This 5-Ingredient Lasagna Soup Is So Quick and Easy You Can Make It Anytime

Instructions

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1. 1 Heat a large Dutch oven over medium-high. Add the sausage and cook, stirring often and breaking into small pieces, until browned, crumbled, and cooked through, 6 to 9 minutes. Adjust the heat as needed to prevent overbrowning.
2. 2 Stir in the tomato sauce. Pour 1/2 cup of the water into the empty sauce jar, swirl to loosen any additional sauce, and add to the Dutch oven. Add the salt and remaining 4 1/2 cups water, scraping the bottom of the pot to dissolve any browned bits, and bring to a boil over medium-high heat.
3. 3 Add the lasagna noodles, reduce the heat to medium, and cook, stirring occasionally, until the noodles are cooked to al dente, 12 to 16 minutes.
4. 4 While the noodles cook, in a small bowl, stir together the Italian cheese blend and ricotta until combined. Set aside.
5. 5 Remove the soup from the heat. Divide among 4 bowls and top evenly with dollops of the ricotta mixture. Garnish with fresh basil, if using. Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stovetop over medium-low heat, adding a little water to help loosen it. Love the recipe? Leave us stars and a comment below!