Lasagna Soup has all the yummy flavors and ingredients of lasagna but served as a soup, perfect comfort food on a cold day!
- 1 pound ground Italian sausage
- 1 Tbsp olive oil
- 1 onion diced
- 1 red bell pepper diced
- kosher salt, pepper, crushed red pepper flakes
- 6 cloves garlic minced
- 1 15 oz jar tomato pasta sauce (I used Prego)
- 1 15 oz container ricotta cheese
- 4 cups chicken broth
- 2 Tbsps Italian seasoning
- 1/2 cup water
- 6 uncooked lasagna noodles
- 1/2 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
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Set a large soup pot over medium heat and add the ground Italian sausage. Cook 5 to 6 minutes, breaking it apart as it cooks. Remove and drain excess grease, set aside.
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To the same pot over medium heat add the olive oil, diced onion, diced red pepper, kosher salt, pepper, and crushed red pepper flakes. Cook 5 to 6 minutes, stirring a few times. Add the garlic, cook 1 more minute.
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Add the sausage back into the pot along with the tomato pasta sauce, ricotta cheese, chicken broth, and Italian seasoning. Pour the half cup water into the empty pasta sauce jar, close the lid and shake, pour the water into the soup.
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Bring this to a boil. Break the lasagna noodles into smaller pieces and add them to the soup. Reduce the heat to simmer for at least 30 minutes.
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Right before serving add the grated parmesan. Taste for seasoning and add more kosher salt, pepper, crushed red pepper flakes, and Italian seasoning if needed.
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Serve the soup with the mozzarella cheese sprinkled over top.