I love the colder months for the chance to curl up on the sofa with a nice, hearty soup. It just warms your entire body after coming in from outside and a long day of work and it makes you feel so cozy. This soup is kind of like a decomposed lasagna. It’s got all the lasagna parts but in a soup form. Jason called it an Italian chili haha, which I guess makes sense to call it that. You can opt to serve this soup with a side of Caesar salad or some garlic bread and it’ll be a delish dinner, with lots of leftovers. The soup gets better too overnight once it’s been sitting. Jason heat it up this afternoon for lunch and the flavors are even more blended together.
1 pound hot Italian sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves of garlic, minced
1 32 oz. container of low sodium chicken broth
1 15 oz. can of petite diced tomatoes, most of the liquid drained
2 cups tomato sauce (I used regular marinara sauce)
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
6-7 lasagna noodles broken into pieces
1/2 cup of fresh grated Parmesan cheese
Shredded mozzarella cheese
Toasted crostini or bread slices (optional)
- In a large pot, add some olive oil and cook the sausage, onion, garlic, and bell peppers over medium high heat. Cook until the sausage is crumbled and browned.
- Add the chicken broth, tomato sauce, diced tomatoes, salt, and crushed red peppers.
- Bring to a boil then reduce the heat and simmer, stirring occasionally for about 20 minutes.
- Add the noodles and Parmesan cheese and simmer, stirring occasionally, until the soup thickens and the noodles are tender, about 10-12 minutes.
- If your soup is not as thick as you’d like, you can always add some cornstarch to it (remember to mix the cornstarch with water, don’t just put cornstarch in the soup).
- Serve with toasted crostini or bread slices, if using, and top soup with a heaping amount of shredded mozzarella.
Adapted from The Deen Bros