Lasagna Soup
Last week we were having beautiful sunny and warm weather and I was ready to pull out the short sleeves, skirts and sandals. And then this week the storms hit – lightning at work yesterday; today was full of wind and rain and was just plain miserable. I blame that stupid groundhog who lies.
But lying rodents are a whole different post.
As I drove home one thing kept running through my mind – I want soup. I really want soup. I had been planning to make this recipe “soon” but hadn’t picked a day (my weekly menu planning has been a bit loose, but starting Sunday it’s going back on track) and I figured today was the day.
This recipe is so easy to make and super delicious. The best part is the surprise melty cheese at the bottom of the bowl. Yum.
Ingredients
- 1 pound ground Italian sausage, out of the casing (hot Italian turkey sausage is best)
- 2 cups chopped onion
- 1 diced carrot
- 2 cups sliced mushrooms
- 2 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 14-1/2 oz can chopped Italian-style stewed tomatoes
- 1 cup twist pasta
- 2 cups chopped fresh spinach
- 1 cup diced fresh mozzarella cheese
- 1/4 cup fresh grated Parmesan cheese (optional)
- 4 teaspoons thinly sliced basil (optional)
Directions
- Brown sausage in large pot over medium-high heat. Add onion and carrot; saute 3 minutes. Stir in mushrooms and garlic; saute another 3 minutes.
- Add broth and tomatoes to pot; bring to a boil. Stir in pasta and cook 10 minutes, or as package directs.
- Add spinach; swirl until it wilts, about 1 minute.
- Place cubes of mozzarella in bottom of bowl. Ladle soup over the cheese to melt it. Top with fresh grated Parmesan and basil leaves, if desired.
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