It finally feels like winter in Atlanta, and the chill in the air has me craving homemade soup (truly, I could eat soup for just about every meal and be perfectly happy). I stumbled upon this recipe for hearty Lasagna Soup on the "A Farm Girl's Dabbles," which she adapted from a recipe from 300 Sensational Soups by Carla Snyder and Meredith Deeds.
I further adapted it to make it a bit healthier, reducing the oil, draining the sausage and adding frozen spinach. I hope you’ll enjoy - it was a big hit at my house this weekend!
Lasagna Soup
For the soup:
1 tsp. olive oil
1 lb. mild Italian sausage
3 c. chopped onions
4-5 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes (or to taste)
3 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock (plus 1 or 2 c. more, if pasta absorbs too much liquid after cooking)
8 - 10 oz. frozen spinach, thawed and squeezed dry
8 oz. mafalda, or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste
For the cheesy “goo”:
8 oz. ricotta
1/2 c. grated Parmesan cheese
2 T. chopped fresh basil leaves
1/4 tsp. salt
pinch of freshly ground pepper
2 c. shredded mozzarella cheese