Homemade Lasagna Soup
A simple homemade soup meant to evoke a pan of lasagna, without the time-intensive instructions.
Equipment
- 1 Soup Pot
- 1 Small Bowl
Ingredients
For the Topping
- ½ Cup Ricotta Cheese
- ¼ Cup Shredded Mozzarella Plus extra for garnish.
- 3 Tbsp Grated Parmesan
- 2 Tbsp Parsley Chopped.
- 2 Tbsp Basil Chopped.
For the Soup
- 1 Tbsp Olive Oil
- 14 Oz Chicken Sausage
- ½ Onion Chopped.
- 1 Cup Mushrooms Chopped.
- 1 Cup Baby Spinach Stems removed.
- 3 Cloves Garlic Crushed.
- 2 Tbsp Parsley Chopped.
- ½ Tbsp Basil Chopped
- 3 Cups Chicken Broth
- 3 Cups Water
- 24 Oz Marinara Sauce
- 2 Bay Leaves
- ½ Tsp Black Pepper
- 6 Oz Lasagna Noodles Broken into pieces.
Instructions
Make the Topping
- In a small bowl, mix together the cheeses and herbs. Set aside.
Make the Soup
- Heat the oil in your soup pot over medium-low.
- Add the sausage. Either cut it into pieces or break it apart as you add it, or as it cooks. You want small chunks. Cook for about five minutes.
- Add the garlic and onion and continue to cook for another two minutes.
- Add the mushrooms and cook for another two minutes.
- Add the herbs, broth, water, marinara, bay leaves, and pepper. Stir. Increase heat to medium-high and bring to a boil, and then reduce to a simmer.
- Simmer for about 30 minutes, stirring occasionally.
- Break the lasagna noodles into one inch chunks (or however small you want them, bite size) and add to the soup. Cook in the soup for however long the package says, usually about 11 minutes or so.
- Ladle soup into bowls and top with 1-2 tablespoons of cheese mixture. Add in any extra mozzarella or basil you want. Enjoy!