28
Submitted by Sharlene~W
"I couldn't believe how easy and tasty this recipe is. I love the half-melted pieces of cheese in the soup! This is from Cuisine at Home."
photo by Dessert Rose
- Ready In:
- 40mins
- Ingredients:
- 13
- Yields:
-
8 cups
- Serves:
- 4
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ingredients
- 1 lb bulk Italian sausage
- 2 cups onions, chopped
- 1 cup carrot, diced
- 2 cups mushrooms, sliced
- 2 tablespoons garlic, minced
- 4 cups chicken broth
- 1 (14 1/2 ounce) can Italian-style stewed tomatoes, chopped
- 1 (10 3/4 ounce) can tomato sauce
- 1 cup mafalda pasta or 1 cup campenelle pasta
- 2 cups fresh spinach, chopped
- 1 cup provolone cheese or 1 cup fresh mozzarella cheese, diced
- 1⁄4 cup parmesan cheese, shredded (for garnish)
- 4 teaspoons thinly sliced fresh basil (for garnish)
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directions
- Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.
- Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted.
- Place 1/4 cup cheese into serving bowls and pour soup on top. Garnish with Parmesan and basil.
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Reviews
-
My son and I enjoyed this soup very much. It was tasty and went very well with a loaf of Italian bread. I changed two things in the recipe: I used DICED tomatoes instead of stewed (personally, I think diced are much better for soups because they are smaller) and I also used a frozen block of spinach instead of fresh and it thawed out beautifully and added a nice green to the soup.
djphonegirl
-
Great, hearty soup! Almost made as directed - Used garlic and basil tomato sauce AND diced tomatoes (rather than stewed tomatoes), used 8 oz. of whole wheat rotini pasta (before I doubled recipe), used hot Italian sausage, used 16 oz. pre-sliced mushrooms (before I doubled recipe), and doubled the recipe as the original recipe says it only serves four. No way! Even for my hearty eaters the single batch would have been AT LEAST 6 2-cup servings. (It is my best estimate as I've double it, and there's SO much!) Great taste! Thank you for posting this recipe!
Lyssie71
-
This is quite easy and really good. I chopped everything in the food processor which made it really quick. I used those baby carrots and I used whole grain Bow Tie pasta as I could find the kind called for. I think a different kind of mushrooms than your typical white whatever in the grocery store would be good. My kids like it too.<br/><br/>It's decent as leftovers, but best the day it's made, the pasta gets a little soft after sitting in the fridge. Don't leave out the basil, it really adds that little something.
pansregnig
-
Used dried spinach.
sugarlovinmom
-
Love this!! My mother in law made it so I brought it home and tried it!! Let's see how the hubby likes it! I'm about to serve it
Mrs.eskew
see 23 more reviews
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Tweaks
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What a tasty soup! I made it for DH and I; he liked it, I loved it so it gets a 5 from me. And, in true lasagna style, it was better the next day! I used crushed tomatoes instead of chopped (texture issue for me), used turkey Italian sausage and skipped the spinach. I have a small bowl in the freezer and am hoping it freezes well so I can make a double batch next time.Thanks for sharing!
Gabby LSW
-
I make lasagne soup but I have never made it with sausage. This was very good and easy to make. I did change it a bit due to personal preferences. I used crushed tomatoes instead of stewed and didn't add the mushrooms or the optional spinach. I probably added more cheese then the recipe called for as I just dumped it in. I normally don't add carrots to my lasagne soup but it was a nice touch. We all enjoyed this.
bmcnichol
-
My son and I enjoyed this soup very much. It was tasty and went very well with a loaf of Italian bread. I changed two things in the recipe: I used DICED tomatoes instead of stewed (personally, I think diced are much better for soups because they are smaller) and I also used a frozen block of spinach instead of fresh and it thawed out beautifully and added a nice green to the soup.
djphonegirl
-
This was really good! I used hot italian sausage because being from the south, we like it spicy!!! i followed the recipe but i used bowtie pasta because thats what i already had. i used italian blend of cheese instead of provolone and added some chopped tomatoes to give it a little more chunkiness. a little more spice was all it needed! great recipe! will use again!
ashleyull
-
Don't know about it tasting just like lasagne, but it was a very flavorful soup. Easy to put together too. I used whole wheat Rotini for the mafalda pasta since that was what I had and it turned out well in this recipe. We really liked the smokey flavor the provolone gave the dish. I think kale instead of spinach would be really nice in this. Thanks for sharing a wonderful recipe.
Nimz_
see 1 more tweaks
RECIPE SUBMITTED BY
Sharlene~W
Campbell, California
- 366 Followers
- 551 Recipes
- 12 Tweaks
I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
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