Creamy Spinach Lasagna Soup
Did you know that traditional lasagna uses bechamel (cream sauce) instead of ricotta cheese? Did you also know that condensed cream of mushroom soup was invented to replace from-scratch cream sauce? This Creamy Spinach Lasagna Soup is the perfect example of how fantastic cream of mushroom soup tastes in a lasagna-inspired recipe.
Ingredient
- 1 tablespoon olive oil
- 8 ounces spicy or mild Italian-style turkey sausage or Italian pork sausage, casing removed
- 4 cups Swanson® Unsalted Chicken Broth or Swanson® Natural Goodness® Chicken Broth
- 1 can (10.5 ounces) Condensed Cream of Mushroom Soup
- 1 cup uncooked mini lasagna noodle-shaped pasta (mafalda) or campanelle pasta
- 2 cups coarsely chopped packed baby spinach
- 2 tablespoons grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Direction
- Heat the oil in a 4-quart saucepan over medium-high heat. Add the sausage and cook until browned, stirring often to separate meat. Pour off any fat.
- Stir in the broth and soup and heat to a boil. Stir in the pasta. Reduce the heat to low. Cook for 10 minutes or until the pasta is tender, stirring occasionally. Add the spinach and cook and stir just until wilted. Stir in the Parmesan cheese. Season to taste with salt and pepper. Spoon into bowls and serve topped with the mozzarella cheese. Top with diced fresh tomato before serving, if desired.
