Lasagna Soup
The lasagna noodles cook right in the soup, making it rich and thick and delicious. Serve Lasagna Soup with crusty bread and a garden salad.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, grated
- 1 pound Italian Sausage
- 24 ounces marinara sauce
- 32 ounces chicken broth
- 8 lasagna noodles, broken into pieces
- 1/2 teaspoon salt and black pepper, each
- 1 teaspoon Italian Seasoning
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups mozzarella cheese, shredded, divided
- 8 basil leaves, chopped
- 1 cup baby spinach, fresh, optional
Instructions
- In a Dutch oven over medium heat, add the olive oil and onion; saute for 5 minutes.
- Add in the grated garlic and the Italian sausage. Cook until no longer pink. Stir in the salt, pepper and Italian seasonings.
- Stir in the marinara sauce and chicken stock, bring to a boil.
- Add the broken lasagna noodles to the soup. Cook for 10-12 minutes until noodles are done.
- Reduce heat to a simmer and stir in the heavy cream, Parmesan cheese, and one cup of mozzarella cheese. Stir in chopped basil and spinach and cook for two minutes until wilted, if desired. Top each bowl of soup with additional mozzarella cheese before serving. Makes 6 servings.
Equipment
- 1 Dutch oven
Nutrition
Calories: 722kcalCarbohydrates: 40gProtein: 28gFat: 50gSaturated Fat: 23gPolyunsaturated Fat: 5gMonounsaturated Fat: 19gCholesterol: 135mgSodium: 2184mgPotassium: 777mgFiber: 3gSugar: 8gVitamin A: 1842IUVitamin C: 13mgCalcium: 302mgIron: 3mg