Lasagna Soup-Enjoy Soup Season!

Hello November! For me, November means the start of what I like to call soup season! Soups are the perfect way to start the fall/winter season. I enjoy making soups for my family and finding ways to put a new spin on old favorites. When I came across this lasagna soup recipe on the Food Network Kitchen, I just had to try it!  I made a few tweaks to the recipe but, it came out delicious! This recipe takes about 10 minutes to prep and 30 minutes to cook!

Ingredients:

• Kosher salt ( add to boiling water for noodles)
• 8 ounces of lasagna noodles broken up (about 10 noodles)
• 1 Tablespoon extra virgin olive oil and more to drizzle on noodles
• 1 onion, chopped
• ½ pound of hot or mild Italian sausage, casting removed
• 3 cloves of garlic, chopped
• 1 teaspoon dried oregano
• 1 teaspoon of seasoned salt (I used Lawry’s)
• 2 Tablespoons of tomato paste
• 4 cups low-sodium chicken broth
• 1 15 ounce can crushed tomatoes
• ½ cup chopped fresh basil
• 2/3 cup grated Parmesan cheese
• ¼ cup half and half cream
• 1 cup of water
• Mozzarella cheese, for topping

Directions:

Bring a large pot of salted water to a boil. Follow the directions on the box to cook your lasagna noodles. Drizzle and toss with olive oil then set aside.

While the noodles are cooking you can chop your onion and garlic. You can also prep your fresh basil.

Note: You can buy a fresh basil plant at your local grocery store for about $2.00. Just rinse the leaves then roll them up and chop about 1/2 cup for this recipe. If you water the plant daily it will last for a pretty good while.

In a large Dutch oven or heavy bottom pot, heat a tablespoon of extra virgin olive oil over medium-high heat. Then add the onions. Cook the onions for about 4 minutes until they are soft. Now add the Italian sausage, garlic, oregano, seasoned salt, and stir with a wooden spoon. Break up the sausage and cook until it browns, about 4 minutes.

Now add the tomato paste and stir until it darkens for about 2 minutes.

Now stir in the chicken broth, crushed tomatoes, and 1 cup of water. Cover the pot and bring to a simmer. Once it starts simmering, uncover and cook until slightly reduced for about 10 minutes.

 Stir in the noodles, basil, Parmesan cheese, and half and half cream; simmer for about 2 more minutes.

Spoon into your favorite soup bowl and top with Mozzarella cheese. Enjoy!

I hope you add this recipe to your list of tasty soups to try this season!

Stay busy being fabulous,

Kery B.