Lasagna Soup

By Lunds & Byerlys

July 9, 2024

It’s everything you love about lasagna, transformed into a comforting soup.

SERVINGS

8

PREP TIME

20 min

COOK TIME

45 min

Ingredients

  • 8
    slices L&B Artisan Rosemary Olive Oil Batard
  • 1
    clove garlic, peeled
  • 3
    tablespoons olive oil
  • 1/2
    cup grated Grana Padano cheese, divided
  • 1
    pound bulk Italian sausage
  • 2
    cups chopped onion
  • 1
    cup chopped green bell pepper
  • 1
    tablespoon L&B Tuscan Seasoning
  • 1
    tablespoon minced garlic
  • 1
    32-ounce box chicken broth
  • 1
    28-ounce can fire-roasted crushed tomatoes
  • 1
    cup lumaconi (snail-shaped pasta)
  • 2
    cups chopped spinach
  • 1 1/2
    cups diced fontina cheese
  • 2
    tablespoons basil chiffonade

Directions

  1. 1

    Heat broiler on high.

  2. 2

    Arrange bread slices on baking sheet. Broil until golden (1-2 minutes per side).

  3. 3

    When cool enough to handle, rub one side of each slice of bread with garlic clove, brush with 1 tablespoon olive oil and sprinkle ¼ cup Grana Padano over each slice. Return to broiler and cook until cheese is bubbly (30 seconds to 1 minute).

  4. 4

    Heat remaining olive oil in Dutch oven over medium-high heat. Add sausage, breaking up with back of spoon, until browned (4-5 minutes).

  5. 5

    Add onion and green pepper; sauté 4 minutes. Stir in Tuscan Seasoning and minced garlic; cook 1-2 minutes.

  6. 6

    Stir in broth, along with diced and crushed tomatoes; bring to a boil.

  7. 7

    Stir in pasta; reduce heat to medium. Cook, stirring occasionally, until pasta is al dente (7-9 minutes).

  8. 8

    Stir in spinach and cook 1-2 minutes.

  9. 9

    Arrange ¼ cup fontina in soup bowls; ladle soup on top. Garnish with remaining Grana Padano and basil. Serve with bread slices.

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