Lasagna Soup
From Mary Kostos
Ingredients
- 1 lb bulk Italian sausage
- 2 medium onions
- 1 cup carrots diced
- 1 lb mushrooms sliced
- 2 tbsp garlic minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 8 cups chicken broth
- 28 oz Italian style stewed tomatoes chopped
- 10 ¾ oz tomato puree
- 8 oz tomato sauce
- 1 cup campenelle pasta
- 2 cups fresh spinach chopped
- 1 cup provolone cheese shredded
- ¼ cup Parmesan cheese shredded
- 4 tsp fresh basil thinly sliced
Instructions
- Brown sausage in Dutch oven over medium-high heat.
- Add onions and carrots. Sauté 3 minutes.
- Stir in mushrooms and garlic. Sauté another 3 minutes.
- Add basil and oregano and stir to combine.
- Add broth, stewed tomatoes, tomato puree and tomato sauce and bring to a boil. Reduce to simmer for 30 minutes.
- Cook pasta according to directions, but remove from heat and drain when pasta is slightly undercooked (about 2 minutes less than suggested time).
- Drop pasta into soup.
- Stir in spinach and cook until wilted.
- Place 1/4 cup provolone cheese into serving bowls and pour soup on top. Garnish with parmesan and basil.
Notes
If preparing ahead of time, prepare through adding broth and tomatoes. Then refrigerate. When ready to serve, bring to boil, add pasta and proceed with remainder of recipe.
