Lasagna Soup

Ingredients

For the Soup:

• 1 lb Italian sausage (mild or hot)

• 1 tbsp olive oil

• 1 small yellow onion, diced

• 3–4 garlic cloves, minced

• 1 (24 oz) jar marinara sauce (or your favorite pasta sauce)

• 4 cups low-sodium chicken broth

• 1 (14 oz) can diced tomatoes

• 2 tsp Italian seasoning

• 1 tsp dried basil

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 8 lasagna noodles, broken into bite-size pieces

For the Cheese Topping:

• 1 cup ricotta cheese

• 1 cup shredded mozzarella

• ½ cup grated Parmesan

• 1 tbsp chopped fresh parsley (optional)

🍳 Instructions

1. Cook the sausage

   • In a large pot or Dutch oven, heat olive oil over medium-high heat.

   • Add sausage and cook until browned, breaking it up with a spoon.

   • Drain excess fat if needed.

2. Sauté aromatics

   • Add diced onion and cook for 3–4 minutes, until softened.

   • Stir in minced garlic and cook for another 30 seconds.

3. Simmer the soup

   • Pour in marinara sauce, chicken broth, diced tomatoes, Italian seasoning, basil, salt, and pepper.

   • Stir well and bring to a boil, then reduce to a simmer for 15 minutes.

4. Cook the noodles

   • Add broken lasagna noodles directly into the soup.

   • Cook uncovered for 10–12 minutes, stirring occasionally, until noodles are tender.

5. Prepare the cheese mixture

   • In a small bowl, combine ricotta, mozzarella, Parmesan, and parsley.

6. Serve

   • Ladle the hot soup into bowls.

   • Add a generous spoonful of the cheese mixture on top of each bowl (it melts beautifully into the soup).

   • Optional: garnish with extra mozzarella, Parmesan, or fresh basil.