Tons of Flavor!
Lasagna Soup
1 pound bulk Italian sausage
2 cups diced onions
1 cup diced carrots
2 cups sliced mushrooms
5 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups chicken broth
14 1/2 ounce can fire roasted crushed tomatoes
10 ounces tomato sauce
1 cup dry campanelle pasta
2 cups chopped fresh spinach
4 ounces diced provolone cheese
1 ounce fresh grated Parmesan cheese
1 tablespoon plus 1 teaspoon sliced fresh basil
In a dutch oven over medium-high, add sausage and cook until browned - crumble the sausage as you go with a wooden spoon. Add the onions and carrots - cook 3 minutes. Mix in the garlic, basil, oregano, red pepper flakes, salt and pepper - cook 1 minute. Pour in the broth, crushed tomatoes and tomato sauce. Bring to a boil and add in the pasta. Simmer soup until the pasta has cooked. Mix in the fresh spinach and cook until wilted - about 1 to 2 minutes. Remove from the heat.
To serve - place 1 ounce of diced provolone in the bottom of 4 bowls. Evenly divide the soup between the 4 bowls. Sprinkle each serving with Parmesan and basil
Lasagna Soup
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