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Slow Cooker High Protein Lasagna Soup - Cozy, Comforting, and Meal-Prep Friendly

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) lean ground turkey or lean ground beef
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced (optional for extra veggies)
  • 4 cups (1 L) low-sodium chicken or beef broth
  • 1 can (28 oz/800 g) crushed tomatoes
  • 1 can (14.5 oz/410 g) diced tomatoes
  • 2 tbsp tomato paste
  • 2 tsp Italian seasoning
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1/2 tsp smoked paprika (optional for depth)
  • 1 bay leaf
  • 1 tsp kosher salt, plus more to taste
  • 1/2 tsp black pepper
  • 6–8 lasagna noodles, broken into bite-size pieces (or 8 oz/225 g whole wheat mafalda/egg noodles)
  • 1 cup low-fat cottage cheese
  • 1 cup plain Greek yogurt (2% or 0%)
  • 1 cup part-skim shredded mozzarella, plus extra for serving
  • 1/3 cup grated Parmesan or Pecorino Romano, plus extra for serving
  • Fresh basil or parsley, chopped, for garnish
  • Olive oil spray or 1 tsp olive oil (for browning)

Method
 

  1. Brown the meat: Heat a skillet over medium. Add a light spray of olive oil. Crumble in the ground turkey or beef and cook until no longer pink, 5–7 minutes. Season with a pinch of salt and pepper. Drain excess fat if needed.
  2. Soften aromatics: Add the diced onion and bell pepper to the skillet. Sauté 3–4 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant. Transfer everything to the slow cooker.
  3. Build the base: To the slow cooker, add broth, crushed tomatoes, diced tomatoes, tomato paste, Italian seasoning, basil, oregano, red pepper flakes, smoked paprika, bay leaf, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
  4. Slow cook: Cover and cook on Low for 6–7 hours or on High for 3–4 hours. This lets the flavors meld and the sauce develop body.
  5. Add noodles: About 30 minutes before serving, stir in the broken lasagna noodles. Cover and cook on High until al dente, 20–30 minutes. Stir once halfway to prevent sticking.
  6. Make the creamy protein blend: In a bowl, whisk cottage cheese, Greek yogurt, mozzarella, and Parmesan until mostly smooth. This takes the place of ricotta and boosts protein.
  7. Finish the soup: Remove the bay leaf. Stir the cheese mixture into the slow cooker until melted and creamy. Taste and adjust salt and pepper. If it’s too thick, splash in a little more warm broth.
  8. Serve: Ladle into bowls. Top with extra mozzarella or Parmesan and a sprinkle of fresh basil or parsley. Add a pinch of red pepper flakes if you like heat.