My dad always used to make this dish, as soon as he thought it was cold enough for soup. I, on the other hand, can’t get enough of this dish and I seem to be making it at least once every two weeks lately. It is so yummy, and so easy to make. I always intend on making enough for leftovers, but we always end up eating all of it. My dad and I always get a kick out of sending each other pictures when we make it for dinner.
Italian Sausage Soup
Sausage links, cut into 1/2 inch pieces
1 can diced tomatoes
1/2 onion, diced
3 cloves of garlic, minced
3 cups beef broth (or 3 cups water, 2 bouillon cubes)
1 cup penne noodles
1 head broccoli, cut from stalk
Italian seasoning (or parsley, oregano, basil)
1. Heat EVOO over medium heat in medium sauce pan. Once oil is hot, add in the sausage links and cook until no longer pink.
2. Add in the onions and garlic and cook for about one minute.
3. Now add in the broth, tomatoes, broccoli, noodles, and seasoning.
4. Cook until the noodles are cooked – for about 15 minutes.
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This is a great spin on a classic meal. I loved the addition of Italian sausage and spinach to this meal. Very delicious!
from Food Network
1 (28 ounce) can crushed tomatoes
¼ cup chicken broth
½ chop chopped basil leaves, plus 2 whole sprigs
2 cloves garlic, minced
Crushed red pepper flakes
Salt and pepper
1 (16 ounce) container 1 percent low-fat cottage cheese
1 (15 ounce) container part-skim ricotta cheese *
1 (10 ounce) box frozen chopped spinach, thawed and squeezed
1 whole onion
8 ounces lean sweet Italian-style turkey sausage, casings removed**
9 sheets no-boil lasagna noodles
1 ½ part-skim shredded mozzarella cheese
*my grocery store is ridiculous and doesn’t carry ricotta cheese, so I substituted this with a mix of 3 Italian cheeses they sell.
**once again, my grocery store is RIDICULOUS and doesn’t carry this. I used regular spicy Italian sausage
- Preheat the oven to 350 degrees. While it is heating, bring a small pot of tomatoes, chicken broth, whole basil sprigs, garlic, red pepper flakes, salt, and pepper to a simmer. Cook until slightly thickened; about 10 minutes.
- While the tomato sauce is cooking, coat a large nonstick skillet with nonstick cooking spray set over medium heat. Cook the sausage and ¾ of the onion. Break it up into small pieces, and cook until the meat is browned and the onion is tender (10 minutes). After it is done cooking, pour the sausage and onion on a plate covered with paper towels to get off all the excess juices.
- Meanwhile, puree the cottage cheese in a food processor until smooth, then add the ricotta cheese (or whichever you have), spinach, ¼ cup chopped basil, remaining onions, salt and pepper.
- Assemble the lasagna. Mist a 9x13inch baking dish with nonstick cooking spray. Spread enough tomato sauce to cover the bottom of the dish. Top with 3 noodles, half the cheese mixture, half the sausage, and shredded mozzarella. Repeat layers with sauce, noodles, remaining cheese, sausage, and mozzarella. Top with remaining noodles and sauce. Cover with aluminum foil and bake until the noodles are tender and the sauce is bubbling around the edges of the pan (the recipe called for one hour, but it only took mine about 45 minutes).
- Uncover, and sprinkle with remaining mozzarella. If you live your cheese a little burnt on top then you can put it back into the oven until your liking. Otherwise, the cheese will melt a little on its own thanks to the heat coming from the lasagna.