Oh Boy, sounds terrific! Thanks Westelle, I'm definitely saving this recipe!

I made that soup right after I received the magazine and we enjoyed it but I didn't think it tasted too much like lasagna and it was a little bland. I plan to make a few little changes and make it again. Maybe so wine for starters.

Marilyn

Sounds good to me too. Now Marilyn, you know you aren't happy if you aren't "tweaking" a recipe! LOL. By the way, your Ranch Dressing sounds good too.
RL`

lol, you are so right Roselin! I can usually tell what I need to do to a recipe to make it to our taste but this one I made as written the first time because it sounded just right. Maybe I had already had too much wine before dinner!?!

The soup sounds excellent. Since I can't get mafalda pasta here, what would be a good substitue?

I used Bowtie pasta.... whatever that's called.... but I think any pasta will do just fine.

I used regular Italian sausage, but if you want it spicier you could use HOT Italian. I have a gut-feeling that some variation might be caused by the sausage you use since every butcher has his/her own recipe.

I had to make this soup again and see if I could make it taste more like lasagna...it worked!
I changed the chicken broth to beef broth (which I reduced to 3 cups) and used ground sirloin in stead of sausage. I added a can of Campbell's tomato soup (I know, I know but it works) and I simmered it all for around 30 minutes before adding pasta and spinach, also made a few other little changes. VERY GOOD and MUCH BETTER. I hope someone here will try it and give their input.

{{!gwi}}

1 pound ground beef (sirloin or chuck)
1 large onion; chopped
5 cloves garlic; minced
4 cups beef broth
15 oz. can crushed tomatoes
15 oz. can diced tomatoes
1 can CampbellÂs tomato soup
1 teaspoon dried basil
4 oz. fresh baby spinach leaves
1 tablespoon extra-virgin olive oil
1 1/4 cup mafalda pasta (mini lasagna noodles)
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese

Brown ground beef in a large soup pot over medium heat. Add onions and continue to cook until onions are tender, stir in garlic and sauté for another minutes. Add broth, tomatoes, soup and basil; bring to a simmer and cook covered for 30 minutes to blend flavors. Meanwhile cook pasta until al dente, drain and toss with olive oil. Add spinach and pasta to the soup and simmer uncovered until spinach wilts, 1 or 2 minutes. Taste soup and season with salt and pepper.

To serve, place 1/4 cup mozzarella cheese in the bottom of bowl and ladle hot soup on top to melt cheese. Garnish top with parmesan cheese and serve immediately. Serves 4 generously.

Recipe inspired by Lasagna Soup from Cuisine at Home magazine.

Marilyn

Aha! I found it, and since I'm the one in the family who doesn't like sausage I think I'll try both some time in the future.

Great idea.

msazadi, I'm sorry you couldn't find it, I posted it over on the cooking forum under the 2nd annual soup tasting party along with more recipes:)

Marilyn

Marilyn, I am thinking I might try your version tonight. I am going to use sausage, tho, I don't care for hamurger in lasagne or other Italian dishes. I will buy the tomato soup, but will only add it if, after everything else is in there, it really needs it. I don't like condensed tomato soup, either! LOL
Gonna try that dressing, too, Westelle. I have all the ingredients and some nice fresh romaine!
Linda

Okay, I made it! Used italian sausage, but other than that used Marilyn's version. It was quite good, VERY filling and the mozarella made it messy to eat!
I will make it again, but I will use less onion and slightly less spinach.

Linda

Does any one know if this soup freezes well? I made it today and it's a keeper. Also the salad dressing is fabulous

My daughter says the soup freezes really well.

I just saw this recipe - we LOVE Italian Sausage so I plan on making this ... maybe tonight!

Hey we're gonna get a cold front so this will be great!!!!

Ok, I hope to make this on Monday night and have quite a few lbs of hot sausage and plain sausage. What spice would I add to make it more like Italian sausage since I'd rather use up some of the horde dh has stashed in the freezer. Would some ground anise and standard Italian herbs do it??

thanks! Maureen

I made this soup, added oregano and some red pepper flakes...also added more chicken broth and tomato sauce.

It's a winner! Very very good.

I add fennel and red peppers for a sausage "taste." This does sound wonderful. Maybe I will make some for the Colts game today.

Hi all- I'm new to this board....I've been over at Building a Home for awhile, but now that the house is finished I am branching out :)

Marilyn~ Just wanted to tell you we really enjoyed your version of this recipe. My husband LOVED it- he said it is his new favorite soup! I made it as written, but did add a 5th cup of beef broth because I wanted it slightly thinner. Also, we tried it with the mozz cheese mixed in and agreed that a little sprinkle of parmesan was enough for our taste, so we won't use any mozz next time. There are so many recipes you've contributed here that look wonderful~ I can't wait to try them!

Reagan, so nice of you to say that! I'm happy you and your husband enjoyed it.

And, welcome! I hope you check out the cooking forum too.

Marilyn:)

Marilyn-I also tried your version of this recipe this past weekend since we actually had a cold weekend for a change. My husband also loved it, as did I. I made pepper cheese bread (someone on the cooking forum posted the recipe) to go along with it. Great combination. I made a second batch and put it in the freezer for my husband since I am going to be out of town for a couple of weeks.

I am also relatively new to the forum as to posting, been reading for a while. Thanks to all that share their recipes.

Hi Westelle, thanks for sharing your recipe, it sounds terrific and very hearty. The dressing sounds delicious too. I'll definitely try them.

Jen

Your welcome, Jenn. We had "the" soup party last Sat. night, and this soup was the hit of the evening.... followed by the Sweetpotato Chipolte Chowder, which was loved by those who adore spicy foods.

Made Marilyn's version and it was good. Need something, so I put a dolup of ricotta cheese in the bottom of the bowl then laddled the soup on top of it. Man, that was just what it needed. Excellent.