Lasagna Soup
Recipe type: Dinner
A hearty soup full of pasta, sausage, spinach, mushrooms & topped with mozzarella cheese!
  • 1 pound ground italian sausage (I use mild)
  • 2 cups onion, chopped
  • 1 cup carrots, diced or shredded
  • 2 cups mushrooms, sliced
  • 2 Tablespoons garlic, minced
  • 4 cups chicken broth
  • 1 (14.5 ounce) can italian diced tomatoes
  • 1 cup mini bow-tie pasta
  • 2 cups fresh spinach
  • 4 teaspoons thinly sliced basil
  • 1 cup fresh mozzarella, diced
  • Parmesan cheese, optional
  1. Brown sausage in a saucepan over medium-high heat. When cooked, drain the fat from the pan. Then add the onion and carrots. Sauté for 3 minutes or until semi soft. Stir in mushrooms and garlic and sauté another 3 minutes. Remove from heat.
  2. In a large soup pot add the broth, tomatoes & sausage/vegetable mixture. Bring to a boil. Stir in the dry pasta and simmer until cooked (about 7 minutes or according to package directions)
  3. Add the spinach and cook about 1 minute until wilted.
  4. To serve, place the cubes of fresh mozzarella in the bottom of your soup bowl. Spoon the hot soup over the cheese to melt. Garnish with fresh basil and parmesan.
  5. Notes: I like to serve with toasted garlic bread
  6. Makes approx. 8 cups of soup.
Recipe by Baked in AZ at