Nothing welcomes in chilly fall weather like a big bowl of homemade soup, and this lasagna recipe is one of my absolute favorites. It’s filled with sausage, mushrooms, onions, garlic, tomatoes, Hodgson Mill Whole Wheat Spirals and fresh spinach. Then when it’s time to eat, you ladle the hot soup over fresh mozzarella cheese. You can’t help but dig for the melted, gooey-like cheesy treasure at the bottom of your bowl.
This soup is packed with flavor and is quick to put together — the perfect combination. Aside from chopping the onions and garlic, everything goes into the pot right out of the package. I’ve made this soup for numerous pot lucks and school events and every single time at least three or four people hunt me down for the recipe.
It all begins with a pound of ground Italian sausage that gets browned in a little olive oil over medium-high heat in a large soup pot.
Next add the chopped onions, mushrooms and garlic. Sauté everything for 5-6 minutes or until the mushrooms and onions start to soften.
Stir in the broth and tomatoes and bring the mixture to a boil.
Add a heaping cup of Hodgson Mill Whole Wheat Spirals pasta and simmer until the noodles are cooked – about 8-9 minutes. The noodles take on the flavor of the broth and help it thicken it when they cook in the soup. I usually fish out a noodle and eat it to make sure they’re cooked. Fair warning – tasting one noodle will lead to more tasting and pretty soon you won’t need a bowl – lest for the lure of melty cheese that awaits.
Next add in three cups or an entire small-sized package of fresh, baby spinach leaves. The spinach will practically overflow out of the pot when you first put it in, but give it a few stirs and the leaves will wilt into the soup and be the perfect amount. It only takes about a minute for the spinach to succumb to the heat and then soups on!
Take the pot off of the heat and set it aside for a minute while you get to the best part – the cheese.
Tear up a handful of fresh mozzarella cheese and scatter it on the bottom of each soup bowl. Ladle the hot soup over the top and let the bowls sit for a minute or two before serving. That gives the cheese some time to get all melty and gooey. Just wait until you try this. You may have a hard time going back to making traditional lasagna – it’s that good.
I love everything about this soup. It’s filled with delicious ingredients that come together with ease and tastes as though you’ve been cooking for hours. Don’t skip out on using Hodgson Mill Whole Wheat Spirals. With all of the knock-out flavors in this soup, you’ll never guess you’re getting in an extra serving of whole wheat goodness with this meal.
Be sure to check back with our blog soon. I’ll be sharing a recipe on the fantastic 9 Grain Bread Mix Parmesan Twists that go great with this soup. Welcome in the cool fall weather with a simple, satisfying, flavor-packed soup. I have no doubt you will love it, too. Enjoy!
Lasagna Soup with Whole Wheat Spirals
- 1 lb. ground Italian sausage
- 2 cups onion, chopped
- 3 cups button mushrooms, sliced
- 2 Tablespoons garlic, minced
- 5 cups chicken broth
- 1 can chopped Italian-style stewed tomatoes (14.5 oz)
- 1 cup Hodgson Mill Whole Wheat Spirals
- 3 cups fresh baby spinach leaves
- 1 cup fresh mozzarella cheese, torn into bite-sized pieces
Sauté sausage with a little olive oil in a large soup pot over medium-high heat until browned. Add onion, garlic and mushrooms to the pot and sauté for 5-6 minutes or until the onions and mushrooms begin to soften. Add the chicken broth and tomatoes; bring to a boil. Stir in the pasta and simmer until it is cooked, about 7-8 minutes – taste a noodle to check for doneness. Add the spinach leaves and cook until it has wilted – a minute or two.
To serve, place fresh mozzarella cheese pieces in the bottom of each soup bowl and ladle hot soup over the top. Let the bowls sit for a few minutes before serving to allow the cheese to melt.
Adapted from Cuisine At Home – Splendid Soups