An easy twist on classic lasagna and very easy to make. Sausage Kale and Lasagna Soup will quickly become a family favorite.

The weather turned nasty and cold this last week calling for boots, scarfs, hot coffee, and a bowl of Sausage Kale Lasagna Soup.

I love this time of year for those reasons and the gorgeous colors of Autumn.

This is definitely one of my favorite soups because it's two of my favorite things in one soup and lasagna.  Plus it has Sausage and Kale and the Kale makes it healthy, right? Right! 

Plus L.J. devoured it without a complaint, and the kid hates Lasagna for no other reason but the cheese but the soup makes it super easy to skip the cheese if it's not your thing. When you have kids these simple options can be really important for your sanity and well being.

This makes a lot of soup, but would be great frozen into single servings if you don't happen to have your own personal basketball team like us.

No matter how much food I make I'm lucky to have some form of leftovers the next day.

Maybe I'm weird but I love really good leftovers.

Anywho on to the recipe...

In a large pot heat 1 tablespoon Olive Oil over medium heat and add 1 whole Chopped Onion. 

Sauté until onion starts to soften and add 12 ounces Sliced Italian Sausage Links and cook until sausage is browned.

Stir in:

•  2 whole Carrots, Diced
• 10 Sliced Mushrooms, Sliced
• 1 whole Diced Bell Pepper, Seeded ad Diced
• 2 cups Diced Zucchini, Diced
• 5 Cloves Minced Garlic, Minced
• 1 teaspoon Granulated Garlic
• 2 tablespoons Italian Seasoning

Stir in:

• 28 ounces Diced Tomatoes
• 28 ounces Pureed Tomatoes
• 8 cups Chicken Stock
• 1 teaspoon Sea Salt
• 10 ounces Campanelle Pasta or Broken Lasagna Noodles.

Bring to a simmer cover and cook over low heat for 5 minutes.

Stir in 1/2 cup Fresh Chopped Basil.

And 8 ounces Chopped Kale. Stir until well combined and cook an additional 5-8 minutes until pasta is tender and kale is cooked. 

Taste soup and add additional salt and pepper to taste.

In a medium sized bowl stir together:

• 8 ounces Ricotta Cheese
• 1/3 cup Freshly Grated Parmesan
• 1 cup Shredded Mozzarella Cheese
• 1/4 cup Chopped Fresh Basil until well combined.

Serve ricotta cheese mixture on the side so everyone can add desired amount to soup and serve with fresh crusty bread for dipping.

 A few other family favorites that you might like are:

• Colts Cheesy Garlic French Bread
• Pizzeria Style Cheesy Breadsticks
• Best Ever Baked Lasagna
• One Pot Lasagna Pasta Skillet

Sausage, Kale, Lasagna, Soup, Comfort Food, Recipe, Zucchini, Vegetable, Dinner

Lasagna, Soup, Recipe, Vegetable, Kale, Dinner

American, Italian

Yield: 10 ServingsAuthor: Serena Bakes Simply From ScratchPin it

Sausage Kale Lasagna Soup

Sausage Kale Lasagna Soup is the best of two comfort food favorites and less fuss then traditional lasagna from Serena Bakes Simply From Scratch.

prep time: 20 minscook time: 25 minstotal time: 45 mins

ingredients:

• 12 ounces Fresh Italian Sausage Links, Sliced
• 1 tablespoon Olive Oil
• 1 whole Medium Sized Onion, Diced
• 2 whole Carrots, Diced
• 10 whole Mushrooms, Sliced
• 5 cloves Garlic, Minced
• 1 whole Bell Pepper, Seeded and Diced
• 2 cups Zucchini, Diced
• 1 teaspoon Granulated Garlic
• 2 tablespoons Italian Seasoning
• 28 ounces Diced Tomatoes Plus Juice (Canned)
• 28 ounces Pureed Tomatoes (Canned)
• 8 cups Chicken or Vegetable Stock
• 1 teaspoon Sea Salt Or To Taste
• 10 ounces Uncooked Campanelle Pasta Or Broken Lasagna Noodles
• 3/4 cup Fresh Basil, Chopped
• 8 ounces Kale, Chopped and Stems Removed
• 8 ounces Ricotta Cheese
• 1/3 cup Freshly Grated Parmesan Cheese
• 1 cup Mozzarella Cheese, Grated

instructions

1. In a large pot add olive oil, and heat over medium heat until hot. Add onion, and saute until softened. Add sausage, and cook until lightly browned.
2. Add carrots, mushrooms, garlic, bell pepper, zucchini, granulated garlic, and Italian seasoning. Stir until combined.
3. Add diced and pureed tomatoes, chicken stock, salt, and pasta. Stir until well combined, and bring to a simmer. Cover and cook 5 minutes.
4. Stir in 1/2 cup basil and kale. Return to a simmer, and cook an additional 5-8 minutes, until pasta is al dente and kale is tender. Taste soup. Add additional salt and pepper to taste.
5. In a medium sized bowl comine ricotta cheese, parmesan, mozzarella, and remaining 1/4 cup freshly chopped basil.
6. Serve soup with a scoop of ricotta cheese mixture in the middle.

calories
440

fat (grams)
17

carbs (grams)
46

protein (grams)
28

sugar (grams)
15

https://www.serenabakessimplyfromscratch.com/2014/09/sausage-kale-and-lasagna-soup.html

© 2014 Serena Bakes Simply From Scratch

Created using The Recipes Generator