Turkey High Protein Lasagna Soup

Here is my favorite high protein lasagna soup recipe, with hearty ground turkey, broken lasagna noodles, three types of cheese, and all the classic Italian flavors you love in regular lasagna.

This soup has become our go-to dinner on busy weeknights when we want something warm and filling without spending hours in the kitchen. Plus, with over 30 grams of protein per serving, it keeps everyone satisfied until morning!

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What Kind of Ground Turkey Should I Use?

For this lasagna soup, you can use any ground turkey you find at the store, but the fat content will affect your final dish. Ground turkey typically comes in different lean-to-fat ratios, with 93/7 (93% lean) being the most common option that gives you good flavor without too much grease. If you prefer a richer taste, 85/15 ground turkey will add more flavor, though you might want to drain off some of the excess fat after browning. On the flip side, 99% lean ground turkey works if you’re watching fat intake closely, but it can be a bit drier, so just make sure not to overcook it. Whatever you choose, break it up well while browning so it incorporates nicely into the soup.

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Options for Substitutions

This soup is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Ground turkey: You can easily swap this with ground chicken, lean ground beef, or even ground Italian sausage if you want more flavor. For a vegetarian version, try crumbled firm tofu or plant-based ground meat.
• Cottage cheese: If you’re not a fan of cottage cheese, ricotta works perfectly and gives you that classic lasagna taste. Greek yogurt is another high-protein option that adds creaminess.
• Chicken broth: Vegetable broth works just fine here if that’s what you have on hand. The flavor will be slightly lighter but still tasty.
• Lasagna noodles: Regular lasagna noodles are best for this soup, but you can use broken spaghetti or penne in a pinch. Just adjust the cooking time since smaller pasta cooks faster.
• Mozzarella: Feel free to use any melty cheese you prefer – provolone, Italian blend, or even parmesan would work well here.
• Fresh basil: If you don’t have fresh basil, you can skip it since there’s already dried basil in the soup, or add a handful of fresh spinach at the end for some green.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lasagna soup is adding the noodles too early, which causes them to become mushy and fall apart – wait until your broth is at a full boil before dropping them in, and keep an eye on the cooking time since broken lasagna noodles cook faster than whole ones.

Another common issue is not browning the ground turkey properly, so make sure to break it into small pieces and let it develop some color before adding the liquids, which adds depth to your soup’s flavor.

To prevent your soup from becoming too thick as it sits, consider cooking the lasagna noodles separately and adding them to individual bowls when serving, especially if you’re planning to have leftovers.

Finally, don’t skip letting the cheese mixture come to room temperature before serving – cold cottage cheese won’t melt nicely into the hot soup and creates an unpleasant texture contrast.

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What to Serve With Lasagna Soup?

This hearty soup is pretty filling on its own, but I love serving it with some crusty garlic bread or a warm baguette for dipping. A simple Caesar salad on the side adds a nice crunch and helps balance out all the richness from the cheese. If you want to make it even more of a meal, try adding a side of roasted vegetables like zucchini or bell peppers, or keep it easy with some buttery garlic knots from your local bakery.

Storage Instructions

Store: Keep your leftover lasagna soup in an airtight container in the fridge for up to 4 days. I like to store the noodles separately if I can, since they tend to soak up the broth over time and can get a bit mushy. Just add them back in when you reheat.

Freeze: This soup freezes really well for up to 3 months. Let it cool completely, then portion it out into freezer-safe containers. Just a heads up – I recommend freezing it without the cheese toppings and adding fresh mozzarella and cottage cheese when you’re ready to eat.

Reheat: Warm it up on the stove over medium heat, stirring occasionally until heated through. You might need to add a splash of chicken broth or water since the noodles absorb liquid as it sits. In the microwave, heat on high in 1-minute intervals, stirring between each one.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2050
• Protein: 155-170 g
• Fat: 55-65 g
• Carbohydrates: 175-190 g

Ingredients

For the soup:

• 1.5 tbsp olive oil (I use Bertolli Extra Virgin for better flavor)
• 1 onion
• 6 garlic cloves (freshly minced for best aroma)
• 1.75 lb ground turkey
• 6 cups chicken broth
• 15 oz diced tomatoes
• 15 oz crushed tomatoes (I prefer Hunt’s for a smoother texture)
• 3 tbsp tomato paste
• 2 tsp dried basil
• 1 tsp italian seasoning
• 1/4 tsp red pepper flakes
• 8 lasagna noodles (broken into 1-inch pieces)

For the cheese topping:

• 1.25 cups mozzarella (shredded from a block for better melting)
• 8 oz cottage cheese (use Good Culture for more protein and creaminess)
• 2 tbsp fresh basil
• 1/4 cup grated Parmesan cheese

Step 1: Prep Ingredients and Build the Flavor Base

• 1 onion, diced
• 6 garlic cloves, freshly minced
• 8 lasagna noodles, broken into 1-inch pieces
• 1.25 cups mozzarella, shredded
• 8 oz cottage cheese

Dice the onion and mince the garlic cloves fresh (this makes a real difference in aroma compared to pre-minced).

Break the lasagna noodles into roughly 1-inch pieces and set aside.

Shred the mozzarella from a block if you haven’t already, and have the cottage cheese ready.

This mise en place ensures you’re not scrambling while the meat is browning.

