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Turkey Lasagna Soup

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Submitted by: cybercook

 

Turkey sausage adds flavor to chicken broth for this soup, which also contains onion, carrot, tomato, spinach, shell macaroni, and cheese.
 

Ingredients

  • 1 pound turkey sausage
  • 1 cup onions, peeled and diced
  • 1 cup carrots, peeled and diced
  • 2-3 cloves garlic, peeled and diced
  • 2 Tablespoons fresh basil, finely chopped (divided use)
  • 1 teaspoon fresh oregano, finely chopped
  • 1/2 teaspoon crushed red pepper flakes(optional)
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 quart (4 cups) chicken broth (homemade or reduced-sodium canned)
  • 1 can (14 ounce) diced tomatoes
  • 1 cup tomato sauce
  • 1 cup small pasta shells (uncooked)
  • 2 cups fresh spinach, chopped
  • 4 Tablespoons mozzarella cheese, cubed
  • 1 Tablespoon Parmesan cheese, grated

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Method

In a large saucepan, set over medium-high heat, cook the sausage until brown (crumbling with a spoon as it cooks.) Drain off any fat. Add the onions and carrots; cook for 3 minutes. Stir in the garlic, 1 teaspoon of the basil, the oregano, crushed pepper (if using), salt and pepper. Add broth, tomatoes and tomato sauce. Bring to a boil and add the pasta. Reduce heat and simmer until the pasta is cooked, about 10-20 minutes. Add spinach and cook until wilted, about 1 minute. Remove from heat. Place 1 Tablespoon mozzarella in the bottom of each of 4 large soup bowls. Divide the soup between the bowls. Sprinkle each serving with Parmesan cheese and remaining basil. Serve immediately.

 

Notes: Perfect for a cold winter dinner.

 

Number of Servings: 4

 

Submitted by: cybercook ()

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