Lasagna SoupFrom champagnetime 1 year ago
- 1 lb. bulk Italian sausage shopping list
- 2 cups onions, chopped shopping list
- 1 cup carrots, diced shopping list
- 2 cups mushrooms, sliced shopping list
- 2 T. garlic, minced shopping list
- 4 cups chicken broth shopping list
- 1 can Italian-style stewed tomatoes, chopped (14 1/2 oz.) shopping list
- 1 can tomato sauce (10 ¾ oz.) shopping list
- 1 cup mafalda pasta (If you can’t find these mini lasagna noodles, substitute campenelle or penne pasta) shopping list
- 2 cups fresh spinach, chopped shopping list
- 1 cup provolone cheese or fresh mozzarella, diced shopping list
- 1/4 cup parmesan cheese, shredded shopping list
- 4 t. thinly sliced fresh basil shopping list
How to make it
- Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic, and sauté 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 cup cheese into serving bowls and pour soup on top. Garnish
- with Parmesan and basil. Serve soup with salad – C@H shows a Creamy Parmesan dressing green salad.
- Per cup: 214 calories; 51% calories from fat; 12g total fat; 15g carb.; 762mg sodium; 3g fiber; 8g protein
- C@H Note: The soup relies on a couple of interesting items. The first is stewed tomatoes. Because they’re preseasoned, they go a long way in quickly producing that familiar lasagna flavor—no need for long simmering. The second is mini lasagna noodles, or mafalda. They’re the perfect shape for this, but other pastas work too.
- Believe it or not, the gooey cheese element is here as well—hot soup is poured over cheese chunks so they melt! For a full meal, a crisp salad with creamy dressing, right, is all you need