Lasagna Soup

Diane Tomlinson

1 lb ground Italian sausage
2 cups onion,chopped
1 cup carrot diced
2 T. minced garlic
1 T. pesto
4 cups chicken broth
1 can diced tomatoes juice and all (approx 14 oz)
1 cup mufalda pasta
1/2-2 cups chopped Spinach (according to your taste)

Brown 1 lb Italian sausage in a large saucepan over med-high heat. Add onion and carrot ;saute 3 minutes.
Stir in garlic. Saute another 3 minutes.
Add broth and tomatoes; bring to boil. Stir in Pasta and simmer until cooked, about 10 minutes.
Add spinach and pesto and cook about 1 minute more to wilt spinach and distribute pesto.

Garnish with mozzarella, parmesan and/or fresh basil.

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