Lasagna SoupSubmitted by: WENDYDANCER
IntroductionThis is modified from www.afarmgirldabbles.com
I used considerably less meat & added the mushrooms & spinach. This is modified from www.afarmgirldabbles.com
I used considerably less meat & added the mushrooms & spinach.
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.
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