What a perfect day for some "nice" soup! It's cold outside and some snow flakes have started to fall. I tried this recipe last year and it has become one of my favorite soup recipes! So, I came across it the other day and decided it was time to make it again. Alex helped me with the preparation and it turned out better than I remember! We both had seconds.
LASAGNA SOUP
1 Tbsp. olive oil
1 pound hot italian sausage
1 large onion, diced
2 large cloves garlic, minced
2 medium zucchini, halved and sliced
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
One 14.5 oz. can diced fire roasted or italian seasoned tomatoes
One 15 oz. can tomato sauce
32 oz. chicken broth
kosher salt & freshly ground pepper
1 package frozen spinach
1 c. mini Farfalle pasta - optional
ricotta cheese - optional
fresh basil chopped - optional
In a saucepan or stockpot heat the olice oil over medium heat. Add the sausage, onions, and garlic. Cook until sausage is browned and onions are softened. Add zucchini, spices, tomatoes and sauce, and chicken broth. Season with salt and pepper. Bring to a boil, then reduce heat to med-low and simmer for 15 minutes. Add spinach and pasta, if using, and continue to cook until pasta is done, about 7 minutes.
Mix ricotta cheese and basil together and use for garnish if desired.
