- Ingredients:
- 1 lb Italian sausage
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 2 cups water
- 1 (14.5 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- 8 lasagna noodles, broken into pieces
- 1/2 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 2 tbsp chopped basil (for garnish)
Directions:
- In a large pot, cook the Italian sausage over medium heat until browned. Drain excess fat, if necessary.
- Add the onion and garlic, and sauté for 3-4 minutes until soft and fragrant.
- Pour in the chicken broth, water, crushed tomatoes, and tomato sauce. Stir in Italian seasoning, red pepper flakes, salt, and pepper.
- Bring the soup to a boil, then reduce heat and let it simmer for 15 minutes.
- Add the broken lasagna noodles to the pot and cook until tender, about 10 minutes. Stir occasionally to prevent sticking.
- In a small bowl, combine ricotta, half the mozzarella, and Parmesan cheese.
- Ladle the soup into bowls and top each with a spoonful of the cheese mixture.
- Garnish with fresh basil and additional mozzarella, if desired. Serve hot.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 420 kcal | Servings: 6
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