What's for Dinner [Lasagna Soup]

We had been so very lucky to have such a mild winter, until lately (not complaining though...we'll take what we can get!!).  This week normal Indiana winter set in, meaning cold and snowy.  So although my cooking hadn't changed to reflect the weather all that much, it certainly did the last couple weeks.  We've been on a soup kick, and this lasagna soup is the perfect, filling comfort food.  Honestly, I think I like it even better than plain 'ole lasagna.

Lasagna Soup
Source: Slightly Adapted from Deen Brothers

Ingredients:

• 1 T olive oil
• 1 lb Italian turkey sausage (if Hubby doesn't see the package he never notices)
• 1 onion, chopped
• 3 cloves garlic, minced
• 32 oz chicken broth
• 15 oz can tomato sauce
• 14.5 can diced tomatoes with garlic, basil, and oregano
• 1/4 t crushed red pepper
• black pepper, to taste
• 4 lasagna noodles, broken
• 1/2 cup mozzarella
• 3 T shredded Parmesan
• fresh basil, chopped, optional

Directions:

• Heat oil in Dutch oven or sauce pan over medium heat.  Add sausage, onion, and garlic.  Cook until sausage is browned.
• Add broth, tomato sauce, tomatoes, and crushed red pepper.  Bring to a boil.  Reduce heat and simmer, about 20 minutes.
• Add noodles.  Bring to boil.  Again reduce heat and simmer, uncovered, stirring occasionally, until soup thickens, and noodles are cooked, 10-12 minutes.
• Stir in mozzarella, Parmesan, and fresh basil, if using.

Notes:

• The original recipe calls for 1/2 t. salt.  I omit entirely, as it's just too salty.  (Maybe our sausage has more salt??)
• We never have fresh basil except from our garden and since we only make this in the winter, we omit that, too.
• Sometimes I add additional dried oregano and basil when I add broth.

Happy Cooking!

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