Tuesday, March 1, 2011

Lasagna Soup

In the pot this soup looks like a normal vegetable and broth soup. Once you dish it up on top of the cheeses it turns slightly creamy and absolutely beautiful. There are wonderful layers of flavor in this surprisingly hearty lasgana soup.
The work time for this recipe, like many soups, is not too long but the simmering time means you don't have to prepare it immediately before dinner. The slightly longer list of ingredients might be intimidating but since many of the ingredients are spices they don't create a lot of work.

Lasagna Soup
 Print Recipe
Yields: 6 servings

1 lb Italian sausage
1 tsp olive oil
1 large onion, diced (not pictured)
1 1/2 tsp garlic powder
1 tsp oregano
1 tsp Italian seasoning
1/8 tsp red pepper flakes
2 T tomato sauce
2 14.5 ounce cans diced tomatoes
3 cups chicken broth
2 cups water
2 bay leaves
1 cup uncooked pasta
1 cup spinach, roughly chopped
1/2 tsp basil
1 1/2 cups cottage cheese
1/2 cup Parmesan cheese
1 cup shredded cheese

   1.  In a skillet, cook Italian sausage until no longer pink. Drain fat.
   2.  In a large stock pot, saute onions in olive oil until translucent. Add garlic powder, oregano, Italian seasoning, red peppers flakes and tomato sauce. Cook 2 minutes.
   3.  Add cooked Italian sausage, tomatoes with juice, chicken broth, water and bay leaves. Bring to a boil; reduce heat and simmer 30 minutes.
   4.  Add pasta; bring back to a boil on medium heat until pasta is tender, about 7-8 minutes. After five minutes add spinach and basil. Remove bay leaves.
   5.  To serve put 1/4 cup cottage cheese, 1 T Parmesan cheese and 2 T shredded cheese in each bowl. Ladle soup on top. [When we had this as leftovers it worked well to warm up the soup then put the cheeses on top and stir them in.]

Adapted from: Our Simple Life


  1. Kimberly~ Sorry you had a hard time finding it but I'm glad you did. :)