Spicy Lasagna Soup
The best combo of spicy + creamy
Ingredients
2 tablespoons extra virgin olive oil
1 sweet onion, chopped
2 celery stalks, chopped
1 red bell pepper, chopped
2 carrots, chopped
6 cloves garlic, chopped
1 pound spicy Italian sausage, I prefer Harmons
1 tablespoon fresh basil
1 tablespoon Italian seasoning
2 teaspoons fresh thyme
½ teaspoon red pepper flakes
1 can of tomato paste
¼ cup red wine vinegar
4 cups chicken broth
1 can fire-roasted tomatoes
½ cup of cream
1 cup grated parmesan
1 parmesan rind
12 lasagna noodles, sliced in half
Instructions
Heat 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. Stir in the garlic + seasonings and cook for a few more minutes.
Add the sausage and cook while breaking up the meat. Add the tomato paste, basil, thyme, and parmesan rind and cook for a few more minutes. Next add the crushed tomatoes, broth, and red wine vinegar. Cook 10-20 minutes over low until thickened slightly.
Stir in the milk and cook until warmed.
While the soup is simmering, boil your noodles until a minute or two before al dente. Drain, slice in half, and add back to the pot with the grated cheese. Ladle the soup into bowls and serve topped with parmesan and french bread. Enjoy!
