Lasagna Soup
Packed with the familiar flavors of lasagna, this soup has mild ground italian sausage, a creamy and saucy base, loads of spinach, wavy edge noodles and a brightly seasoned ricotta cheese mixture to finish it off. It's the warmth and comfort you crave on a chilly winter night!
Equipment
- 1 Crock Pot (or a large pot if using stovetop method instead)
- 1 Medium Frying Pan
Ingredients
Soup
- 1 lb Ground Mild Italian Sausage
- 2 cups Hunts Basil, Garlic & Oregano Diced Tomatoes (1 x 15 oz can)
- 3 3/4 cups Hunts Tomato Sauce (2 x 15 oz cans)
- 3 3/4 cups Chicken Broth (I used 2 x 14.5 oz cans 1/3 less sodium)
- 8 oz Lasagna Noodles (almost 1 full box)
- 1/3 cup Heavy Whipping Cream
- 1/3 cup White Onion (diced)
- 1 tbsp Minced Garlic (or 2 garlic cloves)
- 1 cup Fresh Spinach
- 1 tbsp Parsley
- 1/2 tbsp Basil
- 1/4 tsp Red Pepper Flakes
- 1/4 tsp Salt & Pepper
Ricotta Cheese Mixture
- 8 oz Ricotta Cheese
- 1/2 tbsp Lemon Juice
- 1/3 cup Mozzarella Cheese (shredded)
- 1/3 cup Parmesan Cheese (grated)
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/2 tsp Salt (and pepper to taste)
- 1/4 tsp Basil
- 1/4 tsp Parsley
Instructions
- Brown the ground italian sausage on medium/high heat on stove top being sure to break the meat into small pieces until cooked. Then drain the grease (if any) and add to crockpot. In the same pan, saute the onion and garlic on medium heat. Add a pinch of basil, red pepper flakes and parsley to the pan and cook until the onions are translucent and slightly caramelized, about 3-5 minutes. Then add to crockpot with sausage.
- To the crockpot add the chicken broth, diced tomatoes and the cans of tomato sauce. Add more parsley, basil, salt and pepper. Stir to combine and set crockpot to low for 4 hours. (Or if in a hurry you can do high for 1-2 hours)
- While the soup cooks, make the ricotta mixture by combining the ricotta cheese with lemon juice, mozzarella cheese, parmasean cheese, garlic powder, onion powder, basil, parsley and salt & pepper to taste. Mix until combined then cover and store in the fridge until ready to serve.
- 30 minutes before serving turn the crockpot to high heat and add the heavy whipping cream and spinach. Break the lasagna noodles into smaller pieces and add to the soup. Let cook for at least 30 minutes.
- Serve once noodles are done and top with the ricotta cheese mixture. Enjoy!