It’s a comfort food match made in heaven! Lasagna AND soup – all in one!
YASSSSSSSS!!!

At this point, as it’s STILL too wintery for me (yes, it can still snow in May in Colorado), the only positive thing about cold temperatures is the opportunity to blog comfort food and soups: delicious Lasagna Soup! – who are we all kidding? lasagna is for every season, every day, every moment.
Seriously yummy!
Tastes just like lasagna, but in soup form, so how could it not be amazing?!?!

Lasagna Soup: made with ground Italian sausage, vodka marinara sauce, spinach, and both ricotta and tangy provolone cheese, it’s a perfect easy soup to warm your heart and your belly!

Lasagna Soup

1 Tbs. olive oil
1 small yellow onion, chopped
sea salt and pepper
1 lb. ground Italian sausage
32 oz. vodka marinara sauce
1/4 tsp. red pepper flakes
4 cups broth (beef, chicken, or veggie)
9 oven ready lasagna noodles, broken into pieces
2 cups fresh spinach
10 oz. ricotta cheese
1/2 cup provolone cheese, grated

In a large pot, over medium heat, bring the oil to a shimmering simmer. Add the onions and salt and pepper. Coat in oil, stir, and sauté until just beginning to brown.
Add the Italian sausage. Cook, breaking apart with the back of a wooden spoon or spatula, until fully cooked and crumbled.

Stir in the sauce and bring to a simmer. Add the red pepper flakes.
Next, stir in the broth and bring to a boil.
Add the lasagna noodles.
Reduce heat to a simmer, stirring occasionally, until noodles are tender.
Add the spinach. Cover for 1-2 minutes to wilt the leaves.
Then stir well.

In a separate bowl, mix together the ricotta and provolone cheeses.

Ladle the soup into bowls and dollop with the cheese mixture on top.
Garnish with additional ground pepper.