Description
A cozy, flavorful soup that brings together the essence of lasagna—tomato‑herby broth, Italian sausage, tender noodles and melted cheeses—with fresh spinach for a lighter, quicker weeknight meal.
Ingredients
1 tablespoon olive oil
8 oz Italian-style sausage (pork or turkey), casing removed
4 cups chicken broth (unsalted preferred)
1 (10.5‑oz) can cream of mushroom soup
1 cup uncooked mini lasagna-style noodles (mafalda or small lasagna noodles)
2 cups packed fresh baby spinach, chopped
2 Tbsp grated Parmesan cheese
½ cup shredded mozzarella cheese
Salt and black pepper, to taste
Optional: diced fresh tomatoes for garnish
Instructions
Heat olive oil in a 4‑quart saucepan over medium‑high heat. Add Italian sausage and cook, breaking into crumbles, until browned. Drain any excess fat.
Stir in chicken broth and cream of mushroom soup. Bring to a simmer.
Add the uncooked noodles, reduce heat to low, and cook for about 10 minutes—or until pasta is tender—stirring occasionally.
Add the chopped spinach, and cook just until wilted.
Stir in Parmesan, taste and adjust seasoning with salt and pepper.
Serve in bowls, topped with shredded mozzarella and optional diced tomatoes.
- Prep Time: 10 minutes
- Cook Time: ~15 minutes
- Category: Soup
