Spinach Lasagna Soup
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Spinach Lasagna Soup
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- 2 tsp olive oil
- 4 turkey Italian sausage removed from casings, links
- crushed red pepper flakes dash
- ¼ tsp oregano dried
- ½ tsp fennel seeds crushed
- 1 onion diced, small sweet yellow
- 2 cloves garlic
- 2 oz diced tomatoes canned
- 6 cups chicken broth
- 1 bay leaf
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 6 oz campanelle pasta cooked per instructions
- 2 cups spinach fresh, baby
- 2½ tbsp basil chopped (divided, fresh
- ½ cup ricotta cheese
- 2 tbsp Parmesan Cheese shredded
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the sausage, with casings removed, and stir with a heavy spoon to break the meat into crumbles.
- Add the onion, crushed red pepper flakes, oregano, and crushed fennel seeds, then cook for 3-4 minutes or until the meat is cooked through and the onions are softened.
- Add the garlic and cook, stirring constantly, for 1 minute. Add the diced tomatoes, chicken broth, and bay leaf, then season with sea salt and freshly cracked pepper, to taste. Cover and simmer for an hour.
- Cook the pasta per instructions, then drain and set aside until right before serving.
- Combine the ricotta cheese, Parmesan cheese, and 1/2 tbsp of basil in a bowl, then season with a bit of sea salt and freshly cracked pepper, to taste. Set aside.
- Once the soup has simmered for an hour, taste it and re-season it if needed. Add the cooked pasta, spinach, and remaining basil to the soup.
- Ladle the soup into bowls, then top with a dollop of the ricotta mixture. Serve immediately. Enjoy.
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