Description
This Easy High Protein Lasagna Soup delivers all the comforting flavors of classic lasagna in a hearty, one-pot soup — packed with lean protein, rich tomato broth, and creamy cheese for a satisfying, balanced meal.
Ingredients
- 1 lb lean ground turkey or chicken
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups low-sodium chicken broth
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- 6 lasagna noodles, broken into pieces
- 1 cup low-fat cottage cheese or ricotta
- 1/2 cup shredded part-skim mozzarella
- 1/4 cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 3 minutes.
- Add ground turkey and cook until browned, breaking it apart with a spoon.
- Stir in tomato paste, crushed tomatoes, Italian seasoning, and crushed red pepper flakes. Cook for 2–3 minutes to deepen the flavor.
- Pour in chicken broth and bring the soup to a boil. Reduce heat and simmer for 10 minutes.
- Add broken lasagna noodles and cook until tender, about 10 minutes, stirring occasionally.
- Meanwhile, mix cottage cheese, mozzarella, and Parmesan in a small bowl to make the cheese mixture.
- Season soup with salt and pepper to taste. Ladle into bowls and top each serving with a spoonful of the cheese mixture.
- Garnish with fresh basil or parsley and serve hot.
Notes
- Use whole-grain or protein pasta for an extra protein boost.
- Swap turkey for lean beef or plant-based meat alternatives.
- To make it creamier, stir in a splash of milk or cream at the end.
- This soup stores well — refrigerate up to 4 days or freeze for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American