{"id":6458,"date":"2000-02-18T23:19:35","date_gmt":"2000-02-19T06:19:35","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=6458"},"modified":"2010-06-16T23:21:02","modified_gmt":"2010-06-17T06:21:02","slug":"lasagna-soup","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=6458","title":{"rendered":"Lasagna Soup"},"content":{"rendered":"

16 ounces hot Italian turkey sausage<\/span><\/p>\n

2 C. diced onions<\/span><\/p>\n

1 C. diced carrots<\/span><\/p>\n

5 garlic cloves, minced<\/span><\/p>\n

1\/2 tsp. dried basil<\/span><\/p>\n

1\/2 tsp. dried oregano<\/span><\/p>\n

1\/4 tsp. red pepper flakes<\/span><\/p>\n

1\/8 tsp. salt<\/span><\/p>\n

1\/8 tsp. pepper<\/span><\/p>\n

4 C. chicken broth<\/span><\/p>\n

14 1\/2 ounce can fire roasted crushed tomatoes<\/span><\/p>\n

10 ounces tomato sauce<\/span><\/p>\n

1 C. dry Campanelle pasta<\/span><\/p>\n

2 C. chopped fresh spinach<\/span><\/p>\n

4 ounces diced provolone cheese<\/span><\/p>\n

1 ounce fresh grated Parmesan cheese<\/span><\/p>\n

1 T. plus 1 tsp. sliced fresh basil<\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

In a Dutch oven over medium-high, add sausage and cook until browned – crumble the sausage as you go with a wooden spoon. Add the onions and carrots – cook 3 minutes. Mix in the garlic, basil, oregano, red pepper flakes, salt and pepper – cook 1 minute. Pour in the broth, crushed tomatoes and tomato sauce. Bring to a boil and add in the pasta. Simmer soup until the pasta has cooked. Mix in the fresh spinach and cook until wilted – about 1 to 2 minutes. Remove from the heat. To serve – place 1 ounce of diced provolone in the bottom of 4 bowls. Evenly divide the soup between the 4 bowls. Sprinkle each serving with Parmesan and basil.<\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

16 ounces hot Italian turkey sausage 2 C. diced onions 1 C. diced carrots 5 garlic cloves, minced 1\/2 tsp. dried basil 1\/2 tsp. dried oregano 1\/4 tsp. red pepper flakes 1\/8 tsp. salt 1\/8 tsp. pepper 4 C. chicken broth 14 1\/2 ounce can fire roasted crushed tomatoes 10 ounces tomato sauce 1 C. dry Campanelle pasta 2 C. chopped fresh spinach 4 ounces diced provolone cheese 1 ounce fresh grated Parmesan cheese 1 T. plus 1 tsp. sliced…<\/p>\n

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