CS Lasagna Soup
Entrees
Ingredients
Lasagna Soup:
Onions, medium - 1, diced
Garlic - 4 cloves, chopped
Lasagna noodles - 6 oz, broken into pieces
Mushrooms, any button - 8 oz, sliced (look for pre-sliced)
Oil, cooking - 1 Tbsp
Sausage, Italian and raw - 8 oz (use mild or spicy)
Tomato paste - 2 Tbsp
Oregano, dried - 1 tsp
Basil, dried - 1/2 tsp
Italian seasoning - 1/2 tsp
Red pepper flakes (opt) - 1/2 tsp
Stock, any type - 4 cups
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Bay leaves - 2
Baby spinach - 5 oz
Cheese, part-skim ricotta - 1/4 cup
Cheese, parmesan (opt) - 1 oz, grated
Directions
Onions / Garlic / Lasagna noodles - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mushrooms - Slice mushrooms. (Can be done up to 3 days ahead)
Heat a Dutch oven with oil over medium heat. Stir in onions, garlic, and mushrooms and cook for 2 to 3 minutes.
Add sausage and saute until sausage is breaking apart and nearly cooked through, 4 to 6 minutes.
Stir in tomato paste, oregano, basil, Italian seasoning, and red pepper flakes and saute until fragrant, ~1 minute more.
Pour stock and tomatoes (including liquid) over sausage and aromatics. Add bay leaves. Bring to a simmer.
Stir lasagna noodles into soup and cover.
Simmer soup just until lasagna noodles are al dente, tender but still with some bite. This should take 10 to 15 minutes, but watch closely to prevent over-cooking the noodles. In the last minute of cooking, stir in spinach leaves.
Remove bay leaves. Taste soup and season with some salt and pepper.
Divide soup between serving bowls. Top each bowl with a spoonful of ricotta cheese and some Parmesan cheese (if using). Enjoy!
Nutrition
Saturated Fat 10g
Trans Fat 0g
Cholesterol 61mg
Sodium 1137mg