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Servings: 6
Calories: 770kcal
Ingredients
- 3 tablespoons vegetable oil
- 1 onion diced
- 2 red bell peppers sliced
- 5 cloves garlic minced
- 1 pound spicy Italian sausage
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- ⅓ cup tomato paste
- 1 can 28-ounces crushed tomatoes
- 4 cups chicken broth
- ½ cup milk
- 1 cup water
- 1 box 16-ounce lasagna noodles each one broken into 4 squares
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- Chopped fresh parsley optional
Instructions
- In a large pot add the oil, onions, and peppers and cook over medium to high heat for 4-5 minutes until the veggies start to soften a little.3 tablespoons vegetable oil, 1 onion, 2 red bell peppers
- Add the garlic and sausage to the pot, stir, and cook until the sausage is browned.5 cloves garlic, 1 pound spicy Italian sausage
- Once the sausage is browned and crumbled up add the oregano, Italian seasoning, tomato paste, crushed tomatoes with juice, chicken broth, milk and water. Stir until everything is mixed together very well.1 teaspoon oregano, 1 teaspoon Italian seasoning, ⅓ cup tomato paste, 1 can 28-ounces crushed tomatoes, 4 cups chicken broth, ½ cup milk, 1 cup water
- Bring the mixture to a boil and then add your broken lasagna noodles in.1 box 16-ounce lasagna noodles
- Turn to low heat and simmer to cook the noodles until done, around 10 minutes. Making sure to stir here and there so no noodles stick.
- Once done add the mozzarella in and stir.1 cup shredded mozzarella
- Ladle the soup into bowls and top with extra mozzarella, parmesan and fresh parsley.½ cup grated Parmesan, Chopped fresh parsley
- Serve hot and enjoy!
Notes
- Sausage Swap: If you prefer using hot Jimmy Dean sausage instead of spicy Italian, just add a little extra Italian seasoning to keep that authentic lasagna flavor. It’s a simple swap that still brings the heat and flavor.
- Frozen Veggies? No Problem!: Short on time? Frozen peppers and onions work just as well as fresh ones in this recipe. They’re a great time-saver and still give you all the flavor you need.
- Customize to Your Liking: This recipe is super flexible—add your favorite veggies, adjust the seasoning, or even switch up the cheese. Make it your own and enjoy!
- Pick Your Peppers: You can use any color bell pepper you like—red, green, yellow, or orange. Each one adds a slightly different taste, but they’re all delicious, so feel free to use whatever you have on hand.
- Go for Fresh: If you have the time, fresh onions, garlic, and bell peppers will give you the best flavor. But don’t stress—frozen works, too, if you’re in a pinch.
- Control the Spice: Not a fan of too much heat? Swap out the spicy sausage for sweet Italian, or mix the two to find your perfect balance.
- Noodle Tips: To avoid mushy noodles, keep an eye on them as they cook. If you want more control, you can cook the noodles separately and add them to each bowl just before serving.
- Cheese It Up: Don’t skimp on the cheese! Stirring in mozzarella at the end makes the soup creamy and rich, but feel free to add even more on top when serving.
- Perfect for Leftovers: This soup tastes just as good the next day. The flavors meld together even more, making it a great option for meal prep.
- Freezer-Friendly: If you’re making a big batch, this soup freezes beautifully. Just cool it down, store it in freezer-safe containers, and you’ll have a hearty meal ready to go for up to three months.
Nutrition
Calories: 770kcal | Carbohydrates: 73g | Protein: 31g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.05g | Cholesterol: 85mg | Sodium: 1619mg | Potassium: 924mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1857IU | Vitamin C: 64mg | Calcium: 280mg | Iron: 4mg
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