Lasagna Soup

For the Cheese Topping

• 1 cup ricotta cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• Fresh basil or parsley, chopped (for garnish)

Instructions

Step 1: Cook the Sausage

1. Heat the Olive Oil
   • In a large pot, heat 1 tablespoon of olive oil over medium heat.
2. Brown the Sausage
   • Add the Italian sausage to the pot, breaking it up with a spoon as it cooks. Sauté until browned and fully cooked, about 5-7 minutes. Remove any excess fat if needed.
3. Add Onion and Garlic
   • Add diced onion to the pot and cook until soft and translucent, about 4-5 minutes. Add minced garlic and cook for another 1 minute until fragrant.

Step 2: Build the Soup Base

1. Add Broth and Tomatoes
   • Pour in the chicken or beef broth, crushed tomatoes, diced tomatoes, and tomato paste. Stir well to combine.
2. Season the Soup
   • Add basil, oregano, thyme, and crushed red pepper flakes. Season with salt and pepper to taste. Bring the soup to a gentle boil, then reduce the heat to a simmer. Let it cook for about 20 minutes to allow the flavors to meld together.

Step 3: Cook the Noodles

1. Add Lasagna Noodles
   • Break the lasagna noodles into small pieces and add them directly to the soup. Simmer for an additional 10-12 minutes or until the noodles are tender. Stir occasionally to prevent sticking.
2. Add Spinach or Kale (Optional)
   • If using spinach or kale, stir it into the soup during the last 2 minutes of cooking. The greens will wilt and add a fresh touch to the soup.

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