Recipes

Lasagna  Soup

  • Prep time

    15 min

  • Cook time

    35 min

  • Servings

    6
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Ingredients

  • 1 package (375 g) of ROMA mild Italian sausages, casings removed (meat only)
  • 15 ml (1 tbsp) of olive oil
  • 1 onion, chopped
  • 1 litre (4 cups) of beef broth
  • 625 ml (2 1/2 cups) of water
  • 1 can (796 ml / 28 oz) of diced Italian tomatoes
  • 5 ml (1 tsp)of dried oregano
  • 170 g (6 oz) of mafalda pasta or lasagna noodles, broken (about 8 noodles)
  • 140 g (6 cups) of baby spinach
  • 180 ml (3/4 cup) of ricotta cheese
  • Finely grated fresh Parmesan, for garnish

Directions

  1. In a large pot over medium-high heat, cook the sausage meat in the oil for 3 minutes, breaking it up with a wooden spoon. Add the onion and continue cooking for 4 minutes, stirring, until the meat is browned. Season with salt and pepper.
  2. Add the broth, water, tomatoes, and oregano. Bring to a boil, then simmer for 5 minutes.
  3. Add the pasta and cook for 15 minutes, or until the pasta is tender.
  4. Remove from the heat. Add the spinach and stir until wilted. Adjust seasoning.
  5. Ladle into bowls. Top with ricotta and sprinkle with Parmesan, to taste.
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Roma  products  used  in  this  recipe

Mild Italian Sausage

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