High Protein Lasagna Soup

I make this High Protein Lasagna Soup regularly when I want the cozy, layered flavors of lasagna without the time and fuss of a baked pan. It tastes like a cross between a hearty Italian soup and a deconstructed lasagna: savory meat, umami tomatoes, tender broken noodles, and creamy cottage cheese folded in for a protein boost. It’s great for weeknights, meal prep, or when you need something kid-friendly that still feeds a crowd. If you like other protein-forward weeknight meals, you might also enjoy this high-protein honey garlic shrimp recipe I tested.

Why you’ll love this dish

This soup gives you lasagna flavor in a single pot. It’s fast, satisfying, and higher in protein thanks to ground turkey (or chicken) and cottage cheese. The broken lasagna noodles cook quickly, so dinner is usually on the table in under 30 minutes once you start simmering. It’s budget-friendly and freezer-friendly, which makes it perfect for busy families or anyone who wants leftovers that reheat well. The texture—soft pasta, chunky tomatoes, and melted mozzarella—feels indulgent while still being sensible for protein-conscious eaters.

“Like lasagna, but spoonable—comfort food that’s actually convenient.” — a repeat family favorite

How this recipe comes together

Start by browning the ground turkey or chicken so you build a savory base. Add onion and garlic to soften and sweeten the aromatics. Pour in tomatoes and broth with Italian seasoning, then bring the pot to a boil. Broken lasagna noodles go straight into the simmering soup and cook until tender, absorbing the tomato-broth flavors. Finish by stirring in cottage cheese and shredded mozzarella to thicken and add creaminess. Taste and adjust salt and pepper, then garnish with fresh basil and extra mozzarella before serving.

What you’ll need

• 1 pound ground turkey or chicken
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups beef or vegetable broth (use vegetable to keep it lighter)
• 1 tablespoon Italian seasoning
• 8 oz lasagna noodles, broken into pieces
• 1 cup cottage cheese
• 1 cup shredded mozzarella cheese (divided)
• Salt and pepper to taste
• Fresh basil for garnish

Substitutions/notes: Use ground beef if you prefer a richer flavor. For a gluten-free version, swap the lasagna noodles for gluten-free lasagna or short pasta (cook times may vary). If you don’t love cottage cheese’s texture, use ricotta or briefly puree the cottage cheese for a smoother finish. For another protein-packed pasta option, try this protein-packed Italian pasta salad.

Step-by-step instructions

1. Heat a large pot over medium heat. Add the ground turkey or chicken and cook, breaking it apart, until browned and no longer pink.
2. Add the diced onion and minced garlic. Cook until the onion is translucent, about 3–4 minutes.
3. Stir in the diced tomatoes, broth, and Italian seasoning. Bring the mixture to a boil.
4. Add the broken lasagna noodles. Reduce heat to a simmer and cook until the noodles are tender, about 8–12 minutes depending on noodle size. Stir occasionally so noodles don’t stick.
5. Stir in the cottage cheese and half of the shredded mozzarella. Mix until the cheese melts into the broth and the soup is creamy.
6. Season with salt and pepper to taste. Adjust seasoning and simmer another minute to combine.
7. Serve hot, topped with the remaining mozzarella and fresh basil.

Serving suggestions

Serve this soup with a simple green salad and crusty bread for dipping. For a lighter meal, pair with roasted vegetables or a lemony arugula salad to cut the richness. Sprinkle extra Parmesan or chili flakes at the table for people who want more sharpness or heat. If you’re feeding kids, offer the mozzarella on the side so picky eaters can customize. For inspiration on matching sides to protein-forward mains, check out this high-protein lasagna soup page with extra serving ideas.

How to store & freeze

Cool the soup to room temperature within two hours, then refrigerate in airtight containers. It will keep 3–4 days in the refrigerator. To freeze, portion into freezer-safe containers or heavy-duty freezer bags and label with the date. Freeze up to 3 months. Thaw overnight in the fridge before reheating. When reheating, use a pot over low–medium heat and add a splash of broth or water if the soup has thickened. Reheat until piping hot throughout (165°F/74°C). Do not refreeze once thawed.

Pro chef tips

• Brown the meat well: get some color on the turkey or chicken for extra depth. Scrape the bottom of the pot to incorporate browned bits into the broth.
• Break the lasagna noodles into large-ish pieces so they hold texture; too small and they’ll disappear into the soup.
• If the cottage cheese is lumpy and you want silkier texture, pulse it briefly in a blender before stirring into the pot.
• Taste before salting: canned tomatoes and broth can add a lot of sodium. Add salt gradually.
• To boost protein further, stir in a can of drained white beans or a handful of lentils after step 4; cook until tender.

Recipe variations

• Vegetarian: Replace meat with chopped mushrooms and add a can of white beans for protein. Use vegetable broth.
• Gluten-free: Use gluten-free lasagna noodles or a sturdy gluten-free short pasta that holds up in soups.
• Spicy: Add ½–1 teaspoon red pepper flakes when you add the tomatoes.
• Cheesy bake: Transfer soup to an oven-safe dish, top with extra mozzarella, and broil for 2–3 minutes until bubbly and browned. Watch closely.

Common questions

Q: How long does this soup take from start to finish?
A: Active hands-on time is about 10–15 minutes (browning meat and prepping). Simmering the soup with noodles takes another 10–12 minutes, so plan for roughly 25–30 minutes total.

Q: Can I use ricotta instead of cottage cheese?
A: Yes. Ricotta gives a creamier, slightly sweeter finish. If you prefer a smoother result with cottage cheese, blend it before adding.

Q: Is this safe to freeze with the dairy in it?
A: Yes. The soup freezes fine, but texture of dairy can change slightly. Stir well when reheating. For best results, you can freeze without the final mozzarella and add fresh cheese when serving.

Q: Can I make this in a slow cooker or Instant Pot?
A: For an Instant Pot, brown meat using the sauté function, add other ingredients, then pressure cook for 4–5 minutes and quick-release. Add noodles and cook briefly or use already-cooked pasta. In a slow cooker, brown the meat and soften onions first, then cook on low for 3–4 hours, adding pasta in the last 30–45 minutes.

Q: What’s the best way to thicken the soup if it’s too thin?
A: Simmer uncovered until it reduces slightly, or stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer until thickened. Adding more cheese or pureed cottage cheese can also thicken it.

Conclusion

If you want another one-pot take on this idea, see this Easy High-Protein One Pot Lasagna Soup for a slightly different method. For a variation that includes a gluten-free option and extra notes, check out this Easy High-Protein Lasagna Soup Recipe (with Gluten-free Option …).

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