6lasagna noodles, broken into 1 to 2 inch piecesregular not oven-ready noodles
4ouncesfresh or cubed mozzarella cheese
Parmesan cheesefor serving
Stove Top Lasagna Soup
Brown sausage on medium-high heat in a large heavy-bottomed saucepan until browned through, breaking into small pieces as the sausage cooks. Add the onion, garlic, and carrots and continue to cook for 3- 5 minutes or until the onions begin to soften. Drain off any remaining grease, and return meat to the pan.
Add the chicken broth, diced tomatoes, tomato sauce, and spices. Bring to a boil and then reduce the heat to a low simmer. Simmer for 20 minutes.
Add the fresh spinach and 1 cup pasta and cook until pasta is al dente (according to package directions on pasta of your choice)--about 8-10 minutes.
Ladle the soup over chunks of cubed cheese and then top with fresh basil and grated Parmesan cheese, as desired.
Slow Cooker Lasagna Soup
Brown sausage over medium-high heat. Add onions and carrots and saute for 5 minutes.
Put meat mixture into crock-pot with diced tomatoes, stock, garlic, seasonings, and tomato sauce. Cook on low for 6-8 hours or on high 3-4 hours.
For the last 30 minutes of cooking, turn crock-pot to high and add pasta and spinach. Serve with garnishes.
For serving, fresh mozzarella is best, but a regular block of mozzarella or provolone cheese cubed into small pieces will work as well.
Instead of lasagna noodles, use capanelle, rotini, or elbow noodles.
Leftovers can be stored in the refrigerator for up to 4 days. Keep in mind that the noodles will swell as they sit in the broth. You may want to add a splash of stock or water to the soup before gently reheating on the stove or in the microwave.