Lasagna Soup could not have come on a better day! I am happy to announce that today marks Day 30 of the Runner’s World Run Streak for me. For those of you that don’t know what the Runner’s World Run Streak is, it is a challenge to run everyday from Thanksgiving to New Years.
Last year, I made it through 10 days before getting injured. That injury resulted in two back-to-back stress fractures and a missed Boston Marathon. Not my greatest running year.
So the fact that I am still in the challenge makes me want to jump for joy!!
Ok, so I admit, my weekly mileage hasn’t been all that high. My pace hasn’t been all that impressive. And the streak has certainly come with its own set of challenges. The weather for one, has been nothing short of dreadful running conditions.
I could handle the rains of November. I could even handle the two feet of fluffy snow we got last week. But then the ice came. And the wind. After every run this week, I have come back to the house shivering, cold, and frankly, just happy to have stayed on my two feet the entire time (minus one time, when I did take a brutal fall!).
Seriously, Lasagna Soup could not have come on a better day!
With all this crazy weather we’ve had, I’ve been craving this soup like no other. If there was ever a dish to be called comfort in a bowl, this would be it. Rich tomato broth, sausage, simmered veggies and noodles, and ooey gooey mozzarella cheese make this soup irresistible on a chilly winter day.
Mmm. Mmm. Mmmm. I could run in any conditions, as long as I come home to a bowl of this each day!
So get out there, and get that workout done in that snow and ice. But don’t forget to stay warm!!
This soup will help.
All the components of lasagna in a warm comforting bowl of soup!
- 1/2 package lasagna noodles
- 2 lbs ground Italian bulk sausage
- 1 onion chopped
- 4 carrrots diced
- 4 cups mushrooms sliced
- 4 cloves garlic minced
- 1 Tbsp dried oregano
- 1 Tbsp dried basil
- 4 cups chicken broth homemade or store bought (to make homemade, see recipe notes)
- 44 oz canned tomato sauce (1 29 oz can and 1 15 oz can)
- 44 oz canned diced or crushed tomatoes (1 29 oz can and 1 15 oz can)
- 6 oz fresh spinach torn or chopped in pieces
- salt and pepper to taste
- 8 oz mozzarella cheese cubed
On the stove top, bring a large stockpot of water to boil. Add a generous sprinkle of salt and the lasagna noodles. Cook the noodles according to the directions on the back of the package. When the noodles are cooked, drain in a colander, and run cold water over them. Slice the noodles long-ways into narrow strips, then cut the strips into 3-5 inch lengths. Set aside to add to the soup later.
To make the soup: Heat a large cast iron pot on medium heat. Add the sausage, and cook, stirring, until browned.
Add the onion, carrots, mushrooms, garlic, and dried herbs. Cook, stirring, until the vegetables begin to soften slightly.
Meanwhile, heat a stock pot on the stove top on high heat. Add the chicken broth, canned tomato sauce, and canned diced tomatoes. Bring to a boil.
Once boiling, add the sausage mixture to the stockpot, and turn the heat to low. Cover, and simmer for 15-20 minutes, or until the vegetables are fully cooked.
Add the spinach, and simmer another 5 minutes. Salt and pepper to taste.
To serve, distribute the lasagna noodles in the bottom of the soup bowls. Add some mozzarella cubes to each bowl. Ladle the soup on top. Serve with red pepper flakes, if desired.
To make homemade chicken stock, you can find the recipe here.