Lasagna Soup with Whipped Pesto Cottage Cheese

Sun Dried Tomato Lasagna Soup

• 1 small yellow onion, diced
• 1 pound hot or mild ground Italian sausage (or ground beef)
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 (7-8 oz.) jar oil-packed sun-dried tomatoes, roughly chopped (keep the oil)
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes (optional)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ cup red wine (or more chicken broth)
• 24 ounces canned crushed tomatoes
• 6 cups chicken broth
• 12 lasagna noodles

Whipped Pesto Cottage Cheese

• 1 ½ cups Old Home Cottage Cheese
• ½ freshly shredded mozzarella cheese
• ½ cup freshly shredded parmesan cheese
• 2 tablespoons pesto (or more to taste)

Sun-Dried Tomato Lasagna Soup

1. Heat 2 tablespoons of sun-dried tomato oil (or olive oil) in a large pot over medium high heat. Add the diced onion and cook for 2-3 minutes until soft. Add the Italian sausage and cook until browned, about 5-7 minutes.
2. Mix in the garlic, tomato paste, sun-dried tomatoes, basil, oregano, thyme, red pepper flakes, salt and pepper. Let cook for 1-2 minutes, then pour in the red wine to deglaze the pot, scrapping the browned bits off the bottom.
3. Mix in the crushed tomatoes and chicken broth. Bring to a boil, then turn down to low and simmer for 20-30 minutes while you cook the pasta and make the whipped pesto cottage cheese.
4. Bring a large pot of water to a boil and cook the pasta until al dente according to package directions. Strain and cut lengthwise into strips when cool enough to handle. Alternatively, break the lasagna noodles into pieces before cooking.
5. Ladle the soup into bowls and top with noodles (or add the noodles to the pot with the soup). Top with a big scoop of whipped pesto cottage cheese!

Whipped Pesto Cottage Cheese

1. Add the Old Home Cottage Cheese to a food processor or blender and blend until smooth. Transfer to a small bowl and mix in the mozzarella, parmesan and pesto.