Ingredients
Scale
- 1 pound Italian sausage
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 8 ounces lasagna noodles, broken
- 2 cups fresh spinach
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- In a large pot, cook sausage over medium heat until browned.
- Add onion and garlic; sauté until softened.
- Stir in crushed tomatoes, chicken broth, and seasonings.
- Bring to a boil; add broken lasagna noodles and cook until tender.
- Stir in spinach and cook until wilted.
- Spoon soup into bowls, topping with ricotta, mozzarella, and Parmesan.
Notes
- For a vegetarian version, replace sausage with mushrooms or lentils.
- Can be made ahead and reheated, though noodles may absorb some broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: Italian
- Diet: none
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6 grams
- Sodium: 800 mg
- Fat: 20 grams
- Saturated Fat: 7 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 50 mg