This post may contain affiliate links which means if you click on one of the links and make a purchase, we will earn a small commission at no extra charge to you. This keeps the latte brewing :) For more information see our affiliate disclosure
We love lasagna here in our house and I thought why not try to make lasagna soup? It was a cold night and we were in the mood for soup. I know when you see the picture you are probably thinking “wait, those are not lasagna noodles!” Yes, I know they are not. I used the garden veggie rotini by Ronzoni and they are a lot healthier. And what is even cooler is that kids still like them in this so they won’t realize they are getting their veggies. They have a full serving of vegetables in each 4 ounce serving. Win win situation! These are the noodles we use, but you can use any pasta really:
Our family has no problems with eating vegetables, unless it is brussel sprouts – I have not figured out a way to get them to try them yet haha! But I do know that many parents struggle with getting their kids to eat veggies. This recipe is here to the rescue!
And what is even better? You can cook this in a big pot on the stove so no special gadgets needed 🙂
As A Note:
Making it is pretty simple really. It does take 2 pots tho. I cook pasta separate and use some of the pasta water in the soup. So when the pasta is ready, do not drain before reserving about a cup and a half of the water. I also boil pasta until it is about 2 minutes from being done and I cook it in a pot that is almost too small. More flavor from the water into the soup – but probably doesn’t make a big difference.
Making the Lasagna Soup
On to the good stuff. Cook the ground beef over medium heat for about 3 minutes and then add the chopped onion. This way you don’t need extra cooking fat, the beef will be enough. Now cook until the beef is no longer pink. If using higher fat content beef, drain excess fat. I use 90-93 percent and don’t drain.
Next add in the garlic and cook for about a minute. Now add in the tomatoes, Italian seasoning, beef broth and jar of sauce. This is when I cook the pasta in the separate pot. Once the pasta is 2 minutes from being cooked all the way, take out 1 and a half cups of the pasta water and add it to the soup.
Drain the pasta. Mix pasta into soup and cook for a couple minutes on medium heat. Turn the burner off and stir in the cottage cheese. We add the mozzarella to our dishes but you can add some here as well. Serve immediately and enjoy!
- 1 lb ground beef lean
- 1 28 ounce can diced tomatoes with basil, garlic and oregano
- 2 cups beef broth low sodium
- 1 24 ounce jar spaghetti sauce of choice we used Ragu
- 3 cloves garlic chopped
- 1 yellow onion chopped
- 2 tsp Italian seasoning
- 1.5 cups water Preferably pasta water
- 1 cup cottage cheese
- 1.5 cup shredded mozzarella can use more
- 16 ounces vegetable rotini or other pasta will work as well
- Cook ground beef for about 3 minutes on medium and then add the chopped onion. Cook until the beef is no longer pink. Drain if desired.
- Start the pasta in a separate pot. Cook until about 2 minutes from done. Take out 1.5 cups of the water from the pasta water and set it aside. Drain pasta
- Once the ground beef is no longer pink, add the garlic and cook for about a minute.
- Stir in the tomatoes, beef broth, Italian seasoning and jar of sauce. Cook for about 15 minutes. Add in the pasta water once it is ready.
- Add the pasta into the soup and cook for about 3 minutes. Turn heat off and add in the cottage cheese. Stir well and serve! Add the mozzarella cheese in the bowls at the table.