Soup. It’s What’s for Dinner

This time of year calls for soup. All varieties.

I saw a recipe for lasagna soup last week, and I thought I’d try my hand at a similar dinner dish. 

Lasagna Soup

You will need: 
Olive oil
1 pound pan sausage 
1/2 onion, chopped (I like mine chunky)
5-7 garlic cloves, crushed 
Fresh basil, shredded
Crushed red pepper 
4 tablespoons tomato paste
1 can Italian style diced tomatoes 
1 box (32 ounces) chicken broth 
12 ounces Rotini pasta
8 ounces cottage cheese (ricotta would be fine; I don’t use it in anything because I don’t like it) 
1/2 cup grated Parmesan cheese 
Course ground black pepper 
Mozzarella cheese, grated 

  • Heat large pot over medium heat
  • Add a tablespoon olive oil and pan sausage
  • Brown
  • Drain 
  • Add onions, garlic, and basil and simmer 
  • Sprinkle in oregano (fresh or dried) and crushed red pepper to taste–about a teaspoons or two of each
  • Add tomato paste, stir, and bring back to simmer 
  • Add crushed tomatoes (with juice) and chicken broth; bring to a boil 
  • Add pasta and allow to continue boiling until tender 
  • Reduce heat and simmer until ready to serve 
  • In a small bowl, combine cottage cheese, Parmesan, and pepper
  • Stir 
  • Add a spoonful of cheese mixture to each individual serving bowl
  • Top with mozzarella cheese
  • Spoon soup over cheeses, stir, and enjoy!

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