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Posts tagged ‘Italian Sweet Sausage’

Cheesy Spinach Lasagna Soup

Cheesy Spinach Lasagna Soup

Serves 8

1 pound Italian sausage, squeezed from casing

1 large onion, chopped

6 cloves garlic, minced

2 teaspoons dried organic basil (or 2 tablespoons chopped fresh basil)

2 teaspoons organic oregano

1 teaspoon organic anise seed

4 cups chicken broth

1 14 ½-ounce can petite diced tomatoes

1 8-ounce can tomato sauce

1 cup mini farfalle pasta

2 cups fresh spinach, chopped

8 ounces fresh mozzarella, diced

½ cup fresh Parmesan cheese, shredded

1. Brown the sausage in a large saucepan over medium-high heat until crumbly. Remove the sausage from the pan and drain all but 1 tablespoon of the fat. Add the onion to the pan and saute over medium heat until tender, about 5 minutes.

2. Return the sausage to the pan, stir in the garlic, basil, oregano and anise seed, and cook for 2 minutes. Add the chicken broth, diced tomatoes and tomato sauce, and bring to a boil over high heat. Stir in the pasta and cook, according to the manufacturer’s recommended cook time, until the pasta is al dente.

3. Remove the saucepan from the heat and stir in the spinach and mozzarella. Serve the soup immediately, topped with Parmesan cheese.

Per serving: 303 calories, 17 g fat, 8 g saturated fat, 18 g protein, 19 g carbohydrate, 2 g fiber, 43 mg cholesterol, 1,109 mg sodium.

Slow-Cooker Lasagna Soup

Today is Slow Cooking Thursday, hosted by Sandra at Diary of a Stay at Home Mom . Share a recipe on your blog and go link it at her blog.

 

 

 sct2

Please come back and join me for Freezer Food Friday

 

Slow-Cooker Lasagna Soup

 

Yield: 8 servings

 

1 1/2 pounds bulk Italian sausage

1 small onion, chopped

1 (28-ounce) can tomato sauce

3/4 cup beef broth

1 tablespoon dried Italian seasoning (or thyme, marjoram or oregano)

1 teaspoon garlic powder

1 (28-ounce) can diced tomato, undrained

1 tablespoon fresh basil, chopped

2 cups small shell pasta (shells, elbows, etc.)

Grated Parmesan or Italian blend cheese

  

1. In a skillet, brown sausage with onion. Drain if needed.

 2. Place sausage in slow cooker. Add tomato sauce, beef broth, Italian seasoning, garlic powder, tomato and basil. Cover; cook on low for 4 to 6 hours.

 3. Cook pasta according to package directions. Add pasta to pot 20 minutes before serving. Serve sprinkled with cheese.

Lasagna Bianca

Lasagna Bianca

12 uncooked lasagna noodles
1 lb. Sweet Italian Sausage
2 c. grated mozzarella cheese
1/2 carton ricotta cheese
1/2 lb. frozen spinach, drained well ( I am using a bag of fresh baby spinach )
1 jar alfredo sauce
1 tsp. seasoned salt
1/2 tsp. Italian seasoning
1/4 tsp. pepper
Parsley

Boil lasagna noodles for 10 minutes, drain well.

Brown ground beef along with seasoned salt, pepper and Italian seasoning.

Spread a couple spoonfuls of the alfredo sauce into a 9 x 13 in. pan. Layer ingredients in the pan as follows:

Layer 1 – 3 lasagna noodles, spinach, ground beef, ricotta cheese, mozzarella cheese;
Layer 2 – repeat layer 1
Layer 3 – repeat layer 1
Layer 4 – 3 lasagna noodles, alfredo sauce, mozzarella cheese

Cover dish with foil. Bake at 350 degrees for 35 minutes. Uncover and bake 5 more minutes. Sprinkle with parsley before serving.

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