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Creamy Lasagna Soup

Creamy Lasagna Soup is a delicious and comforting dish that combines the flavors of traditional lasagna in a soup form. The recipe involves blending cottage cheese for a creamy texture and creating a cottage cheese and herb mixture. Ground beef, Italian sausage, onions, and garlic are cooked before adding marinara sauce, chicken stock, cream cheese, and the blended cottage cheese. Lasagna noodles are broken into the soup and simmered until tender. The soup is then seasoned to taste and served with a topping of the cottage cheese mixture, freshly grated Parmesan cheese, and chopped parsley, resulting in a flavorful and satisfying meal.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 People
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 2 Cups of Breakstone’s 2% Small Curd Cottage Cheese
  • 2 Tbsp Water
Cottage Cheese and Herb Mixture
  • 1 Cup Breakstone’s Cottage Cheese
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • ¼ Cup Chopped Parsley
  • 1 Tbsp Basil Paste
  • ¼ Cup Freshly Grated Parmesan Cheese
  • ¼ Cup Freshly Grated Mozzarella
Soup
  • ½ lb Ground Beef
  • ½ lb Ground Italian Sausage
  • 1 Onion Diced
  • 4 Garlic Cloves Minced
  • 1 Tbsp Tomato Paste
  • 1 tsp Italian Seasoning
  • ½ tsp Red Pepper Flakes Optional
  • 24 oz Marinara Sauce
  • 4 Cups Chicken Stock
  • 1 Tbsp Basil Paste
  • 4 oz Cream Cheese
  • 1 Cup of Breakstone’s Cottage Cheese
  • 10 Lasagna Sheets
  • Freshly Grated Parmesan Cheese
  • Fresh Parsley

Method
 

Cottage Cheese and Herb Mixture:
  1. Blend 2 cups of Breakstone’s 2% Small Curd Cottage Cheese with 2 Tbsp of water until smooth.
  2. In a bowl, combine 1 cup of the blended cottage cheese with salt, black pepper, chopped parsley, basil paste, freshly grated Parmesan cheese, and freshly grated mozzarella. Cover and refrigerate.
Soup:
  1. In a large pot over medium heat, cook ½ lb ground beef and ½ lb ground Italian sausage, breaking up the meat. Add diced onion halfway through cooking.
  2. Once the meat is no longer pink, add minced garlic and tomato paste. Cook for 1-2 minutes.
  3. Slowly add marinara sauce, followed by chicken stock, basil paste, cream cheese, and 1 cup of blended cottage cheese. Bring to a low simmer, stirring often until the cheeses melt into the soup.
  4. Break up 10 lasagna sheets into the soup, stirring well. Cover and simmer for 20-30 minutes or until noodles are tender. Stir occasionally to maintain a low simmer.
  5. Adjust seasoning to taste once noodles are cooked.
  6. Serve the soup in a large bowl and top with 1 or 2 scoops of the cottage cheese mixture, freshly grated Parmesan cheese, and chopped parsley. Enjoy!