Lasagna Soup

• 4 ounces, weight Italian Sausage
• 1 whole Onion, Diced
• 4 stalks Celery, Diced
• 1 clove Garlic, Minced
• 28 ounces, weight Canned Tomatoes, Chopped
• 15 ounces, weight Tomatoe Puree
• 3 cans (14 Oz. Can) Chicken Broth
• 1 can (14 Oz. Can) Beef Broth
• 1 teaspoon Basil
• 1 teaspoon Oregano
• 1/2 teaspoons Thyme
• 1/2 teaspoons Crushed Red Pepper
• 8 whole Lasagna Noodles
• 2 cups Ricotta Cheese
• 1/2 cups Mozzarella Cheese, Shredded
• 1/4 cups Parmesan

1. Remove casing from the sausage, crumble into a 4-quart stock pot and brown. (Feel free to add more meat to make it heartier ... if ya like that sort of thing.) Add the onion, celery, and garlic and saute for 5 minutes. Add the chopped tomatoes, tomato puree, chicken broth, beef broth, basil, oregano, thyme, and crushed red pepper. Bring to a boil, reduce heat, and simmer, uncovered for 30 minutes. Break the lasagna noodles into pieces and add to the soup (I also use bow tie pasta). Cook over medium heat until the noodles are tender (about 15 minutes). To serve, top with ricotta, mozzarella, and parmesan cheese.

weight italian sausage, onion, stalks celery, clove garlic, tomatoes, puruee, chicken broth, basil, oregano, thyme, red pepper, lasagna noodles, ricotta cheese, mozzarella cheese, ubc

Taken from tastykitchen.com/recipes/soups/lasagna-soup-2/ (may not work)