Lasagne Soup

Lasagne Soup

by Lori Fredrich of Burp!

Olive oil

1 large onion, diced

1 1/2 lbs Italian or Sweet Sicilian sausage, casings removed

4 cloves garlic, minced

1 28 oz. can diced fire-roasted tomatoes

2 14.5 oz cans tomato sauce

4 cups chicken broth

1 T dried oregano

1 T dried basil

2 tsp dried thyme

2 tsp cracked anise (or fennel seed)

salt and pepper to taste

8 oz dried rombi or broken lasagne noodles

3 cups fresh baby spinach

shredded or shaved parmesan cheese for garnish

In a 5 qt pot, saute onion in a bit of olive oil. Add sausage, breaking up with a spoon and cooking until nicely browned and cooked through. Add garlic and cook for an additional minute.

Add tomatoes, sauce, broth and herbs. Bring to a boil and allow to simmer for 20-30 minutes.

In a separate 5 qt pot, bring water to boil and cook noodles until not quite al dente. Drain noodles and rinse under cold water. Toss noodles in a bit of olive oil and set aside.

When soup has simmered and flavors have blended, taste for seasoning, adding salt and pepper if necessary. Add fresh spinach and stir a few times to combine. Add cooked pasta and simmer just until heated.

Serve with parmesan cheese.