Lasagna Soup

• Servings: 6

The days of lasagna being a drawn-out delicacy are over. In soup form, it’s easier to put together—but just as hearty.

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Ingredients

12 oz	No Yolks Dumplings
1 lb	Italian sausage, casing off
1	red or white onion, diced
1	garlic bulb, minced
6 cups	low-sodium chicken broth
2 cups	water
14 oz	diced tomatoes
28 oz	crushed tomatoes
3 Tbsp	tomato paste
1/2 tsp	salt, or more to taste
1/2 tsp	black pepper
1 Tbsp	oregano
1 tsp	thyme
1 tsp	rosemary
1 tsp	basil
1 Tbsp	olive oil
8 oz	Ricotta
1 1/2 cups	shredded mozzarella
1/2 cup	grated parmesan
1/2 tsp	salt
1/2 tsp	pepper
1/4 cup	fresh minced parsley and some more for garnish

Directions

1. In a medium-sized pot, add the No Yolks Dumplings and salt to boiling water. Cook for about 7-8 minutes until al dente. Drain and set aside.
2. In another pot, add the olive oil and cook the Italian sausage until brown. Throw in the diced onion and minced garlic. Cook for another few minutes until the onions are translucent.
3. Add in the crushed tomatoes, diced tomatoes, tomato paste, salt, pepper, oregano, thyme, rosemary and dried basil, chicken broth, and water.
4. While waiting for the soup to boil, mix together the ricotta, mozzarella, and parmesan cheeses, along with the salt, pepper, and minced parsley.
5. Once the soup is boiling, add the cooked No Yolks Dumplings. Give it a quick stir, then ladle it into a bowl, and serve with a scoop of the cheese mixture. Top with more minced parsley. Enjoy!!