Cheese crusted lasagna soup


Soup :
- 1 lb. Italian sausage
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 teaspoons oregano
- 1 bay leaf
- 1 teaspoon basil
- 1/2 tsp. crushed red pepper flakes (you may omit these)
- 2 tablespoons tomato paste
- 1 can (28oz) diced tomatoes, undrained
- 1 medium bell pepper, diced
- 8 oz. mushrooms, sliced
- 1 Cup fresh spinach
- 6 Cup chicken broth
- 8 oz. whole wheat pasta shells

Cheese Base {per bowl} :
- 1 tablespoon ricotta cheese
- 1 tablespoon Parmesan cheese, shredded
- 2 tablespoons Mozzarella cheese, shredded
- salt and pepper, to taste
- Brown sausage until cooked through. Drain excess grease.


Step 1:

In a large stockpot, add onion, garlic, oregano, mushrooms, bell pepper, and red pepper flakes and a bit of olive oil (if needed) and saute about 5 minutes. Then, add in sausage and tomato paste and saute until lightly browned.

Step 2:

Add in the tomaotes, broth and bay leaf.

Step 3:

Simmer the soup for 30 minutes to allow the flavors to blend.

Step 4:

Add in the pasta and spinach and cook until tender; about 7-9 minutes. Remove the bay leaf. Add in basil and season with salt and pepper.

Step 5:

Place ricotta cheese in the bottom of the soup bowl.

Step 6:

Top with Parmesan cheese, mozzarella cheese, salt and pepper, as desired.

Step 7:

Serve soup over the cheeses in the bowl.

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