Quick Facts
Time: 55 minutes • Yield: 6–8 servings • Skill: Easy • Method: One-pot stovetop or Instant Pot • Diet: High-protein, family-friendly
Introduction
Lasagna Soup is what you make when cozy pasta cravings hit but you want the ease of a single pot and a serious boost of protein. Instead of layering noodles, sauce, and cheese for an hour, you get all the flavors of creamy chicken lasagna in a warm bowl of soup that comes together quickly on the stovetop or in your pressure cooker. Tender shredded chicken breast simmers with veggies, wavy lasagna noodles, and Italian spices in a flavorful chicken broth, then gets finished with a silky cottage cheese cream and plenty of stretchy mozzarella.
The result is a creamy lasagna soup that feels indulgent but still fits healthy dinner goals thanks to lean protein and loads of vegetables. It’s perfect for chilly evenings, easy fall soup recipes, or busy weeknights when you need dinner to be comforting, filling, and simple to clean up. Whether you’re feeding kids, meal-prepping lunches, or just craving a big bowl of pasta soup, this one-pot lasagna soup will quickly become a regular in your easy dinner rotation.
You can also browse more lasagna soup recipes for extra weeknight inspiration.
Why You’ll Love It
- Weeknight-easy: minimal chopping, straightforward steps, and everything cooks in one pot.
- Flexible: swap veggies, noodles, or cheeses based on what’s in your fridge or pantry.
- Balanced flavor: savory chicken broth, Italian herbs, and a cheesy cottage cheese cream keep each spoonful rich but not heavy.
- Great leftovers: the broth stays creamy, and the chicken and veggies reheat beautifully for lunches.
If you love comforting bowls like this one, you’ll find plenty of family-friendly soup recipes that pair well with cozy nights.
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Easy Lasagna Soup with Chicken and Cottage Cheese Cream (One-Pot, 55 Minutes)
- Total Time: 55 minutes
- Yield: 6–8 servings
Description
Creamy, cozy, and packed with protein, this one-pot lasagna soup turns classic chicken lasagna into an easy weeknight meal. Tender shredded chicken simmers with veggies, lasagna noodles, and Italian seasoning in a savory broth, then gets finished with a silky blended cottage cheese cream and melty mozzarella. It’s comforting, hearty, and simple—perfect for chilly evenings, meal prep, or family dinners.
Ingredients
Lasagna Soup:
1 pound chicken breast, cut into 1-inch pieces
1–2 tablespoons olive oil or neutral oil
1/2 medium yellow onion, diced
3 cloves garlic, minced
1 medium red bell pepper, diced
2 1/2 cups sliced white mushrooms
1 medium zucchini, cut into half-moons
5 ounces fresh spinach
1 tablespoon dried Italian seasoning
8 cups low-sodium chicken broth
8 ounces dry lasagna noodles, broken into pieces
Salt and black pepper, to taste
Cottage Cheese Cream & Cheese Topping:
1 cup cottage cheese
1 cup shredded mozzarella
1/4 cup shredded parmesan
1/4 cup shredded provolone
Instructions
Heat oil in a large pot over medium heat. Sauté onion 3–4 minutes. Add garlic and cook 30 seconds.
Add chicken, bell pepper, mushrooms, zucchini, and Italian seasoning. Cook 4–5 minutes until chicken is mostly white on the outside.
Pour in broth. Bring to a boil, then reduce to a simmer for 10–12 minutes.
Remove chicken, shred with forks, and return to the pot.
Add broken lasagna noodles. Cook 8–10 minutes or until al dente. Stir in spinach during the last few minutes.
Blend cottage cheese until smooth.
Reduce heat to low. Stir in blended cottage cheese, then mozzarella, parmesan, and provolone until melted and creamy.
Season to taste, rest 5 minutes, and serve.
Notes
Frozen veggies work well—add a couple extra minutes of simmer time.
For lighter soup, reduce cheese or increase veggies.
For richer soup, add extra parmesan or blend a small amount of the finished soup and stir it back in.
