Lasagna Soup

You will love this interesting way to serve lasagna. I was thinking a few weeks ago about making lasagna and then I started wondering if there was a way to make it into a soup. So I went to the web and low and behold there it was lasagna soup. I kept telling my family and co-workers about this soup idea. My co-worker Lena wanted to know how I was going to make the soup, what was I going to put in it. I told her I wouldn’t know until I started cooking then I would write it down as I cooked. I knew I wanted the soup to be similar to my lasagna recipe, so with paper and pencil in hand I started cooking and this is the recipe I came up with I hope you enjoy it.

Lasagna Soup
1 pound Italian sausage, casing removed
1 onion, diced
4 garlic cloves, minced
2 (14.5 oz) cans, diced tomatoes
1 (15 oz.) can tomato sauce
32 oz. chicken broth or (6 cups water and 6 bouillon cubes)
2 teaspoons Italian season
1 tablespoon brown sugar
1 small box lasagna noodles, broken into pieces (about 10)
1 carton ricotta cheese
½ cup grated parmesan cheese
1 teaspoon dried parsley
1 cup grated mozzarella cheese

In a large stock crumble Italian sausage add onion and garlic; cook until sausage is browned and onions are tender. Add diced tomatoes, tomato sauce, chicken broth, Italian season and brown sugar bring to a boil;

 

add broken lasagna noodles

 and cook about 12 to 15 minutes or until noodles are tender.

In a small bowl combine, ricotta cheese, parmesan cheese and parsley.

To serve ladle soup into soup bowls; top with ricotta cheese mixture and sprinkle with mozzarella cheese.