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One-Pot Lasagna Soup Recipe

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

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1 lb ground sausage or ground beef
1/2 cup diced onion
4 cups of chicken broth
2 cans diced tomatoes with Italian herbs, undrained
6 oz lasagna noodles, broken into 1- to 2-inch pieces
optional: grated Parmesan cheese
optional: whole milk ricotta cheese
(see my tips below)


1:  Cook Italian sausage and onion in a large pot over medium heat 8 to 10 minutes, stirring occasionally, until sausage is brown and onion is tender. Drain.

2:  Stir in chicken broth, diced tomatoes and lasagna noodles. Heat to boiling then reduce heat. Cover and simmer about 10 minutes, stirring occasionally, until pasta is tender.

Optional: Serve soup topped with a dollop of ricotta cheese and sprinkle with Parmesan cheese.

Darlene’s Tips:  If you don’t have italian flavored diced tomatoes, use any canned tomatoes and add some italian seasoning or oregano to the mix, as much or as little as you like. Italian sausage would add more flavor too. You can also use any pasta, does not have to be lasagna noodles. You may need to adjust the cooking time depending on the pasta you use.

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