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Lasagna Soup

Easy and cheesy, this hearty Lasagna Soup is here to satisfy all your lasagna cravings without the fuss.


Lasagna Soup in a bowl, topped with shredded cheese, ricotta, and fresh basil.
Lasagna Soup

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Alright y'all, what if I told you that you can get all the deliciousness of lasagna, but in a soup? Packed with flavour, this hearty soup will satisfy all your cheesy, carb-y cravings! Not to mention, this soup only requires you to chop TWO ingredients! Making this a perfect lowkey meal for any weeknight.


Once you're done chopping your onions and mincing your garlic, all you have to do is toss everything into your pot, and let it simmer away! Personally, I love using my 3.5 Quart Dutch Oven from Kana Cookware!


Psssps! Click the link above for 10% off with code CHEFJILL :)




Lasagna Soup

Makes 4 servings


What you'll need:

2 tbsp EVOO 

1 medium onion, small dice

2 sweet Italian sausages, removed from casing

4 garlic cloves, minced

1 tsp dried Italian herbs

1 660g jar tomato sauce (I used Carbone Marinara)

1 L chicken stock

2 cups mini lasagna noodles (or 9 regular lasagna noodle broken into 4-5 pieces)

1 cup shredded mozzarella

1/2 cup ricotta cheese

1/4 cup grated Parmesan

Fresh basil, for garnish



Steps:

Add 2 tbsp EVOO to a large pot over medium-high heat. Add diced onion and 2 Italian sausages removed from casing. As the sausage is cooking, break them up into small pieces. Cook until almost no pink remains. Add minced garlic and 1 tsp dried Italian herbs to the pot, cook for 1 minute. Add 1 jar of tomato sauce and 1L of chicken stock. Stir to combine, and bring to a boil. Once boiling, add mini lasagna noodles, stir, and cook until noodles are al dante.


In a bowl mix together 1 cup shredded mozzarella, 1/2 cup ricotta, 1/4 cup grated Parmesan, set aside.


To serve: ladle soup into bowls, top with a big dollop of the cheese mixture and garnish with fresh basil.


Soups' up, my friends!


Chef Jill's Signature

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