This Lasagna Soup Recipe Is The Perfect Comfort Food To Warm Your Chilly Fall Bones

Lasagna, as a soup?

Yes. Lasagna as a soup. And believe it or not, it's the PERFECT fall dinner recipe. All your favorite flavors of lasagna come together in about 25 minutes. Savory Italian sausage, spinach, and pieces of lasagna noodles take a slow simmer in a tomato broth with a big dollop of mixed cheeses on top.

Make this for weeknight dinner, or triple the recipe for a large family Sunday supper. Everyone will rave about this recipe!

Lasagna soupPhoto byrosalynndaniels

Ingredients

• One tablespoon of olive oil
• One sweet yellow onion, chopped
• Three garlic cloves, chopped
• Salt and pepper to taste
• One pound of your favorite sweet or spicy Italian sausage
• Three tablespoons of tomato paste
• One teaspoon dried oregano
• One teaspoon of dried basil
• One 24-oz jar of your favorite marinara sauce
• Two-quarts of chicken stock
• 8 ounces, or roughly 10 lasagna noodles, broken into bite-sized pieces
• Three handfulls of fresh, or one 10-oz box of frozen chopped spinach, either thawed or chunked
• One and 1/4 cup ricotta cheese
• One cup of shredded mozzarella
• Half a cup of grated Pecorino cheese (or parmesan)

Lasagna soup is perfect for fall!Photo byrosalynndaniels

Directions

• In a big pot or Dutch oven, heat the oil over medium heat. Add the garlic and onion.
• Add pepper and salt for seasoning. Cook for 4 to 6 minutes, stirring occasionally, or until soft and fragrant.
• Add the sausage and cook for 5 to 7 minutes, breaking it up into chunks, until browned. Stir in tomato paste, basil, and oregano.
• Add the stock and marinara, stir, and bring to a boil.
• Add the spinach and noodles. Cook for 9 to 12 minutes, or until noodles are tender.
• Mix the pecorino, mozzarella, and ricotta together in a bowl. Top soup with one or two dollops of cheese mixture, serve hot, and enjoy!