Lasagna Soup
Use hot Italian sausage or red pepper flakes to add spice to your soup!
Ingredients
- 1 tbsp olive oil
- 1 pound ground Italian sausage mild or hot
- 1 large yellow onion chopped
- 4 garlic cloves minced
- 1/2 tsp red pepper flakes optional
- 28 oz can of crushed tomatoes
- 6 cups reduced sodium chicken broth
- 1/2 tsp Italian seasoning
- 10 uncooked lasagna noodles broken into pieces
- 2 cups spinach chopped
- 10 oz ricotta cheese
- 1 cup mozzarella cheese shredded
- 1/2 cup parmesan cheese shredded
Instructions
- Heat a large pot or Dutch oven over medium-high heat. Add olive oil, onion, and Italian sausage. Cook, breaking apart until Italian sausage is no longer pink, about 6-7 minutes. Drain excess grease.
- Add garlic, Italian seasoning, and red pepper flakes and sauté for 1 minute.
- Add crushed tomatoes and broth. Bring to a simmer.
- Add the broken-up lasagna noodles and simmer for about 8-10 minutes. Check the directions on your package of noodles and cook until al-dente.
- Add chopped spinach, stirring and allowing to wilt for about 30 seconds.
- Serve and top with ricotta, mozzarella, and parmesan cheese.
Notes
If you want to add more veggies to the soup, try mushrooms, bell peppers, and/or zucchini. Add the veggies with the garlic and sauté for a minute, then cook the rest of the way in the simmering broth.
Feel free to leave out the Italian sausage if want to make it vegetarian.