Veggie Lasagna Soup w/Cheese Bomb

 

Ok, I know I'm on a soup kick, but hear me out :) IT'S SO EASY!! AND IT'S COLD WHERE I LIVE!

Is that reason enough? Unless you can't eat tomatoes, everyone loves a good hearty lasagna. However, to make one from scratch really does take some time. (Well, unless you make the sauce from scratch too...then you're talking alllll day!) Regardless, the family was craving the lasagna, and I was happy to make it~but typically the main ingredients are pasta and cheese. Those two things are great, but can be difficult to keep in a proper portion. I think this lasagna soup does the trick. The best part? A. cheese. bomb.   OH yes!

Soup ingredients

• 2T olive oil
• ½ cup water
• 1 cup onion, finely diced
• 1 ½ cup celery, diced
• 1 ½ cup carrots, diced
• 6 cups kale, finely chopped
• 6 cups water
• 1T of each spice: oregano, basil, and Italian seasoning
• 6 tsp of “Better than Bouillon” 
• 6 ounce tomato paste, canned
• One (24 ounce) jar of pasta sauce (Marinara)
• One (28 ounce) can of crushed tomatoes
• 8 ounces pasta of choice

Cheese Bomb ingredients

• 2 cups of 2% cottage cheese
• 1 cup Parmesan cheese, finely grated
• Salt and pepper to taste

In a large soup pot, heat olive oil and 1/2 cup water over high heat. Add onions, celery, carrots and garlic; cook about 5 minutes or until onions have softened. Add kale and six cups of water to the pot and bring to a boil.  Reduce heat to a simmer and add all of the spices and Better Than Bouillon.  Maintain a simmer as you add tomato paste, pasta sauce, crushed tomatoes, and pasta.  Cover and simmer for ten minutes or until pasta are al dente.  Remove from heat. Mix Cheese bomb ingredients together in one bowl.  Assemble soup:  In each bowl, place a ¼ cup of cheese bomb in each bowl and then pour 1 ½ cups of the soup on top of the cheese bomb.  Serve warm and allow each person to mix up their soup at the table. Enjoy!