3 Cheese Lasagna Soup


1 pack Southern Chef bulk mild 2.5 lb. pack – casings removed
1 can Fire Roasted Diced Tomatoes with garlic (14.5 oz. can)
1/2 can tomato paste (6 oz. can)
1 can tomato sauce (8 oz.)
1/2 tbsp Italian seasoning
6 cups chicken broth
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
12 oz. box noodles (your choice, I used bowtie)
3/4 cup ricotta cheese
1/4 cup grated parmesan cheese
1 cup shredded mozzarella cheese
2 basil leaves chopped


Remove casings from sausage. Place into a large (12 qt) pot, over high heat, chopping/crumbling up sausage until brown (10-12 minutes). Drain grease.
Add tomatoes, paste, sauce, seasoning, onion powder, salt, pepper and chicken broth. Stir to combine. Cover and bring to a boil (5-7 minutes)
Add the pasta and return to a boil, allowing to cook uncovered until pasta is al dente (7-9 minutes).
Turn off heat. Add ricotta, parmesan, and 1/2 cup of mozzarella cheeses. Stir to combine.
Top individual servings with remaining mozzarella cheese and a sprinkle of basil.

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