Today’s post and recipe was sent in by my sister-in-law, Beth! Beth has 5 kids and knows how to please them all for dinner. She’s sent me a few recipes in the past that she knows she can make, without kids complaining. She’s pretty much a super mom. Thanks Beth!
Homemade lasagna is one of my favorite things to eat. (However, don’t come at me with the frozen, pre-made, store-bought kind…rhymes with Schmaufer’s. I will not partake.) Growing up, my mom’s lasagna was probably my favorite meal. Cheese + pasta + marinara sauce? Yes, please. Yet, I’m knocked over every time I make it because NONE of my FIVE kids like it. I’ve not yet diagnosed what’s wrong with them.
Thankfully, this healthy and delicious soup has the flavors of lasagna with significantly less saturated fat (thank you, cottage cheese!) and tons of vegetables. It satisfies my cravings for my favorite Italian dish while also cleaning out my fridge of leftover veggies. My kids love it because they’ll eat anything with cheese in it. This recipe is very adaptable, too. Switch out the canned tomatoes for your favorite variety. Use up the last two zucchini in the fridge or add in broccoli, asparagus or whatever! Make this dish to your family’s preference and they’ll be licking their bowls! You can also get some ideas and inspiration from this book, ‘The World’s Healthiest Foods‘!
Lasagna Vegetable Soup Recipe
The veggies we used in this soup include
- Carrots
- Celery
- Garlic
- and loads of kale!
In large soup or stock pot, heat olive oil and ½ cup water over high heat. Continue by adding onions and celery, turn heat to medium high, and cook for about five minutes, or until the onions have softened. Then add garlic, carrots, and kale. Add six cups water to the pot and bring to a boil. Reduce heat to a simmer and add all the spices: oregano, Italian seasoning, red pepper flakes, parsley flakes, basil, bay leaves and bouillon. Maintain a simmer as you add tomato paste, pasta sauce, Italian tomatoes and pasta. Cover and simmer for about ten minutes, or until pasta is al dente. Remove from heat.
Cheese Bomb: In a medium mixing bowl, combine cottage cheese and parmesan cheese with a fork, seasoning with salt and pepper, if desired.
To assemble soup: In each bowl, scoop about 1/3 – 1/2 cup cheese bomb mixture into each serving bowl. Top with 2-3 cups soup. Serve warm, letting each person mix up their soup at the table. YUM!
This is why we love soup!
Lasagna Veggie Soup
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 tbsp 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
Instructions
- In large soup or stock pot, heat olive oil and ½ cup water over high heat. Add onions and celery, turn heat to medium high, and cook for about five minutes, or until the onions have softened.
- Add garlic, carrots, and kale. Add six cups water to the pot and bring to a boil. Reduce heat to a simmer and add all the spices: oregano, Italian seasoning, parsley flakes, basil, bay leaves and bouillon. Maintain a simmer as you add tomato paste, pasta sauce, Italian tomatoes and pasta. Cover and simmer for about ten minutes, or until pasta is al dente. Remove from heat.
- Cheese Bomb: In a medium mixing bowl, combine cottage cheese and parmesan cheese with a fork, seasoning with salt and pepper, if desired.
- To assemble soup: In each bowl, scoop about 1/3 – 1/2 cup cheese bomb mixture into each serving bowl. Top with 2-3 cups soup. Serve warm, letting each person mix up their soup at the table. YUM!
Nutrition
www.superhealthykids.com
