Lasagna Soup
Source: combination of recipes
1 to 1-1/2 lb bulk Italian sausage (can use ground beef or combo of both)
salt, to taste
2 cups onions, chopped
1/2 small green pepper, diced
2 T garlic, minced
4 cups chicken or beef broth
1 (14 1/2 oz) can Italian-style stewed tomatoes, chopped*
1 (10 3/4 oz) can tomato sauce*
*Cindy's note - I use one 28 or 35 oz can of crushed tomatoes in place of both cans
8 oz mafalda pasta, campenelle pasta or regular lasagna broken into pieces
opt: 2 cups fresh spinach, chopped
1 cup mozzarella cheese, diced
1/4 cup parmesan cheese, shredded (for garnish)
ricotta cheese (for garnish)
Brown ground meat seasoned with salt in a large saucepan over medium-high heat. Add onions and peppers; saute 3 minutes. Stir in garlic, and saute another minute.
Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted.
Place 1/4 cup diced cheese into serving bowls and pour soup on top. Garnish with Parmesan and a dollop of ricotta.
Makes 4 Servings