Lasagna Soup
This lasagna soup is everything you love about lasagna in one bowl... it's made with Italian sausage, tender noodles, marinara and lots of cheesy goodness. It's rich, comforting and the perfect one pot dinner for those cold winter nights.
Servings: 8
Equipment
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 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 serving, 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 stir to combine for 1-2 minutes. Add 2 cups of sauce (16 oz), 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 is simmering, add the remaining 1 cup of sauce and cottage cheese to a blender and blend until smooth and creamy.1 cup cottage cheese
- Once noodles are tender add spinach, vinegar and blended cottage cheese mixture. Let simmer for an additional 5 minutes until the spinach has wilted. Taste and adjust seasonings if needed or add additional 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
Notes
- Storage: Allow the soup to cool completely before transferring it to an airtight container and refrigerate for 4-5 days. Reheat on the stove, adding extra broth or water as needed, since the noodles will absorb liquid as it sits.
Nutrition
Serving: 1bowl | Calories: 486kcal | Carbohydrates: 38g | Protein: 26g | Fat: 26g | Saturated Fat: 8g | Monounsaturated Fat: 2g | Cholesterol: 64mg | Sodium: 1214mg | Potassium: 357mg | Fiber: 3g | Sugar: 10g