what's for dinner tonight: lasagna soup

I accidentally made too many lasagna noodles one night and had the horrible experience of trying to dry them up, so I could use them again. I finally figured out a way to re-use them tonight!



Ingredients:
1 large onion, chopped
4 cloves of garlic, minced
1 can of diced tomatoes
2 tbsp. of tomato paste
4 tbsp. of olive oil
1 tbsp. of chili flakes
5 lasagna noodles
1/2 cup of heavy whipping cream
1/2 cup of cooking wine
6 cups of vegetable broth
4 bay leaves
1/3 cup of cottage cheese
1/3 cup of Parmesan cheese
Salt and pepper to taste
Mozzarella cheese

Mince the garlic and chop up your onion.

Break the lasagna noodles into large chunks.

In a large skillet, on medium-high heat, saute the garlic, onion, and chili flakes in olive oil. 

Add the cooking wine, and let the onion, garlic and chili flakes absorb the wine.

When most of the wine has been soaked up, add the tomato paste. Stir until it looks like a rusty brown color.

Add the vegetable broth, bay leaves, and diced tomatoes into the skillet.

Turn the heat on high until it starts to boil.

Add the whipping cream, and lower the heat. Let the soup simmer for 30 minutes, uncovered.

Meanwhile, mix together the cottage cheese, Parmesan cheese, and some salt and pepper.

About 20 minutes into the simmering process, add in the noodles.

Cook until al dente, should take the remaining 10 minutes to cook.

Ladle into a bowl, add a big dollop of the cheese mixture. Top it off with some mozzarella and basil.