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Lasagna Soup Recipe

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This recipe for Lasagna Soup is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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