Lasagne Soup
Author: 
Serves: 6
 
Ingredients
  • Olive oil
  • ½ lb ground sausage meat or plant sausage OR 1.5 C cooked chickpeas, drained and rinsed, pulsed in a food processor
  • 1 onion, diced
  • 8 mushrooms, chopped
  • 2 small zucchini, chopped
  • 4 cloves garlic, chopped
  • 2 C prepared marinara sauce
  • Sea salt and pepper
  • 6 sheets lasagne noodles (traditional or no-boil), broken up into bite size pieces*
  • 6 cups vegetable stock, chicken stock or water*
  • Parmesan rind- optional
  • Baby spinach or leafy green of choice
  • Garnish optional - dollop of ricotta and/or grated parm
Instructions
  1. Heat a large pot over medium-heat. If using sausage, add oil and when warm, add sausage. Saute until browned and just cooked. Add the onion, mushrooms and zucchini. Saute until vegetables are tender.
  2. Add garlic to the pot and saute until fragrant. Add chickpeas, if using.
  3. Stir in marinara sauce, stock and parmesan rind (if using) and season with salt and pepper. Bring to a boil and add lasagne noodles.* Stir soup with a wooden spoon so the noodles don’t stick together. Lower to a simmer and continue to stir, and cook for 10 minutes. Test lasagne noodles for tenderness. Stir in spinach or leafy greens and cook until wilted. Garnish with ricotta or grated parm before serving (do not garnish if you’re planning on freezing the soup).
Notes
*I make this one of two ways - cooking the broken lasagne noodles in the soup or separately. If I think I'm going to have leftovers, I cook them separately so the soup doesn't get too thick. If I cook the noodles separately, I reduce the stock to 5 cups.

Allow soup to cool before storing in the fridge or freezer. Pour into jars (no more than ¾ full) or individual containers before freezing, if desired. Thaw overnight in the refrigerator and reheat soup in the microwave or in a pot over medium heat, covered. Garnish before serving.
Recipe by Pamela Salzman at https://pamelasalzman.com/lasagne-soup-recipe/