Spring is right around the corner! Thank goodness! This winter seems to be taking extra long to be rid of. Although we have had a few unseasonably warm days here in Dallas, I am ready to pack away my boots and get out my flip flops and start grilling!  But for the mean time I will make soup. Not just any soup, but lasagna soup!

This soup is so darn good! It can easily be made vegetarian by skipping the sausage and adding mushrooms and more zucchini. Or Paleo by leaving out the noodles and adding more veggies.

I topped mine with parmesan cheese. Next time I am definitely using ricotta 🙂

Recipe from A Farmgirl’s Dabbles

Lasagna Soup

2014-04-07 21:38:42

Serves 8

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Total Time

40 min

Total Time

40 min

Nutrition Facts

Serving Size

360g

Amount Per Serving

Calories 481

Calories from Fat 273

% Daily Value *

Total Fat 30g

47%

Saturated Fat 12g

61%

Trans Fat 0g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 81mg

27%

Sodium 1372mg

57%

Total Carbohydrates 23g

8%

Dietary Fiber 2g

9%

Sugars 4g

Protein 29g

Vitamin A

24%

Vitamin C

25%

Calcium

40%

Iron

16%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 1/2 pounds sausage, casings removed
2. 1/2 onion, diced
3. 1 zucchini, diced
4. 2 garlic cloves, minced
5. 1 teaspoon dried oregano
6. 1/2 teaspoon red pepper flakes
7. 2 tablespoons tomato paste
8. 28 ounces crushed tomatoes (diced is fine too)
9. 4 cups chicken broth
10. 2 cups fresh spinach leaves
11. 6 ounces lasagna noodles, cooked according to package directions and cut into pieces
12. Parmesan or ricotta cheese for topping

Instructions

1. Heat 1 tablespoon of oil in a large over medium heat. Add sausage and break up while cooking. Cook until brown. Add onions and zucchini and cook for another 5 minutes. Add garlic, oregano, and red pepper flakes and cook for 1 minute.
2. Add tomato paste and cook for another 3 to 4 minutes. Next add crushed tomatoes and chicken broth. Simmer for about 20 minutes.
3. Add fresh spinach leaves and cooked lasagna noodles and stir until spinach leaves are wilted.
4. Ladle into bowls and top with cheese.

By Kim's Healthy Eats

Adapted from A Farmgirl’s Dabbles

Adapted from A Farmgirl’s Dabbles

Kim's Healthy Eats https://www.kimshealthyeats.com/