makes 6-8 servings
4-5 lasagna noodle sheets
2 tablespoons olive oil, divided
4 (0.5 - 0.75 pounds) Italian sausages (if skinless, chop into small pieces; if not skinless, remove from casing and crumble with the end of a wooden spoon while cooking)
1 white onion, diced
3 garlic cloves, minced
2 carrots, peeled and diced
2 celery stalks, diced
2 teaspoons salt
2 teaspoons freshly cracked black pepper
2 tablespoons tomato paste
1 (15 ounce) can fire-roasted crushed tomatoes
4 cups low-sodium vegetable stock
2 cups filtered water
2 dried bay leaves
2 small handfuls baby spinach leaves
1/4b cup Parmesan cheese, plus more for sprinkling
2 tablespoons fresh basil, chopped
1 tablespoon ricotta cheese per serving
1. Bring a large pot of salted water to a boil. Cook the lasagna noodles 1-2 minutes short of the manufacturer's instructions. (The lasagna noodles will fully cook once added to the soup at the end.) Drain the noodles and place on a baking sheet. Drizzle the noodles olive oil to prevent them from drying out, then cut each noodle in half lengthwise (leaving a curled side on each noodle), then cut into 2-3" segments. Set aside.
2. Heat 1 tablespoon of olive oil in a large heavy-bottom stock pot over medium-high heat. Add the Italian sausage and cook until browned (or heated through if already fully cooked). Place the cooked sausage in a small bowl and set aside.
3. Add the remaining tablespoon of oil to the stock pot. Add in the onion and saute until softened and golden, 3-5 minutes. Add in the garlic and saute until fragrant, about 30 seconds. Stir in the carrots, celery, and mushrooms. Sprinkle with salt and pepper. Cook until softened, 5-7 minutes.
4. Stir in the tomato paste and cook until slightly darkened, about 2 minutes. Stir in the cooked sausage, crushed tomatoes, vegetable stock, and filtered water. Add in 2 bay leaves. Cover the pot and bring to a simmer. Once the soup begins to simmer, remove the cover and reduce the heat to low. Continue simmering for 10-20 minutes, or until slightly thickened.
5. Stir in the cooked lasagna noodles, baby spinach leaves, and Parmesan and simmer for 3 minutes. Season with additional salt and pepper if necessary.
6. Spoon the soup into individual bowls. Garnish with chopped basil, ricotta cheese, and additional Parmesan before serving.