8 servings
Lasagna Soup
SoupIngredients
500 g Sausage (Italian, pork, raw)
1 cup, sliced Onions (raw)
4 clove Garlic (raw)
3 cup Tomatoes (canned, red, ripe, diced)
6 cup Soup (stock, chicken, homemade)
170 g Pasta (dry, enriched)
150 g Spinach (raw)
1/2 cup Cheese (ricotta, whole milk)
3/8 cup Cheese (parmesan, grated)
1 tbsp Vegetable oil (olive)
1 × 5 ml, ground Spices (basil, dried)
1/2 tsp, leaves Spices (oregano, dried)
1 tsp Salt (table)
1/2 × 5 ml whole Spices (pepper, black)
Instructions
1
Break the pasta into roughly 2-inch pieces. Set aside.
2
Heat olive oil in a large pot over medium-high heat. Remove sausage from casings and break into small pieces. Cook for 6–8 minutes until browned.
3
Add the onion and cook 4 minutes until softened. Add garlic, basil, oregano, salt, and pepper. Stir 30 seconds.
4
Pour in the diced tomatoes and chicken broth. Bring to a boil.
5
Add the broken pasta. Cook for 10 minutes until the pasta is tender.
6
Stir in the spinach and cook until just wilted, about 1 minute.
7
Ladle soup into bowls. Top each serving with a dollop of ricotta and a sprinkle of Parmesan.
Want to create your own recipes?
Try Nutrifax free