High Protein Lasagna Soup with Ground Turkey
This high protein lasagna soup cooks in one pot on the stove. Lean ground turkey and broken lasagna noodles simmer in a garlicky tomato broth, and each bowl gets a spoonful of cottage cheese, mozzarella and Parmesan.
Servings: 6 servings
Calories: 500kcal
Equipment
- Large Dutch oven or heavy soup pot (6-quart)
- Wooden spoon
- Instant-read thermometer
Ingredients
Soup
- 1 tablespoon olive oil
- 1 ½ pounds 93% lean ground turkey
- 1 teaspoon kosher salt divided, plus more to taste
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 2 teaspoons Italian seasoning
- ¼ teaspoon red pepper flakes optional
- 3 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 5 cups low-sodium chicken broth
- ½ teaspoon black pepper
- 8 ounces regular lasagna noodles about 9, broken into 2-inch pieces
Cheese topping
- 1 cup 2% small-curd cottage cheese
- 1 cup shredded part-skim mozzarella cheese
- ¼ cup grated Parmesan cheese
- fresh basil leaves for serving, optional
Instructions
- Heat the oil in a large Dutch oven over medium-high heat. Add the turkey and 1/2 teaspoon of the salt. Cook for 6–8 minutes, breaking it up with a wooden spoon and letting it sit between stirs, until browned with no pink left and the turkey reads 165°F (74°C) on an instant-read thermometer.
- Reduce the heat to medium. Add the onion and cook for 4–5 minutes, stirring often, until soft.
- Add the garlic, Italian seasoning and red pepper flakes and cook for 1 minute, until fragrant. Stir in the tomato paste and cook for 1–2 minutes, until it darkens slightly.
- Add the crushed tomatoes, broth, the remaining 1/2 teaspoon salt and the pepper. Scrape up the browned bits from the bottom of the pot. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for 10 minutes.
- Turn the heat up to bring the soup back to a steady simmer. Add the noodles and stir to separate them. Simmer for 10–12 minutes, stirring every couple of minutes so they don't stick, until the noodles are tender.
- While the noodles cook, stir the cottage cheese, mozzarella and Parmesan together in a small bowl.
- Taste the soup and add salt if needed. Ladle into bowls and top each with a spoonful of the cheese mixture and a few basil leaves.
Notes
- Use regular lasagna noodles, not no-boil.
- For a smoother topping, blend the cottage cheese for a few seconds before mixing in the other cheeses.
- The soup thickens as it sits. Thin leftovers with a splash of broth when you reheat them.
- Nutrition is an estimate per serving from USDA values, including the cheese topping and without the basil.