Lasagna Soup

Pam Stewart


When I made this I used Campanelle Pasta but any thick pasta would be fine.

Italian Turkey Sausage will work fine.

pinch tips: Slow Cooker/Crock Pot Hints






15 Min


15 Min


16 oz
hot italian sausage
2 c
diced onions
1 c
diced carrots
garlic cloves minced
1/2 tsp
dried basil
1/2 tsp
dried oregano
1/4 tsp
red pepper flakes
salt to taste
pepper to taste
4 c
chicken broth
14 1/2 oz
can fire roasted crushed tomatoes
10 oz
tomato sauce
1 c
dry pasta
2 c
chopped fresh spinach
4 oz
diced provolone cheese
1 oz
fresh grated parmesan cheese
1 Tbsp
plus 1 teaspoon sliced fresh basil

Directions Step-By-Step

In a dutch oven over medium-high, add sausage and cook until browned- crumble sausage as you go. Add the onions and carrots- cook for 3 minutes. Mix in the garlic, basil, oregano, red pepper flakes, salt and pepper- cook 1 minute. Pour in the broth, crushed tomatoes and tomato sauce, bring to a boil and add the pasta. Simmer soup until the pasta has cooked. Mix in the spinach and cook until wilted- about 1 to 2 minutes. Remove from the heat.
To serve- place 1 ounce of diced provolone in the bottom of 4 bowls. Evenly divide the soup between the 4 bowls. Sprinkle each serving with parmesan and basil.

About this Recipe

Course/Dish: Other Soups
Other Tag: Quick & Easy