Lasagna Soup

Lasagna Soup Dish Guide

Serves 6-8

1 T olive oil

1 lb ground Italian sausage

1 medium white onion, diced

8 oz button or cremini mushrooms, sliced

3 cloves garlic, minced

2 T tomato paste

2 t Italian seasoning

8 cups chicken stock

3 cups (24 oz) marinara sauce (store bought or homemade)

8-10 uncooked, dry lasagna noodles

1 T balsamic vinegar

1 cup shredded mozzarella cheese

1 cup ricotta cheese

½ cup freshly shaved/grated parmigiano cheese

1 T fresh minced parsley

Salt and Pepper to taste

Fresh basil for garnish (optional)

Add the olive oil to a large pot or Dutch oven over medium high heat along with the sausage. Crumble up into small pieces. Add in the onion and mushrooms and season with salt and pepper. Stir and cook out for 5 minutes or until sausage is cooked and mushrooms are softened. Add in the garlic and Italian seasoning and cook for 1 minute more.

Add in the tomato paste and cook out for 2-3 minutes more. Add in the stock and scrape any fond off the bottom of the pot. Add in the marinara and stir to combine. Bring to a simmer. Crumble the lasagna noodles into bite size bits by hand and add into the pot. Stir and continue to simmer for 15-20 minutes or until the noodles are cooked and the soup has thickened slightly.

While the soup cooks, combine the mozzarella, ricotta, parm and parsley in a bowl and season with salt and pepper. Stir until as homogenous as possible.

Taste the soup and adjust seasoning with salt and pepper as needed. Add in the vinegar and stir and remove from heat.

To serve, bowl up the soup and top with a generous spoonful of the cheese mixture. Garnish with fresh basil and serve immediately.