*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.