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3 Cheese Lasagna Soup
Southern Chef bulk mild 2.5 lb. pack - casings removed
Fire Roasted Diced Tomatoes with garlic (14.5 oz. can)
tomato paste (6 oz. can)
tomato sauce (8 oz.)
12 oz. box
noodles (your choice, I used bowtie)
grated parmesan cheese
shredded mozzarella cheese
2 basil leaves
Remove casings from sausage. Place into a large (12 qt) pot, over high heat, chopping/crumbling up sausage until brown (10-12 minutes). Drain grease.
Add tomatoes, paste, sauce, seasoning, onion powder, salt, pepper and chicken broth. Stir to combine. Cover and bring to a boil (5-7 minutes)
Add the pasta and return to a boil, allowing to cook uncovered until pasta is al dente (7-9 minutes).
Turn off heat. Add ricotta, parmesan, and 1/2 cup of mozzarella cheeses. Stir to combine.
Top individual servings with remaining mozzarella cheese and a sprinkle of basil.
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