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Lasagna Soup

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    Source: www.tastebook.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Cellulose
    VitaminsA, B2, B3, B9, B12, C, E, P
    MineralsNatrium, Chromium, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 1/2 C ground chicken or turkey

    2. 2 C diced onion s

    3. 1 C diced carrot s

    4. 5 garlic cloves, minced

    5. 1/2 tsp dried basil

    6. 1/2 tsp dried oregano

    7. 1/4 tsp red pepper flakes

    8. tsp salt

    9. tsp pepper

    10. 4 C chicken broth

    11. 14 1/2 oz can fire roasted crushed tomato es

    12. 10 oz tomato sauce

    13. 1 C dry Campanelle pasta

    14. 1 C chopped fresh spinach

    15. 4 oz diced provolone cheese

    16. 1 oz fresh grated Parmesan cheese

    17. 1 tbsp plus 1 teaspoon sliced fresh basil

    Instructions Jump to Ingredients ↑

    1. In a dutch oven over medium-high, add ground meat and cook until browned. 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.

    2. 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.

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