Lasagna, but a soup.
I assure you though, not only is this completely and ridiculously easy? It really does taste like lasagna in a bowl.
This is a perfect soup to make on a chilly fall or winter Sunday, and then have ready for the week. You can top it however you like, but my favorite way to serve it is to scoop a hot ladle of soup over a dollop or ricotta cheese and top with some shredded mozzarella.
Seriously, you aren't going to believe how easy this one is!
Just as a heads up, I cooked the pasta right in the soup. As it sat for a couple days, it definitely got thicker, so if you want it to be more soup-like for leftovers, just add a bit more broth when reheating!
Lasagna Soup
1 tbsp. extra virgin olive oil
1 1/4 pound lean hot italian turkey sausage, casings removed
5 garlic cloves, minced
1 large can (29 oz) tomato sauce
2 1/2 tbsp. tomato paste
1/2 tsp. dried rosemary
1 3/4 tsp. dried basil
3/4 tsp. oregano
6 cups low sodium chicken broth
1/2 tsp. thyme
1 tsp. sugar
1/2 tsp. salt
1/2 pound farfalle pasta (or pasta of choice)
3 cups fresh spinach
Heat the olive oil in a large soup pot, and cook the turkey sausage over medium high heat until cooked through.
Add in the garlic, tomato sauce, tomato paste, rosemary, basil, oregano, chicken broth, thyme, sugar and salt and stir well. Simmer over medium / low heat for about 30 minutes, stirring occasionally.
Add in the pasta and cook until pasta is cooked through. Toss in the spinach and allow it to wilt.
Serve over a scoop of ricotta and topped with mozzarella!
