Lasagna Soup

Source: Parade Magazine

1 lb mild Italian sausage (I use Jimmy Dean)

1 14 oz can diced tomatoes

3 oz tomato paste

8 oz tomato sauce

½ Tbsp dried Italian seasoning

6 cups chicken broth

½ tsp onion powder

½ tsp salt

½ tsp pepper

8 oz dried pasta (campanelle or bowtie pasta)

½ cup ricotta cheese (I like Micell’s)

2 Tbsp grated Parmesan cheese

4 oz shredded mozarella cheese

In a large stock pot over high heat brown sausage. Add tomatoes, sauce, paste, Italian seasoning, onion powder, salt, pepper and chicken broth. Stir to combine. Cover and bring to a boil. Add pasta and boil, uncovered until pasta is al dente, 7-9 minutes. Turn off heat. Add ricotta, parmesan, and mozzarella cheeses. Stir to combine.

*I usually end up cooking the pasta (al dente) separately and add it to the soup right before serving. I have a really hard time making sure the pasta is not mushy otherwise. Not pleasant! If you don't have ricotta cheese, just stir something creamy in- a little cream cheese, or a bit of homemade white sauce. When we were first married and had no money, I would make a simple white sauce to stir into anything to make it creamy. I have also used leftover spaghetti sauce to replace the tomato paste and sauce to make it simple. Mozzarella cheese can be substituted for whatever shredded cheese you have on hand also.