Sunday was National Pasta Day and I made Pasta, greens and beans ( a later post), but my friend Pam made this amazing looking ( and sounding) Lasagna Soup. I think we both make a lot of soup during the cold months so you'll probably see many soup posts. This is one that I'm making very soon!
16 oz. hot Italian sausage
2 cups diced onions
1 cup diced carrots
5 garlic cloves, minced
1/2 tsp. each dried basil and dried oregano
1/4 tsp. crushed red pepper flakes
1/8 tsp. each salt and pepper
4 cups chicken broth
1 14.5 oz. can fire roasted crushed tomatoes
10 oz. tomato sauce
1 cup dry pasta
2 cups chopped fresh spinach
4 oz. diced provolone cheese
1 oz. fresh grated parmesan
1 Tbl. plus 1 tsp. fresh basil, sliced
In a large soup pot or dutch oven, brown sausage over medium high heat, crumbling as you go with a wooden spoon. Add the onions and carrots - cook 3 minutes. Add the broth, tomatoes and tomato sauce. Bring to a boil and add the pasta. Simmer until the pasta has cooked. Mix in the spinach and cook until wilted, about 1 to 2 minutes. Remove from heat.
To serve - place 1 oz. of the diced provolone in the bottom of 4 soup bowls. Evenly divide the soup between the bowls. Sprinkle each serving with the parmesan and basil.