Recipe - How to Make Lasagna Soup- One Pot Meal

Chop the vegetables: brown onion, carrots, celery, and garlic.

Remove the casing from 1 lb of mild Italian sausage and cut it into bite-sized pieces.

In a 7 quart pot, brown the Italian sausage over medium heat, leaving the drippings in the pot for flavor.

Break up about 11 lasagna strips into 4-5 pieces each and set aside.

Add 1-2 tablespoons of olive oil to the pot with the sausage drippings.

Add 1 1/2 cups chopped brown onion, 1/2 cup chopped carrots, and 1/2 cup chopped celery to the pot and sauté until the onions begin to soften.

Add 5 cloves of minced garlic to the softened vegetables and sauté for a few more minutes.

Stir in 1 teaspoon dried basil, 1 teaspoon dried oregano, and 3/4 teaspoon dried thyme and sauté to bloom the spices.

Pour in 8 cups of chicken stock, scraping up any bits from the bottom of the pot.

Add 1 (15 oz) can of diced tomatoes and 2 (8 oz) cans of tomato sauce to the pot and mix well.

Cover the pot and bring the mixture to a boil.

Once boiling, gradually add the broken lasagna noodles to the pot, stirring to prevent sticking.

Cook the noodles for about 15-20 minutes, checking occasionally to ensure they don't stick together.

Once the noodles are tender, add the browned Italian sausage back into the pot and stir.

Let the soup simmer on low heat for a few more minutes to combine the flavors.

Taste the soup and adjust seasoning if necessary, but no additional salt or pepper is added.

Equipment Needed

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