I kind of freaked out when Tuttorosso Tomatoes approached us with a collaboration project because they are one of our favorite brands. It's so nice to work with a product your are already in love with. Their Crushed Tomatoes with Basil are a staple in my pantry, and the genius behind our favorite spaghetti sauce. Right now, they are having an amazing contest where you could win this gorgeous, 12-piece Martha Stewart Cookware Set. (The rules are pretty easy, like them on FB and fill out a short form. Click here or on their lovely image to enter and hopefully win!) Um, yes please!
What I love most about Tuttorosso Tomatoes is that they are all-natural, gluten-free, and none of their sauces have added ingredients like corn syrup or GMOs in them. So many canned tomatoes have extra ingredients, but I'm confident that my family is getting a quality meal, with no unnecessary ingredients, when I use Tuttorosso.
Ok, so this lasagna soup. It's easy and delicious, and it also uses turkey sausage and way-less cheese than regular lasagna, so it's a bit of a lighter alternative. It has a rustic tomato soup base built on sausage, garlic, spices, and mushrooms. A touch of gluten-free radiatore pasta and a handful of baby kale are the finishing touches. We served ours with a spoonful of ricotta, salad, and wine. It was a hassle-free, warm, wintery meal perfect for this crazy season.
Click here for a printable recipe!
- 2 lbs turkey sausage
- 2 cloves garlic, minced
- 1/4 cup onion, minced
- 1 tablespoon Italian seasoning
- 1 tablespoon fennel seed
- 2 teaspoons oregano
- 1 teaspoon black pepper
- 1/4 cup Portabella mushrooms, chopped
- 2 28 oz. cans Tuttorosso Crushed Tomatoes with Basil
- 3 cups chicken broth
- 1/4 cup red wine
- 2 cups gluten-free radiatore pasta
- 1/2 cup baby kale
- 1/2 cup ricotta (for serving)
Prep Time: 15 minutes • Cook Time: 30 minutes • Yields: 6 servings
1. In a large stock pot, brown sausage. Add garlic, onion, spices, and mushrooms. Saute until onions and mushrooms are soft.
2. Add crushed tomatoes, broth, and wine. Bring to a boil. Reduce to a simmer. Cover and let simmer for 20 minutes.
3. Return soup to a boil. Add pasta and cook per instructions on box. (I had to cook mine two minutes longer than the box recommended.) Add kale and cook 2 minutes longer.
4. Serve with ricotta or cheese of choice. EAT! Reheats well, but you may have to add a little water to thin it out. It thickens in the fridge.
Note: This post was sponsored by Tuttorosso Tomatoes. They provided the crushed tomatoes used, but all opinions are my own!