Spinach Lasagna Soup
Servings 6
Equipment
- Large Dutch oven
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 instructions
- 2 cups of fresh baby spinach
- 2½ tbsp fresh basil chopped (divided)
- ½ cup of ricotta cheese
- 2 tbsp Parmesan cheese grated
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 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.