Lasagna Soup
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
-
8slices L&B Artisan Rosemary Olive Oil Batard
-
1clove garlic, peeled
-
3tablespoons olive oil
-
1/2cup grated Grana Padano cheese, divided
-
1pound bulk Italian sausage
-
2cups chopped onion
-
1cup chopped green bell pepper
-
1tablespoon L&B Tuscan Seasoning
-
1tablespoon minced garlic
-
132-ounce box chicken broth
-
128-ounce can fire-roasted crushed tomatoes
-
1cup lumaconi (snail-shaped pasta)
-
2cups chopped spinach
-
1 1/2cups diced fontina cheese
-
2tablespoons basil chiffonade
Directions
-
1
Heat broiler on high.
-
2
Arrange bread slices on baking sheet. Broil until golden (1-2 minutes per side).
-
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
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
Add onion and green pepper; sauté 4 minutes. Stir in Tuscan Seasoning and minced garlic; cook 1-2 minutes.
-
6
Stir in broth, along with diced and crushed tomatoes; bring to a boil.
-
7
Stir in pasta; reduce heat to medium. Cook, stirring occasionally, until pasta is al dente (7-9 minutes).
-
8
Stir in spinach and cook 1-2 minutes.
-
9
Arrange ¼ cup fontina in soup bowls; ladle soup on top. Garnish with remaining Grana Padano and basil. Serve with bread slices.