Soup Series Part 2: Lasagna Soup 🍝 Ingredients: 1 tbsp olive oil 1 lb Italian sausage 1 onion, diced 8 cloves garlic, minced 6 tbsp tomato paste 1 24 oz can crushed tomatoes 2 tbsp crushed calabrian chili 2 tbsp sun dried tomatoes, minced 6 tsp chicken bouillon (you can use 6 cups of chicken stock instead of bouillon + water) 6 cups water 1 cup heavy cream 1 lb lasagna, broken Handful of mozzarella cheese, shredded Handful of fresh parsley, chopped Handful of fresh basil, chopped ½ tsp oregano ½ tsp parsley 1 tsp italian seasoning ½ tsp basil ½ tsp salt ½ tsp pepper Dollop of ricotta cheese mixture (to top) Ricotta cheese mixture: I eyeballed the measurements. Mix together and adjust as needed! Ricotta Shredded mozzarella Shredded parmesan Italian seasoning Salt Pepper Method: In a large pot, heat up 1 tbsp olive oil over medium/high heat. Add Italian sausage and brown, stirring and crumbling. Once the sausage is almost cooked, add your diced onion. Sauté for a few minutes before adding in the garlic. Cook for another minute or so, stirring so garlic does not burn. Stir in tomato paste, calabrian chili, sun dried tomatoes, and dried seasonings . Saute for a few minutes, stirring frequently, or until tomato paste starts to turn a little darker color. Add in chicken bouillon and stir for another minute before adding a can of crushed tomatoes. Stir in water, bring to a boil, reduce to a simmer, cover, and let cook for about 10 min. Stir in heavy cream. Make sure the soup is at a low boil. Break up your lasagna, add to pot, and cook according to the package (al dente). When pasta has about a minute left, finish with the fresh parsley, fresh basil, and shredded mozzarella. When serving, top with your ricotta cheese mixture and some freshly grated parmesan. #soup #soupseason #soupszn #mealinspo #dinnerinspo #cooking #comfortmeals