Spinach Lasagna Soup AND a Giveaway!

I always crave soup in the winter so I decided to make a pot for dinner. I looked in the refrigerator to see what I had on hand and I found turkey Italian sausage, ricotta cheese, and fresh basil that all needed to be used up. I decided to try lasagna soup that I have seen around the web for awhile. I think the Italian sausage gave the soup a wonderful flavor, while the pasta made it hearty, and the dollop of ricotta/Parmesan cheese mixture on top made the soup creamy and delicious. My husband and I really liked the soup while my son thought it was okay but didn’t like the ricotta. My daughter on the other hand just didn’t like it at all… she also doesn’t like lasagna so that makes sense. Oh well – her loss.
Spinach Lasagna Soup:
Recipe and photos by For the Love of Cooking.net
 
  • 1 tsp olive oil
  • 4 turkey Italian sausage links, removed from casings
  • Dash of crushed red pepper flakes
  • 1/4 tsp of dried oregano
  • 1/2 tsp fennel seeds, crushed
  • 1 small sweet yellow onion, diced
  • 2 cloves of garlic
  • 2 15 oz cans of diced tomatoes
  • 6 cups of chicken broth
  • 1 bay leaf
  • Sea salt and freshly cracked pepper, to taste
  • 6 oz campanelle pasta, cooked per instructions
  • 2 cups of fresh baby spinach
  • 2 1/2 tbsp fresh basil, chopped (divided)
  • 1/2 cup of low fat ricotta cheese
  • 2 tbsp Parmesan cheese, shredded


Heat the olive oil in a large Dutch oven over medium heat. Add the sausage, with casings removed, and stir with a heavy spoon to break the meat up into crumbles. Add the onion, crushed red pepper flakes, oregano, and crushed fennel seeds then cook for 3-4 minutes or until the meat is cooked through and the onions are softened. Add the garlic and cook, stirring constantly, for 1 minute. Add the diced tomatoes, chicken broth, bay leaf then season with sea salt and freshly cracked pepper, to taste. Cover and simmer for an hour.
Cook the pasta per instructions then drain and set aside until right before serving. Combine the ricotta cheese, Parmesan cheese, 1/2 tbsp of basil together in a bowl then season with a bit of sea salt and freshly cracked pepper, to taste. Set aside.
Once the soup has simmered for an hour, taste and re-season if needed. Add the cooked pasta, spinach, and remaining basil to the soup. Ladle the soup into bowls then top with a dollop of the ricotta mixture. Serve immediately. Enjoy.

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