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.
- 1 lb ground Italian sausage
- 2 cups onion, chopped
- 3 cup mushrooms, button, sliced
- 2 Tbsp garlic, minced
- 5 cups chicken broth
- 1 can (14.5 oz) Italian-style stewed tomatoes, chopped
- 1 cup Hodgson Mill Whole Wheat Spirals
- 3 cup spinach, fresh
- 1 cup mozzarella, fresh, torn into bite size 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. Enjoy!
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