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Lasagna Vegetable Soup

Lasagna Vegetable Soup

The ultimate comfort food, Lasagna Vegetable Soup warms your soul with each spoonful. Packed with nourishing vegetables and a cheesy twist, it's the perfect cozy dish for any occasion. Dive into this easy weeknight dinner that will have everyone asking for seconds!
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Cook Time 30 minutes
Total Time 30 minutes
Servings: 9 servings
Course: Soups
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoon olive oil
  • 1/2 cup water
  • 2 medium onion
  • 2 stalk celery
  • 5 clove garlic
  • 6 medium carrot
  • 6 cup chopped kale
  • 6 cup water
  • 1 tablespoon oregano, dried
  • 1 tablespoon Italian Seasoning
  • 2 tablespoon parsley, fresh
  • 1 tablespoon basil, dried
  • 2 tablespoon bay leaf
  • 6 teaspoon chicken bouillon
  • 6 ounce tomato paste, canned
  • 3 cup spaghetti or marinara sauce
  • 2 cup crushed tomatoes, canned
  • 8 ounce macaroni pasta, dry
  • 2 cup cottage cheese
  • 1 cup Parmesan cheese, grated
  • 1 teaspoon salt
  • 1 teaspoon black pepper, ground

Equipment

  • Large Pot
  • Grater
  • Saucepan
  • Chef's Knife
  • Mixing Bowl

Method
 

  1. In a large soup or stock pot, heat olive oil and ½ cup water over high heat. As the oil heats up, you’ll start to smell the aroma filling your kitchen. This is the first step in developing that rich flavor base.
  2. Add the onions and celery to the pot, turning the heat down to medium-high. Cook for about five minutes, stirring occasionally, until the onions have softened and become translucent. This step creates a sweet flavor profile that underlines the soup.
  3. Next, toss in the garlic, carrots, and kale. The colors will brighten, and the smell will be inviting. Stir everything together for a few minutes, allowing the vegetables to soften slightly.
  4. Add the remaining 6 cups of water to the pot and bring everything to a boil. The bubbling water will combine the flavors and begin to create a hearty broth.
  5. Once boiling, reduce the heat to a simmer and add the spices: oregano, Italian seasoning, parsley, basil, bay leaves, and chicken bouillon. Stir, letting the spices infuse into the soup. The fragrance will be comforting, urging you to taste it.
  6. Maintain a simmer while you add the tomato paste, pasta sauce, crushed tomatoes, and macaroni pasta. This is where the soup starts to take on its classic lasagna flavor. Allow it to simmer for about ten minutes until the pasta is al dente, with a tender bite.
  7. Once cooked, remove the pot from heat and set it aside to cool slightly. This pause allows the flavors to meld together beautifully.
  8. In a medium mixing bowl, combine the cottage cheese and Parmesan cheese using a fork. Season with salt and pepper if desired, mixing well. This cheese bomb mixture will elevate the soup.
  9. To assemble the soup, scoop about 1/3 to ½ cup of the cheese bomb mixture into each serving bowl. Top with 2-3 cups of the soup. Allow each person to mix their soup at the table, creating a fun and interactive dining experience.
  10. Serve warm, enjoying the symphony of flavors that the Lasagna Vegetable Soup offers. It’s a dish that will leave everyone asking for seconds!

Notes

Here are a few extra tips as you make this wonderful dish:
  • Using fresh herbs can elevate the flavor even more, so consider adding some basil or oregano from your garden.
  • Ensure that your vegetables are chopped uniformly so they cook evenly.
  • Feel free to experiment with different types of pasta; however, adjust cooking time based on the pasta type.
  • For an even heartier version, add in some cooked lentils or beans for protein.