About this Recipe
Lasagna Soup is everything you just love about lasagna – and it comes in one bowl of soup. It’s perfect with sausage, lasagna noodles, marinara nad you can top it with cheese. It’s easy, it is hearty and perfect to fill your belly on a cold winter night.
What I love is to add a dollop of ricotta of each bowl. This gives this recipe a perfect adaptation from the classic to this tasty soup.
For the Soup:
- 14 oz Sweet Italian sausage, casing removed
- 1/2 onion, chopped
- 2 crushed cloves garlic
- 4 tablespoon chopped fresh parsley, divided
- 3 cups chicken broth
- 2 1/2 cups water
- 2 cups quick marinara sauce
- 2 bay leaves
- Fresh cracked black pepper
- 6 oz lasagna noodles, broken
For Topping:
- 6 tablespoons shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 3 tablespoons grated parmesean cheese
- 2 tablespoons chopped fresh parsley
- 1/4 cup fresh basil, chopped
Step 1
In a large Dutch oven, over medium heat add the sausage nad cook unti it has browned, break it up as it cooks with a wooden spoon. This should take about 5 to 6 minutes.
Step 2
Add the chopped onion and garlic and cook 3 minutes.
Step 3
Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and allow to come to a boil; cover, reduce the heat and allow to simmer for 30 minutes.
Step 4
In a medium bowl combine the ricotta, parmesan, and 2 Tablespoons of parsley and mix with a fork.
Step 5
In a seperate pot, cook the pasta uncovered according to the package directions.
Step 6
Drain the pasta and divide it with the soup between 4 bowls, and top each with 2 Tablespoons of the ricotta cheese mixture, mozzarella and fresh cracked pepper and fresh basil.
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