Soup is so nice to eat during those colder months, but sometimes it just doesn’t stick with you, and so right before bed I hear things like, “Mom. I am so hungry.” I realize this is usually a stalling tactic, but I wanted to try and avoid it with a soup that was chock full of yuminess, and that had a little staying power.
We were at the grocery store and I saw bread bowls, and thought soup sounded perfect, and my tomato plants are having a late season push so I had TONS of ripe tomatoes, and no time or energy to can them, so I am trying to use them fresh. So I thought what better way than lasagna soup? And in a bread bowl, even better!
But I figured to kick it up a notch I would make the bread bowls into garlic bread! Because who doesn’t love garlic bread with their lasagna? Am I right? Well, I do, so I cut the bowls, and then I mixed up some butter and garlic salt, and brushed it all over the inside, and stuck it in the oven on broil for a few minutes. Not only did this make an awesome addition to an already crazy good soup, but by crisping them up, they did not get as soggy. Such a huge win. I will never go back!
I have been wanting to make lasagna soup for as long as I can remember, but keep putting it off because every recipe I have seen has been long, complicated, and time consuming, and well…I’m just not that kind of girl. I like eazy peazy! And this looks and tastes like it takes time and effort, but it really was so simple. The longest part for me was cutting up the gazillion fresh tomatoes, but you can totally use canned and it will be just as awesome.
Lasagna Soup
Ingredients
- 1 lb chicken sausage
- 1 lb lean ground beef
- 3 cups Radiatore noodles uncooked
- 1 1/2 cups cottage cheese
- 12 medium sized tomatoes diced or 2 cans diced tomatoes
- 2 1/2 cups marinara sauce of choice
- 16 ounces chicken broth
- 1- 2 cups water for desired consistency
- 1 large onion
- 2 Tbs olive oil
Garnish
- Mozzarella cheese
- Fresh parsley
Garlic Bread Bowls
- 4 bread bowls
- 3 Tbs butter softened
- 1 tsp garlic salt
- 1 Tbs parsley
- 1 Tbs Oregano
- 1 tsp garlic salt
Instructions
- Brown your ground beef and chicken sausage in a skillet.
- While browning your beef, put a couple tablespoons of olive oil in the bottom of your soup pot and turn on to medium heat.
- Dice your onion and add it to your olive oil in the soup pot. Cook until onions are translucent, about 3 minutes.
- During this time you can cut up tomatoes into little chunks, if using fresh, or open a couple of cans of diced tomatoes. Add them to your onions.
- Drain off any fat/liquid from your meat, and add to your pot
- Add marinara of choice, water, chicken stock, and your spices
- Bring to a boil
- Add in noodles, and cook 8-10 minutes until noodles are tender.
- Remove from heat and stir in cottage cheese
- Serve in bowl or in Garlic Bread Bowls, garnish with cheese and parsley and enjoy!
Garlic Bread Bowls
- Preheat oven to broil on high
- Mix together butter and garlic salt
- Cut open bread bowls and spread garlic butter across inside
- Broil on cookie sheet for 2-3 minutes until browned (keep a close eye)
Notes
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!One of my favorite parts of this soup was the radiatore noodles because they soak up so much of the tomatoe-y goodness! But really any noodles work, so don’t get hung up on it. I used Prego sauce because I love it, and keep a big jar in my fridge almost always, so that is my marinara of choice, but you could make your own, or use whatever you have. Basically, adjust the soup to fit your family preference. I loved that it was so easy.
Just be careful when browning your bread bowls that you pay attention, a couple of mine got a little cripsy! (See Below) But the good news was, they still tasted great. My kids gobbled this down and even had seconds. I made a huge pot full so I could have leftovers for lunch, and well…it will be a small lunch! But I am not complaining!
Enjoy!
If you love soup be sure to check out this great Rotisserie Chicken Noodle Soup
Amber says
This recipe sounds delicious! The only thing I was wondering is what size of canned tomatoes do you use?
Rachael says
I use the 15 ounce cans of diced or petite diced! Thanks!
kanye says
Absolutely delicious. Thank you for such a great recipe.