Lasagna Soup

For the soup:
2 tsp olive oil
1 link (approx 2.5 oz) Italian sausage
3 C chopped onions
4 garlic cloves, minced
2 tsp dried oregano
1/2 tsp crushed red pepper flakes
2 T. tomato paste
2-14 oz cans tomatoes
1- 8 oz pkg fresh mushrooms chopped coarsely
1/2-10 oz pkg frozen chopped spinach
2 bay leaves
6 C chicken broth
4 oz mafalda or fusilli pasta
1/2 c finely chopped fresh basil leaves
salt & pepper to taste

For the cheesy yum:
8 oz ricotta cheese
1/2 c. grated Parmesan cheese
salt & pepper

You can add more parmesan on top if you wish but it isn't included in the nutrition info.

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into pieces and brown for about 5 mins. Add onions & cook about 4 mins. Add mushrooms and cook another 2-3 mins. Add garlic, oregano, & red pepper flakes. Cook for 1 min. Add tomato paste & stir well to incorporate. Cook for 3-4 mins or until the tomato paste turns a rusty brown color.

Add diced tomatoes, frozen spinach, bay leaves and chicken stock. Stir to combine. Bring to a boil & then reduce heat & simmer for 30 mins. Right before serving stir in the fresh basil & season with salt & pepper to taste.

While the soup is simmering heat 2 qts of water over high heat in another sauce pot & cook your pasta al dente. I like to keep the pasta seperate so that it doesn't get mushy later.

While the pasta is cooking prepare the cheese yum by combining all 4 ingredients.

To serve place a dollop of the cheese mixture in the bottom of each soup bowl. Top with 1/4 cup of pasta & 1 cup of soup.




Serving Size: Makes 8 servings approx 1 1/4 cup each