Lasagna Soup

Step 1

Add the sausage meat to a large soup pot (take sausage meat out of casings if using whole sausages). Brown the sausage for 5 minutes, over medium-high heat, breaking it up with your spoon as you go along. If there's a lot of excess fat, drain it (I didn't).

Step 2

Add the onion and garlic, and continue cooking for 4-5 minutes.

Step 3

Stir in the crushed tomatoes, beef broth, water, Italian seasoning, and lasagna noodles. Increase the heat to high and bring the soup to a boil.

Step 4

Reduce the heat so it's gently boiling, and let it simmer (covered, with the lid slightly ajar) for about 15 minutes or until the pasta is tender. I stir it a few times just to ensure the pasta isn't sticking to the bottom of the pot.

Step 5

While the soup's cooking, prep your toppings.

Step 6

Stir in the basil and season with salt & pepper as needed. Dish the soup up and top each bowl with a dollop of ricotta and a small handful of mozzarella and parmesan (go as easy or generous as you want).