Monday, January 4, 2016

{Recetas} Lasagna Soup

Friends, the soup from last week was DEEEEEE-VINE! I made it for my closest girlfriends, and everyone gobbled it up. So I thought I would share the recipe with y'all. You should make it tonight. I'm serious. It's that good!

What you need:

  • 2 tablespoons olive oil
  • 2 packages mild Italian sausage
  • 1 package baby bella mushrooms
  • 2 medium zucchini
  • 2 32 ounce cartons of chicken stock
  • 2 cans tomato sauce
  • 1 can fire roasted garlic diced tomatoes
  • 1 can diced tomatoes
  • 1 tablespoon garlic
  • 3 tablespoons dried basil
  • 3 tablespoons dried oregano
  • 2 tablespoons dried parsley
  • 2 teaspoons black pepper
  • 1 package noodles of your choice
  • Cheese, cheese, cheese

What you do:
  • Heat the oil in a dutch oven over medium-high heat, then add and brown the Italian sausage. Bring a pot of water to boil for your noodles.
  • Once the Italian sausage is browned, add the chicken stock, tomato sauce, and diced tomatoes to the pot. Turn the heat to low.
  • While the soup is warming, slice the zucchini and mushrooms. Add both to the pot. Return the heat to medium-high.
  • Add in the garlic, basil, oregano, and pepper. Stir it all together.
  • Bring the soup to a boil, then lower the heat and allow it to simmer until the mushrooms and zucchini are done.
  • When the pot of water boils, add the noodles and cook according to the package directions. I used rotini noodles, but you can use whatever you'd like. I've made this with bow-tie pasta, and with mini lasagna noodles. Anything works!
  • I keep the noodles separate. You can easily throw them in the soup, but I think they get a little too mushy. Especially if you make enough soup to freeze half.
  • Place a scoop of noodles in a bowl, then pour your soup over the top. Finally, load on the mozzarella and parmesan cheese. Then, devour the soup like nobody's watching. Because it is that good!

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