If you love the comforting layers of lasagna but crave something a bit quicker and cozier, you are going to fall head over heels for this Sun-Dried Tomato Lasagna Soup with Whipped Pesto Cottage Cheese Recipe. It brings every element of classic Italian lasagna into a rich, warming bowl of soup, packed with sun-dried tomatoes, tender noodles, and a luscious, herby whipped pesto cottage cheese topping. This recipe is pure joy for your taste buds and perfect any time you want to savor that incredible lasagna flavor without the fuss.
Ingredients You’ll Need
The magic of this soup starts with simple, accessible ingredients that come together beautifully to create depth and texture. Each ingredient plays a key role — from the tangy sun-dried tomatoes adding bursts of umami, to the fresh basil infusing vibrant green notes in the whipped cottage cheese, every single component elevates the dish.
- Olive oil: Provides a flavorful base for sautéing the onions and garlic, adding richness and aroma.
- Small onion, diced: Adds sweetness and a gentle bite once softened, forming the heart of the soup’s flavor.
- Garlic cloves, minced: Brings that classic, cozy Italian warmth to the dish with every fragrant note.
- Crushed tomatoes (15 ounces): The foundation of the soup’s tomatoey goodness, offering a balanced acidity.
- Sun-dried tomatoes, chopped: Packed in oil for maximum flavor; they add a tangy, chewy contrast that makes the soup unforgettable.
- Vegetable broth (or chicken broth): Helps meld all flavors together while keeping the soup light and savory.
- Uncooked lasagna noodles, broken: Creates that satisfying lasagna texture in soup form, perfect cooked tender.
- Dried oregano: Infuses a subtle earthiness that’s classic in Italian cooking.
- Dried basil: Enhances the herbal notes perfectly complementing the fresh basil in the whipped cheese.
- Salt and pepper: Essential for balancing and rounding all flavors.
- Cottage cheese: Blended into a whipped pesto topping, it lends a creamy, tangy finish packed with protein.
- Fresh basil leaves: Introduce bright, garden-fresh flavors to the whipped pesto cottage cheese.
- Pesto: Adds a burst of vibrant, herby flavor and luscious texture to the whipped cheese.
- Shredded mozzarella cheese: Melts beautifully on top for that gooey, cheesy lasagna feel.
- Grated Parmesan cheese: The finishing touch that adds sharp, nutty depth to every spoonful.
How to Make Sun-Dried Tomato Lasagna Soup with Whipped Pesto Cottage Cheese Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the diced onion and cook until it becomes translucent and soft, about 5 minutes. Next, stir in minced garlic and cook for an additional minute until the whole kitchen smells inviting and garlicky. This step builds a flavorful foundation that will carry the soup.
Step 2: Add the Tomatoes and Broth
Pour in the crushed tomatoes along with the chopped sun-dried tomatoes. Stir to combine their bold flavors. Then add the vegetable broth and bring everything to a gentle simmer. This liquid base will soak up all those delicious tomato and herb essences.
Step 3: Season the Soup
Sprinkle in the dried oregano and dried basil, then season with salt and pepper to taste. Simmer the mixture for about 10 minutes to allow the flavors to meld beautifully. Patience here really enhances the depth and richness.
Step 4: Cook the Noodles
Break the uncooked lasagna noodles into bite-size pieces and stir them into the simmering soup. Let the noodles cook until tender, around 10 to 12 minutes. This step transforms the soup into a hearty, satisfying meal that echoes true lasagna experience.
Step 5: Prepare Whipped Pesto Cottage Cheese
While the soup simmers, place the cottage cheese, fresh basil leaves, and pesto into a food processor. Blend until smooth and velvety. This whipped pesto cottage cheese adds a refreshing and creamy contrast that will elevate every bite of the soup.
Step 6: Serve the Soup
Ladle the piping hot soup into bowls. Top each serving with a generous dollop of the whipped pesto cottage cheese and a sprinkle of shredded mozzarella cheese. The cheese melts into the soup adding indulgent, melty layers.
Step 7: Garnish and Finish
Complete the dish with a final sprinkling of grated Parmesan cheese for an extra punch of savory depth. Serve this comforting Sun-Dried Tomato Lasagna Soup with Whipped Pesto Cottage Cheese Recipe while hot, and prepare to fall in love.
How to Serve Sun-Dried Tomato Lasagna Soup with Whipped Pesto Cottage Cheese Recipe
Garnishes
Add fresh basil leaves for an herbal pop of color and freshness. A drizzle of extra virgin olive oil or a pinch of red pepper flakes can introduce a hint of richness or heat that suits your mood perfectly.
Side Dishes
Pair this soup with crusty garlic bread or a crisp green salad dressed in balsamic vinaigrette to balance the bold flavors. A light antipasto platter alongside can also turn this into a beautiful, Italian-inspired meal.
