Lasagna Soup

16 ingredients
5 steps

Ingredients

  • 1 teaspoon Olive Oil
  • 6 whole Links Of Chicken Sausage
  • 1/2 whole Red Onion, Diced
  • 3 cloves Garlic, Minced
  • 2 teaspoons Dried Oregano
  • 2 Tablespoons Tomato Paste
  • 28 ounces, weight Can Of Diced Tomatoes
  • 2 whole Bay Leaves
  • 6 cups Chicken Stock
  • 8 ounces, weight Mini Pasta Shells
  • 5 whole Sheets Lasagna Noodles, Cut Into 2-inch Sections
  • 1 cup Spinach Leaves
  • 8 ounces, weight Ricotta
  • 1/2 cups Shredded Colby Cheese
  • 1/4 teaspoons Salt
  • 1 pinch Black Pepper

Directions

  1. 1
    Heat olive oil in a large pot over medium heat. Add sausage and break up into small, bite-sized pieces, browning for 5 minutes. Add in onions and cook for 2 more minutes. Add garlic, oregano, and tomato paste, stirring well to make sure that paste is fully incorporated and cook for another 3 minutes.
  2. 2
    Add the diced tomatoes, bay leaves, and chicken stock and stir to combine. Bring soup to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook for 8 to 10 minutes, or until al dente. Stir in spinach and season to taste with salt and pepper.
  3. 3
    While the pasta is cooking, prepare the ricotta blob by place ricotta, shredded cheese, salt and pepper in a small bowl and mixing to combine (I just combined everything into the ricotta container so that I could store the leftovers easily).
  4. 4
    To serve, scoop some of the ricotta blob into each soup bowl, ladle the soup over the blob and the sprinkle with extra cheese.
  5. 5
    (Recipe adapted from A Farm Girl's Dabbles, who in turn adapted it from 300 Sensational Soups cookbook.)

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