Lasagna Soup 3
Ingredients
1 pound Italian sausage
1 large yellow onion finely chopped
1 tablespoon olive oil
1 tablespoon garlic minced
2 tablespoons tomato paste
1 teaspoon balsamic vinegar
½ teaspoon sugar granulated
¼ teaspoon red pepper flakes
1 tablespoon Italian seasoning
1 can (28-ounce) crushed tomatoes
1 jar (24-ounce) marinara sauce
1 bay leaf
6 cups chicken broth low-sodium
10 lasagna noodles
1 cup ricotta cheese
½ cup Mozzarella cheese fresh, shredded
¼ cup Parmesan grated
Directions
Sauté Italian sausage and onions in olive oil in a large pot. Once the onions are translucent and the sausage is browned drain any excess grease.
Add garlic, tomato paste, balsamic vinegar, Italian seasoning, and red pepper flakes. Stir until well combined.
Add crushed tomatoes, marinara sauce, and chicken broth with the bay leaf. Bring it to a boil, stirring frequently.
Break the lasagna noodles into pieces and add to the soup. Cook until the noodles are al dente, about 8 minutes.
Combine the ricotta cheese, fresh mozzarella, and Parmesan in a small bowl.
Serve your soup in bowls, and add a dollop of the cheese mixture to each bowl. Garnish with parsley or basil, and enjoy.
