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–+ servings

Lasagna Soup with Chicken and Cottage Cheese Cream

This cozy one-pot lasagna soup blends shredded chicken, tender noodles, and a creamy cottage cheese base for a comforting, high-protein meal that’s easier than baked lasagna. Perfect for busy weeknights and family dinners.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breast, cut into chunks
  • 1–2 tablespoons olive oil or neutral oil
  • 0.5 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 2.5 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
  • 1 cup cottage cheese
  • 1 cup shredded mozzarella
  • 0.25 cup shredded parmesan
  • 0.25 cup shredded provolone

Equipment

  • 5–6 quart soup pot or Dutch oven
  • tongs
  • two forks for shredding chicken
  • ladle
  • blender or immersion blender for cottage cheese
  • wooden spoon or spatula

Method
 

  1. 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.
  2. Add bell pepper, mushrooms, zucchini, and Italian seasoning. Cook for 2–3 minutes, stirring to coat veggies and bloom herbs.
  3. 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.
  4. Remove chicken and shred with two forks. Return shredded chicken to the pot and stir to combine.
  5. 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.
  6. 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.
  7. Turn off heat and let soup rest for 5 minutes to thicken slightly. Serve hot with extra cheese if desired.

Nutrition

Calories: 410kcalCarbohydrates: 28gProtein: 38gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 720mgPotassium: 890mgFiber: 3gSugar: 5gVitamin A: 2850IUVitamin C: 28mgCalcium: 310mgIron: 2.4mg

Notes

Use rotisserie or leftover chicken for quicker prep. Frozen vegetables work well, and you can swap lasagna noodles for bowties, penne, or gluten-free pasta. Blend the cottage cheese for a velvety finish. Store leftovers for 3–4 days; add extra broth when reheating if needed.

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