Add broth when reheating to loosen the soup as noodles absorb liquid.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: soup recipes
- Method: One-pot stovetop (or Instant Pot variation)
- Cuisine: Italian-American
Ingredients
For the Lasagna Soup:
- 1 pound chicken breast, cut into 1-inch pieces
- 1–2 tablespoons olive oil or neutral oil
- 1/2 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 1/2 cups sliced white mushrooms
- 1 medium zucchini, cut into half-moons
- 5 ounces fresh spinach (about half a standard bag)
- 1 tablespoon dried Italian seasoning
- 8 cups low-sodium chicken broth
- 8 ounces dry lasagna noodles, broken into bite-size pieces
- Salt and black pepper, to taste
For the Cottage Cheese Cream & Cheese Topping:
- 1 cup cottage cheese
- 1 cup shredded mozzarella
- 1/4 cup shredded parmesan
- 1/4 cup shredded provolone
What each ingredient does:
- Chicken breast: provides lean, substantial protein that shreds into tender bites.
- Onion and garlic: build a classic savory base for the broth.
- Bell pepper, mushrooms, zucchini, spinach: pack in color, nutrients, and texture so the soup feels hearty.
- Italian seasoning: brings in oregano, basil, and thyme for that unmistakable lasagna profile.
- Chicken broth: creates a flavorful, slurpable base instead of a heavy sauce.
- Lasagna noodles: deliver the iconic wavy pasta shape that makes this clearly lasagna soup.
- Cottage cheese: blends into a creamy, high-protein mixture that mimics ricotta without being heavy.
- Mozzarella, parmesan, provolone: melt into the soup and on top for stretchy, salty, cheesy comfort.
Pro tip: use low-sodium stock so you can season perfectly at the end with salt and cheese instead of starting too salty.
Substitutions & Swaps
This lasagna soup recipe is very forgiving, so feel free to adjust it to your kitchen and preferences.
For aromatics, you can add finely diced carrot or celery with the onion for a classic soup base. If you’re short on time, a frozen mirepoix mix works well and cuts down on chopping.
For the protein, ground chicken or turkey can stand in for the chicken breast; brown it first, then proceed with the recipe. Leftover shredded roasted or rotisserie-style chicken is a great shortcut—stir it in near the end so it doesn’t overcook.
Veggies are flexible too. Swap zucchini for chopped broccoli florets, use baby kale instead of spinach, or toss in extra mushrooms for a deeper, earthy flavor. Frozen spinach can be used in place of fresh; just thaw and squeeze out excess liquid before adding.
If you don’t have lasagna noodles, any short pasta (penne, rotini, bowties) will work. For a gluten-free option, use your favorite gluten-free lasagna noodles or short pasta and monitor doneness closely.
Dairy swaps are easy: cottage cheese can be replaced with ricotta if you prefer that flavor, and mozzarella/parmesan can be swapped for any mild melting cheese you like. To reduce dairy overall, use a smaller amount of cheese and add extra spinach or mushrooms for body.
Equipment Notes
You don’t need fancy tools to make this lasagna soup, but a few basics make the process smoother.
A heavy-bottomed 5–6 quart soup pot or Dutch oven is ideal for stovetop cooking; it helps distribute heat evenly and keeps the bottom from scorching as the noodles simmer. If you prefer a pressure-cooker method, a 6-quart electric pressure cooker works perfectly and keeps everything contained.
A blender or food processor is useful for blending the cottage cheese into a silky cream, but if you like the texture of cottage cheese curds, you can simply stir it in. A sturdy wooden spoon or ladle and long-handled tongs make it easy to stir and later shred or scoop out the chicken.
For easy cleanup, soak the pot with hot soapy water as soon as it cools a bit; the cheesy bits will slide off more easily.
Step-by-Step
- Prep the ingredients. Dice the onion, mince the garlic, cube the chicken breast, slice the mushrooms, chop the bell pepper and zucchini, and roughly chop the spinach if the leaves are large. Having everything ready before you start cooking keeps the process smooth.
- Sauté the aromatics. Heat the oil in your pot over medium heat. Add the onion and cook 3–4 minutes until translucent. Stir in the garlic and cook about 30 seconds until fragrant, being careful not to let it brown. This builds flavor from the bottom of the pot.
