1 pound ground Italian sausage
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
2 cans Italian style tomatoes
1 8 ounce can tomato sauce
1 6 ounce can tomato paste
2 tsp. leaf basil
2 T. sugar
1/8 tsp. crushed red pepper
4 cups chicken broth
1/2 tsp. salt
7 lasagna noodes, broken up
1 cup parmesan cheese, grated
1-2 cups grated mozzarella cheese
Brown the sausage, onion, bell pepper and garlic in a soup pan until the sausage is browned and the onions are translucent.
Add the tomatoes, tomato sauce, tomato paste, basil, sugar, red pepper, chicken broth, and salt. Bring the soup to a boil over medium high heat, then reduce the heat and simmer for about 20 minutes.
Add the lasagna noodle chunks to the soup pot. Let the noodles simmer in the soup until they are tender--about 10 to 15 minutes.
Serve with parmesan and mozzarella cheese on top.
This recipe freezes really well, but the noodles absorb a lot of the liquid so it isn't much like soup anymore, but still tastes great.
1 onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
2 cans Italian style tomatoes
1 8 ounce can tomato sauce
1 6 ounce can tomato paste
2 tsp. leaf basil
2 T. sugar
1/8 tsp. crushed red pepper
4 cups chicken broth
1/2 tsp. salt
7 lasagna noodes, broken up
1 cup parmesan cheese, grated
1-2 cups grated mozzarella cheese
Brown the sausage, onion, bell pepper and garlic in a soup pan until the sausage is browned and the onions are translucent.
Add the tomatoes, tomato sauce, tomato paste, basil, sugar, red pepper, chicken broth, and salt. Bring the soup to a boil over medium high heat, then reduce the heat and simmer for about 20 minutes.
Add the lasagna noodle chunks to the soup pot. Let the noodles simmer in the soup until they are tender--about 10 to 15 minutes.
Serve with parmesan and mozzarella cheese on top.
This recipe freezes really well, but the noodles absorb a lot of the liquid so it isn't much like soup anymore, but still tastes great.
From: Cherise Dodson
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