Lasagne Soup

Summer seems to call for lighter food, doesn't it? Sometimes that means a grilled piece of protein with a salad. Other times, perhaps an omelette. Still others, a bowl of soup with some crusty bread.

If it's the latter, this recipe is for you. It's fairly quick to put together and tastes great reheated in the microwave. Personally I like to make these sorts of things early in the day before it gets really hot; Mr.W and I can then just enjoy it through the day, reheating it in the microwave.



Lasagne Soup
original recipe here
serves 4

In a large pot, saute in olive oil:

2 medium onions, chopped

2 large carrots, peeled and chopped

When the onions are transparent, add:

3 cloves garlic, minced

2 teaspoons dried oregano or basil, or a combination (if using fresh herbs, up the amount to 2 tablespoons)

Cook until frangrant, about 1 minute. Add:

4 cups chicken broth

1 14-1/2 ounce can diced tomatoes in their juice (no sugar added)

Bring to a simmer and drop in:

1/2 pound italian sausage (I used medium) rolled into 1/2-inch meatballs

Cover and simmer for 20 minutes to cook the meatballs. Add:

1 cup dry pasta (I used campanelle, which look like pieces of broken lasagne noodles)

2 cups fresh baby spinach leaves

Cover and simmer for another 10 minutes or according to package directions for the pasta you use.

While soup is simmering, cut into chunks:

8 ounces fresh mozzarella

Serve soup in bowls topped with chunks of mozzarella and along with a crust of bread to soak up the broth.