Lasagna Soup!

 Traditional lasagna in a thick soup! This recipe is much quicker to make and just as tasty!

------------------------------------------------------------------------------------------------------------------------

 

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4

Items Needed:

• Large pot
• Medium bowl
  
• Cutting board
  
• Measuring tools
  

Ingredients:

• 1lb Italian chicken sausage, removed from casings & diced
  
• 15oz can tomato sauce
  
• 15oz can crushed tomatoes
• 1lb lasagna noodles - oven ready
• 4oz mozzarella cheese, diced 
• 15oz ricotta cheese
• 4oz shaved or shredded Parmesan cheese 
• 4oz spinach
• 32oz low sodium or fat free chicken broth
  
• 1 bunch of fresh basil, shredded 
• 1 tablespoon minced garlic
• 1 teaspoon extra virgin olive oil
  
• 1 teaspoon Italian seasoning, set extra aside
• 1/4 teaspoon onion powder
  
• Salt & pepper to taste
  

Directions:

1. In the large pot, add the olive oil, chicken sausage, and garlic on medium high. Cook until sausage is cooked and browned
2. Add the tomato sauce, crushed tomatoes, and seasonings. Include salt and pepper to taste. Stir and add the chicken broth. Stir again.
   
3. Break up the lasagna noodles to bite sized pieces and add to the pot.
4. Cook for about 5 minutes and add the spinach and basil.
5. Cook for another 5 minutes and add the mozzarella and half the Parmesan cheese.
6. In the medium bowl, add the ricotta and some Parmesan cheese. You can add them Italian seasonings, basil, salt, and pepper too. (optional)
7. When the noodles are done cooking, turn off the heat and add half the ricotta mixture and stir well.
8. Serve in a bowl with more ricotta mixture and Parmesan cheese on top.
   

Note: You can do any type of sausage, but we love Italian chicken sausage. Some people prefer cottage cheese over ricotta. I haven't tried it, because I don't like cottage cheese in lasagna, so I can't say whether it's a good substitute or not. You can also use store-bought sauce, but we don't use that.