Lasagne Soup

Our Lasagne Soup is rich, tomatoey, loaded with Italian sausage, pasta, mushroom, and spinach. It's served hot, then it's loaded with chunks of Provolone and a topped with a sprinkle of Parmesan and basil.

Course Soup

Cuisine Italian

Keyword Lasagne Soup

Prep Time 20

Cook Time 1 20

Total Time 1 40

Servings

Calories 586kcal

Author Kathleen

Ingredients

Soup:

1 Pound Sweet Italian Sausage Casing Removed
1 Large Yellow Onion Chopped
2 Large Carrots Peeled and Diced
2 Cups Crimini Mushrooms Sliced
2 Tablespoons Garlic Cloves Chopped
64 Ounces Chicken Broth
1 Cup Red Wine
8 Ounces Tomato Sauce
1 14.5 Ounce Can Chopped Italian-Style Stewed Tomatoes
Pinch Sugar
3 Cups Dried Pasta Campanelle, Uncooked
2 Cups Fresh Spinach Chopped

Toppings:

1 Cup or More Provolone or Mozzarella Cheese Cubed
1/2 Cup Parmesan Cheese
1/2 Cup Basil- Thinly Sliced

Instructions

In a large Dutch oven brown sausage over medium-high heat. Add onion and carrot: saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.
Add Chicken broth, wine, tomato sauce, stewed tomatoes and a pinch of sugar to Dutch oven. Bring to a boil and boil for 3 minutes. Reduce heat and simmer for 1 hour.
Add pasta and continue to simmer until pasta is al dente, about 10 minutes. Add spinach and cook just until spinach is wilted.
In individual soup bowl's add desired amount of Provolone or Mozzarella cheese cubes. Add hot soup to bowls. Top with Parmesan and basil. Serve :)

Nutrition