Lasagna Soup

1 onion, diced

6 cloves garlic, diced

4½ cups water

5 tablespoons onion soup mix 

1 (800-gram) can of crushed tomatoes

2½ tablespoons tomato paste

1 teaspoon black pepper

5 teaspoons oregano

16 lasagna noodles

1 container (250 grams) Tnuva cottage cheese

2 cups shredded mozzarella cheese

Saute the onions in oil. Add the garlic once the onions are turning golden brown. Add the crushed tomatoes and tomato paste.

Mix the soup mix and water. It will be clumpy but that’s fine. Add the mixture to the pot. 

Add all the spices and stir to combine.

Cook for 15 minutes until bubbling.

Break up the raw lasagna noodles into randomly sized pieces and add them into the boiling water.

Allow to cook for at least another 20 minutes or until you reach your desired thickness and consistency of soup.

Dole into bowls and top with cottage cheese and shredded mozzarella.

The hot soup will melt the cheese, giving a fantastic lasagna-like experience in every spoonful. 

Get ready to dig into a bowl of hot, yummy goodness, perfect for a cold night! 

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