It’s finally started to get chilly here in the Gulf Coast of Texas, so I’ve been in a big soup mood. When I saw this recipe for Lasagna Soup on Reservation for Two, its meaty and noodley goodness sounded like a great nearly November dinner for Bill and I. We adapted the recipe a bit to omit things we don’t care for (onions) and utilize some fresh ingredients from the grocery store. The original recipe called for the mozzarella cheese to line the bowls, with the soup poured atop it, but I love a good cheesy soup so I added it to the main soup and used the remainder as a garnish.
- 1 pound Italian sausage (we used freshly ground mild sausage from HEB)
- 2 tbsp minced garlic
- 4 cups chicken broth
- 14-15 ounces (one can) Italian-style stewed tomatoes, chopped (juice reserved)
- 10 ounces tomato sauce (we used Classico Spinach Florentine sauce)
- 1 cup uncooked lasagna pasta, snapped into 2″ sections
- 2 cups shredded mozzarella
- 1/4 cup shredded Romano cheese
- Brown sausage in a large soup-pot over medium heat.
- Mix in garlic and sauté for 2 to 3 minutes.
- Add chicken broth, stewed tomatoes and juice, and tomato sauce to pot and bring to a boil.
- Add pasta and simmer until cooked through, 10-15 minutes.
- Mix in 1 cup shredded mozzarella and stir until melted.
- Garnish with remaining mozzarella and the Romano cheese.
Oh my word, this turned out so well. Bill said it could always use more cheese, so keep that in mind if you or your significant other are addicted to cheesy goodness. This recipe made enough for 5 adults (aka dinner for the both of us and 3 days of leftovers for lunches), so it would be great for a big fall dinner or for freezing to save.