I believe we have a winner.
While soup season has only just begun, I do believe this will be our favorite soup recipe this winter.
We even made the soup twice just this past week alone!!
I have a feeling it will be on our menu a lot over the next couple of months!
Cheesy Spinach Lasagna Soup - Modified from Out of the Box and Into the Kitchen
{Print Recipe}
1/2 lb. Italian turkey sausage
2 T minced onion
4 large garlic cloves, minced
1 can petite diced tomatoes {no salt added}
1 C tomato sauce
2 C fresh spinach
4 C chicken broth
2 tsp. basil
2 tsp. oregano
salt and pepper, to taste
1 C tortellini {whole wheat, preferred}
if desired, an additional 1/2 C pasta
1/8 C mozzarella cheese, diced into small cubes
Begin by browning the Italian sausage in a large stockpot. Add in the minced garlic and onion and cook until the Italian sausage is done. Drain any excess grease. {I used ground Italian sausage that was already cooked in making this soup -- I often keep browned meat in our freezer for easy dinner prep!}
Then, add in the tomatoes {undrained}, tomato sauce, and chicken broth. Add in the spices. Bring the soup to a light boil and then reduce to a simmer.
Simmer the soup for 30 minutes or longer... ours ended up simmering for ~1 hour.
Then, add in the spinach and pasta. Allow these to cook for about 20 minutes while the pasta cooks slowly at a simmer.
Remove from the heat and then add in the diced mozzarella cheese.
Serve warm with a crusty bread and sprinkle the tops with Parmesan cheese, if desired.
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