Love This Lasagna Soup

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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.

 

Lasagna Soup

Prep: 15 minutes

Cook: 30 minutes

Yield: 8 cups

Ingredients

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)

Preparation

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.

Roasted Tomato Basil Soup (without any cream)

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I was at the grocery store yesterday (imagine that), and Campari tomatoes were buy one, get one free (run to Publix now). It inspired me to share with you my favorite Roasted Tomato Basil Soup recipe. This is so easy to prepare and bursting with flavors. And for those of you watching your weight or don’t like creamy soups, this soup has no cream, milk or half-and-half.

 

Roasted Campari Tomato-Basil Soup

Prep: 15 minutes

Cook: 1 hour, 20 minutes

Yield: 6 to 8 servings

Ingredients

2 (16-ounce) containers compari tomatoes, cut in half

4 tablespoons olive oil, divided

1/2 teaspoon kosher salt

1/2 teaspoons freshly ground black pepper

1 cups chopped yellow onions 

4 garlic cloves, minced

1 tablespoon butter

1/4 teaspoon crushed red pepper flakes

1 (28-ounce) canned plum tomatoes, undrained

1 cup finely chopped fresh basil

4 cups chicken broth

Directions

Preheat the oven to 400F degrees. Toss together the tomatoes, 2 tablespoons olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 30 to 40 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic in remaining 2 tablespoons of olive oil, butter and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil and chicken broth. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer, uncovered for 30 minutes. Serve hot or cold.

If you’re wondering what Campari tomatoes are, here is what they look like: 

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