Spicy Sausage Lasagna Soup

Hello and Happy Tuesday!

Today I have for you a recipe for Spicy Sausage Lasagna Soup that I decided to whip up last night. Based off Budget Bytes’ Garden Vegetable Lasagna Soup – which is meatless – this soup also includes spicy ground sausage because let’s be honest … the best part of lasagna, minus the cheese, is the meat.

Spicy Sausage Lasagna Soup

Serves: 6-8

Time: 45 minutes (10 minutes prep time, 35 minutes cook time)

Ingredients:

Soup

  • 1 pound ground spicy Italian sausage
  • 1 tablespoon olive oil
  • 1 yellow onion
  • 4 cloves garlic (I used a tablespoon of minced garlic)
  • 2 carrots
  • 1 zucchini
  • 15 ounce can diced tomatoes
  • 15 ounce can tomato sauce
  • 1 tablespoon Italian seasoning blend
  • 4 cups vegetable broth
  • 8 ounces lasagna noodles (I used whole wheat)
  • ¼ pound spinach (I used fresh but Budget Bytes used frozen … either works!)

Three Cheese Ricotta Blend

  • 15 ounces ricotta
  • 1 cup shredded mozzarella
  • ¼ cup Parmesan (grated or shredded)
  • ⅛ teaspoon salt
  • Freshly cracked pepper, to taste

Supplies:

  • Large soup pot
  • Medium bowl to make cheese blend

Instructions:

  • Brown sausage meat and set aside.
  • Dice the onion. Add onion and garlic to a large soup pot along with the olive oil. Sauté over medium heat until the onions are soft and transparent (about 3-5 minutes).
  • While the onions and garlic are sautéing, peel and slice the carrots. Slice the zucchini and then cut the slices into quarter rounds. Add the carrots and zucchini to the pot and sauté for about 2 minutes more, or just until the zucchini begin to soften.
  • Add the diced tomatoes (with juices), tomato sauce, Italian seasoning blend, vegetable broth and sausage to the soup pot. Stir to combine. Place a lid on the pot, turn the heat up to medium-high, and bring the pot to a boil.
  • While waiting for the pot to boil, break the lasagna noodles into 1-inch pieces. Once the soup is boiling, add the broken lasagna noodles and continue to boil for 10-12 minutes, or until the noodles are tender.
  • While the pasta is boiling in the soup, combine the ricotta cheese, ½ cup shredded mozzarella, Parmesan, salt, and freshly cracked pepper in a bowl (save the other half of the mozzarella for topping the soup bowls). Stir until the cheeses and seasonings are well combined.
  • Once the pasta is tender, add the spinach and stir until spinach is mixed well into the soup.
  • To serve, place a dollop of the cheese blend in each bowl, then ladle the hot soup over top. Add a pinch of the remaining shredded mozzarella on top.

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As you can see, this is a comforting, tasty, hearty meal. It was 80 degrees yesterday but that didn’t stop me from enjoying a big bowl of soup … don’t let it stop you, either! #TheStomachWantsWhatItWants

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