I mentioned Monday that I like to start a draft and leave it for months before sharing it with you guys. Well, here is another that should have been written long ago, but is perfect for January weather!
Last spring I tried out a couple different Lasagna Soup recipes. I tweaked and added and mixed my favorite parts. Eventually, this is what I ended up with.
1 pound mild italian sausage
1 onion, chopped
3 cloves garlic, minced
32 ounces box chicken broth
30 ounces petite diced tomatoes
15 ounces tomato sauce
2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 pound mafalda noodles
1/2 cup fresh basil chopped (If you feel so inclined.)
8 ounces cottage cheese
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese (if desired)
In a large pot, combine sausage, onion, and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally until sausage is browned. Drain well; if the sausage is lean enough, there isn’t much to drain.
Stir in broth, diced tomatoes, tomato sauce, Italian seasoning, and salt. Bring to a boil over medium-high heat; reduce heat and simmer 20 minutes. The seasonings are the biggest difference between all the recipes. This is what I use, but the seasoning is kind of do-what-you-feel ingredient.
After 20 minutes add the noodles and simmer until noodles are tender. It won’t look like enough noodles, but stop yourself from adding more if you can or your leftovers will seem like all noodle and no soup.
Mix together cottage cheese and parmesan. Scoop some of these cheesy goodness into the bottom of each bowl. If you like basil, mix it in the soup right before you serve. Then pour the hot soup on top of the cottage cheese mixture and add some mozzarella on top for a little extra cheesy flavor.
Serve this soup with garlic bread or breadsticks and you will be loved by all.
- You can really use any kind of noodle, even broken up lasagna noodles. I like the mafalda pasta because they look just like little lasagna noodles.
- This soup (without the cheesy mixture) freezes pretty well.