Cheesy Sausage Lasagna Soup
Fast and yummy soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 4 cups chicken broth
- 4 cloves garlic minced
- 1 pound italian sausage
- 1 cup onion chopped
- 2 cups fresh spinach chopped
- 2 cups fresh mushrooms sliced
- 1 can (15oz) tomato sauce (or italian tomato sauce)
- 1 can (14.5oz) italian-seasoned diced tomatoes
- 1 cup uncooked pasta (i use bowtie)
- 1 cup shredded mozzarella cheese
- 1/4 cup parmesan cheese
- 4 teaspoons thinly sliced fresh basil
- Carbohydrate 829.275167758999 g
- Cholesterol 6439.61686991045 mg
- Fat 1510.90914838686 g
- Fiber 3.14000000953674 g
- Protein 1563.00079654832 g
- Saturated Fat 645.205372922804 g
- Serving Size 1 1 Serving (13761g)
- Sodium 16136.6560659601 mg
- Sugar 826.135167749462 g
- Trans Fat 103.204560247096 g
- Calories 23307 calories
Cook sausage until browned. Drain. Stir in onions, mushrooms, and garlic. Saute slightly. Pour in chicken broth, tomato sauce, and diced tomatoes; bring soup to a boil. Stir pasta into the soup. Cook, stirring occasionally, until almost tender, about 10 minutes. Stir in spinach, mozzarella cheese, and parmesan cheese. Remove from heat; stir in basil and let stand until pasta is tender, about 2 more minutes. (If you don't have fresh basil, put some dried basil in with the sauce.)
