When the weather is cool like it has been this past week, we love to make this lasagna soup. It’s so warm and comforting! We love to serve it with breadsticks or rolls to dip into whatever tomato soup base is left. So yummy! The whipped pesto cheese really kicks it up a notch from other lasagna soups we’ve tried. This is what you’ll need for 6 servings:
Sun-Dried Tomato Lasagna Soup
- 1 small yellow onion, diced
- 1 pound ground Italian sausage hot or mild (substitute ground beef)
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 7-8 oz sun-dried tomatoes, roughly chopped, reserve 2 Tbl oil
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes, optional
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 24 oz crushed tomatoes
- 6 1/2 cups chicken broth, divided
- 12 lasagna noodles (more or less)
Whipped Pesto Cottage Cheese
- 1 1/2 cups cottage cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded parmesan cheese
- 2 Tbl basil pesto
Begin by heating 2 tablespoons of sun-dried tomato oil (or olive oil) in a large pot over medium-high heat. Sauté diced onions for 2-3 minutes until soft. Add Italian sausage and cook for 5-7 minutes, until browned. Stir in garlic, tomato paste, sun-dried tomatoes, basil, oregano, thyme, red pepper flakes, salt, and pepper. Let the mixture cook for an additional 1-2 minutes before deglazing the pot with 1/2 cup chicken broth, scraping up the browned bits from the bottom.