Lasagna Soup Recipe
Ingredients
1 olive oil
1/2 yellow onion, chopped
1 clove garlic, chopped
Kosher salt and freshly ground black pepper
1 lb. sweet sausage, casings removed
2 tbsp. tomato paste
1 tsp. dried oregano
1 tsp. dried basil
1 (24-ounce) jar marinara sauce
2 qt. chicken stock
8 oz. (about 10) lasagna noodles, broken into bite-size pieces
1 (10-ounce) package frozen chopped spinach, thawed or broken into chunks
1 1/4 c. ricotta
4 oz. mozzarella, grated, (about 1 cup)
2 oz. Pecorino, grated (about 1/2 cup)
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Directions
Step 1
Heat oil in a large Dutch oven or pot over medium heat. Add onion and garlic. Season with salt and pepper. Cook, stirring occasionally, until softened, 4 to 6 minutes. Add sausage and cook, breaking it into pieces, until browned, 5 to 7 minutes. Add tomato paste, oregano, and basil, and cook, stirring, 1 minute. Add marinara and stock; bring to a boil. Add noodles and spinach. Cook until noodles are soft, 10 to 12 minutes.
Step 2
Meanwhile, combine ricotta, mozzarella, and Pecorino in a bowl. Serve soup with 1 to 2 dollops of cheese mixture on top.
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