Start with a pound of Italian sausage. I used the whole hog Italian sausage from Seeds and Spores that I bought at the farmer's market a few weekends ago (don't worry, it's been in the freezer). I browned up the sausage and added some minced garlic, a generous sprinkle of Penzey's Black and Red, and a dash of Penzey's Chili Powder. We like our food a bit spicy!
When the meat was almost done, I added a bowl of cut vegetables (many of which were from the bucket):
- fresh spinich
- garlic scapes
- basil and oregano
- oyster mushrooms (I think I'm in love with these!)
Anyhow, enough of my tangent. After the meat and veggies are together in the pot, I continued to saute them until the veggies began to get soft. I then added:
- One large can of diced tomatoes
- One box (16 oz) of organic chicken broth
- Penzey's Italian Herbs
- a bit more salt and pepper to taste
Now here's the secret that makes it "lasagna soup."
In the bottom of each soup bowl, I added 5 or 6 cubes of mozzarella cheese. When the hot soup is poured on the cheese, it melts into tasty little surprises in your bowl- fun and kid friendly!
So tasty served with garlic bread and a farm fresh salad!