Ingredients
Equipment
Method
Brown the turkey
- Brown the ground turkey in a large pot over medium-high heat, breaking it up, until no longer pink and draining excess fat as needed.
Build the tomato base
- Sauté the diced onion in the same pot for 4 minutes, scraping up browned bits, until softened.
- Add the minced garlic and cook for 1 minute, stirring, until fragrant.
- Stir in the tomato paste and cook for 1-2 minutes, until it darkens slightly.
- Add the crushed tomatoes, chicken broth, Italian seasoning, dried oregano, and red pepper flakes, then bring the mixture to a boil.
Simmer the lasagna soup
- Add the broken lasagna noodles and drained white beans to the pot.
- Simmer for 10-12 minutes, stirring occasionally, until the noodles are tender and the broth looks glossy.
- Season with salt and pepper to taste, adjusting the flavor before serving.
Make the high-protein cheese topping
- Blend the cottage cheese until smooth, then mix it with the part-skim mozzarella and parmesan until evenly combined.
Serve
- Ladle the soup into bowls and top each serving with the high-protein cheese mixture so it begins to melt on contact with the hot broth.
Notes
For best texture, simmer just until the noodles are tender (start checking at 10 minutes) so they don’t get too soft. Store in the refrigerator up to 4 days in a sealed container; reheat on the stovetop or microwave, adding a splash of broth if thickened. Freezing is not recommended because noodles and dairy topping can soften and break. For a lighter option, use part-skim mozzarella and reduce parmesan to 1 tablespoon while keeping the cottage cheese topping.