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Lasagna Soup

Gratitude helps you to grow and expand; gratitude brings joy and laughter into your life and into the lives of all those around you. — Eileen Caddy

A few Saturdays ago I made 3 different soups for dinner! There were only 3 of us each with different likes and restrictions. This was the heartiest of the soups I made. It smelled so good while cooking and tasted delicious according to my husband. He said it tasted just like lasagna! I adapted the recipe but it still made a lot. Perfect Fall weather recipe! Give it a try! ENJOY!

Debbi K.

Lasagna Soup (adapted from The Slow Roasted Italian)

1 pound italian sausage

1 tsp Better than Bouillon chicken base

1/2 cup chopped onion

1/2 can fire roasted tomatoes with garlic

can of Cento tomato sauce

3 cups Kitchen Basics Chicken Stock

1 cup water

1 tsp oregano

1 tsp onion powder

1/2 tsp black pepper

1/3 package manicotti noodles broken into small pieces (I had these on hand, normally I would use broken lasagna noodles)

In a large sauce pan over high heat, brown sausage, about 5 minutes. Add in the chicken base and onions. Stir and mix well. Add in the rest of the ingredients but NOT the noodles. Bring to a boil, then simmer covered over med heat for about 15 minutes. Then add your noodles. Continue to cook on a low boil for about 8 minutes or until your noodles are al dente. Serve with shredded mozarella on top. ENJOY!




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