30 Minute Lasagna Soup

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What a week! I haven’t been in the kitchen much, as my sister Kristina was in town and I made her go eat all the places I love and some that I haven’t tried. We went to Aberdeen, WA to visit the Kurt Cobain memorial and I watched “Hellraiser” for the first time on the big screen at Cthulucon and it was followed by a Q&A with the one and only “Pinhead”. It was awesome, I am always impressed with the diversity and participation in Portland’s niche scenes. Well back to “real-life” and weeknight meal preparation, I decided that I wanted to do a version of Lasagna soup, I love Lasagna but it is time consuming and not the healthiest of dishes. This soup has all the flavor of the classic but a bit more health and time conscious.

You will need:
8 Cups stock
32 oz can whole tomatoes, hand crushed, juice and all
1 medium onion, peeled, diced.
2 ribs celery, small dice.
2 carrots peeled, small dice.
3 cloves garlic, smashed and minced.
1 can cannellini beans, rinsed, drained.
4 oz Hot Italian sausage, I used Papa George’s
4 oz lean ground turkey
1 tsp dried oregano
2 cups casserole lasagna noodles, if you can’t find those broken regular lasagna works or choose shape of choice.
2 cups chopped spinach
a few sprigs fresh Basil
salt and pepper to taste
grated cheese, I used Asiago
4 oz chevre, or you can use ricotta
In a large pot or dutch oven brown sausage and turkey over medium heat, add garlic, onion, carrots and celery, sweat the veggies for 5 minutes. Add tomatoes with juice, stock, beans, and oregano, bring to a boil, add pasta cook 10 minutes, turn down to medium heat and add spinach cook five minutes, check for salt (mine didn’t need any) and pepper to personal preference. Serve topped with fresh basil, both cheeses and enjoy!