Lately, all I have been wanting to eat is soup. This soup is just like lasagna, but lighter and easier. There is some spice from the Italian sausage, but feel free to swap out for sweet sausage if you prefer less spice. 

This recipe calls for lasagna noodles, but I found creste di gallo, a pasta that resemble lasagna  but in a much smaller version. 

You will need:

2 tablespoons olive oil

1 yellow onion, chopped

½ cup chopped celery

2 red bell peppers chopped

6 cloves garlic chopped

½ lb ground beef or chicken

½ lb spicy Italian sausage

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoons dried thyme

½ teaspoon red pepper flakes

½ cup tomato paste

½ cup dry white wine

4 cups low sodium chicken broth

1 can (28 oz) crushed tomatoes

 ½ cup milk or cream

1 cup shredded provolone cheese

8-12 lasagna noodles, broken into pieces or 6 oz creste di gallo

Starting with your veggies gives this soup and excellent base. Next comes your meat, tomato paste, wine, tomatoes, and broth. Of course the longer you let this sit, the better it will become.

Begin by heating the olive oil in a large dutch oven over high heat. Add the onion, celery, and red pepper, and cook until the veggies are softened, about 5 minutes. Stir in the garlic and cook 1 minute.

Add the meat and sausage. Season with salt and pepper. Cook, breaking up the meat as it cooks, until browned all over, 10 minutes. Add the tomato paste, basil, oregano, thyme, and chili flakes and cook 5 minutes, then pour in the wine. Add the crushed tomatoes and broth. Season with salt and pepper. Cook 10-20 minutes until thickened slightly.

Stir in the milk and cook until warmed through, 10 minutes.

Meanwhile, boil the noodles until al dente. Drain and add back to the pot with the cheese. Ladle the soup into bowls and serve topped with parmesan and fresh herbs. Enjoy!

claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.