Lasagna Soup

Tuesday, February 25, 2014

I wanted to post a super easy (and super flavorful) recipe that we tried the other day. It's perfect for these last bit of days with colder weather.  I found the original version from one of my favorite bloggers, Christine from Carolina Charm, but made a few substitutes to match our taste preferences/dietary needs. We both have different food allergies, so modifications are typically made for all recipes. I made this version with Italian sausage and gluten free noodles. I also eliminated the onion and used sour cream instead of the ricotta mixture that Christina used on top. It was a little spicy, but perfect for those cold winter days when you need a little spice to warm you up!

 photo LasagnaSoup_zps22c8a4ea.jpg

Lasagna Soup
Makes approx 4 large servings
Recipe inspired by Carolina Charm

  • 8 ounces of spaghetti (I used gluten free corn spaghetti)
  • 1 tablespoon olive oil
  • 1 pound Italian sausage
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tablespoons tomato paste
  • 4 cups chicken stock
  • 2 (14-ounce) cans fire roasted diced tomatoes
  • Kosher salt and freshly ground black pepper, to taste

  • Shredded mozzarella cheese
  • Sour cream

In a large pot of boiling water, cook pasta according to directions and then drain well. Heat olive oil in a large pot over medium high heat. Add meat to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the meat as it cooks. Then drain the excess fat. Add Italian seasonings, red pepper flakes and then stir in tomato paste until well combined, about 1 minute. Stir in chicken stock and diced tomatoes and then season with salt and pepper, to taste. Bring to a boil. Then reduce heat and simmer until slightly thickened, about 30 minutes (I'll be honest I only waited 20 mins). Stir in pasta and let sit for a few mins so the flavor mixes with the pasta. Then serve with your favorite toppings.


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