I love winter because its a great time to curl up with a blanket and have a nice warm bowl of soup. Soup is one of my favorite comfort foods and this is a great time of year for it, as it starts to get cold outside. I do like the unseasonably warm weather we have been having in my state though.
I decided to make Lasagna Soup because I always thought lasagna looked good, but I do not like ricotta cheese and cannot find a recipe that does not include it. When I saw that this soup recipe did not have ricotta cheese and included sausage instead of ground beef, I knew I had to try it. (If anyone knows of a good lasagna recipe without ricotta cheese let me know). I wasn’t expecting to much, but my husband and I were pleasantly surprised and thought it was great. I can’t wait to have it again.
(Recipe adapted from The Deen Bros)
2 teaspoons olive oil
1 pound of smoked sausage, casings removed
3 cloves garlic, minced
1 (32 ounce) container of chicken broth
1 (15 ounce) can of tomato sauce
1 (14 1/2 ounce) can of diced tomatoes with basil, garlic, and oregano
1/2 teaspoon salt
4 ounces of broken whole-wheat lasagna noodles (about 4 noodles)
3 tablespoons parmesan cheese
1/2 cup shredded mozzarella cheese
1. Heat the oil over medium-high heat in a large saucepan.
2. Add the sausage and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8-10 minutes.
3. Add the broth, tomato sauce, diced tomatoes, and salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes.
4. Add the noodles, then bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10-12 minutes.
5. Remove from heat, and stir in the mozzarella and parmesan cheese. If you desire, you can serve with parmesan cheese on top.
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