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Lasagna Soup with Cottage Cheese

A hearty and flavorful twist on classic lasagna, this lasagna soup is simple to make and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef You can use ground turkey or chicken for a lighter option.
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes Store-bought marinara sauce can be used as an alternative.
  • 4 cups chicken or beef broth Vegetable broth can be used as a substitute.
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper to taste Adjust according to your preference.
  • 8 oz lasagna noodles, broken into pieces Gluten-free pasta can be used as a substitute.
  • 1 cup cottage cheese For creamier soup, you can add more cottage cheese or use ricotta.
  • 1 cup shredded mozzarella cheese Reserve some for garnish.
  • Fresh basil for garnish

Method
 

Preparation
  1. In a large pot, brown the ground beef with the chopped onion and minced garlic over medium heat. Drain excess fat.
  2. Stir in the crushed tomatoes, broth, oregano, basil, salt, and pepper. Bring to a boil.
  3. Add the broken lasagna noodles and cook until al dente, about 10 minutes.
  4. Stir in the cottage cheese and half of the mozzarella cheese until well combined and heated through.
Serving
  1. Serve hot, garnished with fresh basil and the remaining mozzarella cheese.

Notes

Serve with garlic bread or a side salad for a complete meal. Leftovers can be stored in an airtight container for 3 to 4 days in the refrigerator. It can also be frozen after cooling completely.