lasagna soup
★★★★★
4
This is a meal in itself, doesn't need salad.
Blue Ribbon Recipe
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!
— The Test Kitchen
@kitchencrew
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Ingredients For lasagna soup
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1 lbmild or hot Italian sausage
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1 conions, diced
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1 ccarrots, diced
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8 ozfresh mushrooms, sliced
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2 clovegarlic, minced
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1 candiced tomatoes with basil and oregano, 14 1/2 ounces
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4 cchicken broth, low fat, low sodium
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1 cantomato sauce, 15 ounces
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1/2 tspdried Italian seasoning
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1 1/2 cmini farfalle or mini penne pasta (barilla)
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2 cfresh spinach
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2 cgrated Asiago, provolone or mozzarella cheese
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1/2 cfreshly grated Parmesean cheese
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fresh basil, optional
How To Make lasagna soup
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1To 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 carrots, sauté 3 minutes. Stir in mushrooms and garlic, sauté 3 minutes more.
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2Add 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.
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3Place 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.
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4Serve with crusty bread.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Lasagna Soup:
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