Sep 11, 2009

Lasagna Soup

My auntie (aunt, not ant) Kelly makes this soup and I snatched the recipe from her. Hi Kelly! It's got lots of flavor and a good amount of veggies. I feel like I'm eating a rainbow when I eat this soup because it's so colorful.

That was so lame. I'm not a hippie.

The recipe is from the Cuisine at Home cookbook. The recipe can be found online here. We wanted our recipe to have a lower sodium content so we opted for Aidell's chicken sausage instead of regular store-bought pork sausage. It was less sausage than on the recipe, so I tossed it some exra pasta and it came out fine. We also swapped out the campanelle pasta for fusilli.

So the ingredients we used were:
-1 (12 oz) package of Aidell's chicken & basil sausage
-1 cup onions, chopped
-1 cup carrot, diced
-2 cups mushrooms, sliced
-3 cloves of garlic, minced
-4 cups chicken broth
-1 (14 1/2 oz) can Italian style stewed tomatoes
-1 (8 oz) can tomato sauce
-1 1/2 cups fusilli pastas
-2 cups fresh spinach
-1 cup provolone cheese, diced
-1/4 cup parmesan cheese
-basil, for garnish

We chopped up the sausage and threw it (okay, tossed, I'm not really that violent) into a large pot. Then we added the onions and carrot and cooked those for 3 minutes.

Next we added the mushrooms and garlic and sauteed those for another 3 minutes.

Then we added the tomatoes, tomato sauce, and broth and brought it to a boil. We added the pasta and let it simmer for about 8 minutes. Cook your pasta according to the package. Then we stirred in the spinach and basil until they were wilted. You can take a chunk of cheese and throw it in the bottom of the bowl before you pour your soup in. Surprise ending, yes please!

Cheese addicts like ourselves put extra on top. Mmm! This soup is really good! We'll definitely make it again.

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