Hearty Lasagna Soup

Thoughts Before Cooking:

My husband and I love lasagna, so when I came on this recipe I knew it would be perfect. This recipe comes from 12 Tomatoes: Simple Recipes, Serious Flavor.

Ingredients:

  • 1.5 lbs of Italian Sausage
  • 1 28 oz can of Crushed Tomatoes
  • 10 oz Lasagna Noodles, Broken into Smaller Pieces
  • 8 oz Fresh Kale (Optional)
  • 4 Cups Low-Sodium Chicken Stock
  • 2 Cups of Water
  • 1 Cup of White Onion, Chopped
  • 1/2 Cup of Parmesan Cheese, Grated
  • 2 Bay Leaves
  • 3 Garlic Cloves, Minced
  • 2 Tablespoons of Tomato Paste
  • 2 Tablespoons of Extra-Virgin Olive Oil
  • 1 Teaspoon of Dried Basil
  •  1 Teaspoon of Dried Oregano
  • 1/2 Teaspoon of Red Pepper Flakes

Directions:

  1. In a large stockpot heat the olive oil and brown the sausage.
  2. Once sausage is cooked, add the onion and cook until softened.
  3. Add garlic and cook 1-2 minutes, or until fragrant.
  4. Season with salt and pepper, add the basil, oregano, and red pepper.
  5. Stir in tomato paste until incorporated, then add the crushed tomatoes, chicken stock, water, and bay leaves.
  6. Bring to a boil and cook for 5 mins, then reduce heat and simmer for 25-30 mins.
  7. Add lasagna noodles and kale and cook for 8-10 mins.
  8. Transfer to bowls and top with cheese.

Thoughts After Reading:

I left my soup on the stove to cool so I good put it away in the fridge and when it had all the liquid was pretty much gone!

But otherwise it was really good and I would definitely make it again.

For more lasagna noodle recipes, go to Broken Lasagna with Zucchini-Tomato Sauce

For more soup recipes, go to Black Bean and Turkey Stew

For more recipes, go to London Fog Fauxccino