Description

All the cozy, nostalgic lasagna flavors you love—in a hearty, protein-packed soup perfect for chilly nights. Made with lean meat, rich tomato broth, and melty cheese, this one-pot meal is comforting, nourishing, and weeknight-friendly.

Ingredients

1 lb lean ground chicken or turkey
1 cup cottage cheese or Greek yogurt
1 medium onion, diced
3 garlic cloves, minced
1 red bell pepper, chopped
1 zucchini, chopped (optional)
4 cups chicken or vegetable broth
1 can (28 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
6–8 lasagna noodles, broken into bite-sized pieces
1 cup shredded mozzarella
½ cup grated Parmesan
Fresh basil, for garnish

Cook Mode Prevent your screen from going dark

Instructions

In a large pot or Dutch oven, heat a drizzle of olive oil. Add diced onion, garlic, and bell pepper. Cook until softened and fragrant, about 5 minutes.
Add ground chicken or turkey, breaking it up with a wooden spoon. Cook until no longer pink, about 6–7 minutes.
Stir in tomato paste, crushed tomatoes, broth, and seasonings. Mix well, then bring to a gentle boil.
Add broken lasagna noodles directly into the pot. Reduce to medium heat and simmer for 15–20 minutes, stirring occasionally, until pasta is tender.
Lower heat and stir in cottage cheese or Greek yogurt for added creaminess and protein.
Ladle soup into bowls, sprinkle with mozzarella and Parmesan, and top with fresh basil. Serve with crusty or garlic bread.

Notes

Break noodles before cooking for even texture. Stir occasionally while simmering to avoid sticking. Add cheese at the end for best melt. Optional: stir in a splash of milk or cream for extra creaminess.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-Inspired