Lasagna Soup
User Reviews
5
Lasagna Soup
Description
Lasagna Soup mixes sautéed onions, red bell pepper, garlic, and browned Italian sausage with tomato paste, marinara sauce, diced tomatoes, and vegetable broth to create a flavorful base. Broken lasagna noodles cook directly in the broth until tender, absorbing the rich tomato and sausage flavors. A blend of cottage cheese and tomato sauce is pureed and stirred into the soup to add creaminess reminiscent of traditional ricotta layers.
The soup brightens with fresh baby spinach and a splash of balsamic vinegar near the end, adding depth and a touch of acidity. Topped with shredded mozzarella, grated Parmesan, and fresh basil, this recipe echoes the layered textures and tastes of classic baked lasagna but in a quick, one-pot soup form. The noodles provide chewiness, sausage adds savory richness, and the cheeses ensure creamy, melty notes.
This soup is suitable as a comforting meal perfect for cooler seasons or when craving Italian flavors without assembling a full lasagna. It can be served with crusty bread for a complete dinner. Leftovers store well in the refrigerator for several days, and reheating on the stove with extra broth restores the desired consistency, compensating for noodles that absorb liquid over time.
Ingredients
- 1 Tablespoon olive oil
- 1 yellow onion diced
- 1 red bell pepper chopped
- 4 large garlic minced, cloves
- 1 lb Italian pork sausage or chicken or turkey Italian sausage, ground sweet
- 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 divided, or marinara
- 1 oz can diced tomatoes
- 8 cups vegetable broth low sodium, or chicken broth
- 10 lasagna noodles broken into 4ths, uncooked
- 1 cup cottage cheese
- 1 Tablespoon balsamic vinegar
- 2-3 cups baby spinach
- 1 cup mozzarella cheese for topping, shredded
- ½ cup Parmesan Cheese for topping, grated
- basil for serving, for topping, fresh
Instructions
- Add oil to a dutch oven or large pot and heat over medium heat. Once hot add onion and red pepper and saute for 5-7 minutes until softened and fragrant. Add garlic and saute for 1-2 additional minutes.
- Add sausage, Italian seasoning black pepper and red pepper flakes, if using. Cook for 7-10 minutes until browned and cooked throughout.
- 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.
- Once boiling, add noodles then reduce heat to a simmer and cook for 15-20 minutes until noodles are tender.
- While the soup is simmering, add the remaining 1 cup of sauce and cottage cheese to a blender and blend until smooth and creamy.
- 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.
- Serve hot topped with fresh parmesan, mozzarella and basil. Enjoy!
Notes
- Let the soup cool completely before refrigerating in an airtight container for up to 4-5 days.
- Reheat on the stove adding extra broth or water as needed since noodles absorb liquid during storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 486 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 486kcal | 24% |
| Carbohydrates | 38g | 13% |
| Protein | 26g | 52% |
| Fat | 26g | 40% |
| Saturated Fat | 8g | 40% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 64mg | 21% |
| Sodium | 1214mg | 51% |
| Potassium | 357mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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