"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lasagna Soup Recipe

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This recipe for Lasagna Soup, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Schuller
Added: Tuesday, April 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1# bulk Italian sausage
2 cups onions, chopped
1 cup carrots, diced
2 cups mushrooms, sliced
2 Tbsp. garlic, minced
4+ cups chicken broth
1 can (14 1/2oz.) Italian-style stewed tomatoes, chopped
1 can (10 3/4oz) tomato sauce
1 cup uncooked mafalda pasta
2 cups fresh spinach, chopped
1 cup provolone cheese or fresh mozzarella, diced
1/4 cup Parmesan cheese, shredded
4 tsp. thinly sliced fresh basil

Directions:
Directions:
Prep all ingredients. Brown sausage in a large soup-pot over high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic; saute 3 minutes. Add broth, stewed tomatoes, and tomato sauce, bring to a boil. Drop in pasta and simmer until the pasta is done (+ - 10 minutes).
Stir in spinach and cook until wilted. Place 1/4 cup of the diced cheese into each soup bowl and pour soup on top. Garnish with Parmesan and basil shreds.

 

 

 

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