Lasagna Soup
THM:S, low carb, gluten/egg/nut free (use non-contaminated ingredients)
Serves: 12-14
  • 1-2 lb. ground pork sausage*
  • 1 med. onion (chopped)
  • 3 garlic cloves (minced)
  • -
  • ½ c. oat fiber (Click here for a gluten-free product.)
  • 1 tsp. xanthan gum
  • -
  • 6 c. water
  • 1 29-oz. can tomato sauce
  • ½ med. head cabbage (finely chopped)
  • 2 c. fresh spinach (packed)
  • -
  • 2 c. shredded mozzarella cheese
  • 2 c. cottage cheese
  • 1 c. heavy whipping cream
  • 1 T. Italian seasoning
  • 2 tsp. each oregano, parsley
  • ½ tsp. black pepper
  • Salt (if necessary)
  1. Sauté the sausage, onion, and garlic together in a big soup kettle until the sausage is cooked through.
  2. Sprinkle the oat fiber and xanthan gum over the sausage in a fine layer and stir to distribute evenly.
  3. Add the water, tomato sauce, cabbage, and spinach and cook until the cabbage is tender.
  4. Add the rest of the ingredients and simmer for 15-20 minutes (do not boil once the dairy is added) to give the flavors a chance to develop and let the cheese melt, stirring occasionally.
  5. Serve with additional shredded mozzarella and parsley if desired.
*I only used 1 pound and thought it was enough with all the other stuff in the soup, but if you're serving major meat eaters, use 2 pounds.
I didn't blend the cottage cheese because I wanted a little texture reminiscent of the ricotta layer in a lasagna. Most of the cottage cheese curds break down anyway once they simmer in the soup for 15-20 minutes and get stirred around. If you don't want to risk it, blend the cottage cheese with a bit of the soup broth to get rid of any chunks.
Recipe by Briana Thomas at