Spinach Lasagna Soup

I always crave soup in the winter, so I decided to make this lasagna soup recipe I’ve seen around the web for a while. I think the Italian sausage gave 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 enjoyed the soup, while my son thought it was okay but didn’t like the ricotta. My daughter, on the other hand, didn’t like it at all–she also doesn’t like lasagna, so that makes sense. Oh well, it’s her loss. This easy lasagna soup recipe paired nicely with a simple Italian salad and some crusty roasted garlic bread.

Spinach Lasagna Soup

Ingredients:

• 1 tbsp olive oil
• 4 Italian sausage links, removed from casings (turkey or pork)
• Dash of crushed red pepper flakes, to taste
• ¼ tsp of dried oregano
• ½ tsp fennel seeds, crushed
• 1 small yellow onion, diced
• 2 cloves of garlic, minced
• 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 package instructions
• 2 cups of fresh baby spinach
• 2½ tbsp fresh basil, chopped (divided)
• ½ cup of ricotta cheese
• 2 tbsp Parmesan cheese, finely grated

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 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 and the onions are softened.

Add the garlic and cook, stirring constantly, for 1 minute.

Add the diced tomatoes, chicken broth, and bay leaf, and season with sea salt and freshly cracked pepper, to taste.  Cover and simmer for an hour.

Cook the pasta in a large pot of well-salted boiling water according to the package instructions.

Drain and set aside until right before serving.

Combine the ricotta cheese, Parmesan cheese, and ½ tablespoon of basil in a bowl, and season with a bit of sea salt and freshly cracked pepper, to taste. Set aside.

Once the soup has simmered for an hour, taste it and re-season it 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.

 

 

 

 

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