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In a food processor or high-speed blender, combine the marinara sauce, large curd cottage cheese, chicken or vegetable broth, and Italian seasoning.

Blend all ingredients on high speed until the mixture is completely smooth and has a consistent orange-red color. This may take 1 to 2 minutes, depending on your blender.

Pour the blended soup mixture into a medium saucepan. Place the saucepan over medium heat.

In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms. This slurry will be used to thicken the soup.

Once the soup begins to simmer gently, slowly whisk in the cornstarch slurry. Continue to heat and stir the soup for 3 to 5 minutes, allowing it to thicken to your desired consistency. Taste and adjust seasoning if needed.

Ladle the hot soup into serving bowls. Garnish with chopped fresh parsley and thinly sliced red chili, if desired. Serve immediately, perhaps with a side of protein bread for a complete meal.


In a food processor or high-speed blender, combine the marinara sauce, large curd cottage cheese, chicken or vegetable broth, and Italian seasoning.

Blend all ingredients on high speed until the mixture is completely smooth and has a consistent orange-red color. This may take 1 to 2 minutes, depending on your blender.

Pour the blended soup mixture into a medium saucepan. Place the saucepan over medium heat.

In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms. This slurry will be used to thicken the soup.

Once the soup begins to simmer gently, slowly whisk in the cornstarch slurry. Continue to heat and stir the soup for 3 to 5 minutes, allowing it to thicken to your desired consistency. Taste and adjust seasoning if needed.

Ladle the hot soup into serving bowls. Garnish with chopped fresh parsley and thinly sliced red chili, if desired. Serve immediately, perhaps with a side of protein bread for a complete meal.
