Happy New Year everyone! I wish you a year of health, happiness and tasty food!
It’s been mighty chilly here in Northern California. We are having a week of much needed on and off rain showers. So today felt like a hearty soup kind of day. I know, lasagna soup doesn’t sound like the healthiest way to start your year. But eat in moderation and you should be fine. Right?!
Okay, will it make you feel better knowing I added spinach and mushroom to the recipe and used low fat cottage cheese instead of ricotta to make this soup a little healthier and lighter?
- 2 tablespoons olive oil
- 1/2 pound lean ground beef
- 1/2 pound Italian sausage
- 1 medium size red or yellow onion, diced
- 4 ounces of white or brown mushrooms, sliced
- 3 cloves garlic, minced
- 1 (32 ounces) box chicken stock
- 2 (14.5 ounces) cans diced tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tablespoon Italian seasoning
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/3 cup grated Parmesan cheese
- 10 uncooked lasagna noodles, broken into 2 inch pieces
- 5 ounces baby spinach
- low fat cottage cheese (1 tablespoon per serving)
- chiffonade of basil for garnish
- Turn heat to medium high. Add olive oil to Dutch oven or heavy bottom large pot.
- When oil ripples, add ground beef and Italian sausage to pot and stir occasionally until meat is browned. Add onions, mushrooms and garlic. Mix and continue to cook until onions become translucent.
- Drain any excess fat from pot.
- Add chicken stock, diced tomatoes, tomato sauce,Italian seasoning, sugar, kosher salt, pepper, Parmesan cheese and lasagna noodles. Mix well.
- Bring soup to a boil, then lower heat to simmer for 30 minutes.
- During last 5 minutes of cook time, add spinach to soup and stir.
- Serve soup with a tablespoon of cottage cheese and basil for garnish.