If It’s Fall, It Must Be Soup
Fall is totally soup weather in my mind. I love it. Hubby, however, is less of a fan. Unless, of course, it’s something like this – Lasagna Soup, originally shared by Cristi, and a permanent part of our rotation since.
First, brown 1 pound of Italian sausage. I used hot sausage tonight, but if you are less of a fan of spicy, you could mix sweet and hot, or just go with all sweet. Remove it from the casings, and just break it up with a wooden spoon as it browns.
Once it is browned, add in 2 cups of diced onions,
And one cup of diced carrots.
And then five cloves of garlic, minced. Or be like me and use a garlic press instead of mincing it by hand (Teh Lazy, I has it.)
Once the onions and carrots have softened a bit, add in 1/4t crushed red pepper flakes, 1/2t dried oregano, and 1/2t dried basil.
Pour in 4 cups of chicken broth (conveniently, that’s exactly one box),
one large can of crushed tomatoes, and one regular (14 oz.) can of tomato sauce. (Organic not required. I just happen to like Giant’s organic store brand stuff)
Once that comes to a boil, add in 1 cup (or more like 2 in my case) of dried pasta. The original recipe called for campanelle, but I can never find it, so I use gemelli.
Simmer 10-12 minutes, or until the pasta is cooked. Then add in 2 cups fresh spinach. Or be like me and throw in the whole bag. What? I like spinach.
Stir in the spinach and let it simmer for one or two minutes until the spinach is wilted. Nom.
Remove from the heat. To serve, put a little bit of the liquid in the bottom of a bowl. (This keeps the cheese from melting solidly onto the bowl)
Top with a small handful of shredded provolone-mozzarella mix.
Ladle on the soup, and top with shredded parmesan and fresh basil.
It will be ripping hot, so I recommend giving it a minute or two to cool. Of, you know, write a blog post about it.






























