South Lyon Lasagna Soup

Spaghetti Shmaghetti; let’s talk Lasagna!  As with most spice packs from Milford Spice Company, their South Lyon Spaghetti is super versatile.

INGREDIENTS

2 Tbsp extra virgin olive oil
1 yellow onion, chopped
1/2 cup chopped, celery
2 red bell peppers, chopped
6 cloves garlic, chopped
1 lb spicy Italian sausage
2 Tbsp Milford Spice Company’s South Lyon Spaghetti
2 tsp dried thyme
1/2 cup tomato paste
1/2 cup dry white wine
4 cups chicken broth
1 can (28 ounce) crushed tomatoes
1/2 cup milk
1 cup shredded provolone cheese
1/2 cup grated parmesan
8-12 lasagna noodles, broken into pieces

DIRECTIONS

• Heat the olive oil in a large dutch oven over high heat. Add the onion, celery, and red pepper, and cook until the veggies are softened, about 5 minutes. Stir in the garlic and cook 1 minute.

• Add the sausage. Season with salt and pepper. Cook, breaking up the meat as it cooks, until browned all over, about 10 minutes. Add the tomato paste and Milford Spice Company’s South Lyon Spaghetti, and cook 5 minutes, then pour in the wine. Add the crushed tomatoes and broth. Season with salt and pepper. Cook 10-20 minutes until thickened slightly.

• Stir in the milk and cook until warmed through, 10 minutes.

• Meanwhile, boil the noodles until al dente. Drain and add back to the pot with the cheeses. Ladle the soup into bowls and serve topped with parmesan and fresh herbs.