When we stopped eating wheat and pasta, we figured this soup was a food of the past. A few months ago, it came to me that I could use rice pasta in place of the lasagna noodles. I tried it this way the other week on a sort-of-snowy-day and it was really good! Rice pasta is still quite high in carbs so we eat it in moderation--right now we have some kind of pasta on Friday night!
The list of ingredients seem long but this is really quite quick to pull together.
From Is it Soup Yet?
1/2 pound bulk Italian sausage or ground beef
4 stalks celery, diced
1 small onion, diced
1 large garlic clove, minced
5 large mushrooms, chopped
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
4 cups beef or chicken broth (original recipe calls for 3 chicken and 1 beef bouillon cubes and 4 cups water)
1 teaspoon basil
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon crushed red pepper
8 lasagna noodles or about 4 ounces other pasta
Crumble and brown meat in a 4-quart stock pot.Add onion, celery, garlic and mushrooms. Saute the vegetables for 5 minutes. Add the chopped tomatoes, tomato puree, broth, and spices.
Bring to a boil, reduce heat, and simmer, uncovered, for 30 minutes. Break the lasagna noodles into pieces and add to the soup. Cook over medium heat until noodles are tender, about 15 minutes.
Serve topped with ricotta, mozzarella and Parmesan cheese.
**This soup freezes well although I recommend leaving the pasta out and adding it when heating the soup to serve. **