Lasagna Soup

Servings 12 cups
Prep Time


  • 8 slices Lunds & Byerlys Artisan Rosemary Olive Oil Batard
  • 1 clove garlic peeled
  • 3 tablespoons olive oil
  • 1/2 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 ounce) can fire roasted crushed tomatoes
  • 1 cup Lumaconi (snail-shaped pasta)
  • 2 cups chopped spinach
  • 1-1/2 cups diced Fontina cheese
  • 2 tablespoons basil, chiffonade


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