Spinach Lasagna Soup

Serves 3

1 tbsp olive oil

225g italian style sausage, casings removed (can use vegetarian versions)

1 onion, diced

3 garlic cloves, minced

2 tbsp tomato paste

1 tsp dried oregano

1 tsp dried basil

1/2 tsp salt

1/2 tsp ground black pepper

1/4 tsp chili flakes

5 cups chicken broth

500ml crushed tomatoes

1 cup water

115g lasagna sheets (about 5 noodles)

3 cups spinached, chopped

1/3 cup ricotta

1/4 cup Parmesan cheese, grated

1/4 cup fresh basil leaves, chopped

• In a large soup pot over medium-high heat, heat oil, add sausage and onion and cook, stirring frequently and breaking up sausage, until the onion has softened and sausage is browned, 4-5 minutes. 

• Add garlic and cook for 30 seconds, the stir in tomato paste, oregano, basil, salt and pepper.

• Add broth, crushed tomatoes and water- bring to aboil

• add lasagna noodles, reduce heat to medium-low and cook uncovered, stirring occassionally, until noodles are al dente, about 15 minutes. 

• Stir in spinach and remove from heat.

• Ladle soup into bowls, top with a spoonful of ricotta and sprinkle with parmesan and basil.