Lasagna Soup Recipe
- 8 oz. dried fusili pasta or broke lasagna noodles 1 tbs olive oil
- 1 onion, diced
- 1/2 lb ground Italian sausage
- 1 green bell pepper, diced 1 red bell pepper, diced
- 1 cup slice mushrooms
- 3 garlic cloves, minced
- 1 tsp. dried oregano
- 2 tbs. tomato paste
- 4 cups chicken stock
- 1 15-ounce crushed tomatoes 1/2 tsp fennel seed
- 1/2 cup chopped basil
- 1/2 cup grated parmesan cheese
- Ricotta cheese for topping
Bring a large pot water to a boil. Add the noodles and cook for about 5 minutes. Drain toss with a little olive oil to prevent sticking together.
Meanwhile, heat tablespoon olive oil in a large heavy-bottom pan over medium-high heat. Add the onion and cook, stirring until softened, about 2 minutes. Add the sausage, oregano and cooked for about 4 minutes, add bell peppers, mushrooms and garlic cook for about 2 minutes. Add tomato paste and cook for about 2 minutes until the tomato begins to darkened.
Add the chicken stock, crushed tomatoes, and cup water; cover and bring to simmer. Uncover and cook until slightly reduced, about 10 minutes, Stir in the noodles, basil and parmesan; simmer for 2 more minutes. Serve in soup bowls and top with ricotta cheese.
Community Nursing Services Art & Soup Event
- March 21 & 22
- Two sessions daily, 11 am to 2 pm and 5 to 9 pm.
Salt Palace Convention Center, room 155 (Northwest side of the Salt Palace)
Tickets are $20.00 and available at the event or on line at cns-cares.org/art-soup
The event features 50 local artists and 27 restaurants who donate soup, bread and dessert samples 30% of the art sales benefit the CNS Charitable Care Foundation to provide home health and hospice services for CNS patient’s in need.
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