Lasagna Soup

Lasagna Soup

Ingredients

• 1 Tablespoon olive oil
• 1 cup chopped onion
• 2 teaspoons minced garlic
• 1 pound mild Italian sausage , casings removed
• 32 ounce container chicken stock
• 30 ounces petite diced tomatoes with juice (two 15 ounce cans)
• 6 ounce can tomato paste
• 1 teaspoon ground oregano
• 1/2 teaspoon Italian seasoning
  
• 2-3 Tablespoons freshly chopped basil , more to taste
• 8 uncooked lasagna noodles , broken into bite-sized pieces
• 1/2 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese , optional
• Salt and black pepper , to taste
• Ricotta cheese , for serving

Instructions

• Heat the olive oil in a large pot over medium-heat. Add in the onion and cook for 2-3 minutes. Stir in the garlic and cook an additional minute. Add in the sausage (break up with a wooden spoon) and cook until browned. Drain any excess grease.
• Add in chicken stock, tomatoes and tomato paste. Stir until combined and then add the oregano, Italian seasoning and basil. Bring to a light boil and then add in the noodles. Cook for 8-10 minutes, or until the noodles are tender.
• Stir in the parmesan cheese, mozzarella cheese and salt and pepper to taste. Ladle soup into bowls and top with spoonful of ricotta cheese and more basil if desired.

Notes

• You can substitute with ground beef or turkey. I would just add in 1/2 teaspoon extra Italian seasoning.
• You can also sneak in a cup of shredded carrots or zucchini for added veggies. 
• If you'd like the soup thinner, add more chicken stock or broth.