Quick Facts
Time: 55 minutes • Yield: 6–8 servings • Skill: Easy • Method: One-pot stovetop or pressure cooker • Diet: High-protein, kid-friendly
Introduction
Lasagna Soup is the perfect fix when everyone wants comfort food but you need something easier than layering a full pan of baked pasta. This version turns tender shredded chicken, blended cottage cheese, and classic lasagna noodles into a creamy soup that tastes like it simmered all day, yet fits into a busy weeknight. You get all the cozy flavor of white chicken lasagna, plus a big protein boost and plenty of vegetables in every bowl.
Because it’s a one-pot lasagna soup, cleanup is simple and the process is straightforward—chop, simmer, stir in the cottage cheese cream, and serve. The broth stays light yet creamy, making it ideal for healthy pasta nights without sacrificing the cheesy satisfaction you expect from lasagna. Whether you’re planning easy fall soup recipes or just need another reliable dinner in your rotation, this chicken lasagna soup will quickly earn favorite status.
For more variations and cozy bowls, take a look at our full collection of lasagna soup recipes.
Why You’ll Love It
- Weeknight-easy: one pot, no layering, and a clear timeline from start to table.
- Flexible: use fresh or frozen veggies, rotisserie chicken, or whatever pasta you have.
- Balanced flavor: the broth is savory, cheesy, and herby without feeling heavy.
- Great leftovers: reheats well for lunches and next-day dinners.
Lasagna Soup with Chicken and Cottage Cheese Cream
Ingredients
Equipment
Method
- Heat oil in a soup pot over medium heat. Sauté diced onion with a pinch of salt for 3–4 minutes until translucent. Add garlic and cook 30 seconds. Stir in chicken pieces and cook until opaque, about 4 minutes.
- Add bell pepper, mushrooms, zucchini, and Italian seasoning. Cook for 2–3 minutes, stirring to coat veggies and bloom herbs.
- Pour in the chicken broth, scraping up browned bits. Bring to a boil, then simmer 10–12 minutes until chicken is cooked and vegetables are tender.
- Remove chicken and shred with two forks. Return shredded chicken to the pot and stir to combine.
- Bring soup to a low boil. Add broken lasagna noodles and stir. Cook 8–10 minutes until al dente. Stir in spinach during the last 2–3 minutes to wilt.
- Blend cottage cheese until smooth. Reduce heat to low. Stir in blended cottage cheese, then add mozzarella, parmesan, and provolone. Stir until melted and creamy.
- Turn off heat and let soup rest for 5 minutes to thicken slightly. Serve hot with extra cheese if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!You can explore additional soup recipes if you’re building a weeknight rotation or stocking your freezer.
Ingredients
For the Soup Base:
- 1 pound boneless, skinless chicken breast, cut into chunks
- 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, sliced into half-moons
- 5 ounces fresh spinach leaves
- 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 & Finish:
- 1 cup cottage cheese
- 1 cup shredded mozzarella
- 1/4 cup shredded parmesan
- 1/4 cup shredded provolone
Ingredient roles at a glance:
- Chicken: main protein that shreds into the soup for hearty bites.
- Onion and garlic: build savory depth and a homestyle soup flavor.
- Bell pepper, mushrooms, zucchini, spinach: vegetable mix that adds sweetness, earthiness, and color.
- Italian seasoning: shortcut blend that gives instant lasagna flavor.
- Chicken broth: liquid base that carries the noodles and cheese.
- Lasagna noodles: familiar texture that makes this unmistakably lasagna soup.
- Cottage cheese: blends into a creamy, protein-rich base that mimics ricotta.
- Mozzarella, parmesan, provolone: trio of melty, salty cheeses for body and richness.
Pro tip: grate cheese from a block whenever possible; it melts smoother than most pre-shredded cheese.
Substitutions & Swaps
You can treat this recipe as a template and adjust it based on what you have.
If you’re out of fresh onion or garlic, use a frozen mirepoix mix or a teaspoon of garlic powder and onion powder. Chicken thighs can replace chicken breast; they’ll be extra tender and forgiving if simmered a little longer. Leftover shredded chicken from another meal works well too—just stir it in with the noodles so it doesn’t overcook.
Vegetables are nearly limitless here. Replace zucchini with small broccoli florets or chopped green beans, add diced carrots for sweetness, or skip mushrooms if your family isn’t a fan. Fresh spinach can be swapped for baby kale or a thawed, squeezed-dry block of frozen spinach.
For the pasta, you don’t have to stick to lasagna sheets. Broken sheets look fun and rustic, but bowties, rotini, or penne all hold the creamy broth nicely. For gluten-free needs, choose a sturdy gluten-free pasta and cook it a touch under al dente so it stays firm.
