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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Hearty classic flavours of a lasagna dish fill this thick and chuncky soup to create a delicious comfort food recipe. Once this hot soup is poured over top of cheese, each spoonful will remind you of the gooey texture and flavour of you favorite lasagna!! Stirring the soup occasionally helps create a creamy texture - Ingredients:
1 lb italian sausage (mild or hot) |
1 tablespoon butter |
8 ounces button mushrooms, thinly sliced |
2 zucchini, chopped |
1 teaspoon dried italian seasoning |
1 (796 ml) can diced tomatoes |
1 tablespoon all-purpose flour |
1 cup 10% half-and-half cream |
2 cups water |
3/4 cup baby shell pasta |
salt |
3/4 cup mozzarella cheese (shredded) or 3/4 cup provolone cheese (shredded) |
Directions:
1. Remove sausage meat from casings and crumble into large deep pot.
2. Place pot over medum-high heat and cook, breaking up meat with a spoon, for about 5 minutes or until no longer pink.
3. With a slotted spoon, transfer meat into a bowl, discarding any fat left in the pot.
4. Return pot to medium-high heat, and add butter, mushroom, zucchini and italian seasonings.
5. Cook stirrinmg, for about 8 minutes or until no liquid remains from mushrooms.
6. Return meat with any accumulated juices to pot and add tomatoes.
7. Whisk flour into cream and add to pot along with water and pasta. Increase heat to high and bring to a boil.
8. Reduce heat and simmer, stirring occoasonally, for about 10 minutes, or unti pasta is tender, but firm. Season to taste with salt, if using.
9. Dividee cheese amound soup bowls, and ladle soup over top to melt cheese.
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