“Ohhh the weather outside is frightful…” OK so maybe I cant really sing, but I can cook. I also can take a recipe and change it to reflect exactly what my family enjoys.

A few years ago I found a recipe for Lasagna soup in one of those recipe books that you find starring at you, right there on the check-out aisle. Of course I purchased the book, took it home and made the recipe the same night. My family thought it was “good”. Since that time, Ive changed a few things to bring it into my own, and now they find it to be “Great”. I recently made it for my family again on a cold night and they enjoyed it dearly. I hope you give it a try and make it a part of your family collection.

I serve this soup with grilled cheese sandwiches filled with Wisconsin Extra Sharp cheddar on Thick sliced white bread.

Ingredients:

1 pound ground sweet Italian sausage or turkey Italian sausage

1 small onion, chopped

1/2  clove or fresh garlic chopped

1 (heaping) Tbsp of Dry Italian Seasoning

3  cans of Beef Broth

1 can (14 .5 ounces) diced tomatoes (I use the italian seasoned )

1 1/2 cups Campanella pasta ( or corkscrew )

1/2 cup sliced pepperoni

Shredded Mozzarella Cheese or Italian Blend Shredded Cheese

Directions

• Cook the sausage , onion, and garlic in a large saucepan over medium-high heat until it’s well browned, stirring often to break up the meat. Pour off any fat.
• Boil pasta. (Do not fully cook, leave slightly undone as it will soften later)
• Stir the broth, tomatoes, pepperoni and Italian seasoning in the saucepan with the meat mixture and heat to a boil.
• Stir the pasta in the saucepan. Reduce the heat to low-medium and cook for 10 minutes or until the pasta is tender.

I then scoop each serving into its own bowl, and top with a hearty amount of shredded mozzarella cheese.