Yes, this is the third recipe I've posted for Lasagna Soup. I know. I'm addicted to soups - and lasagna soups have a special place in my tummy.
This one is nothing like our cheesy spinach lasagna soup {this recipe has a bit more kick to it!}, and it's a bit more involved than our easy lasagna soup.
This one involves a layer of cheese on the bottom of your soup bowl.
And, yes. It's good.
Cheese Crusted Lasagna Soup - Mom
Soup
1 lb. Italian sausage
2 onions, chopped
4 garlic cloves, minced
2 tsp. oregano
1 bay leaf
1 tsp. basil
1/2 tsp. crushed red pepper flakes (you may omit these)
2 T tomato paste
1 can (28oz) diced tomatoes, undrained
1 medium bell pepper, diced
8 oz. mushrooms, sliced
1 C fresh spinach
6 C chicken broth
8 oz. whole wheat pasta shells
Cheese Base {per bowl}
1 T ricotta cheese
1 T Parmesan cheese, shredded
2 T Mozzarella cheese, shredded
salt and pepper, to taste
Brown sausage until cooked through. Drain excess grease.
In a large stockpot, add onion, garlic, oregano, mushrooms, bell pepper, and red pepper flakes and a bit of olive oil (if needed) and saute about 5 minutes. Then, add in sausage and tomato paste and saute until lightly browned.
Add in the tomaotes, broth and bay leaf.
Simmer the soup for 30 minutes to allow the flavors to blend.
Add in the pasta and spinach and cook until tender; about 7-9 minutes. Remove the bay leaf.
Add in basil and season with salt and pepper.
Place ricotta cheese in the bottom of the soup bowl.
Top with Parmesan cheese, mozzarella cheese, salt and pepper, as desired.
Serve soup over the cheeses in the bowl.
Makes about 13 C of soup.
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