Lasagna Soup

The ultimate comfort food – lasagna and soup together! All the flavour of lasagna but in a bowl with a dollop of cottage cheese and shredded mozzarella on top. 

Lasagna Soup


This soup is heaven in a bowl! As you know from my lasagna post, I love lasagna! So I was very excited to try this soup. I think it is good enough to make year round, not just in the fall and winter. The beef, vegetables and tomato sauce form the soup part. Add some broken lasagna noodles and top with a generous dollop of cottage cheese and shredded mozzarella cheese and voila, lasagna without all the work. 

Lasagna Soup
In a large pot over high heat cook ground beef until no longer pink. Add onion, garlic, carrots, zucchini, and green bell pepper. Sauté until onion is translucent, about 5 minutes.

Lasagna Soup

 

Add chicken broth, tomato paste, can tomatoes, basil, oregano, sugar, bay leaf, salt and pepper. Bring to a boil and reduce heat low. Simmer for 20 minutes.  

Lasagna Soup
While the soup is simmering you can make the cheese topping and cook the noodles.
In a medium bowl, combine cottage cheese, mozzarella cheese and Parmesan cheese. Mix well. Cover and refrigerate until ready to use. 
Break the lasagna noodles into large pieces. Cook noodles according to package instructions. Drain and reserve 1 cup of pasta water. (Note I didn’t have lasagna noodles so I used shell pasta)

If soup is thick you may want to add some reserves pasta water. Add the cooked pasta and stir well. 

 

Lasagna Soup

Serve with a generous dollop of the cottage cheese mixture. The hot soup well melt the cheese right into the bowl!

 

Lasagna Soup

 

Lasagna Soup
Serves 6
The ultimate comfort food - lasagna and soup together! All the flavour of lasagna but in a bowl with a dollop of cottage cheese and shredded mozzarella on top.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 1 lb lean ground beef
  2. 1 large onion, chopped
  3. 4 cloves garlic, minced
  4. 2 medium carrots, shredded
  5. 1 medium zucchini, shredded
  6. 1 green bell pepper, chopped
  7. 4 cups chicken broth
  8. 1 can (28 oz/796 ml) tomatoes
  9. 2 1/2 can tomato paste
  10. 1 1/2 teaspoon basil
  11. 1/2 teaspoon oregano
  12. 1 bay leaf
  13. 1 teaspoon sugar
  14. Salt and pepper, to taste
  15. 8 lasagna noodles, or pasta of your choice
  16. 1 1/2 cup mozzarella cheese, shredded
  17. 1/2 cup Parmesan cheese
  18. 1 container (8 oz/ ml) cottage cheese
Instructions
  1. In a large pot over high heat cook ground beef until no longer pink. Add onion, garlic, carrots, zucchini, and green bell pepper. Sauté until onion is translucent, about 5 minutes. Add chicken broth, tomato paste, can tomatoes, basil, oregano, sugar, bay leaf, salt and pepper. Bring to a boil and reduce heat low. Simmer for 20 minutes.
  2. In a medium bowl, combine cottage cheese, mozzarella cheese and Parmesan cheese. Mix well. Cover and refrigerate until ready to use.
  3. Break the lasagna noodles into large pieces. Cook noodles according to package instructions. Drain and reserve 1 cup of pasta water.
  4. Once the soup has simmered add reserved pasta water if desired. Stir in the cooked pasta.
  5. Ladle soup into bowls and serve with a generous dollop of the cottage cheese mixture. Serve hot.
Double The Recipe http://doubletherecipe.com/
 Lasagna SoupFinal

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