High-Protein Lasagna Soup

High-protein lasagna soup with lean ground turkey, marinara, spinach, cottage cheese, and tender noodles, ready in about 40 minutes on the stovetop.

Prep: 10 min · Cook: 30 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 lb lean ground turkey
• 1 tbsp olive oil
• 1 medium yellow onion
• 3 cloves garlic
• 2 tsp italian seasoning
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 4 cups low-sodium chicken broth
• 2 cups marinara sauce
• 6 oz lasagna noodles
• 4 cups baby spinach
• 1 cup cottage cheese
• 0.5 cup parmesan cheese

Cooking instructions

1. Heat the olive oil in a large heavy pot over medium-high heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook for 30 seconds. (about 4 min) — Medium-high heat
2. Add the ground turkey, Italian seasoning, salt, and pepper. Cook, breaking the turkey into small pieces, until no longer pink and the thickest pieces reach 165°F on an instant-read thermometer, about 6 to 8 minutes. (about 8 min) — 165°F
3. Pour in the broth and marinara sauce. Bring the soup to a boil, then reduce the heat to maintain a steady simmer. (about 5 min) — Boiling, then simmering
4. Break the lasagna noodles into bite-size pieces and add them to the pot. Simmer uncovered, stirring occasionally, until the noodles are tender, about 10 to 12 minutes. (about 12 min) — Simmering
5. Stir in the spinach and cook until wilted, about 2 minutes. Remove the pot from the heat and stir in the cottage cheese until warmed through. (about 3 min) — Off heat after spinach wilts
6. Ladle the soup into bowls and top with Parmesan cheese. (about 1 min)