This may come as a shock to you, but I absolutely HATE lasagna. Seriously. I’d
rather eat rocks. Or pinecones. I don’t know why…I love the ingredients in other things, but it’s never been on my list of favorite dishes. This is a problem because Ish LOVES lasagna (probably more than me!).
So I’ve been looking (and testing) all kinds of lasagna recipes. I’ve tried veggie noodles, traditional, you name it. But there’s something about that darned casserole that just makes me want some mac and cheese instead.
Then I caught wind of lasagna soup. I searched through recipes and didn’t find one that I liked. I really wanted something that tasted like lasagna, but WASN’T actually lasagna, if that makes any sense!
So, after much experimentation, I’ve found it!! This recipe always gets Ish stoked when he walks through the door. And it takes less than 30 minutes, dirtying ONLY one pot (my beloved dutch oven), start to finish. Did I mention that it’s SUPER DUPER delicious?!
Heat a dutch oven or large stock pot over medium-high heat. While your pot is heating, chop your onion and peel your garlic. Add the olive oil to your pot, then the onion and garlic.
Saute until the onion is translucent (about 2-3 minutes), then add in your sausage (if you have cased sausage, remove the casings and break it up as it cooks.
Cook through (about 5 minutes, then add your seasonings, diced tomatoes, sauce, and broth. Turn the head up to high and bring to a boil.
Once your soup boils, add your noodles and the ricotta. Reduce heat to low, and allow to simmer for 15-20 minutes, until your noodles are cooked through. Grate in parmesan, stir, and allow the flavors to meld for 5-10 minutes. Spoon into serving dishes and top with mozzarella. YUM.