2-3Tablespoonsfreshly chopped basil, more to taste
8uncooked lasagna noodles, broken into bite-sized pieces
1/2cupgrated parmesan cheese
1cupshredded mozzarella cheese, optional
Salt and black pepper, to taste
Ricotta cheese, for serving
Heat the olive oil in a large pot over medium-heat. Add in the onion and cook for 2-3 minutes. Stir in the garlic and cook an additional minute. Add in the sausage (break up with a wooden spoon) and cook until browned. Drain any excess grease.
Add in chicken stock, tomatoes and tomato paste. Stir until combined and then add the oregano, Italian seasoning and basil. Bring to a light boil and then add in the noodles. Cook for 8-10 minutes, or until the noodles are tender.
Stir in the parmesan cheese, mozzarella cheese and salt and pepper to taste. Ladle soup into bowls and top with spoonful of ricotta cheese and more basil if desired.
You can substitute with ground beef or turkey. I would just add in 1/2 teaspoon extra Italian seasoning.
You can also sneak in a cup of shredded carrots or zucchini for added veggies.
If you'd like the soup thinner, add more chicken stock or broth.
Crockpot version:Brown the sausage and onions ahead of time. Then add all of the ingredients except the noodles and cheese and cook for 7-8 hours on low or 3-4 hours on high.Cook the pasta al dente (slightly firm) and add to the crock pot and cook for an additional 15-20 minutes. Stir in the cheese right before serving.