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5 from 1 vote

Lasagna Veggie Soup

Cook Time30 mins
Total Time30 mins
Course: Soup
Cuisine: American
Keyword: Lasagna Veggie Soup
Servings: 9
Calories: 326kcal


  • 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


  • 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!


Calories: 326kcal | Carbohydrates: 45g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 1469mg | Fiber: 7g | Sugar: 15g