Homemade Lasagna Soup

Instructions

Heat a large pot over medium-high heat. Add 2 pounds ground Italian sausage and cook, breaking it into small pieces, until browned, about 810 minutes. Drain excess grease, then return the pot to medium-high heat.

Add the diced onion and cook until softened and translucent, about 57 minutes. Stir in 5 cloves minced garlic and cook for 12 minutes, until fragrant.

Stir in 4 cups beef broth, 1 (15 ounce can) tomato sauce, and 2 (15 ounce cans) diced tomatoes. Add 1 tablespoon Italian seasoning, 1 teaspoon black pepper, and 2 bay leaves. Stir to combine. Increase the heat to high and bring the mixture to a simmer.

Once simmering, reduce the heat to medium-low and let the soup simmer gently for 1520 minutes, stirring occasionally.

Break 1/2 pound lasagna pasta into bite-size pieces, 1 to 2 inches in size. Stir them into the soup and cook for an additional 1215 minutes, or until the noodles are tender but still slightly firm to the bite (al dente). Remove the pot from the heat and discard the bay leaves.

Cheese Topping

While the noodles cook, prepare the cheese topping. In a medium bowl, combine 16 ounces ricotta cheese, 1 cup shredded mozzarella cheese, 1 cup grated parmesan cheeseand 1 tablespoon Italian seasoning. Mix until well combined.

To serve, ladle the soup into bowls and top each serving with a generous spoonful of the cheese mixture. Serve immediately and enjoy!

Main Dish