If you happen to reside in Southern Ontario, you may have noticed that the weather has taken a colder turn as of late, allowing many of us to anticipate the arrival of Fall. I love and enjoy Summer as much as the next person, but Fall has always been my favourite season, and I’m not upset about the cooler weather making its presence known.
With cooler weather often comes heartier and warmer meals, and, of course, the arrival of soup season. When I came across a recipe for Lasagna Soup from countryliving.com, I knew I had to share. Check it out.
“Ingredients
- 1 Tbsp. olive oil
- 1/2 yellow onion, chopped
- 1 clove garlic, chopped
- Kosher salt and freshly ground black pepper
- 1 lb. sweet sausage, casings removed
- 2 Tbsp. tomato paste
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 (24-ounce) jar marinara sauce
- 2 qt. chicken stock
- 8 oz. (about 10) lasagna noodles, broken into bite-size pieces
- 1 (10-ounce) package frozen chopped spinach, thawed or broken into chunks
- 1 1/4 cups ricotta
- 4 oz. mozzarella, grated, (about 1 cup)
“Directions
“Step 1 Heat oil in a large Dutch oven or pot over medium heat. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 6 minutes. Add sausage and cook, breaking it into pieces, until browned, 5 to 7 minutes. Add tomato paste, oregano, and basil, and cook, stirring, 1 minute. Add marinara and stock; bring to a boil. Add noodles and spinach. Cook until noodles are soft, 10 to 12 minutes.
“Step 2 Meanwhile, combine ricotta, mozzarella, and Pecorino in a bowl. Serve soup with 1 to 2 dollops of cheese mixture on top,” the recipe states.
This recipe is simple, relatively quick to prepare, and arguably a crowd-pleaser for the entire family. I imagine it would warm you up on a chilly evening, and satisfy your tastebuds.
Photo by Atikah Akhtar on Unsplash
