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
Scale
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.
