Lasagna Soup

Gail Charbonneau

By
@charbsbeach

This is a meal in itself, doesn't need salad.


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Comments:

Serves:

8

Prep:

15 Min

Cook:

25 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
The seasoning in this soup is perfect. The fresh veggies, tomatoes and Italian sausage are very flavorful. Layering the cheeses really makes this delicious. We used mozzarella on the bottom. Add crusty bread and you have a comforting dinner!

Ingredients

1 lb
mild or hot Italian sausage
1 c
onions, diced
1 c
carrots, diced
8 oz
fresh mushrooms, sliced
2 clove
garlic, minced
1 can(s)
diced tomatoes with basil and oregano, 14 1/2 ounces
4 c
chicken broth, low fat, low sodium
1 can(s)
tomato sauce, 15 ounces
1/2 tsp
dried Italian seasoning
1 1/2 c
mini farfalle or mini penne pasta (barilla)
2 c
fresh spinach
2 c
grated Asiago, provolone or mozzarella cheese
1/2 c
freshly grated Parmesean cheese
fresh basil, optional

Directions Step-By-Step

1
To prepare the sausage you can remove it from the casings and break it up or slice it. Brown the sausage in a large dutch oven over medium high heat. Add the onions and sauté 3 minutes. Stir in mushrooms and garlic, sauté 3 minutes more.
2
Add the chicken broth, diced tomatoes, tomato sauce and Italian seasoning, bring to a boil, add pasta and simmer until cooked through, about 10 minutes or according to package directions. Stir in spinach and cook until wilted.
3
Place 1/4 cup of Asiago, provolone or mozzarella cheese in each bowl, pour soup on top. Garnish with Parmesan cheese and fresh basil, if desired.
4
Serve with crusty bread.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Italian
Collections: Soup's On!, Winter Recipes