Creative Ways to Present
Serve the soup in individual ramekins topped with a basil leaf and swirl some pesto on top of the whipped cheese for an Instagram-worthy effect. For a fun twist, add crisp prosciutto or toasted pine nuts for textural contrast and an extra layer of flavor.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover soup into airtight containers and refrigerate for up to 3 days. Keep the whipped pesto cottage cheese separate until ready to serve to maintain its fresh texture and flavor.
Freezing
This soup freezes well without the whipped cheese. Freeze in portioned containers for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating gently on the stove.
Reheating
Reheat soup in a saucepan over medium heat, stirring occasionally until hot. Add a splash of broth if needed to loosen. Dollop fresh whipped pesto cottage cheese on top when serving to keep its creamy richness.
FAQs
Can I use dried sun-dried tomatoes instead of oil-packed?
Yes, you can, but be sure to soak dried sun-dried tomatoes in warm water for about 20 minutes to soften them before chopping and adding to the soup. Oil-packed tomatoes offer a richer flavor and texture.
Is the whipped pesto cottage cheese recipe suitable for vegans?
Traditional cottage cheese is dairy-based, so it is not vegan. However, you can substitute with vegan cream cheese or a blended tofu mixture combined with pesto for a similar texture and flavor.
Can I make this soup without a food processor?
Absolutely! Simply finely chop the fresh basil and mix the pesto and cottage cheese until smooth with a whisk or fork. The texture will be a little chunkier but still delicious.
What if I don’t have lasagna noodles?
Any pasta shape that cooks relatively quickly will work here, such as broken spaghetti, penne, or fusilli. Just adjust cooking time accordingly to ensure the noodles are tender.
How spicy is this soup?
This Sun-Dried Tomato Lasagna Soup with Whipped Pesto Cottage Cheese Recipe is mild and comforting by default, making it kid-friendly. You can add crushed red pepper or hot sauce to spice it up according to your taste.
Final Thoughts
This Sun-Dried Tomato Lasagna Soup with Whipped Pesto Cottage Cheese Recipe is a total game-changer for anyone who loves lasagna but wants an easier, cozier way to enjoy it. The layers of flavor, from sun-dried tomatoes to the creamy whipped pesto topping, melt seamlessly together to create a bowl full of comfort and wow. Give it a try and watch it become your new favorite weeknight supper that everyone will ask you to make again and again.
Print
Sun-Dried Tomato Lasagna Soup with Whipped Pesto Cottage Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Sun-Dried Tomato Lasagna Soup with Whipped Pesto Cottage Cheese is a comforting and flavorful twist on traditional lasagna. Combining the rich flavors of sun-dried tomatoes, herbs, and lasagna noodles in a hearty tomato broth, topped with a creamy whipped pesto cottage cheese and melted mozzarella, this soup offers a delightful blend of textures and tastes perfect for a cozy meal.
Ingredients
Soup Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) crushed tomatoes
- 1 cup sun-dried tomatoes, chopped (packed in oil for best flavor)
- 4 cups vegetable broth (or chicken broth)
- 2 cups uncooked lasagna noodles, broken into pieces
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
Whipped Pesto Cottage Cheese Topping
- 1 cup cottage cheese
- ½ cup fresh basil leaves
- ¼ cup pesto (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- Grated Parmesan cheese, for serving
Instructions
- Heat Olive Oil and Sauté Onions: In a large pot over medium heat, warm the olive oil. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add Tomatoes and Broth: Pour in the crushed tomatoes and chopped sun-dried tomatoes, stirring to combine. Add the vegetable broth and bring the mixture to a simmer.
- Season the Soup: Add dried oregano, dried basil, salt, and pepper to taste. Let the soup simmer for about 10 minutes to meld the flavors.
- Cook Lasagna Noodles: Add the broken lasagna noodles into the pot. Stir well and cook for 10-12 minutes, or until the noodles are tender.
- Make Whipped Pesto Cottage Cheese: In a food processor, combine cottage cheese, fresh basil leaves, and pesto. Blend until smooth and creamy.
- Serve: Ladle the hot soup into bowls. Top each serving with a generous dollop of the whipped pesto cottage cheese and a sprinkle of shredded mozzarella cheese.
- Garnish and Enjoy: Finish with a sprinkle of grated Parmesan cheese for extra flavor. Serve immediately while hot.
Notes
- For best flavor, use sun-dried tomatoes packed in oil.
- You can substitute vegetable broth with chicken broth if preferred.
- The whipped pesto cottage cheese can be made ahead and stored in the refrigerator for up to 2 days.
- Use gluten-free pasta noodles if you want to make the soup gluten-free.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
