Lasagna Soup With Cottage Cheese is a delightful variation that captures the essence of traditional lasagna in a cozy, comforting bowl. The addition of whipped cottage cheese brings a creamy texture and a subtle tanginess, elevating the dish to a whole new level. Whether you're a seasoned chef or a kitchen novice, this easy one-pot lasagna soup will be one that the whole family will enjoy.
When it comes to comfort food, few things can beat the rich, hearty goodness of lasagna. The layers of pasta, savory meat, gooey cheese, and zesty tomato sauce come together brilliantly.
While I love the process of making a classic lasagna, there are those busy days when I crave the flavors of lasagna, yet don’t have the time to go through the process of assembling and baking. Those are the days when I turn to this easy lasagna soup recipe, which comes together in under 30 minutes!
Why you'll love this recipe
- Simplicity: One of the best things about this recipe is its simplicity. You won't need a laundry list of ingredients or hours in the kitchen to whip up this delicious soup.
- Protein-Packed: The ground beef provides a good source of animal protein in this meal. Additionally, cottage cheese is a major player in the protein game and also adds creaminess to the soup.
- Family Friendly: Even the pickiest eaters will love it. Imagine the familiar flavors of lasagna, but in soup form – it's like a warm hug for your taste buds.
- Extra Virgil Olive Oil
- Onions: a sweet yellow onion will add tons of flavor to this dish.
- Ground Beef: Grass Fed Beef tastes better, and also is high in Omega 3. We’ve been getting all of our meats from Moink Box for years now; Moink is owned and operated by farmers who offer ethical meat boxes delivered straight to your doorstep.
- Herbs: Use your favorite Italian herbs, like fresh thyme, fresh oregano, fresh rosemary, marjoram, or fresh sage. If you don’t have fresh herbs on hand, you can use dried herbs.
- Tomato Paste: The tomato paste adds an extra punch of tomato flavor without additional liquid.
- Salt & Pepper
- Tomato Sauce: You can use whatever you have on hand, however Rao’s Marinara Sauce, is a great option. This sauce is made with real ingredients, no added sugar, and it tastes fantastic. Costco also carries this sauce, making it a great way to save a few bucks!
- Beef Broth or Chicken Broth: Store-bought or homemade chicken stock. I love using Bonafide Provisions - they make a wonderful broth; It’s certified organic, frozen fresh, and made from free-range bones (slow-simmered for eighteen hours prior to distribution).
- Lasagna Noodles: Use any gluten-free lasagna noodles that you like. I’ve used both Jovial, and Cappellos. Which ever noodle you choose, be sure to break them down into smaller pieces.
- Spinach: The addition of fresh organic spinach leaves is a great way to pack in some additional nutrients.
- Whipped Cottage Cheese: Use my whipped cottage cheese recipe, which only takes a minute!
- Parmesan Cheese
See the recipe card for quantities.
Full ingredient amounts can be found on the printable recipe card at the bottom of the post.
Place your Dutch or large pot oven over medium heat and add the extra virgin olive oil and onions. Saute the onions for 5-7 minutes or until soft.
Using a wooden spoon, move the sauteed onions to the side of the Dutch oven and then add the ground beef.
Break up the ground beef with your wooden spoon and cook until browned.
Add garlic, herbs, tomato paste, salt, and pepper, and combine with the beef and onions. Cook for about 1 minute.
Next, add the tomato sauce and chicken broth to the beef mixture and stir to combine.
Bring the soup to a boil and add the broken lasagna noodles, stirring to combine.
Add the fresh spinach, and taste for seasonings, adjust as needed.
Cook the lasagna noodles about 1-2 minutes shy of the package directions, or until just before al dente. Don’t forget to stir the soup periodically so the noodles don’t stick together.
Once the spinach has wilted, ladle the soup into bowls and top with the whipped cottage cheese.
Substitutions and variations
- Meat Lovers: For an extra special treat, try adding some hot Italian sausage along with the ground beef. It will provide an additional layer of flavor and depth to the soup.
- Lower-fat: If you are following a lower-fat diet, you can swap ground beef for lean ground turkey, ground chicken, or lean ground beef.
- Dairy-Free: To make this recipe dairy-free, try using a dairy-free cottage cheese and dairy-free parmesan.
- Veggie Packed: Looking to sneak in some extra greens? Add in some kale along with the spinach for some additional nutrients.
- Different Noodles: If you don’t have lasagna noodles on hand, don't worry! You can make this with any type of pasta you like.
- Cheese: If you are not a fan of cottage cheese, you can swap it for a dollop of ricotta cheese, some mozzarella cheese, or even a splash of heavy cream.
- Spicy: Add crushed red pepper flakes to the soup to give it a little kick.
- Extra Italian: to give this soup an extra little twist try adding in some fennel seed, and top with fresh basil.
Serving and storage
You will want to serve this delicious lasagna soup right away. Top the soup with blended cottage cheese, and serve with a slice of garlic bread and Caesar salad.
Once the soup comes to room temperature, you can store it in an airtight container in the fridge for 2-3 days. The leftover soup tends to taste even better the next day as the flavors continue to meld.
To reheat, place the soup in a Dutch oven or stock pot and heat over medium heat until warm.
Don't be shy with the Italian seasoning! A generous pinch of basil, oregano, and a hint of garlic powder can elevate the flavor profile. Taste as you go and adjust the seasonings according to your preferences.
To avoid soggy noodles, make sure you don’t let the soup simmer for too long after the noodles are cooked.
Cottage cheese adds a velvety and lightness to the dish that complements the heartiness of the other ingredients. It's a surprising twist that adds a touch of sophistication to this otherwise rustic dish.
Absolutely! Whether you prefer beef, pork, or a blend of both, the choice is yours. The key is to use high-quality, well-seasoned meat to enhance the overall flavor.
Absolutely! Skip the meat and opt for vegetable broth instead of beef or chicken broth. Load up on your favorite veggies, and you'll have a delicious vegetarian version of Lasagna Soup With Cottage Cheese.
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Looking for other recipes like this? Try these:
One Pot Lasagna Soup With Cottage Cheese
- 1 tablespoon Extra Virgil Olive Oil
- 1 Onion
- 1 lb Ground Beef grass-fed
- 3 cloves Garlic
- 1 tablespoon Fresh Italian Herbs
- 2 tablespoon Tomato Paste
- ½ teaspoon Sea Salt
- ½ teaspoon Pepper
- 24 oz Marinara Sauce
- 32 floz Beef or Chicken Broth
- 6-8 Lasagna Noodle Sheets broken into 1-2 inch pieces
- 2 cups Spinach
- ½ cup Whipped Cottage Cheese divided between each bowl of soup
- Parmesean Cheese to taste
- Place your Dutch or large pot oven over medium heat and add the extra virgin olive oil and onions. Saute the onions for 5-7 minutes or until soft.
- Using a wooden spoon, move the sauteed onions to the side of the Dutch oven and then add the ground beef.
- Break up the ground beef with your wooden spoon and cook until browned.
- Add garlic, herbs, tomato paste, salt, and pepper, and combine with the beef and onions. Cook for about 1 minute.
- Next, add the tomato sauce and chicken broth to the beef mixture and stir to combine.
- Bring the soup to a boil and add the broken lasagna noodles, stirring to combine.
- Cook the lasagna noodles about 1-2 minutes shy of the package directions, or until just before al dente. Don’t forget to stir the soup periodically so the noodles don’t stick together.
- Add the fresh spinach, and taste for seasonings, adjust as needed.
- Add the fresh spinach, and taste for seasonings, adjust as needed.