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November 18, 2010

Lasagna Soup

I adapted this recipe from $5 Dinners.  It can be as fancy or simple as you like.

Lasagna Soup

2 tsp olive oil
2 c chopped mushrooms (optional)
4 cloves garlic finely minced 
choice of meat (ground beef, Italian sausage, meatballs…) (I used 1 lb ground pork and a package of Italian sausage)
4 tsp dried oregano
4 teaspoons dried basil or 2-4 cubes frozen pesto (I freeze my pesto in ice cube trays and then pop them out and store in the freezer in a ziploc)
1/2 tsp salt
1 tsp red pepper flakes
4 c jarred spaghetti sauce (I used some from in the freezer that I made this summer)
8 c chicken broth
8 oz pasta (use quinoa/corn pasta for gluten-free)
shredded Mozzarella cheese

In a large stockpot, heat oil to medium heat and saute mushrooms.  Add garlic and continue cooking approximately 1 minute. Add your choice of meat and brown. Add spices, salt, pepper flakes, spaghetti sauce and chicken broth. Simmer for about 15-20 minutes. Add pasta and increase heat to bring to a boil and cook for recommended time on pasta box for “al dente”. Serve with a sprinkling of shredded Mozzarella cheese.

2 comments:

chayacomfycook said...

Hi, Is this a completely gluten free blog? If so, I would like to spotlight it, on my blog as the Gluten Free Blog of the Week.

Krista said...

Mmm, I wanna eat this. Yum!

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