Simple Lasagna Soup with Cottage Cheese

If you ask me, lasagna soup is one of those recipes that just makes sense.

This comforting bowl takes everything you love about classic lasagna and turns it into a weeknight-friendly soup. Broken lasagna noodles and Italian herbs simmer in a rich tomato broth with seasoned ground beef.

It’s topped with creamy cottage cheese and parmesan that melt right into each spoonful. Fresh spinach adds a pop of green, and the whole thing comes together in one pot.

It’s a family-pleasing dinner that feels like a warm hug, perfect for busy nights when you’re craving something hearty.

What Kind of Cottage Cheese Should I Use?

For lasagna soup, you’ll want to grab full-fat cottage cheese if you can find it, as it gives you that creamy, rich texture that makes this soup feel indulgent. Small curd cottage cheese works best here since it blends more easily and creates a smoother dollop on top of your soup, though medium curd will work just fine too. If you’re watching calories, low-fat cottage cheese is totally acceptable and will still give you that nice protein boost and creamy element. Just avoid the fat-free version if possible, as it can taste a bit watery and won’t give you that satisfying richness you’re looking for in a comfort food like lasagna soup.

Options for Substitutions

This soup is really forgiving when it comes to swaps, so feel free to work with what you have:

• Ground beef: Ground turkey, chicken, or Italian sausage all work great here. You can even use a plant-based ground meat if you prefer. Just keep in mind that leaner meats might need a touch more olive oil.
• Cottage cheese: Ricotta cheese is the classic swap and gives you that traditional lasagna feel. You can also use cream cheese for a richer texture, though you might want to thin it with a splash of milk.
• Lasagna noodles: Any pasta shape works in a pinch – try broken spaghetti, penne, or rotini. Just adjust cooking time based on the pasta’s package directions.
• Beef broth: Chicken or vegetable broth both work fine. The flavor will be slightly different but still tasty.
• Spinach: Kale, Swiss chard, or even frozen spinach (thawed and drained) are good alternatives. You can also skip the greens entirely if that’s not your thing.
• Marinara sauce: A can of crushed tomatoes with extra Italian herbs works well. You might need to add a pinch of sugar to balance the acidity.

Watch Out for These Mistakes While Cooking

The biggest mistake when making lasagna soup is adding the noodles too early, which turns them into mushy, overcooked pieces that fall apart – always add them toward the end and cook them 1-2 minutes less than the package directions since they’ll continue softening in the hot broth.

Breaking your lasagna noodles into bite-sized pieces before adding them to the pot makes eating the soup much easier and helps them cook more evenly throughout.

Don’t skip browning the ground beef properly – drain any excess fat after cooking to prevent your soup from becoming greasy, and make sure to break the meat into small crumbles for better texture.

Finally, wait until serving time to add the cottage cheese and spinach, as stirring them in too early can make the cottage cheese watery and the spinach turn dark and slimy instead of staying bright green.

What to Serve With Lasagna Soup?

A warm slice of garlic bread is perfect for serving alongside lasagna soup – you’ll want something to scoop up all that cheesy, tomatoey goodness from the bottom of your bowl. I love making a quick Caesar salad on the side with romaine lettuce, parmesan, and croutons to add some freshness to the meal. If you’re feeding a crowd, you could also set out some breadsticks or focaccia for dipping, and maybe a simple arugula salad dressed with olive oil and lemon juice. The soup is pretty hearty on its own thanks to the ground beef and pasta, so you really just need something crispy and fresh to round out the meal.

Storage Instructions

Store: Keep your leftover lasagna soup in an airtight container in the fridge for up to 4 days. I like to store the cottage cheese topping separately so it stays fresh and creamy. The noodles will soak up some of the broth as it sits, so you might want to add a splash of extra broth when reheating.

Freeze: This soup freezes really well for up to 3 months, but I recommend doing it before adding the cottage cheese topping. Let it cool completely, then freeze in portions. The noodles might get a bit softer after freezing, but the flavor is still great.

Reheat: Warm up your soup on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for 2-3 minutes, stirring halfway. Add a little extra broth or water if it’s gotten too thick, then top with fresh cottage cheese and Parmesan before serving.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 120-135 g
• Fat: 100-115 g
• Carbohydrates: 175-195 g

Ingredients

For the soup:

• 1.5 tbsp olive oil
• 1 onion (finely diced into 1/4-inch pieces)
• 1 lb ground beef
• 4 garlic cloves (freshly minced for best flavor)
• 1.5 tbsp italian herbs
• 2 tbsp tomato paste (I use Hunt’s for the rich color)
• 0.75 tsp salt
• 0.75 tsp pepper
• 24 oz marinara sauce (I prefer Rao’s Homemade for authentic taste)
• 32 oz beef broth
• 1 tsp beef bouillon (for extra depth)
• 8 lasagna noodles (broken into 1-inch pieces)
• 3 cups spinach

For the topping:

• 1/2 cup cottage cheese (I like Good Culture for its thick texture)
• 1/4 cup parmesan cheese

Step 1: Build the Flavor Base with Aromatics and Meat

• 1.5 tbsp olive oil
• 1 onion
• 1 lb ground beef
• 4 garlic cloves
• 1.5 tbsp italian herbs
• 2 tbsp tomato paste
• 0.75 tsp salt
• 0.75 tsp pepper

Heat olive oil in a large pot over medium heat.

Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until softened and starting to turn golden at the edges.

This slow cooking releases the onion’s natural sugars and creates a sweeter base for your soup.

Add the ground beef and increase heat to medium-high, breaking it apart with a spoon as it cooks for 5-7 minutes until browned throughout with no pink remaining.

Drain excess fat if needed, then stir in the minced garlic, Italian herbs, tomato paste, salt, and pepper.

Cook this aromatic mixture for 1 minute, stirring constantly, to bloom the spices and deepen their flavor.

Step 2: Create the Soup Base

• 24 oz marinara sauce
• 32 oz beef broth
• 1 tsp beef bouillon

Pour in the marinara sauce and beef broth, stirring well to combine and scrape up any browned bits from the bottom of the pot—these contain concentrated flavor.

Stir in the beef bouillon to add extra depth and richness.

Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer.

I always give the soup a quick taste at this point to see if seasoning adjustments are needed before adding the noodles.

Step 3: Cook the Broken Lasagna Noodles

• 8 lasagna noodles
• soup base from Step 2

Add the broken lasagna noodle pieces directly to the simmering soup, stirring occasionally to prevent sticking.

Cook for about 1-2 minutes less than the package directions recommend—the noodles will continue to soften slightly as the soup cools and sit, so you want them just slightly al dente to avoid mushiness.

This timing is crucial for texture, so set a timer and stir a piece to check for doneness around the 6-minute mark if using standard noodles.

Step 4: Finish with Greens and Cheese

• 3 cups spinach
• 1/2 cup cottage cheese
• 1/4 cup parmesan cheese
• soup from Step 3

Stir in the spinach and cook for 1-2 minutes until fully wilted.

Remove the pot from heat and gently stir in the cottage cheese until distributed throughout the soup—the warm liquid will create a creamy, ricotta-like texture without overwhelming the broth.

Finish with a generous handful of grated Parmesan cheese, stirring until melted and incorporated.

I like to use Good Culture cottage cheese specifically because its thicker, creamier consistency keeps the soup luxurious rather than watery, and the combination with Parmesan really nails that lasagna flavor profile.

Simple Lasagna Soup with Cottage Cheese

Delicious Simple Lasagna Soup with Cottage Cheese recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Calories 2300 kcal

Ingredients

  

For the soup::

• 1.5 tbsp olive oil
• 1 onion (finely diced into 1/4-inch pieces)
• 1 lb ground beef
• 4 garlic cloves (freshly minced for best flavor)
• 1.5 tbsp italian herbs
• 2 tbsp tomato paste (I use Hunt's for the rich color)
• 0.75 tsp salt
• 0.75 tsp pepper
• 24 oz marinara sauce (I prefer Rao's Homemade for authentic taste)
• 32 oz beef broth
• 1 tsp beef bouillon (for extra depth)
• 8 lasagna noodles (broken into 1-inch pieces)
• 3 cups spinach

For the topping::

• 1/2 cup cottage cheese (I like Good Culture for its thick texture)
• 1/4 cup parmesan cheese

Instructions

 

• Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes, stirring occasionally, until softened and starting to turn golden at the edges. This slow cooking releases the onion's natural sugars and creates a sweeter base for your soup. Add the ground beef and increase heat to medium-high, breaking it apart with a spoon as it cooks for 5-7 minutes until browned throughout with no pink remaining. Drain excess fat if needed, then stir in the minced garlic, Italian herbs, tomato paste, salt, and pepper. Cook this aromatic mixture for 1 minute, stirring constantly, to bloom the spices and deepen their flavor.
• Pour in the marinara sauce and beef broth, stirring well to combine and scrape up any browned bits from the bottom of the pot—these contain concentrated flavor. Stir in the beef bouillon to add extra depth and richness. Bring the mixture to a boil over medium-high heat, then reduce to a gentle simmer. I always give the soup a quick taste at this point to see if seasoning adjustments are needed before adding the noodles.
• Add the broken lasagna noodle pieces directly to the simmering soup, stirring occasionally to prevent sticking. Cook for about 1-2 minutes less than the package directions recommend—the noodles will continue to soften slightly as the soup cools and sit, so you want them just slightly al dente to avoid mushiness. This timing is crucial for texture, so set a timer and stir a piece to check for doneness around the 6-minute mark if using standard noodles.
• Stir in the spinach and cook for 1-2 minutes until fully wilted. Remove the pot from heat and gently stir in the cottage cheese until distributed throughout the soup—the warm liquid will create a creamy, ricotta-like texture without overwhelming the broth. Finish with a generous handful of grated Parmesan cheese, stirring until melted and incorporated. I like to use Good Culture cottage cheese specifically because its thicker, creamier consistency keeps the soup luxurious rather than watery, and the combination with Parmesan really nails that lasagna flavor profile.