Short Cuts
Egg Noodles
Soup Cuts
Olive Oil
Long Cuts
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Lasagna Soup

Made with spiced Italian sausage, crushed tomatoes, and soft ricotta cheese to top it off, this is the ULTIMATE way to switch up the usual lasagna recipe.

Servings: 4   |    Prep: 5 mins   |    Cook: 25 mins


1 pound bulk hot Italian sausage
1 yellow onion, diced
3 garlic cloves, minced
3 tablespoons tomato paste
48 ounces chicken bone broth
28 ounce can of crushed tomatoes
1 bundle kale, roughly chopped
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 package DaVinci Lasagna
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
Ricotta Cheese
Fresh basil leaves


1. Place a large soup pot or dutch oven over medium heat. Add Italian sausage and onion to the pot and break sausage into small pieces. Cook until no pink remains and the onions become translucent. Add garlic and cook for 2 more minutes. Then add the tomato paste, mix to combined, and cook for another 2 minutes.
2. Next add the chicken broth, tomatoes, kale, oregano, thyme, and parsley. Bring to a low boil. Once boiling, add the DaVinci Lasagna, cover with lid, and cook for about 5 minutes, until the lasagna noodles are soft. Add salt and black pepper then taste to see if any more salt is needed.
3. Top soup off with ricotta cheese and fresh basil leaves before serving. Enjoy!

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