Lasagna Soup

Ingredients

• 500.0 g Sausage, Italian, pork, raw
• 1.0 cup, sliced Onions, raw
• 4.0 clove Garlic, raw
• 3.0 cup Tomatoes, canned, red, ripe, diced
• 6.0 250ml Soup, stock, chicken, homemade
• 170.0 g Pasta, dry, enriched
• 150.0 g Spinach, raw
• 0.5 cup Cheese, ricotta, whole milk
• 0.33 cup Cheese, parmesan, grated
• 1.0 15ml Vegetable oil, olive
• 1.0 5ml, ground Spices, basil, dried
• 0.5 tsp, leaves Spices, oregano, dried
• 1.0 tsp Salt, table
• 0.5 5ml whole Spices, pepper, black

Instructions

1. Break the pasta into roughly 2-inch pieces. Set aside.

2. Heat olive oil in a large pot over medium-high heat. Remove sausage from casings and break into small pieces. Cook for 6–8 minutes until browned.

3. Add the onion and cook 4 minutes until softened. Add garlic, basil, oregano, salt, and pepper. Stir 30 seconds.

4. Pour in the diced tomatoes and chicken broth. Bring to a boil.

5. Add the broken pasta. Cook for 10 minutes until the pasta is tender.

6. Stir in the spinach and cook until just wilted, about 1 minute.

7. Ladle soup into bowls. Top each serving with a dollop of ricotta and a sprinkle of Parmesan.