Lasagna soup

Turn on the stove to high heat.

Add a little bit of extra virgin olive oil to the pot.

Add 1/2 pound of sweet sausage and 1/2 pound of spicy sausage to the pot and let it brown for about 1 minute without stirring.

After 1 minute, mix the sausage around in the pot.

Add 1 whole chopped onion and 5 slices of pepperoni to the pot and reduce the heat to medium-low.

Add 1 teaspoon of red pepper flakes, 1 teaspoon of oregano, and 1 teaspoon of garlic powder directly into the oil and let it cook for a moment to wake up the flavors.

Add 1 can of crushed tomatoes, 1 teaspoon of salt, and 1 teaspoon of pepper to the pot and mix everything together.

Pour in 8 cups of chicken stock and bring the mixture to a boil.

Break up the lasagna noodles and add the entire box directly into the pot without cooking them first.

Lower the heat to medium-low and let the soup cook for 20 minutes until the noodles are cooked and the sauce thickens.

After 20 minutes, rip up some fresh basil and add it to the soup.

Ladle the soup into a bowl and top it off with ricotta cheese and mozzarella cheese.

Equipment Needed

Allergens