Description
A delightful twist on traditional lasagna, bringing all the comforting flavors into a warm, hearty soup.
Ingredients
Scale
- 1 pound hot Italian sausage
- ½ large onion (chopped)
- 1½ teaspoons minced garlic
- 2–3 tablespoons salted butter
- 28 ounces petite diced tomatoes (do not drain)
- 24 ounces spaghetti sauce
- 4 cups vegetable broth
- 2 chicken bullion cubes
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1–2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon pepper
- 12 lasagna noodles
- ½ cup heavy cream
- ½ cup cottage cheese
- ½ cup shredded parmesan
- Mozzarella pearls for topping
Instructions
- In a large pot, add the hot Italian sausage, chopped onion, garlic, and butter. Over medium heat, sauté until the meat is fully cooked through.
- Add the diced tomatoes, spaghetti sauce, vegetable broth, chicken bullion cubes, oregano, parsley, basil, salt, and pepper to the pot of cooked meat.
- Stir in the heavy cream, cottage cheese, and shredded parmesan. Mix everything well to combine and dissolve the bullion cubes.
- Break the lasagna noodles into bite-sized pieces and add them to the soup pot. Stir everything together.
- Allow the soup to cook on medium-high heat until the pasta is al dente. Once the noodles are done, remove the pot from the stove, serve, and top with mozzarella pearls. Enjoy!
Notes
Store in an airtight container for up to 3-4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg