rThis hearty recipe combines the delicious flavors of lasagna but takes less time to cook. And, just like lasagna, you can add in nearly any type of vegetables that you'd like to boost the health content. I nearly always add mushrooms, but you can add spinach, green beans, peppers, and so on.
Lasagna Soup
Makes four 2-cup servings
2 tablespoons olive oil
1 pound Italian sausage
1 onion, chopped
8 ounces mushrooms, sliced
2 tablespoons garlic, minced
4 cups chicken oth
14 ounces diced tomatoes
10-ounce can tomato sauce
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1 cup pasta (farfalle or rotini work well)
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2 cups spinach, chopped
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1 cup mozzarella, shredded
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1/4 cup Parmesan cheese
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Heat the olive oil in a medium stockpot over medium-high heat. Add the sausage and own. Add the onions and saute until translucent. Add the mushrooms and garlic, and saute three more minutes.
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Add the oth, tomatoes, and tomato sauce, and ing to a boil. Add the pasta, turn the heat down, and simmer until cooked, or approximately 10 minutes.
Add the spinach and cook until wilted. Sprinkle in the mozzarella and Parmesan cheeses and serve immediately.
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