Nana Pat’s Lasagna Soup


500 Grams Of Italian Sausage (I use 3 Hot & 2 Mild Sausages)

2 Cups Of Chopped Onions

1 Cup Of Diced Carrots

2 Cups Of Sliced Button Mushrooms

2 Tablespoons Of Minced Garlic

4 Cups Of Low-Sodium Chicken Broth

1 Can Of Italian Style Tomatoes (14.5 ounces)

1 Can Of Tomato Sauce (10:75 ounces)

1 Can Of Tomato Paste (8 ounces)

1 Cup Of Gluten Free Penne Pasta

2 Cups Of Fresh Chopped Spinach

1 Cup Of Diced Provolone Or Fresh Mozzarella

I Cup Of Shredded Parmesan

Handful Of Thinly sliced basil leaves


Brown sausage in a large deep pan over medium to high heat.

Add onions and carrots, sauté 3 minutes.

Stir in mushrooms and garlic, sauté 3 minutes more.

Add broth, tomatoes, tomato sauce and tomato paste.

Bring to a boil.

Stir in pasta and cook about 10 minutes.

Stir in spinach, cook until wilted, about 1 minute.

Divide provolone or mozzarella among serving bowls, then ladle in soup over to melt.

Garnish each serving with parmesan and basil leaves.

Yield – 8 servings.

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