spinach (120 g)
- 1 cup cottage cheese (225 g)
- ½ cup grated Parmesan cheese (50 g)
- 1 cup shredded mozzarella cheese (113 g)
Instructions
- 1. Brown the turkey with onion and garlic. Warm the olive oil in a large soup pot over medium high heat. Add the ground turkey and diced onion. Cook for 6 to 8 minutes, breaking the turkey into small pieces with a spoon. The turkey should lose its pink color, and the onion should look soft and glossy. Stir in the garlic and cook for 30 seconds. Stop when your kitchen smells savory and garlicky. Do not let the garlic turn dark, because it can taste bitter.
- 2. Build the tomato broth. Add the tomato paste and stir it into the turkey. Let it cook for 1 minute until it darkens slightly and clings to the meat. This small step gives the soup a deeper, richer lasagna flavor. Pour in the crushed tomatoes and chicken broth. Stir in the Italian seasoning, salt, and pepper. Scrape the bottom of the pot so all the browned bits mix into the broth.
- 3. Simmer the noodles until tender. Bring the soup to a lively simmer. Add the broken lasagna noodles and stir well so they do not stick together. Cook for 10 to 12 minutes, stirring often, until the noodles are tender but still have a little bite. The broth will thicken as the noodles release starch. If the soup looks too thick before the noodles finish cooking, splash in a little more broth or water.
- 4. Stir in the spinach. Add the spinach and stir until it wilts into the hot soup. This takes about 1 minute. The leaves should turn bright green and silky, not dull or overcooked.
- 5. Serve with the cheeses. Ladle the hot soup into bowls. Spoon cottage cheese over each serving, then sprinkle with Parmesan and mozzarella. Let the cheese soften for a minute before eating. The cottage cheese turns creamy, the mozzarella gets melty, and the Parmesan adds a salty finish.
