High Protein Lasagna Soup

Name: High Protein Lasagna Soup
Prep time: 5 min
Cook time: 13 min
Total time: 33 min
Ingredients: 2 pounds ground turkey (extra lean); 1 large onion (finely chopped); 3 large garlic cloves (minced); 3 large celery sticks (finely chopped); 3 large carrots (chopped); 1 tablespoon olive oil (for frying); 1 tablespoon Italian seasoning; 1/4 teaspoon red pepper flakes; 15 ounces can tomato sauce (low sodium); 8 cups chicken broth (low sodium); 10 lasagna noodles (broken into pieces); 1/2 teaspoon ground black pepper; 1/4 teaspoon salt; 1 cup cottage cheese; 1 cup mozzarella cheese (shredded); 1 large garlic clove (grated); 1/4 cup parsley or basil (finely chopped)

By Olena Osipov

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Jan 15, 2026

HP KF

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High Protein Lasagna Soup is one pot dinner loaded with 44 grams of protein and cozy lasagna flavors. Ready in 30 minutes, it’s a weeknight win you’ll want to brag about!

High protein lasagna soup served with cottage cheese.

Why You’ll Love This Recipe

This high protein lasagna soup is like my one pot lasagna recipe, but in comforting soup form. It has all the cheesy, rich lasagna flavors, just way more doable on a busy night.

Lasagna soup with cottage cheese skips layering, baking, and extra dishes altogether. It’s also low calorie, high protein, and genuinely filling thanks to using 2 pounds of ground turkey for extra protein.

It’s a true one pot meal and great for leftovers. I served it with a garlicky cheesy mixture on top for full cottage cheese lasagna vibes!

Ingredients for High Protein Lasagna Soup

Lasagna noodles, chicken broth, tomato sauce, italian seasoning, parsley, onion, garlic, celery, salt, pepper, red pepper flakes, cottage cheese, mozzarella cheese, ground turkey, chicken broth.

Ground turkey: I used lean ground turkey to keep this soup lower in calories and higher in protein, but it is customizable. You can swap in ground chicken, beef, or even Italian sausage.
Onion and garlic: Yellow onion with fresh garlic cloves are my favorite for a naturally sweet and flavorful base, but white onion works too.
Vegetables: I added chopped celery and carrots for texture and classic soup flavor, plus a little extra nutrition that goes perfectly with the lasagna taste.
Tomato sauce: This is the base that brings everything together and gives lasagna soup its rich tomato broth. You’ll need a 15-ounce can, I like to use low-sodium for more control over salt.
Chicken broth: You can use store-bought or homemade chicken broth, swap in vegetable broth, and adjust the amount for your preferred consistency.
Uncooked lasagna noodles: I used 10 noodles, broken into pieces so they’re easier to serve and enjoy in the soup.
Seasonings: Italian seasoning, red pepper flakes, pepper, and salt to taste.
Olive oil: For sauteing the onion and garlic.
Cheesy topping: I mixed cottage cheese, mozzarella cheese, garlic, and parsley, then spooned a dollop on top for a gooey lasagna finish. Fresh basil is also delicious, and you can use any cottage cheese or swap in ricotta cheese if you like.

How to Make High Protein Lasagna Soup

One pot and 5 minutes of prep makes this high protein lasagna soup recipe a 30 minute meal dream!

Cook the turkey: Heat a large Dutch oven or pot over medium-high heat, add ground turkey, and break it up while it browns. Transfer the turkey and all the juices to a bowl.
Saute aromatics: Swirl in a bit of oil, add onion and garlic, and cook until the onion is soft and fragrant.
Add veggies: Toss in the carrots and celery and cook until they start to soften, then sprinkle in Italian seasoning and red pepper flakes and saute for 30 seconds.
Bring it together: Add the cooked turkey and juices back to the pot, pour in tomato sauce and broth, cover, and bring to a boil.
Add noodles: Pop in the lasagna noodles with a pinch of pepper and give them a little stir so they don’t stick together.
Simmer: Lower the heat and let everything gently simmer until the noodles are tender, about 15-20 minutes.
Make the cheese topping: While the soup simmers, mix cottage cheese, mozzarella, garlic, and parsley in a small bowl.
Season and serve: Give it a taste and add salt if needed, then scoop into bowls with dollops of the cheesy mix and some crusty bread on the side.

Tips for Best Results

A few tricks to make this lasagna soup recipe even tastier and hassle-free.

Break noodles small: It makes pasta easier to eat because it expands while cooking.
Adjust consistency: As soup sits, it thickens. It’s normal because pasta absorbs liquids. Add extra broth and seasonings later or next day, if needed.
Check on it: Give lasagna soup a few stirs as it cooks to prevent pasta from burning on the bottom.
Hold off adding salt: Wait to season the soup until the end since the broth and cheeses can already be salty, how much really depends on the brands you use.

Looking down on a bowl of high protein lasagna soup and cheese mixture.

Variations

Swap the meat: Use ground chicken, lean ground beef, or Italian sausage instead of ground turkey.
Add more veggies: Baby spinach, zucchini, or bell peppers work great, just sauté them with the carrots and celery.
Make it creamier: Stir in a splash of milk or cream at the end.
Spice it up: Add a dash of hot sauce.
Make soup gluten-free: Use gluten-free lasagna noodles or substitute them with any gluten-free pasta shape you like.

Serving Ideas

Since this is a lasagna soup high in protein, pair it with a simple salad like a healthy Caesar salad or kale salad with garlic and parmesan, along with some high protein bread for even more protein.