This High-Protein Lasagna Soup brings all the comfort of classic lasagna without the layering or long bake time. It’s rich, tomatoey, and packed with lean protein to keep you full. The broth is hearty but not heavy, and the torn noodles soak up big, bold flavor.

Make it on a weeknight, then enjoy leftovers for easy lunches. If you love simple, high-protein meals, you might also like our savory pasta ideas such as One Pot Parmesan Chicken Orzo or this creamy favorite, Creamy Greek Yogurt Alfredo Chicken Pasta.

High-Protein Lasagna Soup - Cozy, Hearty, and Ready for Busy Nights

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 lb lean ground turkey or chicken (93–99% lean)
• 1 tbsp olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced (optional)
• 2 tbsp tomato paste
• 1 tbsp Italian seasoning
• 1 tsp dried basil (or extra Italian seasoning)
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 6 cups low-sodium chicken broth
• 1 (28 oz) can crushed tomatoes
• 8–10 lasagna noodles, broken into bite-size pieces (or mafalda/mini lasagna noodles)
• 1 cup low-fat cottage cheese
• 1/2 cup plain Greek yogurt (2% or nonfat)
• 1 cup part-skim shredded mozzarella, divided
• 1/4 cup grated Parmesan, plus more for serving
• 2 cups baby spinach, roughly chopped
• Fresh basil, for topping (optional)

Method

 

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and bell pepper.Cook 4–5 minutes until softened. Stir in garlic for 30 seconds.
2. Brown the meat: Add ground turkey. Season with salt and pepper.Cook, breaking it up, until no longer pink, about 5–6 minutes.
3. Build the base: Stir in tomato paste, Italian seasoning, basil, and red pepper flakes. Cook 1 minute to bloom the spices.
4. Add liquids: Pour in broth and crushed tomatoes. Bring to a steady simmer.
5. Cook the noodles: Add broken lasagna noodles.Simmer 10–12 minutes, stirring often so they don’t stick, until al dente.
6. Make the “ricotta” mix: In a bowl, blend cottage cheese, Greek yogurt, 1/2 cup mozzarella, and Parmesan until mostly smooth.
7. Finish the soup: Stir in spinach until wilted, 1–2 minutes. Taste and adjust salt and pepper.
8. Serve: Ladle soup into bowls. Dollop or swirl in a spoonful of the cottage cheese mixture.Top with the remaining mozzarella and a sprinkle of Parmesan and basil.

What Makes This Recipe So Good

• High protein without heaviness: Lean ground turkey or chicken, plus cottage cheese and Greek yogurt, give you a satisfying boost.
• Weeknight-fast: One pot, no baking, and about 35 minutes from start to bowl.
• Big lasagna flavor: Tomato, garlic, Italian herbs, and melty cheese give that classic taste in slurpable form.
• Flexible: Swap proteins, add veggies, or use gluten-free noodles—this soup plays nice with whatever you have.

What You’ll Need

• 1 lb lean ground turkey or chicken (93–99% lean)
• 1 tbsp olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced (optional)
• 2 tbsp tomato paste
• 1 tbsp Italian seasoning
• 1 tsp dried basil (or extra Italian seasoning)
• 1/2 tsp crushed red pepper flakes (optional)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 6 cups low-sodium chicken broth
• 1 (28 oz) can crushed tomatoes
• 8–10 lasagna noodles, broken into bite-size pieces (or mafalda/mini lasagna noodles)
• 1 cup low-fat cottage cheese
• 1/2 cup plain Greek yogurt (2% or nonfat)
• 1 cup part-skim shredded mozzarella, divided
• 1/4 cup grated Parmesan, plus more for serving
• 2 cups baby spinach, roughly chopped
• Fresh basil, for topping (optional)

Instructions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add onion and bell pepper.

   Cook 4–5 minutes until softened. Stir in garlic for 30 seconds.

