When it’s time to “spring” our clocks forward, that means winter is officially over, or at least when it comes to our Winter Soup series. So, here is our last recipe for the winter. We’ll pick this up again in the fall.
If you have a recipe you would like to share email me at [email protected]
Today’s recipe comes from Sharon Breiner Waltrip.
Sharon Breiner Waltrip’s Lasagna Soup
“Hi, This is one of my favorite recipes and it’s versatile for dietary restrictions,” said Sharon.
- Sauté 1 diced onion, 5 chopped garlic cloves and 2 diced bell peppers in olive oil.
- Add 2.5 Tablespoons of tomato paste to sauteed onion and peppers.
- When vegetables are softened, pour in:
- 48 oz chicken broth
- 24 oz jar Alessi marinara
- a 15 oz can San Marzano peeled tomatoes,
- 2 cups spinach leaves chopped
- 1/2 cup fresh basil
- 1/2 c cream
- 1.5 tsp Italian seasoning
- 1 tsp onion powder and garlic powder
- Stir in a cup of shredded mozzarella.
- Simmer 30 minutes.
Cook 5 lasagna noodles separately and cut into bite size pieces before adding to soup.
If desired, serve with a dollop of ricotta and parmesan mixed and sprinkle with fresh basil.
For a meat version, cook 1 lb Italian sausage and lean beef in olive oil until browned, drain and set aside. Then follow remainder of recipe above and add in meat after all other ingredients have been added. Cheese and cream may be omitted.
