2 years ago

Lasagna Soup

everything you love about lasagna, transformed into a comforting soup.

8 servings
Preparation time: 45 minutes – 1


  • 8 slices
    Lunds & Byerlys Artisan Rosemary Olive Oil Batard
  • 1 clove
    garlic, peeled
  • 3
    tablespoons olive oil
  • ½ cup
    grated Grana Padano cheese, divided
  • 1 pound
    bulk Italian sausage
  • 2 cups
    chopped onion
  • 1 cup
    chopped green bell pepper
  • 1
    tablespoon Lunds & Byerlys Tuscan Seasoning
  • 1
    tablespoon minced garlic
  • 1
    (32-ounce) box chicken broth
  • 1
    (28-ounce) can fire-roasted diced tomatoes
  • 1
    (14.5-ounch) can fire-roasted crushed tomatoes
  • 1 cup
    lumaconi (snail-shaped pasta)
  • 2 cups
    chopped spinach
  • 1 ½ cups diced
    fontina cheese
  • 2
    tablespoons basil chiffonade


  1. Heat broiler
    on high.
  2. Arrange bread
    slices on baking sheet. Broil until golden (1-2 minutes per side).
  3. When cool
    enough to handle, rub one side of each slice of bread with garlic clove, brush
    with 1 tablespoon olive oil and sprinkle ¼ cup Grana Padano over each slice.
    Return to broiler and cook until cheese is bubbly (30 seconds to 1 minute).
  4. Heat remaining
    olive oil in Dutch oven over medium-high heat. Add sausage, breaking up with
    back of spoon, until browned (4-5 minutes).
  5. Add onion and
    green pepper; sauté 4 minutes. Stir in Tuscan Seasoning and minced garlic; cook
    1-2 minutes.
  6. Stir in broth,
    along with diced and crushed tomatoes; bring to a boil.
  7. Stir in pasta;
    reduce heat to medium. Cook, stirring occasionally, until pasta is al dente
    (7-9 minutes).
  8. Stir in
    spinach and cook 1-2 minutes.
  9. Arrange ¼ cup fontina
    in soup bowls; ladle soup on top. Garnish with remaining Grana Padano and
    basil. Serve with bread slices.