*NEW* Soup Made Easy eBook Available HERE
Lasagna Soup
1 tbsp olive oil
1 yellow onion, finely diced
1lb Italian sausage, removed from its casing
3 cloves garlic
1 tbsp Italian seasoning
2 tbsp tomato paste
2 cups tomato sauce
6 cups chicken broth
1lb farfalle pasta
3-4 cups baby spinach, chopped
½ cup ricotta cheese
½ cup mozzarella
¼ cup Parmesan cheese
fresh parsley, finely chopped
In a large soup pot or Dutch oven, heat olive oil over medium-high. Add onion and sauté for 3 minutes. Add Italian sausage and cook, crumbling it with a spoon, until it is no longer pink. Add garlic, Italian seasoning and tomato paste. Cook for another minute, stirring well. Add tomato sauce, chicken broth and pasta. Bring mixture to a boil and then cover, reduce heat to medium and cook for 12-15 minutes or until the pasta is tender. Season with salt and pepper. Turn broiler to high. Ladle soup into heat safe bowls and top with 2 tablespoons of ricotta cheese, a handful of mozzarella and a sprinkle of parmesan. Broil for 2-3 minutes or until cheese is melted and golden. Finish with freshly chopped parsley.