2. Brown the meat: Add ground turkey. Season with salt and pepper.

   Cook, breaking it up, until no longer pink, about 5–6 minutes.

3. Build the base: Stir in tomato paste, Italian seasoning, basil, and red pepper flakes. Cook 1 minute to bloom the spices.
4. Add liquids: Pour in broth and crushed tomatoes. Bring to a steady simmer.
5. Cook the noodles: Add broken lasagna noodles.

   Simmer 10–12 minutes, stirring often so they don’t stick, until al dente.

6. Make the “ricotta” mix: In a bowl, blend cottage cheese, Greek yogurt, 1/2 cup mozzarella, and Parmesan until mostly smooth.
7. Finish the soup: Stir in spinach until wilted, 1–2 minutes. Taste and adjust salt and pepper.
8. Serve: Ladle soup into bowls. Dollop or swirl in a spoonful of the cottage cheese mixture.

   Top with the remaining mozzarella and a sprinkle of Parmesan and basil.

Keeping It Fresh

• Fridge: Store soup and the cheese mixture separately. Soup keeps 4 days; cheese mix keeps 3–4 days.
• Reheat: Warm gently on the stove with a splash of broth or water. Add the cheese mixture after heating, not before.
• Freeze: For best texture, freeze the soup without noodles for up to 3 months.

  Add fresh noodles when reheating.

Benefits of This Recipe

• Protein-packed: Each bowl delivers a solid hit of lean protein, great for satiety and recovery.
• Lighter comfort: Creaminess from cottage cheese and yogurt instead of heavy cream.
• One-pot simplicity: Faster cleanup and easy meal prep.

What Not to Do

• Don’t overcook the noodles: They’ll keep softening in hot soup. Aim for just al dente.
• Don’t simmer with the cheese mixed in: It can curdle. Add it to bowls off heat.
• Don’t skip seasoning: Taste at the end; broth and tomatoes vary in saltiness.

Variations You Can Try

• Beefy version: Use 90% lean ground beef for a classic vibe.
• Veggie boost: Add mushrooms or zucchini with the onions for extra volume and fiber.
• Gluten-free: Swap in gluten-free lasagna or your favorite GF short pasta.
• Extra creamy: Stir in 1–2 tablespoons of light cream cheese at the end of cooking (before adding the dairy topping).
• Spicy: Add more red pepper flakes or a spoon of Calabrian chili paste.

For more high-protein comfort meals, check out this cozy skillet pasta, Spinach Chicken Alfredo, or try a quick pizza-inspired bowl like the Cottage Cheese Pizza Bowl.

If you enjoy high-protein pasta twists, you might also love the zesty High Protein Lemon Garlic Chicken Spaghetti.

FAQ

Can I use regular ricotta instead of cottage cheese?

Yes. Use the same amount and thin with a spoonful of Greek yogurt or milk if it’s too thick to dollop.

Which pasta shape works best?

Classic broken lasagna noodles feel the most authentic. Mafalda (mini ruffled noodles) or rotini also work well and are easier to ladle.

How can I make it dairy-free?

Use a dairy-free Greek-style yogurt and vegan mozzarella, or skip the dairy topper and finish with olive oil and extra herbs.

Check labels to keep protein high.

How do I prevent soggy noodles in leftovers?

Cook noodles separately and store them apart. Combine only when reheating. Or slightly undercook the noodles in the soup on day one.

What’s the average protein per serving?

It varies by brands, but with lean turkey, cottage cheese, Greek yogurt, and part-skim mozzarella, expect roughly 30–35g per hearty bowl.

Wrapping Up

This High-Protein Lasagna Soup brings all the flavor, none of the fuss, and plenty of staying power.

It’s ideal for meal prep and easy to customize with the veggies and protein you like. For more protein-forward comfort, try our crowd-pleasing bake, High Protein Chicken Alfredo Bake. And when you want a lighter soup night, this bright option is a great companion: Mediterranean Vegetable Soup.

Enjoy your cozy bowl!