How do I make lasagna soup high in protein?

Use lean ground turkey (or chicken) for the base and top each bowl with a blended cottage cheese “ricotta.” The combo turns this into a high protein lasagna soup with cottage cheese that’s creamy and satisfying.

How do I add more protein to soup without meat?

Blend cottage cheese into a smooth “cream,” stir in a can of rinsed white beans, or use higher-protein pasta. For plant-forward ideas, see the simmered bean base in my rustic Tuscan White Bean Soup .

Can this be crockpot-friendly?

Yes. Brown the meat first, then add everything (except noodles and cheese mixture) to the slow cooker. Cook LOW 4–6 hours or HIGH 2–3. Add noodles 30 minutes before serving, then finish with the cottage cheese dollop. It’s an excellent high protein lasagna soup crockpot option.

Is this good for weight loss?

It can be. This healthy lasagna soup delivers a lot of protein and fiber to keep you full. Choose part-skim dairy, extra-lean turkey, and add extra vegetables. Portion smart, and you’ll have a flavorful low calorie lasagna soup that still feels indulgent.

How much protein is in lasagna soup?

It varies, but this High Protein Creamy Lasagna Soup clocks roughly 40–45 g per hearty serving when made as written. Another high-protein favorite for variety: High Protein Leftover Turkey Soup .

What if I don’t like cottage cheese?

Blend it—seriously. Texture disappears, and you get a ricotta-like cream that melts into the soup. If you still prefer another route, mix part-skim ricotta with a little Greek yogurt, or try a silken tofu + nutritional yeast blend.

Easy High Protein Creamy Lasagna Soup (with a Cottage Cheese Hack!)

Description

High Protein Creamy Lasagna Soup delivers all the cozy lasagna flavors in one pot—rich tomato broth, Italian herbs, tender noodles, and a creamy, protein-packed cottage cheese “ricotta”.

Ingredients

Scale

1–1¼ lb 93% lean ground turkey
1–2 tbsp olive oil
1 medium yellow onion, diced
3–5 garlic cloves, minced
1 (28 oz) can crushed tomatoes
1 (14.5 oz) can diced tomatoes
1–2 tbsp tomato paste (optional)
5–6 cups low-sodium chicken broth
2 tsp Italian seasoning
1 tsp dried basil
Pinch–½ tsp crushed red pepper (optional)
8–10 lasagna noodles, broken into bite-size pieces (GF/protein pasta if desired)
Salt & pepper, to taste
1 cup shredded part-skim mozzarella (for blend)
1½ cups cottage cheese (for blend; low-fat or full-fat)
¼–½ cup grated parmesan (for serving)
Fresh basil, chopped (for serving)

Optional veggie additions

1 finely diced carrot, 1 small diced zucchini, 2 cups chopped spinach or kale (stir in at end)

Cook Mode Prevent your screen from going dark

Instructions

Brown: Heat olive oil in a Dutch oven over medium. Add turkey and onion, season lightly, cook 6–8 minutes until browned and the onion softens. Stir in garlic; cook 1 minute.
Build: Add crushed tomatoes, diced tomatoes, tomato paste, broth, Italian seasoning, dried basil, and crushed red pepper. Bring to a simmer.
Noodles: Add broken noodles. Simmer 15–20 minutes, stirring occasionally, until tender. Add more broth if needed to keep a soupier texture.
Blend “ricotta”: In a blender, process cottage cheese, mozzarella, pinch of salt, and pepper until completely smooth (30–60 seconds).
Serve creamy: Taste the soup and adjust salt/pepper. Ladle into bowls. Dollop or swirl the cottage cheese mixture over each serving. Finish with parmesan and fresh basil. Stir in the dollop and enjoy the silky finish.

Notes

Why cottage cheese? Blending cottage cheese creates a smooth, ricotta-style cream that melts into High Protein Creamy Lasagna Soup, boosting protein without heavy cream.
Protein swaps: Use lean chicken, extra-lean beef, or Italian turkey sausage (casings removed).
Dairy-free option: Blend silken tofu with nutritional yeast, pinch of salt, and a splash of olive oil for a creamy, protein-rich alternative.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-American

Nutrition

Serving Size: 2 cups per serving
Calories: 420
Sodium: 900 mg
Fat: 12 g
Saturated Fat: 5 g
Carbohydrates: 35 g
Fiber: 4 g
Protein: 40 g