Happy New Year! For New Year’s day and football watching, I made this comforting and fabulous Kale Lasagna Soup recipe. It has all of my favorite ingredients including kale, Italian sausage, tomatoes, basil and carrots. This soup is filling, a one dish meal, and so quick and easy. Feel free to use gluten-free noodles or no yolk ribbon noodles–they look like mini lasagna noodles. My family loved this recipe–we ate the entire thing in one day! This is perfect for a cold winter evening, Super Bowl or anytime during the year!
When I think of comfort food this time of year, I think lasagna. My 3 kids love it, and it sure makes my life easier when I prepare a one-dish meal. This Sausage and Fresh Spinach Lasagna recipe is one of my favorites because it combines all of my favorite ingredients. I lightened this recipe using part-skim ricotta, egg white and less cheese, and it came out fantastic. Serve with a salad or side vegetable, and that’s all you’ll need.
If you love lasagna, you will love this soup. All of my favorite ingredients, spinach, sausage and tomatoes and cheese, fill this soup, and it is so quick and easy. Using the mini farfalle noodles works perfect in this recipe as they truly look like mini lasagna noodles. My family was wowed by the soup. Serve with a salad and some fresh crusty bread, and dinner is on the table in no time.
Prep: 15 minutes
Cook: 30 minutes
Yield: 8 cups
1 pound mild Italian sausage
1 cup diced onion
1 cup diced carrots
1 (8-ounce) package sliced fresh mushrooms
2 garlic cloves, minced
4 cups low-salt, fat-free chicken broth
1 (141/2-ounce) can diced tomatoes with basil and oregano
1 (15-ounce) can tomato sauce
1/2 teaspoon dried Italian seasoning
1 cup mini farfalle pasta (piccolini) “Barilla” makes it
2 cups fresh spinach
2 cups freshly grated Asiago cheese
1/2 cup freshly grated Parmesan cheese
Fresh basil, (optional)
1. Brown sausage in a large Dutch over medium-high heat. Add onions and carrots; sauté 3 minutes. Stir in mushrooms and garlic; saute 3 minutes more.
2. Add chicken broth, diced tomatoes, tomato sauce and Italian seasoning; bring to a boil. Add pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted.
3. Place 1/4 cup Asiago cheese into each bowl; pour soup on top garnish with Parmesan cheese. Garnish with basil, if desired.