Description
This comforting Lasagna Soup captures all the flavors of classic lasagna in a warm, hearty bowl. Packed with vegetables, savory tomato broth, broken lasagna noodles, and creamy cottage cheese, this recipe is perfect for a family meal or cozy dinner.
Ingredients
Sauté Base
- 1 Tablespoon olive oil
- 1 yellow onion, diced
- 1 red bell pepper, chopped
- 4 large garlic cloves, minced
Seasonings and Sauce
- 1 Tablespoon Italian seasoning
- ½ teaspoon black pepper (plus more to taste)
- ¼ teaspoon red pepper flakes (optional)
- 2-3 Tablespoons tomato paste
- 24 oz pasta sauce or marinara (divided: 16 oz + 8 oz)
- 1 14 oz can diced tomatoes
- 1 Tablespoon balsamic vinegar
Liquids and Broth
- 8 cups low sodium vegetable or chicken broth
Main Ingredients
- 10 uncooked lasagna noodles, broken into 4ths
- 1 cup cottage cheese
- 2-3 cups baby spinach
Toppings
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Fresh basil leaves
Instructions
- Saute Vegetables: Heat olive oil in a Dutch oven or large pot over medium heat. Add diced onion and chopped red bell pepper. Saute for 5-7 minutes until softened and fragrant. Add minced garlic and cook for another 1-2 minutes.
- Add Seasonings: Stir in Italian seasoning, black pepper, and red pepper flakes if using. Cook for 1 minute to release flavors.
- Add Tomato Paste: Mix in tomato paste and cook for 1-2 minutes, stirring constantly to combine and reduce acidity.
- Add Liquids and Tomatoes: Pour in 2 cups (16 oz) of pasta sauce, diced tomatoes, and broth. Stir well and bring the mixture to a boil.
- Cook Noodles: Once boiling, add broken lasagna noodles. Reduce heat to a simmer and cook for 15-20 minutes until noodles are tender.
- Blend Cottage Cheese Mixture: While noodles simmer, combine remaining 1 cup of pasta sauce with cottage cheese in a blender. Blend until smooth and creamy.
- Combine and Simmer: Add baby spinach, balsamic vinegar, and blended cottage cheese mixture to the pot. Continue to simmer for 5 minutes until spinach wilts and flavors meld.
- Serve: Ladle soup into bowls and top with shredded mozzarella, grated parmesan, and fresh basil leaves. Serve hot and enjoy!
Notes
- Use low sodium broth to control salt levels in the soup.
- You can substitute cottage cheese with ricotta for a richer texture.
- Adjust red pepper flakes to control the heat level or omit for a milder soup.
- For a meat version, add cooked Italian sausage when sautéing vegetables.
- Leftovers store well in the refrigerator for up to 3 days.