- Add the chicken and veggies. Add the chicken pieces along with the bell pepper, mushrooms, zucchini, and Italian seasoning. Cook, stirring, for 4–5 minutes, just until the chicken loses its pink color on the outside. This light sear adds depth without drying out the meat.
- Pour in the broth and simmer. Add all 8 cups of chicken broth and bring the mixture to a gentle boil. Reduce the heat to a simmer and cook for about 10–12 minutes, until the chicken is cooked through and the vegetables are mostly tender.
- Shred the chicken. Use tongs to lift the chicken pieces to a cutting board. Shred them with two forks, then return the shredded chicken to the pot. This gives the soup that cozy, shredded chicken texture in every spoonful.
- Cook the noodles. Bring the soup back up to a light boil. Add the broken lasagna noodles and stir well so they don’t stick together. Cook according to package directions, usually 8–10 minutes, until the noodles are al dente but still have a little bite. Stir in the fresh spinach during the last few minutes so it wilts gently.
- Blend the cottage cheese cream. While the noodles cook, add the cottage cheese to a blender or food processor and blend until completely smooth. This step gives you a silky texture that disappears into the broth.
- Finish with cheese. Reduce the heat to low. Stir the blended cottage cheese into the pot, then add the mozzarella, parmesan, and provolone. Stir constantly until the cheeses are melted and the soup turns creamy and slightly thicker. Taste and season with salt and pepper as needed.
- Rest and serve. Turn off the heat and let the soup sit for 5 minutes. This resting time lets the noodles finish hydrating and the broth thicken slightly. Ladle into warm bowls and, if you like, sprinkle with a bit of extra mozzarella or parmesan before serving.
Doneness cues: noodles should be pleasantly tender but not mushy, spinach wilted and vibrant, and the broth creamy without separating.
Make-Ahead, Storage & Reheating
You can absolutely get ahead on this lasagna soup. Up to 1–2 days in advance, chop all the vegetables, cube the chicken, and even mix the cheeses and blended cottage cheese in a container. Store everything in the fridge until you’re ready to cook.
Once cooked, the soup keeps in the fridge for 3–4 days in an airtight container. The noodles will continue to absorb liquid, so expect the soup to thicken as it sits. If you plan on storing it, you can cook the noodles separately and combine them with the broth only when serving.
Freezing lasagna soup with noodles isn’t ideal because the pasta can become overly soft and absorb too much broth. If you want to freeze it, freeze the broth, chicken, and veggies without the noodles, then add freshly cooked pasta when reheating.
To reheat, warm the soup gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen it. For individual portions, the microwave works fine; heat in 45- to 60-second bursts, stirring between each, until hot.
How to Lighten / Make It Creamy
This recipe already leans lighter than many creamy lasagna soups thanks to cottage cheese and chicken broth instead of heavy cream. To lighten it even more, use extra veggies—like more zucchini or mushrooms—and reduce the cheese by a third. You can also swap part of the mozzarella for extra parmesan, which has a stronger flavor so you can use less.
If you want an ultra-creamy texture, blend a cup of the finished soup (without noodles) until smooth and stir it back into the pot. Another option is to whisk in a spoonful of plain yogurt off the heat for extra tang and silkiness. Just avoid boiling the soup after adding yogurt or other cultured dairy to prevent curdling; keep it at a gentle warm temperature.
Toppings, Garnishes & Finishes
You can serve this lasagna soup exactly as it is, or dress it up with quick toppings.
For crunch, sprinkle on homemade croutons, toasted breadcrumbs, or chopped toasted seeds or nuts that your family enjoys. For freshness, add a shower of chopped parsley, basil, or thinly sliced green onions right before serving.
To add a little tang or heat, finish each bowl with a squeeze of lemon, a tiny drizzle of chili oil, or a pinch of red pepper flakes.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Because this lasagna soup is hearty, you don’t need much on the side. A simple green salad with a light vinaigrette helps balance the richness and adds extra crunch. Warm crusty bread or garlic toast is perfect for dipping into the creamy broth.
If you’d like a grain option, serve the soup over a spoonful of cooked brown rice or quinoa to make it even more filling. For drinks, bubbly water with lemon or lime keeps things refreshing, and if you serve wine, a light red or crisp white pairs nicely with the cheesy, herby flavors.
