Lasagna Soup

4.89 from 9 votes

Italian sausage, tender lasagna noodles and spinach simmer in a rich tomato broth, finished with blended cottage cheese. Top each bowl with mozzarella, parmesan and fresh basil.

Prep Time10

Cook Time40

Total Time50

Course: Soup

Cuisine: American

Servings:

Author: Brittany Mullins

Equipment

Dutch oven

Ingredients

1 Tablespoon olive oil
1 yellow onion diced
1 red bell pepper chopped
4 large garlic cloves minced
1 lb ground sweet Italian pork sausage or chicken or turkey Italian sausage
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
1 14 oz can diced tomatoes
8 cups low sodium veggie or chicken broth
10 uncooked lasagna noodles broken into 4ths
1 cup full-fat cottage cheese
1 Tablespoon balsamic vinegar
2-3 cups baby spinach
1 cup shredded mozzarella cheese for topping
½ cup grated parmesan cheese for topping
Fresh basil for topping

Instructions

Add oil to a dutch oven or large pot and heat over medium heat. Once hot add onion and red bell pepper and saute for 5-7 minutes until softened and fragrant. Add garlic and saute for 1-2 additional minutes.
1 Tablespoon olive oil, 1 yellow onion, 1 red bell pepper, 4 large garlic cloves
Add sausage, Italian seasoning, black pepper and red pepper flakes, if using. Cook for 7-10 minutes until browned and cooked throughout.
1 lb ground sweet Italian pork sausage, 1 Tablespoon Italian seasoning, ¼ teaspoon red pepper flakes, ½ teaspoon black pepper
Add the tomato paste and cook, stirring, for 1–2 minutes. Reserve 1 cup of the marinara sauce for blending, then add the remaining sauce to the pot with the diced tomatoes and broth. Bring to a boil.
2-3 Tablespoons tomato paste, 24 oz pasta sauce or marinara, 1 14 oz can diced tomatoes, 8 cups low sodium veggie or chicken broth
Once boiling, add noodles then reduce heat to a simmer and cook for 15-20 minutes until noodles are tender.
10 uncooked lasagna noodles
While the soup simmers, blend the reserved 1 cup of marinara sauce with the cottage cheese until completely smooth.
1 cup full-fat cottage cheese
Once the noodles are tender, reduce the heat so the soup is gently simmering, not boiling. Stir in the spinach, balsamic vinegar and blended cottage cheese mixture. Cook gently for about 5 minutes, until the spinach wilts. Taste and adjust the seasonings, adding more broth if desired.
1 Tablespoon balsamic vinegar, 2-3 cups baby spinach
Serve hot topped with fresh parmesan, mozzarella and basil. Enjoy!
1 cup shredded mozzarella cheese, ½ cup grated parmesan cheese, Fresh basil

Video

Notes

Storage: Refrigerate leftovers in shallow airtight containers within 2 hours and use within 3–4 days. Reheat gently until hot throughout, adding broth as needed.
Make ahead: Prepare the soup base without the noodles, cottage cheese mixture or spinach. Refrigerate for up to 3–4 days or freeze for up to 3 months. Thaw if frozen, then bring to a boil and continue the recipe with the remaining ingredients.

Nutrition