Lasagna Soup
Hearty tomatoes, smokey sausage and ground beef, noodles, and cheese make this a fall soup you will want to revisit all year long. And the best part, it only takes 20-30 minutes to make!
Servings: 6
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
Depending on how juicy your tomatoes are you may want to add more water. I had very ripe tomatoes, which made for a lot of liquid, so I only added about a cup of water to get the consistency I wanted for my soup. You may find you want yours thinner!