Ingredients

The following ingredients have 8 Servings
  • 1 tablespoon extra virgin olive oil
  • ½ yellow onion (diced)
  • 2 garlic cloves (minced)
  • 1 pound hot or sweet Italian sausage (casings removed)
  • 4 cups chicken or vegetable broth
  • 14.5 ounce can of diced tomatoes
  • 14.5 oz ounce can of crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon dried rosemary
  • 8 lasagna noodles (broken into 2-inch long pieces)
  • 3 ounces baby spinach
  • 1/4 cup heavy cream
  • 8 ounces ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/3 cup finely shredded parmesan cheese
  • 3 tablespoons freshly chopped basil

Instruction

  • In a large saucepan over medium-high heat, sauté olive oil, onions and garlic until soft, about 1 to 2 minutes. Add sausage and stir to break up. Cook until browned, about 5 minutes. Drain fat from sausage, as desired. Add chicken or vegetable broth, diced tomatoes, crushed tomatoes, tomato paste, basil, oregano, thyme, parsley and rosemary. Bring to a boil, then reduce heat to medium-low, cover and simmer for 20 minutes.
  • Meanwhile, cook lasagna noodles according to the directions on package. Add cooked pasta, spinach and heavy cream to soup. Stir until combined then remove from heat.
  • In a medium bowl, stir together ricotta cheese, mozzarella cheese, parmesan cheese and fresh basil. Serve soup in bowls and top with a scoop of the cheese mixture. Enjoy!