While planning our menu last weekend I wanted to add a soup. I asked Adam if there was anything at all he wanted he said no. So I went to my new recipe site… Pinterest 😉 I typed soup and went for it. The first about 10 recipes that popped up was lasagna soup. It sounded delicious. So I added it to our menu.
And it was, we enjoyed this SOOOO much. I halved the original recipe and it made about 4 portions which were perfect for us. The cheesey goodness in the bowl was wonderful. It was a nice little surprise for Adam who had no idea it was there. I will be making this again and again we really enjoyed it.
Lasagna Soup (Adapted From: A Farm Girl Dabbles, Originally From: 300 Sensational Soups)
- 2 tsp. olive oil
- 1 lb. Italian sausage
- 1 c. chopped onions
- 2 garlic cloves, minced
- 1 tsp. dried oregano
- 1 T. tomato paste
- 1 14-oz. can fire roasted diced tomatoes
- 1 bay leaves
- 4 c. chicken stock
- 1 cup mafalda or fusilli pasta
- 2 T. finely chopped fresh basil leaves
- salt and freshly ground black pepper, to taste
- 6 oz. blended cottage cheese (use immersion blender to blend until smooth)
- 1/3 c. grated Parmesan cheese
- 1/4 tsp. salt
- pinch of freshly ground pepper
2 c. shredded mozzarella cheese
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, and oregano. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy. Stir in basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the cottage cheese, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
© 2011, Carrie. All rights reserved.