If cottage cheese isn’t your thing, ricotta is a classic alternative. You can also use a mix of Greek yogurt and mozzarella for a tangier, lighter finish—just add it off the heat and avoid boiling.
To save time and money, lean on frozen vegetables, a bag of pre-cooked chicken, or even leftover grilled chicken from another meal.
Equipment Notes
A medium to large heavy-bottomed soup pot or Dutch oven is ideal on the stovetop; anything in the 5–6 quart range gives you enough room to stir comfortably. If you love set-it-and-walk-away cooking, a 6-quart pressure cooker works beautifully, following similar ingredients with adjusted timing.
You’ll also want a blender or food processor if you plan to blend the cottage cheese into a completely smooth cream. A simple immersion blender can work if you’re careful not to purée the soup itself—blend the cottage cheese in a separate container.
Keep a wooden spoon or silicone spatula nearby for stirring and a ladle for serving. If you’re shredding the chicken after cooking, tongs and two forks make that step quick.
Step-by-Step
- Sauté aromatics and chicken. Heat the oil in your pot over medium heat. Add the diced onion with a pinch of salt and cook 3–4 minutes until translucent. Stir in the garlic and cook 30 seconds. Add the chicken pieces and cook, stirring, until the outside is opaque, about 4 minutes. This creates flavorful browned bits at the bottom of the pot.
- Add vegetables and seasoning. Toss in the diced red bell pepper, sliced mushrooms, and zucchini. Sprinkle the Italian seasoning over everything and stir for 2–3 minutes. The heat wakes up the dried herbs and lets the veggies soak up flavor.
- Pour in broth and simmer. Pour in the chicken broth and scrape up any browned bits from the bottom. Bring the mixture to a gentle boil, then reduce heat to maintain a steady simmer. Cook 10–12 minutes, until the chicken is cooked through and the vegetables are just tender.
- Shred the chicken. Use tongs to transfer the chicken pieces to a board. Shred them with two forks into bite-sized shreds and return them to the pot, stirring to distribute evenly.
- Cook the noodles. Bring the soup back up to a low boil. Add the broken lasagna noodles, stirring right away so they don’t clump. Cook according to package directions, usually 8–10 minutes, until the noodles are al dente. Stir in the spinach during the last 2–3 minutes of cooking so it wilts but stays bright.
- Blend the cottage cheese. While the noodles simmer, add the cottage cheese to a blender and blend until perfectly smooth and creamy. This step takes less than a minute but changes the texture dramatically.
- Turn the soup creamy. Reduce the heat to low. Stir the blended cottage cheese into the pot, then add the mozzarella, parmesan, and provolone. Stir slowly until the cheeses melt and the broth becomes creamy and slightly thicker. Taste and add salt and black pepper as needed.
- Rest and serve. Turn off the heat and let the soup sit for about 5 minutes. The noodles will finish softening and the broth will thicken just a touch. Serve in warm bowls, adding an extra sprinkle of cheese on top if you like.
You’ll know it’s ready when the noodles are tender, the spinach is wilted, and the broth coats the noodles with a silky, cheesy sheen.
Make-Ahead, Storage & Reheating
To make busy nights easier, you can prep this lasagna soup as a “dump-and-go” kit. Chop the chicken and vegetables and store them together in a container or freezer bag. You can even freeze the mix, then cook it from frozen with broth, adding noodles and cheese later.
Once cooked, the soup keeps in the fridge for 3–4 days. The noodles will soak up some broth, so expect the soup to be thicker on day two. If you prefer a soupier texture, cook the noodles separately and combine them with the broth only when serving.
Freezing the finished soup with noodles isn’t ideal; the pasta tends to bloat and become soft. Instead, freeze the broth, chicken, and veggies portion without pasta, then add freshly cooked noodles when reheating.
To reheat, place the soup in a pot over medium-low heat and warm until steaming, adding a splash of broth or water as needed. In the microwave, reheat covered in short bursts, stirring in between to prevent hot spots.
How to Lighten / Make It Creamy
If you want to keep the soup extra light, reduce the total cheese by a third and add an extra handful of spinach or zucchini for volume. Another option is to use part-skim mozzarella and cottage cheese to cut fat while keeping protein high.
For an even creamier version, blend a ladleful of broth with a scoop of cottage cheese and a spoonful of parmesan, then stir it back into the pot. You can also whisk in a spoonful or two of plain yogurt at the end for extra tang and silkiness—just keep the heat low to prevent curdling.
Toppings, Garnishes & Finishes
Toppings help each bowl feel special, even when the base recipe stays the same.
