Yield: 8
Lasagna Soup
Ingredients
- 1 tbsp olive oil
- 1 yellow onion, finely diced
- 1 lb Italian sausage, removed from its casing
- 3 garlic cloves
- 1 tbsp Italian seasoning
- 2 tbsp tomato paste
- 2 cups tomato sauce
- 6 cups chicken broth
- 1 lb dried farfalle pasta
- 3-4 cups baby spinach, chopped
- ½ cup ricotta cheese
- ½ cup shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley
Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add onion and cook for 3 minutes. Add Italian sausage and cook, crumbling it with a spoon, until it is no longer pink. Add garlic, Italian seasoning and tomato paste. Cook for another minute, stirring well. Add tomato sauce, chicken broth and pasta. Bring mixture to a boil and then cover, reduce heat to medium and cook for 12 to 15 minutes or until the pasta is tender. Season with salt and pepper.
- Turn broiler to high.
- Ladle soup into heat safe bowls and top with 2 tablespoons of ricotta cheese, a handful of mozzarella and a sprinkle of Parmesan cheese.
- Broil for 2 to 3 minutes or until cheese is melted and golden. Finish with freshly chopped parsley.
- Serve immediately or store in the refrigerator for up to 3 days.
Leave a Reply