Lasagna Soup

Lasagna Soup

Makes 6-8 servings

Takes about 1 1/2 hours

-what you need-

Soup

• 2 Tbs olive oil
• 1 large sweet onion, diced
• 4 cloves garlic, finely minced
• 1 pound mild chicken Italian sausage, casing removed
• Tomato paste with basil, 6 oz can
• 1 Tb garlic powder
• 1 Tbs onion powder
• 1 tsp Italian seasoning
• 1/4 tsp oregano
• Salt and pepper to taste
• Crushed tomatoes, 28 oz can
• 4 cups chicken stock
• 1 cup of water
• 1/4 cup fresh whole basil leaves
• 1/4 cup freshly grated Parmesan
• 8 lasagna sheets broken up into pieces

Ricotta topping & garnish

• 1/2 cup double cream ricotta
• 2 Tbs Italian cheese blend (tillamook)
• Pinch of salt
• Freshly grated Parmesan
• Fresh chopped parsley

-what to do-

1. In a large heavy pot, heat to medium low and add olive oil
2. Add onions and cook until lightly browned then add garlic and cook until fragrant
3. Add in the chicken sausage and using a wooden spoon, break into small pieces as it cooks
4. Next add in tomato paste and seasonings and cook for 5 minutes. Mixture will become thick
5. Add in crushed tomatoes, stock and water and mix until well combined, cover and bring to a light boil for 20 minutes stirring occasionally
6. Give it a taste for seasoning and then add in your parmesan, basil and broken lasagna pieces.
7. Stir and cover for another 15-20 minutes stirring frequently until noodles are cooked through. Soup will become thicker, add additional water as necessary to your desired liking
8. As the noodles cook, mix together your ricotta mixture – ricotta, cheese and salt
9. Once soup is ready, I like to add some Italian cheese blend to the bottom of my bowl, ladle on the soup and then top with a dollop of your ricotta mixture, extra parm and parsley
10. With each spoonful you will have some stringy bites of cheese and lovely lasagna soup!
11. ENJOY!!!!!

Went to the grocery store and they didn’t have any soups left.

They said they were out of stock.