High Protein Lasagna Soup – Cozy, Satisfying, and Packed With Nutrition

This High Protein Lasagna Soup gives you everything you love about classic lasagna—rich tomato broth, tender noodles, melty cheese—without the fuss of layering. It’s hearty, comforting, and surprisingly simple to make on a busy weeknight. The broth is loaded with protein from lean meat, cottage cheese, and Greek yogurt, keeping it creamy without being heavy.

If you’re craving something warm and filling that also supports your goals, this one hits the sweet spot.

What Makes This Special

This isn’t just any lasagna-inspired soup. It keeps the flavors you expect—garlic, tomatoes, Italian herbs—but adds a smarter protein boost. Instead of only relying on ricotta and mozzarella, this version blends low-fat cottage cheese and Greek yogurt for a creamy, high-protein finish.

It’s lighter than traditional lasagna yet still satisfying. Plus, it cooks in one pot, which means fewer dishes and a faster cleanup.

What You’ll Need

• 1 lb (450 g) lean ground turkey or extra-lean ground beef (93% lean or leaner)
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 red bell pepper, diced (optional for extra color and nutrients)
• 2 tablespoons tomato paste
• 1 (28-oz) can crushed tomatoes (or tomato passata)
• 6 cups low-sodium chicken or beef broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• 1 bay leaf
• 6–8 lasagna noodles, broken into bite-size pieces (or use whole wheat)
• 1 (15-oz) can white beans (cannellini or great northern), drained and rinsed
• 1 cup low-fat cottage cheese
• 1/2 cup plain nonfat Greek yogurt
• 1/2 cup part-skim shredded mozzarella
• 1/4 cup grated Parmesan
• 2 cups baby spinach (optional, stirred in at the end)
• Salt and black pepper, to taste
• Olive oil, for sautéing
• Fresh basil or parsley, chopped, for garnish

Instructions

1. Warm 1 tablespoon of olive oil in a large pot over medium heat. Add the onion and bell pepper.

   Cook 4–5 minutes until softened. Stir in the garlic and cook 30 seconds, just until fragrant.

2. Add the ground turkey or beef. Season with a pinch of salt and pepper.

   Cook, breaking it up with a spoon, until browned and no longer pink, about 5–7 minutes. Drain excess fat if needed.

3. Stir in the tomato paste and cook 1 minute to deepen the flavor. Add crushed tomatoes, broth, oregano, basil, red pepper flakes, bay leaf, and the white beans.

   Bring to a gentle boil.

4. Once boiling, add the broken lasagna noodles. Reduce heat to a lively simmer. Cook 10–12 minutes, stirring occasionally so the noodles don’t stick, until they’re al dente.
5. While the noodles cook, blend the cottage cheese and Greek yogurt in a small bowl until mostly smooth.

   This creates a creamy, high-protein “ricotta” mixture.

6. When the noodles are done, stir in the spinach (if using) and let it wilt for 1 minute. Turn off the heat. Remove the bay leaf.
7. Stir in the cottage cheese–Greek yogurt mixture, mozzarella, and Parmesan.

   Taste and adjust salt and pepper. The soup should be creamy but still brothy—add a splash of water or broth if it’s too thick.

8. Ladle into bowls and top with fresh basil or parsley. Serve hot.

Keeping It Fresh

• Storage: Refrigerate in airtight containers for up to 4 days.

  The noodles will continue to absorb liquid, so expect a thicker texture over time.

• Prevent over-thickening: Store extra broth separately and add a splash when reheating to loosen the soup.
• Freezing: For best results, freeze the soup without noodles for up to 3 months. Add freshly cooked noodles when reheating. Dairy can separate slightly when frozen, but a quick stir brings it back together.
• Reheating: Warm gently on the stove over medium-low heat, stirring often.

  Add broth or water as needed.

Benefits of This Recipe

• High protein, lighter calories: Lean meat, beans, cottage cheese, and Greek yogurt boost protein without heavy cream.
• One-pot convenience: Everything cooks in the same pot, saving time and cleanup.
• Balanced meal: You get protein, complex carbs, and fiber in one bowl. Add spinach for extra greens.
• Customizable: Easy to adapt for gluten-free, dairy-light, or vegetarian needs.
• Comfort factor: All the cozy lasagna flavors with a fresher, lighter finish.

Common Mistakes to Avoid

• Overcooking the noodles: They’ll turn mushy and soak up too much broth. Keep them al dente and stir often.
• Adding dairy over high heat: High heat can cause curdling.

  Turn off the heat before stirring in the cottage cheese and yogurt.

• Under-seasoning: Tomato-heavy soups need salt and acidity. Taste and adjust at the end.
• Skipping the tomato paste step: Briefly toasting it deepens flavor and makes a big difference.
• Not adding extra liquid when reheating: The soup thickens in the fridge—loosen it with broth or water.

Recipe Variations

• Vegetarian: Swap the meat for a second can of white beans or 8 oz crumbled extra-firm tofu. Use vegetable broth.
• Gluten-free: Use gluten-free lasagna noodles or gluten-free short pasta.

  Cook times may vary slightly.

• Extra veggies: Add mushrooms, zucchini, or shredded carrots with the onions for more texture and fiber.
• Spicy: Use hot Italian turkey sausage or add more red pepper flakes.
• Ricotta style: If you prefer classic flavor, use part-skim ricotta in place of the cottage cheese–yogurt mix. Protein will be slightly lower.
• Higher protein bump: Stir in 1–2 scoops unflavored collagen or a small amount of unflavored whey at the end off heat, whisking well to avoid clumps.

FAQ

Can I use a different pasta shape?

Yes. Broken lasagna noodles give that authentic feel, but any short pasta like rotini, penne, or mafalda works.

Adjust cook time to the package directions and keep it al dente.

Is there a dairy-free option?

You can skip the cottage cheese, yogurt, and mozzarella and use a dairy-free ricotta alternative. Add a splash of unsweetened cashew or oat milk for creaminess. The flavor will differ slightly, but it’s still tasty.

How can I make it even leaner?

Use 99% lean ground turkey, choose part-skim cheeses, and increase the spinach and vegetables.

Skim visible fat after browning meat and use low-sodium broth.

Will the yogurt curdle?

It shouldn’t if you stir it in off the heat. Keep the pot at a gentle temperature, and mix the yogurt with cottage cheese first to stabilize it.

Can I cook the noodles separately?

Absolutely. Boil them in salted water until just shy of al dente, then add to the soup at the end.

This is helpful if you plan to freeze the soup or control texture for leftovers.

How much protein is in a serving?

It varies by ingredients, but a typical serving (about 1.5–2 cups) with lean turkey, beans, and the dairy blend can land around 30–40 grams of protein.

In Conclusion

High Protein Lasagna Soup gives you rich, cozy flavor with a smarter nutritional profile. It’s simple enough for weeknights, customizable for different diets, and perfect for meal prep. Keep a pot on the stove when you want comfort that still fits your goals.

One bowl, lots of flavor, and plenty of protein to keep you satisfied.