Lasagna Soup
It’s everything you love about lasagna, transformed into a comforting soup.
Recipe - RIDGEDALE (+Wines & Spirits)
Lasagna Soup
Prep Time20 Minutes
Servings8
Cook Time45 Minutes
Ingredients
8 slices L&B Artisan Bread
1 clove garlic, peeled
3 tablespoons olive oil
1/2 cup grated Grana Padano or Parmesan cheese, divided
1 pound bulk Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
1 tablespoon L&B Tuscan Seasoning
1 tablespoon minced garlic
1 - 32-ounce box chicken broth
1 - 28-ounce can fire roasted diced tomatoes
1 - 14.5-ounce can fire-roasted crushed tomatoes
1 cup lumaconi or shell-shaped pasta (snail-shaped pasta)
2 cups chopped spinach
1 1/2 cups diced Fontina cheese
2 tablespoons basil, chiffonade
Directions
- Preheat broiler on high, arrange bread slices on baking sheet. Broil until golden (1-2 minutes per side). When cool enough to handle, rub one side of bread with garlic clove. Brush one side with 1 tablespoon olive oil and sprinkle 1/4 cup Grana Padano over each slice. Return to broiler and cook until cheese is bubbly (30 seconds to 1 minute).
- Heat remaining olive oil in Dutch oven over medium-high heat. Add sausage, breaking up with back of spoon, until browned (4-5 minutes). Add onion and green pepper; sauté 4 minutes. Stir in Tuscan Seasoning and minced garlic; cook 1-2 minutes.
- Stir in broth, diced and crushed tomatoes; bring to a boil. Stir in pasta; reduce heat to medium. Cook, stirring occasionally, until pasta is al dente (7-9 minutes). Stir in spinach and cook 1-2 minutes.
- Arrange 1/4 cup Fontina in soup bowls; ladle soup on top. Garnish with remaining Grana Padano and basil. Serve with bread slices.
20 minutes
Prep Time
45 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
L&B Italian Round Artisan Bread, 21 Ounce
$6.99$0.33/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
L&B Parmigiano-Reggiano Cheese, 1 Pound
$29.99/lb$29.99/lb
L&B Frozen Bulk Mild Italian Sausage, 16 Ounce
$6.99$0.44/oz
Yellow Onions, 0.5 Pound
Huge Deal
$0.80 avg/ea was $1.15 avg/ea$1.59/lb
Premium Green Bell Peppers, 0.5 Pound
Deal
$1.25 avg/ea was $1.50 avg/ea$2.49/lb
L&B Italian Tuscan Seasoning, 1.6 Ounce
$7.19$4.49/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Organic Chicken Broth, 32 Ounce
Deal
$3.99 was $4.59$0.12/oz
Muir Glen Organic Fire Roasted Diced Tomatoes, 28 Ounce
2/$7 Huge Deal
$3.50 was $6.09$0.12/oz
Muir Glen Organic Fire Roasted Crushed Tomatoes, 28 Ounce
2/$7 Huge Deal
$3.50 was $6.09$0.12/oz
Montebello Organic Conchiglie Pasta, 16 Ounce
$5.49$0.34/oz
Spinach Leaves Bunched, 1 Each
$2.49
BelGioioso Fontina Cheese Wedge, 8 Ounce
$6.49$0.81/oz
L&B Fresh Organic Basil, 0.75 Ounce
$3.79$5.05/oz
Directions
- Preheat broiler on high, arrange bread slices on baking sheet. Broil until golden (1-2 minutes per side). When cool enough to handle, rub one side of bread with garlic clove. Brush one side with 1 tablespoon olive oil and sprinkle 1/4 cup Grana Padano over each slice. Return to broiler and cook until cheese is bubbly (30 seconds to 1 minute).
- Heat remaining olive oil in Dutch oven over medium-high heat. Add sausage, breaking up with back of spoon, until browned (4-5 minutes). Add onion and green pepper; sauté 4 minutes. Stir in Tuscan Seasoning and minced garlic; cook 1-2 minutes.
- Stir in broth, diced and crushed tomatoes; bring to a boil. Stir in pasta; reduce heat to medium. Cook, stirring occasionally, until pasta is al dente (7-9 minutes). Stir in spinach and cook 1-2 minutes.
- Arrange 1/4 cup Fontina in soup bowls; ladle soup on top. Garnish with remaining Grana Padano and basil. Serve with bread slices.