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Lasagna Soup Recipe

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This recipe for Lasagna Soup, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Dziak
Added: Tuesday, November 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. bulk Italian sausage
2 c. onions, chopped
1 c. carrots, diced
2 c. mushrooms, sliced
2 T. garlic, minced
4 c. chicken broth
1 14 1/2 oz. can Italian-style stewed tomatoes, chopped
1 10 3/4 oz. can tomato sauce
1c. mafalda pasta, or mini penne pasta
2 c. fresh spinach, chopped
1 c. provolone cheese or fresh mozzarella, diced
1/4 c. Parmesan cheese, shredded
4 tsp. thinly sliced basil

Directions:
Directions:
Brown sausage in a dutch oven over medium-high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.

Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted.

Place 1/4 c. cheese into serving bowls and pour soup on top. Garnish with Parmesan and basil.

Number Of Servings:
Number Of Servings:
8 cups
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
It seems that I've needed more than 4 cups of broth. I have also doubled the recipe and it works quite well.

 

 

 

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