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High Protein Lasagna Soup

Creamy high protein lasagna soup with turkey and melted cheese.
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This cozy soup captures all the comforting flavors of classic lasagna in a quick, one-pot format. It is luxuriously creamy from protein-rich cottage cheese and packed with savory ground turkey, tender pasta, and fresh spinach. A perfect healthy dinner ready in about 40 minutes.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey or Italian sausage
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon red pepper flakes (optional)
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can crushed tomatoes
  • 6 cups low-sodium chicken broth
  • 8 ounces mafaldine or broken lasagna noodles (about 10 sheets)
  • 1 (24-ounce) carton small-curd cottage cheese (full-fat or 2%)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese, plus more for serving
  • 2 cups fresh baby spinach
  • Salt and black pepper to taste
  • Fresh basil or parsley, for garnish

Instructions

  1. Brown the protein. In a large Dutch oven or pot, heat olive oil over medium-high heat. Add ground turkey and cook, breaking it up, until no longer pink, about 5-7 minutes.
  2. Sauté the aromatics. Add diced onion and cook for 4-5 minutes until softened. Stir in garlic, oregano, basil, and red pepper flakes; cook for 1 minute until fragrant.
  3. Build the broth. Push ingredients to the side, add tomato paste to the center, and cook for 1-2 minutes until darkened. Pour in crushed tomatoes and chicken broth, scraping up browned bits. Bring to a gentle boil.
  4. Cook the pasta. Add broken lasagna noodles to the boiling broth. Reduce heat to a simmer and cook for 10-12 minutes, stirring occasionally, until pasta is al dente.
  5. Create the creamy finish. While pasta cooks, combine cottage cheese, mozzarella, and Parmesan in a bowl. In the last 2 minutes of cooking, stir spinach into the soup until wilted.
  6. Combine and serve. Turn off heat. Ladle about 1 cup of hot broth into the cheese mixture and stir until smooth. Pour this creamy mixture back into the pot and stir to incorporate. Taste and season with salt and pepper. Serve garnished with fresh herbs and extra Parmesan.

Notes

Do not let the soup boil after adding the cheese mixture to prevent separation. For gluten-free, use GF pasta and add in the last 10 minutes of simmering. Soup thickens upon standing; add a splash of broth when reheating.

Nutrition

Find it online: https://harmonymeal.com/high-protein-lasagna-soup-2/