Step 2: Sauté Aromatics and Brown the Ground Turkey

• 1.5 tbsp olive oil
• 1 onion, diced
• 6 garlic cloves, freshly minced
• 1.75 lb ground turkey

Heat the olive oil in a large pot over medium-high heat.

Add the diced onion and cook for 3 minutes until softened, then add the minced garlic and cook for another 2 minutes until fragrant.

Add the ground turkey and break it up with a spoon as it cooks, stirring occasionally until the meat is fully browned and no pink remains, about 8-10 minutes.

I like to let the meat get some color on the bottom of the pot before stirring—this builds deeper flavor.

Step 3: Build the Tomato Broth Base

• 6 cups chicken broth
• 15 oz diced tomatoes
• 15 oz crushed tomatoes
• 3 tbsp tomato paste
• 2 tsp dried basil
• 1 tsp italian seasoning
• 1/4 tsp red pepper flakes

Pour in the chicken broth, diced tomatoes, crushed tomatoes, and tomato paste, stirring well to combine.

Add the dried basil, Italian seasoning, and red pepper flakes, mixing until the spices are fully incorporated.

Bring the mixture to a boil over medium-high heat, then reduce to a simmer.

Step 4: Cook the Noodles in the Broth

• 8 lasagna noodles, broken into 1-inch pieces from Step 1

Add the broken lasagna noodles to the simmering broth, stirring to prevent them from clumping together.

Cover the pot and simmer for 18-20 minutes, stirring occasionally, until the noodles are tender but not mushy.

The noodles will continue to absorb liquid, so if it seems too thick before serving, add a splash of chicken broth or water.

Step 5: Prepare the Cheese Mixture

• 1.25 cups mozzarella, shredded from Step 1
• 8 oz cottage cheese from Step 1
• 2 tbsp fresh basil
• 2 tbsp grated Parmesan cheese

While the soup is simmering, combine the shredded mozzarella, cottage cheese, fresh basil, and half of the Parmesan cheese in a bowl, stirring until well mixed.

I prefer to use cottage cheese over ricotta because it packs more protein and stays creamy without getting watery.

Step 6: Finish and Serve

• cheese mixture from Step 5
• 2 tbsp grated Parmesan cheese

Ladle the hot soup into bowls and top each serving with a generous dollop of the cheese mixture from Step 5, allowing it to melt slightly into the warm broth.

Sprinkle the remaining Parmesan cheese over the top and serve immediately.

The hot soup will warm the cheese topping perfectly without needing to cook it separately.

Turkey High Protein Lasagna Soup

Delicious Turkey High Protein Lasagna Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 42 minutes mins

Servings 6 servings

Calories 1950 kcal

Ingredients

  

For the soup

• 1.5 tbsp olive oil (I use Bertolli Extra Virgin for better flavor)
• 1 onion
• 6 garlic cloves (freshly minced for best aroma)
• 1.75 lb ground turkey
• 6 cups chicken broth
• 15 oz diced tomatoes
• 15 oz crushed tomatoes (I prefer Hunt's for a smoother texture)
• 3 tbsp tomato paste
• 2 tsp dried basil
• 1 tsp italian seasoning
• 1/4 tsp red pepper flakes
• 8 lasagna noodles (broken into 1-inch pieces)

For the cheese topping

• 1.25 cups mozzarella (shredded from a block for better melting)
• 8 oz cottage cheese (use Good Culture for more protein and creaminess)
• 2 tbsp fresh basil
• 1/4 cup grated Parmesan cheese

Instructions

 

• Dice the onion and mince the garlic cloves fresh (this makes a real difference in aroma compared to pre-minced). Break the lasagna noodles into roughly 1-inch pieces and set aside. Shred the mozzarella from a block if you haven't already, and have the cottage cheese ready. This mise en place ensures you're not scrambling while the meat is browning.
• Heat the olive oil in a large pot over medium-high heat. Add the diced onion and cook for 3 minutes until softened, then add the minced garlic and cook for another 2 minutes until fragrant. Add the ground turkey and break it up with a spoon as it cooks, stirring occasionally until the meat is fully browned and no pink remains, about 8-10 minutes. I like to let the meat get some color on the bottom of the pot before stirring—this builds deeper flavor.
• Pour in the chicken broth, diced tomatoes, crushed tomatoes, and tomato paste, stirring well to combine. Add the dried basil, Italian seasoning, and red pepper flakes, mixing until the spices are fully incorporated. Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
• Add the broken lasagna noodles to the simmering broth, stirring to prevent them from clumping together. Cover the pot and simmer for 18-20 minutes, stirring occasionally, until the noodles are tender but not mushy. The noodles will continue to absorb liquid, so if it seems too thick before serving, add a splash of chicken broth or water.
• While the soup is simmering, combine the shredded mozzarella, cottage cheese, fresh basil, and half of the Parmesan cheese in a bowl, stirring until well mixed. I prefer to use cottage cheese over ricotta because it packs more protein and stays creamy without getting watery.
• Ladle the hot soup into bowls and top each serving with a generous dollop of the cheese mixture from Step 5, allowing it to melt slightly into the warm broth. Sprinkle the remaining Parmesan cheese over the top and serve immediately. The hot soup will warm the cheese topping perfectly without needing to cook it separately.