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04-22-2007, 09:17 PM
Re: (...)
Could someone with Members Plus access please post the Lasagna Soup Recipe from Issue 54.
I don't need it for dinner tonight - but I wanted to put it in MC and it would be so much easier to copy and paste than to type it all in!
Thanks!
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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Here ya go Sweetie....
Lasagna Soup
(Cuisine at home, December 2005, Issue 54, p. 34)
Makes: 8 Cups Total Time: 45 Minutes Rating: Easy
Brown; Stir in:
1 lb. bulk Italian sausage
2 cups onions, chopped
1 cup carrots, diced
2 cups mushrooms, sliced
2 T. garlic, minced
Add; Stir in:
4 cups chicken broth
1 can Italian-style stewed tomatoes, chopped (141/2 oz.)
1 can tomato sauce (103/4 oz.)
1 cup mafalda pasta
2 cups fresh spinach, chopped
1 cup provolone cheese or fresh mozzarella, diced
Garnish with:
1/4 cup Parmesan cheese, shredded
4 t. thinly sliced fresh basil
Related Recipes:
Creamy Parmesan Dressing
Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes.
Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted. Place 1/4 cup cheese into serving bowls and pour soup on top.
Garnish with Parmesan and basil.
Ladle soup over cheese to soften. For the best melting, let stand briefly, then serve.
Don't wait too long to tell someone you love them.
Billy
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Joined: Jan 2004
Thanks Billy - so very much!!!
Erin
Mom to three wonderful 7th graders!
The time is flying by.