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Lasagna Soup

November 5, 2015 By Claira

Lasagna SoupIf you are looking for all of the flavors of lasagna in a bowl, then you have found it. You might be thinking “that sounds kind of weird.” I had told two of my sisters about this recipe and that was their response, too. I promised them, as I am promising you, that it is a delicious recipe: just trust me. If you love lasagna, then you will love this lasagna soup. 

Lasagna SoupI make this soup on the stove, and it is ready in about 55 minutes with about 15 minutes of active cooking time. I like to use Italian spicy chicken sausage that I get from my local Trader Joes, but you can use whatever Italian sausage that you like.

IMG_9491The best thing about this soup is the ricotta and parmesan cheese mixture. Add a dollop of the mixture when serving with some chopped up fresh basil, and you have lasagna in a bowl.

Lasagna Soup
 
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Prep time
15 mins
Cook time
40 mins
Total time
55 mins
 
Author: Claira
Serves: 8-10
Ingredients
  • for the soup:
  • 2 tsp. olive oil
  • 1 lbs. Italian sausage or Chicken Sausage
  • 1 onion chopped
  • 5 garlic cloves, minced
  • 1½ cups chopped carrots
  • 3 tsp. dried oregano
  • 2 tsp. italian seasoning
  • ½ tsp. crushed red pepper flakes (more or less depending on meat used)
  • 3 T. tomato paste
  • 6 cups chicken broth
  • 1 cup water
  • 2 14.5-oz. cans fire roasted diced tomatoes (puree one can)
  • 1 5oz bag of spinach (chopped)
  • 8 oz. elbow noodles
  • ½ c. finely chopped fresh basil leaves (optional)
  • salt and freshly ground black pepper, to taste
  • for the cheese mixture:
  • 8 oz. ricotta
  • ¼ c. grated Parmesan cheese
  • ½ c. fresh Parmesan cheese
  • ¼ tsp. salt
  • freshly ground pepper
Instructions
  1. In a large pot on medium high heat add 2 tsp olive oil, add the italian sausage or chicken sausage (casing removed). Cook for 6-8 minutes or until meat is no longer pink, breaking it up into crumbles. Add onion and cook until translucent about 4 minutes. Add garlic; cook 1 minute longer. Drain if needed.
  2. Add chopped carrots, dried oregano, italian seasoning,crushed red pepper and tomato paste, stir until well combined, about 1 minute. Add chicken broth, water, both cans of fire roasted tomatoes. (puree one can in the blender before adding to the pot). Bring to a boil; reduce heat, cover and simmer until slightly thickened, about 30 minutes.
  3. Boil a pot of water and cook noodles al dente ( follow package).
  4. In a small bowl, combine ricotta, grated, and fresh Parmesan, salt and pepper, to taste; set aside for serving.
  5. Add noodles to the pot of soup once it has slightly thickened.
  6. Serve with a heaping spoonful or the ricotta mixture. You could also serve with fresh chopped basil, and mozzarella cheese.
3.5.3208

 

 

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Filed Under: All Recipes, Entree, Soup/Stews/Chili Tagged With: italian, sausage, soup

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Hey everyone! We are two sisters, Keturah and Claira, and we both love to make yummy and delicious food for our families and friends. We hope you enjoy our page and most importantly the recipes we share! Read More…

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