Spinach Lasagna Soup

I always crave soup in the winter so I decided to make a pot of lasagna soup that I have seen around the web for a while. I think the Italian sausage gave the soup a wonderful flavor, while the pasta made it hearty, and a dollop of ricotta/Parmesan cheese mixture on top made the soup creamy and delicious. My husband and I really liked the soup while my son thought it was okay but didn’t like the ricotta. My daughter on the other hand just didn’t like it at all–she also doesn’t like lasagna so that makes sense. Oh well, it’s her loss.

Spinach Lasagna Soup

Ingredients:

• 2 tsp olive oil
• 4 turkey Italian sausage links, removed from casings
• Dash of crushed red pepper flakes
• 1/4 tsp of dried oregano
• 1/2 tsp fennel seeds, crushed
• 1 small sweet yellow onion, diced
• 2 cloves of garlic
• 2 (15 oz) cans of diced tomatoes
• 6 cups of chicken broth
• 1 bay leaf
• Sea salt and freshly cracked pepper, to taste
• 6 oz campanelle pasta, cooked per instructions
• 2 cups of fresh baby spinach
• 2 1/2 tbsp fresh basil, chopped (divided)
• 1/2 cup of ricotta cheese
• 2 tbsp Parmesan cheese, shredded

Heat the olive oil in a large Dutch oven over medium heat. Add the sausage, with casings removed, and stir with a heavy spoon to break the meat up into crumbles.

Add the onion, crushed red pepper flakes, oregano, and crushed fennel seeds then cook for 3-4 minutes or until the meat is cooked through and the onions are softened. Add the garlic and cook, stirring constantly, for 1 minute. Add the diced tomatoes, chicken broth, and bay leaf then season with sea salt and freshly cracked pepper, to taste.  Cover and simmer for an hour.

Cook the pasta per instructions then drain and set aside until right before serving.

Combine the ricotta cheese, Parmesan cheese, and 1/2 tbsp of basil together in a bowl then season with a bit of sea salt and freshly cracked pepper, to taste. Set aside.

Once the soup has simmered for an hour, taste and re-season if needed. Add the cooked pasta, spinach, and remaining basil to the soup.

Ladle the soup into bowls then top with a dollop of the ricotta mixture. Serve immediately. Enjoy.

Spinach Lasagna Soup

Print Recipe Pin Recipe Rate Recipe

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Course: Soup

Cuisine: Italian

Servings: 6

Author: Pam - For the Love of Cooking

Equipment

• Large Dutch oven

Ingredients

• 2 tsp olive oil
• 4 turkey Italian sausage links removed from casings
• Dash of crushed red pepper flakes
• ¼ tsp of dried oregano
• ½ tsp fennel seeds crushed
• 1 small sweet yellow onion diced
• 2 cloves of garlic
• 2 15 oz cans of diced tomatoes
• 6 cups of chicken broth
• 1 bay leaf
• Sea salt and freshly cracked pepper to taste
• 6 oz campanelle pasta cooked per instructions
• 2 cups of fresh baby spinach
• 2 ½ tbsp fresh basil chopped (divided)
• ½ cup of ricotta cheese
• 2 tbsp Parmesan cheese shredded

Instructions

• Heat the olive oil in a large Dutch oven over medium heat. Add the sausage, with casings removed, and stir with a heavy spoon to break the meat up into crumbles.
• Add the onion, crushed red pepper flakes, oregano, and crushed fennel seeds then cook for 3-4 minutes or until the meat is cooked through and the onions are softened.
• Add the garlic and cook, stirring constantly, for 1 minute. Add the diced tomatoes, chicken broth, and bay leaf then season with sea salt and freshly cracked pepper, to taste.  Cover and simmer for an hour.
• Cook the pasta per instructions then drain and set aside until right before serving.
• Combine the ricotta cheese, Parmesan cheese, and 1/2 tbsp of basil together in a bowl then season with a bit of sea salt and freshly cracked pepper, to taste. Set aside.
• Once the soup has simmered for an hour, taste and re-season if needed. Add the cooked pasta, spinach, and remaining basil to the soup.
• Ladle the soup into bowls then top with a dollop of the ricotta mixture. Serve immediately. Enjoy.

DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Click here for a printable version of this recipe – For the Love of Cooking.net

GIVEAWAY ***CLOSED / WINNER WAS SELECTED***:

The generous people at Jessie Steele are hosting another apron giveaway for my lucky readers. Who wouldn’t want this adorable Mrs. Claus apron? The front is so pretty and the bow in the back makes the apron extra festive! All you have to do to win this apron is to leave a comment on this post. If you leave an anonymous comment, make sure to leave your name and e-mail address so I can contact you if you are the winner. The giveaway ends on Sunday, December 4, 2011, at 7:00 p.m. Good luck!

Don’t forget to check out the great holiday deals at Jessie Steele and be sure to “like” them on Facebook to hear about their great products and sales.