This Cottage Cheese Lasagna Soup is cozy, creamy, and packed with flavor. It tastes like lasagna in a bowl — but easier and quicker. Perfect for chilly nights or when you want comfort food without all the fuss. It’s rich, cheesy, and loaded with hearty tomato flavor, tender noodles, and that creamy hit of cottage cheese stirred in at the end that makes it feel so comforting.
Why I Love This Recipe
I grew up eating classic baked lasagna every Sunday, but let’s be honest — it takes time and a sink full of dishes. This soup version gives me that same nostalgic flavor with half the effort. It’s been a regular in my rotation ever since I first tested it on a weeknight and everyone went back for seconds.
- All the comfort of lasagna without the layers
- Ready in 40 minutes, all in one pot
- The cottage cheese makes it extra creamy and protein-packed
- Leftovers are even better the next day
What You’ll Need
- 1 tbsp olive oil
- 1 lb Italian sausage (mild or spicy, your choice)
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 (28 oz) can crushed tomatoes
- 4 cups chicken broth
- 8 lasagna noodles, broken into 2-inch pieces
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- Fresh basil, for topping
Pro Tips
- Break the lasagna noodles before starting so you’re ready to go when it’s time to add them
- Brown your sausage well — the little crispy bits add flavor
- Stir in the cheeses off heat so they melt smoothly without clumping
- Use full-fat cottage cheese for the creamiest texture
- Add more broth if the soup thickens too much after sitting
Tools Required
- Large Dutch oven or soup pot
- Wooden spoon
- Ladle
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Small bowls or ramekins for prepping ingredients
Substitutions and Variations
- Swap Italian sausage for ground beef or ground turkey
- Use ricotta instead of cottage cheese if you prefer
- Gluten-free lasagna noodles work great
- Add chopped spinach or kale with the noodles for extra veggies
- Use veggie broth and plant-based meat for a vegetarian version
Make Ahead Tips
- You can cook the soup fully and store it in the fridge for up to 4 days — just add a splash of broth when reheating
- Chop onions and garlic ahead of time and keep in the fridge
- Pre-break your noodles and store in a zip-top bag for easy prep
Cooking Instructions
Step 1: Brown the Sausage
Heat 1 tbsp olive oil in a large Dutch oven. Add 1 lb Italian sausage. Cook over medium heat for 5-7 minutes, breaking it up with a spoon, until browned and cooked through.
Step 2: Add Onion and Garlic
Add 1 diced yellow onion and 4 minced garlic cloves to the pot. Stir and cook for 3-4 minutes until softened and fragrant.
Step 3: Stir in Tomato Paste and Spices
Add 2 tbsp tomato paste, 1 tsp dried oregano, and ½ tsp red pepper flakes (if using). Stir and cook for 1-2 minutes to toast the tomato paste.
Step 4: Add Crushed Tomatoes and Broth
Pour in 1 (28 oz) can of crushed tomatoes and 4 cups chicken broth. Stir to combine and bring to a simmer.
Step 5: Add Noodles
Stir in 8 broken lasagna noodles. Simmer for 12-15 minutes, stirring occasionally, until noodles are tender.
Step 6: Stir in Cheeses
Turn off the heat. Stir in 1 cup cottage cheese, 1 cup shredded mozzarella, and ½ cup grated Parmesan. Season with salt and pepper to taste.
Step 7: Serve and Garnish
Ladle soup into bowls and top with fresh basil. Serve warm.
Leftovers and Storage
- Store leftovers in the fridge for up to 4 days
- Reheat gently on the stove or microwave — add a splash of broth if it thickens too much
- This soup does not freeze well once the noodles are added, as they can get mushy
Servings and Cook Time
Makes: 6 servings
Total Time: 40 minutes
Macros (Per Serving – Approximate)
- Calories: 420
- Protein: 29g
- Fat: 20g
- Carbs: 28g
- Fiber: 3g
- Sugar: 5g
Why This Recipe Works (Quick Science)
- Cottage cheese adds creaminess without curdling because it’s stirred in off heat
- Simmering the noodles in the broth infuses them with flavor from the tomatoes and sausage
- Melting the cheese in at the end keeps it smooth instead of stringy
Common Mistakes
- Adding noodles too early — they’ll overcook and get mushy
- Not browning the sausage enough — you miss out on big flavor
- Boiling after adding the cheese — it can curdle or separate
- Skipping seasoning — always taste before serving
What to Serve With
- Garlic bread or crusty sourdough
- Simple green salad with balsamic vinaigrette
- Roasted broccoli or zucchini on the side
- A glass of red wine like Chianti or Sangiovese
FAQ
Can I make this vegetarian?
Yes! Use plant-based sausage and veggie broth.
Can I freeze it?
Not recommended after adding noodles. But you can freeze the base before noodles are added.
What kind of cottage cheese works best?
Full-fat, small curd cottage cheese gives the best texture and flavor.
Can I use other pasta?
Totally! Use any short pasta you have on hand — bowties, rotini, or even broken spaghetti.
Now it’s your turn — go make this creamy, cozy bowl of lasagna soup! If you try it, leave a comment and let me know how it turned out or if you have any questions.