I have seen many recipes for lasagna soup, and they all seem to use a whole bunch of ricotta and mozzarella cheese. I wanted to lighten it up a bit. My butcher makes a spicy bulk Italian sausage using chicken thighs - it is perfect for this recipe. The only cheese I add is a little parmesan over the top as a garnish. This hearty soup tastes just like lasagna - and is RV-easy!
1 large yellow onion, chopped
2-3 cloves garlic, minced
1 pound Italian Sausage (bulk or removed from casing)
One 14 oz can diced tomatoes
One 6 oz can tomato paste
1 quart chicken stock
1 teaspoon dried oregano
A few handfuls of dried wavy pasta, such as fusilli or butterfly (3-4 oz)
2 handfuls fresh baby spinach leaves
1 stem fresh basil, chopped
Grated parmesan to serve
Heat a Dutch oven or soup pot over medium heat and coat the bottom with olive oil. Add the chopped onion and garlic and sauté for 2 minutes, then add the sausage, stirring to break-up the meat. Cook until the sausage is just cooked through, then add the diced tomatoes and tomato paste. Stir well, then add the chicken stock and oregano. Bring to a boil, toss-in the dried pasta and reduce to a simmer. Allow the soup of simmer until the pasta is just al dente, then add the spinach and fresh basil. Stir and serve immediately, garnishing with the parmesan cheese, if desired.