One of the best things about being a military spouse is all the places you get to travel and all the amazing friends you get to make. I can not begin to count the number of friends that I met over the course of the 28 years my husband was in the military. They were the people that made me laugh, gave me a shoulder to cry on, gave me heartfelt advice and the people I shared many of my life’s memories with.
One of the great things we also shared was great food. Whether it was a simple cup of coffee and biscotti, a birthday lunch, or a huge promotion party, the food we shared was always incredible. I would have to say that a majority of what the Memorable Kitchen is all about are the recipes given to me by friends from my years as a military spouse. This recipe for Lasagna Soup was given to me by my friend Beth. She is a person who could put together a party at the drop of a hat. She made this soup for one of our many ladies nights. This soup along with many of her recipes came from the Cuisine at Home Magazine. The recipes use simple ingredients but are packed with flavor and are very easy to make. So, enjoy this wonderful soup on a chilly day. Share it with your family or friends and add to your own culinary memories!
- 1 lb. bulk Italian sausage
- 2 cups chopped onion
- 1 cup diced carrot
- 2 cups white or cremini mushrooms, sliced
- 2 Tbsp. minced garlic
- 4 cups low-sodium chicken broth
- 1 can Italian-style stewed tomatoes, chopped (14.5 oz.)
- 1 15 oz.can tomato sauce
- 1 cup dry mafalada pasta (These are like mini lasagna noodles, but you can use any tube or cork screw style pasta)
- 2 cups chopped fresh spinach
- 1 cup diced provolone or fresh mozzarella
- 1⁄4 cup shredded Parmesan
- 4 tsp. thinly sliced fresh basil
- Brown sausage in a large saucepan over medium-high heat. Add onion and carrot; sauté 3 minutes. Stir in mushrooms and garlic, and sauté 3 minutes more.
- Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Stir in pasta and cook according to package directions, about 10 minutes. Stir in spinach and cook until wilted.
- Place ¼ cup diced cheese in each of four serving bowls; ladle soup on top. Garnish each serving with Parmesan and basil.
Garnish the soup with some fresh chopped basil or shaved parmesan cheese for a touch of added flavor.