Nearly eight years ago I traded my cigarettes in for knitting needles and became part of a phenomenal group of women. We refer to ourselves as the Knit Wits. We meet weekly for lunch and knitting and road trips and we share recipes for some of the best food ever. Our pot lucks are ridiculous. Seriously ridiculous!
This recipe, for lasagna soup, was contributed by a very special Knit Wit who passed away two years ago at age 85. We all miss her so much but every time I make one of her recipes I know she’s smiling. She loved to cook and feed people and she was an expert at it. She’d be proud that all of us continue to make and enjoy her food. I know that this soup will easily become one of your favorites as well.
Ingredients:
1 lb Italian sausage (hot or sweet or 50/50)
2 cups onion rough chopped
1 cup carrots sliced
2 cups mushrooms sliced
1 red pepper rough chopped
2 T garlic minced
4 cups chicken broth
1 14-oz can stewed tomatoes
10 oz can tomato sauce
2 cups fresh spinach
1 cup uncooked pasta (penne, mufaloa or your favorite)
4 tsp fresh basil or 2 tsp dried basil
1 tsp oregano
2 cups fresh spinach
salt and pepper to taste
sliced provolone or fresh mozzarella
1/4 cup shredded Parmesan
In a Dutch oven or heavy kettle brown the sausage over medium heat. If you have sausages vs bulk sausage remove the casings.
Add the onion and carrots.
Sauté for about 3 minutes. Stir in the mushrooms, pepper, garlic, basil and oregano.
Sauté until garlic becomes fragrant. 1-2 minutes. Add the broth, tomatoes and tomato sauce. Bring to a boil.
Drop in the pasta and simmer over low heat until the pasta is cooked.
Stir in the spinach and cook until wilted.
Slice the provolone or fresh mozzarella (I prefer the mozzarella) and put some in the bottom of the soup bowl. Grate some fresh pram to top the soup.
Ladle the hot soup over the cheese and top with the parm.
This is a very hearty, filling soup. Enjoy with some crusty Italian bread or a slice of warm garlic bread. This dish will make you wish you were a Knit Wit!
The Finnish Dish 