For crunch, sprinkle toasted breadcrumbs, small garlic croutons, or crushed baked pita chips on top. For freshness, add chopped basil or parsley, or a few thin slices of green onion.
If you like a little kick, finish with red pepper flakes or a drizzle of chili oil. A small squeeze of lemon brightens the rich, cheesy broth beautifully.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
This chicken lasagna soup is a complete meal, but a few simple sides round it out nicely. A crisp side salad with mixed greens and a tangy vinaigrette cuts through the creaminess. Warm breadsticks, garlic bread, or a loaf of crusty bread are perfect for dipping into the broth.
If you’re stretching the meal, pair the soup with roasted vegetables like broccoli or carrots. For drinks, sparkling water with citrus slices keeps things light and refreshing.
Scaling the Recipe
To feed a larger crowd, double all ingredients and use a very large pot or two medium pots. Make sure there’s enough room for the noodles to move freely; overcrowding can lead to uneven cooking. Cool leftovers quickly by dividing them into multiple shallow containers.
If you’re cooking for two, halve the ingredients and use a smaller pot. Cooking times for simmering and noodles will be similar—just watch the noodles closely and taste for doneness.
Nutrition & Dietary Notes
Each serving of this lasagna soup offers a solid portion of protein from chicken, cottage cheese, and mozzarella, plus fiber and vitamins from the vegetables. It’s a satisfying option if you’re aiming for balanced, filling meals that don’t feel overly heavy.
The base recipe includes gluten from the pasta and dairy from cheese and cottage cheese. Gluten-free noodles make it suitable for those avoiding gluten, and reducing or swapping dairy can help if you’re sensitive. There are no nuts or eggs in the main ingredients, which makes it accessible for many families.
Troubleshooting
If the soup tastes too salty, stir in extra unsalted broth or water and a squeeze of lemon juice. Adding more spinach or a few extra mushrooms can also soften the saltiness.
If the flavor feels flat, double-check your seasoning: a pinch more salt, more Italian seasoning, or a little extra parmesan can bring it to life. Garlic powder or onion powder added at the end can also boost depth quickly.
If your broth is too thin, simmer the soup uncovered for several minutes or add a bit more cheese. If it’s too thick (especially after sitting), simply add more broth or water until you reach your preferred consistency. Overcooked noodles? Add extra spinach or a few new pieces of just-cooked pasta right at serving time for better texture.
FAQs
Can I use frozen vegetables?
Yes. Frozen onions, peppers, spinach, and mushrooms all work; just add them directly to the pot. You might need an extra minute or two of simmering.
What’s the best way to use cooked chicken?
Shred the cooked chicken and add it after the noodles are nearly done. It only needs a few minutes to warm through in the broth.
How do I prevent the noodles from getting mushy?
Cook them just to al dente and, if you know you’ll have leftovers, keep some noodles separate and add them to bowls as you serve.
Can this be made dairy-lighter?
Use less cheese overall and rely more on cottage cheese or yogurt for creaminess. You can also top individual bowls with cheese instead of stirring it all into the pot.
How long will leftovers last?
Stored in the fridge, leftovers are good for about 3–4 days. Reheat gently and add broth as needed to loosen the soup.
Variations
- Lemony Herb Version – Add zest and juice of one lemon with chopped parsley and basil at the end for a bright, fresh twist.
- Spicy Version – Stir in your favorite chili flakes or spicy paste for a smoky, spicy kick and finish with a bit of lime juice.
- Creamy Parmesan Version – Boost the parmesan to 1/2 cup and finish each bowl with an extra sprinkle for ultra-cheesy flavor.
Chef Notes / Test Kitchen Tips
The key to getting that restaurant-style texture is not rushing the final few minutes after adding the cheese. Keep the heat low and stir patiently until everything is melted and smooth; high heat can cause the dairy to separate.
Another tip: break the lasagna noodles into uneven pieces so you get a mix of wide, flat pieces and smaller bits in each bowl—a fun, rustic texture. Taste the broth before adding cheese so you don’t overseason; the cheeses themselves bring salt and umami.
Conclusion
This lasagna soup with chicken and cottage cheese cream brings all the best parts of lasagna—cozy noodles, savory sauce, and plenty of cheese—into a single pot you can manage on any weeknight. It’s flexible, forgiving, and packed with enough protein and veggies to make you feel good about going back for seconds.
Keep a batch in the fridge for easy lunches or plan it for the next chilly evening when everyone wants something warm and comforting. When you try it, note your favorite toppings and tweaks so this family-friendly soup becomes your own signature cozy bowl.
