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This easy, 30-minute lasagna soup gives you all the rich flavor of your favorite lasagna minus the work. The soup is hearty and comforting but not as heavy as traditional lasagna, and just like traditional lasagna it tastes even better the next day after the flavors marry. Juicy tomatoes are combined with onions, garlic, oregano, basil, and parsley for great depth of flavor. The melted cheese on top just makes my day. I used hot sausage to provide a big boost of flavor, but use mild sausage if you prefer. Make sure to salt your soup to taste.
YIELD: ABOUT 10 CUPS
3 tablespoons olive oil
1 pound Johnsonville Fresh Italian Hot Ground Sausage (de-cased Johnsonville Fresh Italian Hot Sausage Links or mild sausage may be substituted)
2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
4 garlic cloves, peeled and finely minced
48 ounces (6 cups) low-sodium chicken broth
one 14.5-ounce cans diced tomatoes and juice (I used petite diced, no-salt-added)
one 14.5-ounce can fire roasted tomatoes and juice
2 rounded tablespoons tomato paste
2 or 3 bay leaves
2 teaspoons dried oregano
2 teaspoons dried basil
1 to 2 teaspoons salt, or to taste
1 teaspoon black pepper
1/4 teaspoon cayenne pepper, optional and to taste
8 ounces lasagna noodles (about 10 noodles), broken into bite-sized pieces
1/3 cup fresh Italian flat-leaf parsley leaves (discard stems), finely minced
2 cups shredded mozzarella cheese, divided
1 cup parmesan cheese, divided
- To a large Dutch oven or stockpot, add the olive oil, sausage, onions, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.
- Add the garlic and sauté for 1 to 2 minutes. Stir intermittently.
- Visit The Best 30-Minute Lasagna Soup @ averiecooks.com for full directions.
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