Scaling the Recipe
To double this recipe, make sure your pot is large enough (at least 7–8 quarts) so there’s room for the broth and noodles to move freely. Doubling is great for feeding a crowd or stocking the fridge with lunches; just cool the soup quickly by dividing into shallow containers.
To halve the recipe, simply use half of each ingredient and reduce the broth to 4 cups. Keep an eye on the noodles, as they may cook a bit faster in a smaller volume of liquid. Cooking times for simmering and noodles remain roughly the same; always rely on doneness cues rather than the clock alone.
Nutrition & Dietary Notes
This lasagna soup packs a solid amount of protein from the chicken and cottage cheese, making each bowl very satisfying. The vegetables add fiber, vitamins, and color so you’re not just eating pasta and cheese.
The recipe contains gluten from the noodles and dairy from the cheeses; both can be adjusted. To avoid gluten, choose gluten-free lasagna noodles. For less dairy, reduce the cheese quantities and use a lactose-friendly cottage cheese or yogurt-based topping. There are no nuts or eggs in the base recipe, so it’s friendly for many common dietary needs.
Troubleshooting
If your soup tastes too salty, stir in extra unsalted broth or water and a small splash of lemon juice to rebalance the flavor. A handful of extra spinach or plain cooked pasta can also help mellow the salt.
If it tastes bland, check that you’ve added enough salt and Italian seasoning. A bit more parmesan, a pinch of red pepper flakes, or an extra minced garlic clove stirred in at the end can wake everything up.
If the soup is too watery, let it simmer uncovered for 5–10 minutes to reduce, or stir in a bit more cheese or a spoonful of blended soup to thicken it. If the noodles become overcooked, add fresh spinach, a few extra mushrooms, or cooked chicken right before serving to bring back some texture and contrast.
FAQs
Can I use frozen or precut ingredients?
Yes. Frozen chopped onions, bell peppers, spinach, and sliced mushrooms work well. Just add them directly to the pot; you may need a couple extra minutes of simmer time.
What are the best protein swaps?
Ground chicken or turkey is easy—brown it with the onion and garlic before adding the veggies. You can also use leftover cooked chicken; add it with the noodles so it doesn’t dry out.
How do I keep the soup from drying out or getting too thick?
The noodles soak up broth as the soup sits. Keep extra broth or water on hand, and stir in a splash when reheating to bring the soup back to a sippable consistency.
Can I make it dairy-lighter?
You can replace some of the cheese with extra vegetables or beans for body, and use a smaller amount of stronger cheeses like parmesan so you still get plenty of flavor.
How long does it keep?
Stored in an airtight container in the fridge, leftovers last 3–4 days. For best texture, keep cooked noodles and broth stored separately and combine when reheating.
Variations
- Lemony Herb Lasagna Soup – Add zest and juice of one lemon at the end with a handful of chopped parsley and dill for a bright, fresh twist.
- Spicy Chipotle Lasagna Soup – Stir in a spoonful of smoky chili paste and balance the heat with a drizzle of honey or squeeze of lime.
- Extra Cheesy Parmesan Lasagna Soup – Increase the parmesan to 1/2 cup and finish the soup with an extra sprinkle of cheese on top of each bowl.
Chef Notes / Test Kitchen Tips
The biggest game-changer in this recipe is blending the cottage cheese before adding it to the pot. It melts smoothly and gives the broth a luxurious texture without needing heavy cream. Salt in stages: add a little when you sauté the aromatics, taste again after the cheese melts, and adjust right before serving.
Watch the noodles closely between 8–12 minutes; that’s the window when they usually move from perfect al dente to overcooked. If you know you’ll be reheating the soup later, undercook the noodles slightly so they finish softening when you warm up leftovers.
Conclusion
This lasagna soup proves that you can have all the comfort of creamy chicken lasagna in a single pot on a busy weeknight. With lean shredded chicken, plenty of veggies, and a cottage cheese cream that keeps everything satisfying yet lighter, it’s a recipe you’ll reach for all fall and winter.
It keeps well for a few days, making it ideal for meal prep or cozy lunches. When you try it, note your favorite swaps and toppings, and keep this one saved for those nights when you need a big bowl of warm, cheesy comfort fast.
