Lasagna Soup
When you need a hearty dinner everyone will eat without complaint turn to Lasagna Soup. Italian sausage, creamy tomato soup, noodles and of course CHEESE!
Servings: 4 servings
Calories: 635kcal
Ingredients
- 8 ounces lasagna noodles broken up
- 1 tsp olive oil
- 1/3 cup chopped onion
- 2 tsp minced garlic
- 2 tsp Italian seasoning mix or use a mix of oregano, thyme, sage and rosemary
- 8 ounces bulk Italian sausage OR Ground Beef, add extra spices to make it taste how you want it to
- 2 TBSP tomato paste
- 15 ounce crushed tomatoes
- 4 cups low sodium vegetable broth can use chicken broth
- 1 cup water
- 1/2 cup heavy cream
- 1/2 cup grated parmesan
- 2 TBSP chopped fresh basil
- ricotta for topping
Instructions
- bring large pot of salted water to boil
- meanwhile in heavy dutch oven over medium heat cook the onion in the oil for 2-3 minutes, then crumble in the sausage, cook and stir occasionally until the sausage is cooked through
- once the water comes to a boil, lower heat just a bit and add the broken noodles, cook for 10 minutes or until cooked through, stir occasionally to keep them from sticking together, once cooked through drain, rinse and set aside
- when the sausage has cooked add the garlic, seasonings and tomato paste and cook 2-3 minutes, then add crushed tomatoes, broth, water and bring to a quick simmer
- cook the soup for 10 minutes and then add the noodles and turn the soup off
- stir in the cream, parmesan, and basil-save a little basil for garnish if you want
- stir to combine well then serve bowls topped with a spoonful of ricotta cheese
Nutrition
Serving: 4servings | Calories: 635kcal | Carbohydrates: 60g | Protein: 23g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 88mg | Sodium: 852mg | Potassium: 755mg | Fiber: 6g | Sugar: 10g | Vitamin A: 966IU | Vitamin C: 15mg | Calcium: 217mg | Iron: 4mg