Lasagna Soup

• chicken sausage (or sausage) (optional)
• cooking spray or oil
• onion, chopped
• garlic, crushed
• fresh parsley
• broth
• water
• marinara sauce
• bay leaves
• fresh black pepper
• ricotta cheese
• parmesan cheese
• lasagna noodles, broken
• mozzarella cheese, shredded
• fresh basil

Instructions

1. Stovetop: Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes.
2. Add the chopped onion and crushed garlic and cook 2 to 3 minutes.
3. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.
4. In a medium bowl combine the ricotta, parmesan, and 2 tablespoons parsley and mix.
5. Add the broken pasta and cook uncovered according to package directions.
6. Divide between 6 bowls and top each with about 2 tablespoons ricotta mixture, mozzarella, fresh cracked pepper and fresh basil.
7. Slow Cooker (alternate method): Heat a large nonstick skillet over medium-high heat, spray with oil and add the sausage; cook until browned, breaking it up about 3 to 4 minutes. Add the chopped onion and crushed garlic and cook until soft, about 3 to 4 minutes.
8. Transfer sausage mixture to the slow cooker and add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper. Cover and cook on low for 8 hours or high for 4 hours.
9. Meanwhile, in a medium bowl combine the ricotta, parmesan, and 2 tablespoons parsley and mix; set aside.
10. About 30 minutes before the soup is ready, remove the bay leaves and add the broken pasta, cover and cook until the pasta is cooked, about 30 minutes.
11. Divide between bowls and top each with about 2 tablespoons ricotta mixture, mozzarella, fresh cracked pepper and fresh basil.
12. Instant Pot (alternate method): Press Saute on the Instant Pot and spray with oil. Add the sausage and cook until browned, breaking it up about 4 to 5 minutes.
13. Add the chopped onion and crushed garlic and cook 2 to 3 minutes, then press Cancel.
14. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper; cover and cook on high pressure for 15 minutes.
15. In a medium bowl combine the ricotta, parmesan, and 2 tablespoons parsley and set aside.
16. Use natural or quick release, then open the pot. Add the broken pasta, cover and cook on high pressure for 3 minutes, then quick release.
17. Divide between 6 bowls and top each with about 2 tablespoons ricotta mixture, mozzarella, fresh cracked pepper and fresh basil.