Easy Lasagna Soup Recipe

comforting This warm, hearty, and nourishing Lasagna Soup Recipe makes a popular spaghetti dish spoonable. Ideal for cool winter days. 


– 1 pound ground Italian sausage – 1 cup diced onion – 3 cloves garlic minced – 32 ounces chicken stock – 24 ounces jarred marinara sauce – 15 ounces crushed tomatoe – 2 tablespoons prepared pesto sauce plus more for garnish – 1 teaspoon black pepper divided – ½ teaspoon kosher salt – 8 lasagna noodles broken into bite-sized piece – 15 ounces ricotta cheese – 1 cup shredded mozzarella cheese – Grated parmesan cheese for garnish



Over medium-high heat, brown and crumble the sausage with the onion in a Dutch oven. Do this for about 10 minutes, or until there is no more pink meat and the onions look clear.  


After that, add the garlic and cook for 30 seconds, until it starts to smell good. Then, pour off any extra fat.  


Remove any bits from the bottom of the pan as you add the chicken stock. Put in the pesto, crushed tomatoes, marinara sauce, half of the pepper, and salt. Stir everything together.


Once the soup starts to boil, leave it alone for 20 minutes and check on it every now and then.  


Break the lasagna noodles into bite-sized pieces while the soup is cooking. Follow the steps on the package to cook the lasagna noodles.   


Make sure the noodles don't stick together by stirring them a lot. Remove from the heat and quickly run cold water over them to keep them from cooking and making a mess.  


In a medium-sized bowl, mix the ricotta, mozzarella, and last few grinds of black pepper.  


Mix this stuff together until it's all mixed in. To serve, put the noodles in bowls with the soup and stir them in.   


If you want, add a generous dollop of the ricotta cheese mixture to the soup and top it with more pesto. Add some chopped Parmesan cheese to the top of the soup.  


Best Nutella French Toast Sticks Recipe